B.Sc-B.Sc.(Hospitality Studies) 2nd Sem FOOD PRODUCTION PRINCIPLES(University of Pune, Pune-2013)
Total No. of Questions : 5 Total No. of Printed Pages : 2
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B. Sc. (Hospitality Studies) (Semester - II) Examination - 2013
FOOD PRODUCTION PRINCIPLES
(New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
Q.1) (A) Write short notes : (Any Two) [04]
(a) Baking
(b) Roasting
(c) Grilling
(B) Differentiate between the following : [06]
(a) Deep Frying and Shallow Frying
(b) Steaming and Poaching
Q.2) (A) What are the advantages in Microwave Cooking ? [02]
(B) Write down the recipe for one litre White Chicken Stock. [03]
(C) Draw a neat chart showing the classification of Soups with examples of each. [05]
Q.3) (A) Write down any two methods of Rectifying Curdled Mayonnaise. [02]
(B) Write down two derivatives each of Hollandaise, Espagnole and Tomato Sauces. [03]
(C) List the stages in Bread Making Process and explain any two stages in detail. [05]
Q.4) (A) Write the functions of the following in Bread Making : [04] (Any Two)
(a) Flour
(b) Raising Agent
(c) Dairy Product
(B) Explain in brief the physical changes that occur while Making Bread. [02]
(C) List any four types of Oils used while Cooking Food. [02]
(D) Explain any two Desirable Textures in Food. [02]
Q.5) (A) Explain the following terms : (Any Five) [05]
(1) Baba
(2) Caramel
(3) Entremet
(4) Liaison
(5) Mine-poix
(6) Ravioli
(B) Answer the fol
(B) Answer the following : (Any Five) [05]
(a) What is Beurre Manie ?
(b) Why are egg whites used to make Consommè ?
(c) What is a Shortening Agent ?
(d) Why are fats creamed to make confectionery ?
(e) What is a Bain-Marie ?
(f) What do you understand by Convection ?
| Earning: ₹ 7.50/- |
