Exam Details
| Subject | quantity & advanced culinary preparation | |
| Paper | ||
| Exam / Course | b.h.m. | |
| Department | ||
| Organization | Acharya Nagarjuna University, Centre for Distance Education | |
| Position | ||
| Exam Date | May, 2018 | |
| City, State | andhra pradesh, |
Question Paper
Total No. of Questions 10] [Total No. of Pages 1
B.H.M. DEGREE EXAMINATION, MAY 2018
Second Year
Quantity Advanced Culinary Preparation
Time 3 Hours Maximum Marks 70
Answer any Five questions
All questions carry equal marks
Q1) Discuss the principles of quantity cooking and its problems.
Q2) Explain the types of fuel and its uses.
Q3) Describe the planning of menus for industrial workers and school students.
Q4) What is Indenting? Discuss the principles of Indenting.
Q5) Write a note on the history and cooking methodology of Kashimiri food.
Q6) Write a note on Hyderabadi and Kerala cuisine with regard to cooking methodology.
Q7) What is hospital catering? Discuss the importance of hygiene in this type of catering.
Q8) Write a note on Railway catering and the problems involved in it.
Q9) Discuss the principles of reheating and precautions to be taken.
Q10) What are the important points observed in storage of meat for recycling?
B.H.M. DEGREE EXAMINATION, MAY 2018
Second Year
Quantity Advanced Culinary Preparation
Time 3 Hours Maximum Marks 70
Answer any Five questions
All questions carry equal marks
Q1) Discuss the principles of quantity cooking and its problems.
Q2) Explain the types of fuel and its uses.
Q3) Describe the planning of menus for industrial workers and school students.
Q4) What is Indenting? Discuss the principles of Indenting.
Q5) Write a note on the history and cooking methodology of Kashimiri food.
Q6) Write a note on Hyderabadi and Kerala cuisine with regard to cooking methodology.
Q7) What is hospital catering? Discuss the importance of hygiene in this type of catering.
Q8) Write a note on Railway catering and the problems involved in it.
Q9) Discuss the principles of reheating and precautions to be taken.
Q10) What are the important points observed in storage of meat for recycling?
Other Question Papers
Subjects
- (i)-english paper – ii (part – i)
- accommodation operations
- accounting & finance for hotel management (part – ii)
- basic culinary preparation
- basic food & beverage service (part – ii)
- communication & soft skills
- english (paper – i)
- food & beverage management
- front office procedure
- hotel engineering & maintenance
- hotel law & hrm (part - ii)
- housekeeping management
- information technology for hotel management
- nutrition & food service
- quantity & advanced culinary preparation
- specialized food & beverage service