Bharathiar University 2008 B.Sc Hotel Management
Sunday, 24 March 2013 05:20Web
ans any 5 ques.
every ques. Carries 20 Marks
1. discuss the Aims and Objectives of cooking Food ?
2. elaborate the different methods of preparing ingredients before cooking ?
3.List out the different staff of the Kitchen and discuss their Duties and Responsibilities ?
4. Classify Soupand discuss every with examples every ?
5.Classify Vegetables and provide suitable uses of every ?
6.Explain the role of raising agents in Cookery ?
7. With the help of Diagram discuss the cuts of chicken and its uses ?
8. List the different equipments used in the kitchen mention their uses and Maintainance ?
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Earning: Approval pending. |