Bharathiar University 2008 B.Sc Hotel Management %26amp%3B Tourism Food Production and Patisserie - Question Paper

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.