University of Pune 2010 B.Sc Health Education Basic food production - Question Paper
Total No. of Questions : 5] [Total No. of Printed Pages : 2
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B. Sc. (Hospitality Studies) (Semester - I) Examination - 2010 BASIC FOOD PRODUCTION (Old 2005 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
Q.1) (A) What are the Hygiene and Safe Practices to be observed while
handling food in kitchen ? [04]
(B) Explain the following Mixing Methods of Food : [04]
(a) Kneading
(b) Blending
(c) Rubbing in
(d) Creaming
(C) Write two uses of Egg in Cookery. [02]
Q.2) (A) List and explain different types of Vegetables. [04]
(B) Enlist any four herbs and spices used in Indian Cookery. [04]
(C) Write short note on Sweeteners. [02]
Q.3) (A) What is Hydrogenation of Fat ? [02]
(B) Write different Dairy Products used in Food Production. [04]
(C) Classify Fruits with two examples of each. [04]
Q.4) (A) List any four varieties of Wheat available in the market and write
any four by-products of Wheat. [04]
(B) Name any four Bread Spreads. [02]
(C) Write different Pre-preparation Methods of Food. [04]
(B) Explain the following terms : (Any Eight) [08]
|
(a) |
Zarda |
|
(b) |
Bhujia |
|
(c) |
Suet |
|
(d) |
Payasam |
|
(e) |
Bonda |
|
(f) |
Pulao |
|
(g) |
Halwa |
|
(h) |
Nan |
|
(i) |
Herbs |
|
(j) |
Batter |
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Attachment: |
| Earning: Approval pending. |
