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

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

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

BASIC FOOD PRODUCTION

(New 2008 Pattern)

Time : 2 Hours] [Max. Marks : 40

Instructions :

(1) Solve any four questions.

(2) All questions carry equal marks.

Q.1) (A) List and explain any four mixing methods of Food in Kitchen. [06]

(B) Write duties and responsibilities of Sous Chef of a Five Star Organisation. [04]

Q.2) (A) Explain the following terms : (Any Five) [05]

(a) Washing

(b) Juliennes

(c) Grating

(d) Marination

(e) Stirring

(f) Sprouting

(g) Paring

(h) Rubbing In

(B) List any ten small equipments used in Catering Establishments with their uses. [05]

Q.3) (A) Explain importance of Hygiene in Kitchen. [04]

(B) What is Hydrogenation of Fat ? List and explain different types of Fats. [04]

(C) Differentiate between Herbs and Spices. [02]

Q.4) (A) Draw a neat labelled structure of Egg. [04]

(B) Explain action of heat on the following : [04]

(a) Flavone

(b) Carotenoid

(c) Chlorophyll

(d) Anthrocyanin

(C) Give four functions of Sugar. [02]

Q.5) (A) List any four types of Accidents. [02]

(B) What are various methods of Heat Transfer ? [02]

(C) What points you will consider while storing Cereals and Pulses ? [02]

(D) Classify Vegetables with one example of each. [02]

(E) Name any four Stone Fruits. [02]

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