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Seat No.: Enrolment
GUJARAT TECHNOLOGICAL UNIVERSITY
BHMCT- SEMESTER-1 EXAMINATION WINTER 2016
Subject Code: 113301 Date:30/12/2016
Subject Name: Food Production-I
Time: 10:30AM 01:00PM 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

Make chart of method of cooking and elaborate the braising method.
07

Importance of grooming and uniform.
07
Q.2

Make a chart of soup and discuss the entire step.
07

Types of herbs and spices
07
Q.3

Aims and objective of carbohydrates, proteins, and fat.
07

Recipe of espangnole sauce and two derivatives
07
Q.4

Egg preparation with examples.
07

Give the name of exotic vegetable which is use in cookery.
07
Q.5

Make a hierarchy of kitchen and discuss duties and responsibilities of exe. Chef.
07

Describe the types of vegetable cuts with proper drawing.
07
Q.6

Explain the conduction ,convection and radiation method.
07

Five types of pasta and with sauce.
07
Q.7

Describe small and large equipment of kitchen.
07

Definition of the words.
Abats, broilling, gazpacho, bombe,roux, larde,mise- en- place.
07