Madurai Kamraj University (MKU) 2006 B.Sc Nutrition and Dietetics V – FOOD SERVICE EQUIPMENT LAYOUT AND QUANTITY FOOD - Question Paper

2035/J3A NOVEMBER 2006

Paper V – FOOD SERVICE EQUIPMENT LAYOUT AND volume FOOD

(For those who joined in July 2005 or earlier)


Time: 3 hours Maximum : 75 marks

Part A-(10 *2=20marks)
ans ALL the ques..
All ques. carry equal marks.

.
1. Classify the equipment on the basis of weight.
2. List any 4 materials used for accessory parts of equipment.
3. provide any 2 difficulties in using electrical equipment in a food production area.
4. Write the meaning of layout of food plants.
5. Mention any typical 4 items prepared as break fast in South India.
6. What is meant by EP and AP?
7. outline the principles of microwave cooking.
8. describe food cost percent.
9 .Identify the need for physical inventory.
10. Write on food budget.



PART B—(5*5=25)

ans any 5 ques..

All ques. carry equal marks.

11. Write on the operation of the electrical dish washer.
12. Describe the insulation materials used in different food service equipment.
13. Bring out the basic concepts to be noted while using electrical equipment.
14. Plan a storage unit for a restaurant catering to 300 clients a day in a 5 star hotel.
15. List the recipes for a dinner on New year eve in Resort at Bombay.
16. How will you safeguard the quality of non-vegetarian foods?
17. Enumerate the factors influencing labour cost.
18. Calculate the price for a cake weighing 40g every.

PART C—(2*15 =30 MARKS)
ans any 2 ques.
All ques. carry equal marks.

19. How will you prevent the contamination of foods in the area of preparation, service and storage?
20. Define budget. Write on the steps and importance of budgeting.
21. Explain the various work centres needed for a speciality restaurant and write on the floor finishes to be used in a dinning area.


Regards,
Sridevi.

Earning:   Approval pending.