Punjab Technical University 2006 B.Sc Hotel Management

BASIC FOOD AND BEVERAGE PRODUCTION
B.Sc. HMT.
3rd SEMESTER (2096)

Time: three Hours Max marks: 75

Note: Part-A is compulsory attempt any 9 ques. from part B.


PART-A

1. write 15 short ans (40-60 words)

a. define game

b. hazelnut-its uses in cookery

c. list various kind of cream

d. varieties of tea

e. how ‘cocoa’ is extracted

f. uses of chocolate

g. list 10 fresh ‘herbs’

h. uses of ‘spices’ in cuisine

i. permissible colours-list only

j. salami-its meaning

k. endosperm-its meaning and uses

l. baba-au-rum

m. fondant icing

n. role of butter/fat in bakery products

o. Points to be observed while making yeast goods. (2x15=30)

PART-B

2. Classify fruit. provide examples also?

3. How the yogurt is is produced and elaborate its uses?

4. What is the composition of a cercal(wheat)? elaborate its uses?

5. write step-by-step procedure for manufacturing the ‘coffee’?

6. name different ‘pulses’ used in Indian cooking/ what climatic conditions are best for pulses production?

7. what is the difference ranging from ‘herbs and spices’.

8. what do you understand by the term ‘ sausage’? provide various varieties.

9. how you may make a ‘glaze’? what is ‘demi-glaze’.

10. define ‘flour’. What kind of flours are used in different bakery products.

11. sugar boiling is a aret in cinfection-elaborate it.give the name of suger confection produced at different degrees of temperatures.

12. write the receipe of a bread by straight-dough-method.

13. explain in detail about ‘raising agent’.

(5x9=45)

Earning:   Approval pending.