University of Pune 2010 B.Sc Health Education Food production principles - Question Paper
Total No. of Questions : 5] [Total No. of Printed Pages : 2
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B. Sc. (Hospitality Studies) (Semester - II) Examination - 2010 FOOD PRODUCTION PRINCIPLES (New 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40
Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.
(3) Neat diagrams must be drawn wherever necessary.
Q.1) Explain the following terms : (Any Ten) [10]
|
(1) |
Aspic |
|
(2) |
Concasee |
|
(3) |
Masking |
|
(4) |
Zest |
|
(5) |
Consomme |
|
(6) |
Bloom |
|
(7) |
Baste |
|
(8) |
Emulsion |
|
(9) |
Croutons |
(10) Caramel
(11) Bain Marie
(12) Croissant
Write short notes : (Any Two) [04]
(a) Baking
(b) Grilling
(c) Tandoor
Explain Combination of Cooking Methods with suitable examples. [03]
(B)
(C)
Q.3) (A)
(B)
Q.4) (A)
(B)
(C)
Q.5) (A)
Differentiate between Steaming and Boiling [03]
Enlist and explain stages in Bread Making. [05]
List any five small equipments used in a Bakery along with its uses. [05]
What are the golden rules for making a Good Stock ? [04] What are the various thickening agents used in Making Sauces ? [04]
Explain Process of Clarification of Consomme.
[02]
[03]
Match the following :
Devil -
- Hollandaise Soubise - Espagnole
Ivory - Mayonnaise
Choron - Bechamel
Andalouse - Tomato
Barbeque - Veloute
Explain any four desirable textures of a Finished Food Product. [04] Answer the following in a sentence : (Any Three) [03]
(B)
(C)
(a) What is Gelatinisation ?
(b) What do you understand by Hydrogenation of Fat ?
(c) Explain importance of Gluten in Bread Making.
(d) List any two disadvantages of Microwave Cooking.
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