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Seat No.: Enrolment
GUJARAT TECHNOLOGICAL UNIVERSITY
BH- SEMESTER- I EXAMINATION WINTER 2018
Subject Code:113301 Date:01/01/2019
Subject Name:Food Production I
Time:10:30 AM TO 01:00 PM Total Marks: 70
Instructions:
1. Attempt Any five questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1

Write a brief note on Indian regional cuisine.
07

Briefly explain Nouvelle cuisine with example.
07
Q.2

Write aims and objectives of cooking food.
07


Explain the food constituents.
OR
Write the advantages of cooking food.
07
07
Q.3

List and explain the different types of kitchen equipment used in hotel.
07

Explain the different cuts of vegetable.
07
Q.4

What is hygiene, Explain personal hygiene and its importance in kitchen.
07

Explain the HACCP Principles.
07
Q.5


Classify different cooking methods. Explain in detail any tow methods.
OR
Explain the principles of cooking food.
07
07

Make a lean hierarchy of kitchen staff and discuss duties and responsibilities of sous chef.
07
Q.6

Define the stock. What are the important point to be noted while making good quality stock?
07

What do you mean by herbs and spices? What are the importance of herbs and spices in food preparation?
07
Q.7

Explain any tow classical egg preparation with recipe.
07

Define the following terms: (01 marks each)
Fond de cuisine
II) Abats
III) Bouquet garni
IV) Aspic
Roux
VI) Mice-en-place
VII) Chiffonade
07