University of Pune 2011-1st Sem B.Sc.(Hospitality Studies) ; : BSc(Hospitality Studies) - ; Title of the : Basic Food Production (Old 2005 Pattern) - Question Paper

Total No. of Questions : 5] [Total No. of Printed Pages : 2

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B. Sc. (Hospitality Studies) (Semester - I) Examination - 2011

BASIC FOOD PRODUCTION

(Old 2005 Pattern)

Time : 2 Hours] [Max. Marks : 40

Instructions :

(1) Solve any four questions.

(2) All questions carry equal marks.

Q.1) (A) Write duties and responsibilities of Executive Chef of Five Star Hotel. [04]

(B) List four small and large equipments used in the Kitchen. [02]

(C) What are the aims and objectives of Cooking ? [04]

Q.2) (A) Classify Fruits with example. [03]

(B) What do you mean by Personal Hygiene ? [03]

(C) What is Hydrogenation of Fat ? Give four examples of Fats and Oils. [04]

Q.3) (A) Give two examples of the following Vegetables : [04]

(a) Flowery

(b) Fruity

(c) Root

(d) Leafy

(B) Differentiate between Herbs and Spices. [02]

(C) Write a note on Pigments in Food. [02]

(D) Write names of Cereals with examples. [02]

Q.4) (A) List and explain any four Preparation Methods of Food in the Kitchen. [06]

(B) Name different types of Milks. [02]

(C) Give functions of Sugar. [02]

Q.5) (A) Explain the following terms : [06]

(a) Beating

(b) Cutting in

(c) Rolling in

(d) Creaming

(e) Stirring

(f) Pressing

(B) What are the different methods of Heat Transfer ? [04]

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