Other Bachelor Degree-Bachelor of Hotel Management and Catering Tech. 3rd Sem 301 : FOOD PRODUCTION–III(University of Pune, Pune-2013)

Total No. of Questions—5]                     [Total No. of Printed Pages—3
Seat No. [4381]-301
                                     B.H.M.C.T. (Third Semester) EXAMINATION, 2013
                                                          301 : FOOD PRODUCTION–III

                                                               (2008 PATTERN)
Time : Two Hours                                                                  Maximum Marks : 40

N.B. :— (i) Attempt any four questions.
(ii) All questions carry equal marks.
(iii) Draw diagrams wherever necessary.

1. (a) Explain the functions of the following ingredients in Bakery and Confectionery : [6]
(i) Raising agents
(ii) Sweeteners
(iii) Shortenings.
(b) What points are to be taken into consideration while planning menu for Institutional Catering ? [4]

2. (a) Plan a festive menu for the following regions considering availability of raw ingredients (any two) : [8]
(i) Gujrat
(ii) Kerala
(iii) Maharashtra.
(b) Differentiate between Lean Dough and Rich Dough. [2]

3. (a) Explain any two methods of cake-making. [4]
(b) Name two natural and two chemical bread improvers. [2]
(c) Name two desserts from the following regions : [2]
(i) Bengali
(ii) Kashmiri.
(d) List two large and two small equipments used in bakery and confectionery. [2]

4. (a) What are the physical and chemical changes that takes place during Baking. [5]
(b) Give reasons for the following : [5]
(i) Fruits falls down to the base of cake
(ii) ‘X’ fault in pound cake
(iii) Breads crumbs are coarse and streaky
(iv) Lack of crust colour on bread rolls
(v) Tunnel like holes cake.

5. (a) Explain the following terms (any six) : [6]
(i) Ghevar
(ii) Sandesh[4381]-301 3 P.T.O.
(iii) Bibinka
(iv) Khandavi
(v) Payasam
(vi) Malpua
(vii) Zarda
(viii) Bonda.

(b) Answer the following : [4]
(i) No time dough method of Bread-making
(ii) I pound recipe for chocolate cake.