University of Pune 2011-1st Sem B.Sc.(Hospitality Studies) ; : BSc(Hospitality Studies) - ; Title of the : Food Production Principles (New 2008 Pattern) - Question Paper

Total No. of Questions : 5] [Total No. of Printed Pages : 2

[3982]-201

B. Sc. (Hospitality Studies) (Semester - II) Examination - 2011

FOOD PRODUCTION PRINCIPLES

(New 2008 Pattern)

Time : 2 Hours] [Max. Marks : 40

Instructions :

(1) Attempt any four questions.

(2) All questions carry equal marks.

Q.1) (A) Write short notes : (Any Two) [04]

(a) Roasting

(b) Grilling

(c) Tandoor

(B) Differentiate between the following : [06]

(a) Deep Frying and Shallow Frying

(b) Boiling and Poaching

Q.2) (A) What are the factors affecting Microwave Cooking ? [02]

(B) What are Glazes ? Explain any two types of Glazes. [03]

(C) What do you understand by Soups ? Discuss in brief Cream Soups and Chowder. [05]

Q.3) (A) Give a recipe for 1 liter of Hollandaise Sauce. [03]

(B) Give four examples of Flavoured Butters. [02]

(C) Give five faults and remedies for the same in Bread-making. [05]

Q.4) (A) Write functions of the following in Bread-making : [04]

(a) Shortening Agent

(b) Egg

(c) Flour

(B) List any four large equipments used in Bakery. [02]

(C) List any four frying mediums used in Cooking. [02]

(D) Differentiate between Accompaniment and Garnishes. [02]

Q.5) (A) Explain the following terms : (Any Five) [05]

(a) Au Four

(b) Bonquet Garni

(c) Darne

(d) Julienne

(e) Panada

(f) Whisk

(B) Give example of foods prepared by following methods : [05]

(a) Direct Steaming

(b) Deep Frying

(c) Indirect Steaming

(d) Poaching

(e) Tandoor

______________

[3982]-201/2