B.Sc-B.Sc.(Hospitality Studies) 5th Sem ADVANCED FOOD PRODUCTION(University of Pune, Pune-2013)

Total No. of Questions : 5]                                 [Total No. of Printed Pages : 2
[4383]-601
                                B. Sc. (Hospitality Studies) (Semester - V) Examination - 2013
                                                      ADVANCED FOOD PRODUCTION
                                                   (Old 2005 and New 2008 Pattern)
Time : 2 Hours]                                                                                    [Max. Marks : 40

Instructions :
(1) Attempt any four questions.
(2) Figures to the right indicate full marks.

Q.1) (A) Explain the Religious influences on Food Habits of Various Communities. [05]

(B) Draw a pie chart and write different areas of the Kitchen with recommended dimension in percentage. [05]

Q.2) Write short notes : (Any Two) [10]
(a) Italian Cuisine

(b) Bombe
(c) Galantine
(d) Incineration

Q.3) (A) Describe Ballotins with the help of neat diagram. [02]

(B) What care and maintenance of following equipments should be taken ? [04]
(a) Salamander
(b) Microwave

(C) What precausions should be taken while using Chocolate in Chocolate Work ? [04]

Q.4) (A) List any four equipments found in Kitchen Stewarding Department and write its uses. [04]

(B) What is Recycling of Garbage ? Explain. [06]

Q.5) Explain the following terms : (Any Ten) [10]
(1) Alioli
(2) Ancho
(3) Baba Ghanoush
(4) Blinis
(5) Bulghus
(6) Confit
(7) Galangal
(8) Tofu

(9) Zabaglione
(10) Temper
(11) Kosher Style
(12) Casserole