University of Pune 2009 Other Bachelor's Degree B.h.m.t.t- 201 - food production principles - Question Paper

Total No. of Questions-41
B.H.M.T.T. (Second Semester) EXAMINATION, 20O9
2or : FOOD PRODUCTION PRINCIPLES
Two Hours Maximum Marks=4O

(i) All ques. are compulsory.
(ii) All ques. carry equal marks.

Q1]
a) discuss the subsequent terms (any 6) :[6]
(i) Bain masie
(ii) Al-dante
(iii) Rennet
(iv) Gaujas
(v) Biryani
(vi) Pasta
(vii) Baking
(viii)Gluten
b)What are the points to be considered while purchasing equipments? [4]

2. ans the subsequent (any four) : [10]
(i) Pasta cooking
(ii) Characteristics of texture
(iii)Duties of harder chef
(iv) Any 5 principles of menu planning
(v) kinds of sugar and their uses
(vi) Process of cheese making

3.(a) ans in brief (any six) : [6]
(i) Name 2 blue-veined cheese.
(ii What do you understand by lean dough ?
(iii)Name 2 storage equipments.
(iv) What do you understand by Al-dante ?
(v) Name 2 non-desirable texture in food preparation items.
(vi) what is the other name for chef Tournant ?
(vii)What is Semolina ?
(b) Draw a neat kitchen layout showing the placement of equipments
from receiving to service. [4]

4.(a)Give the role of the subsequent ingredients in bread making : [4]
(i) Yeast
(ii) Water
(iii)Fat
(iv) Sugar.
(b) What are the kinds of sugar used in catering establishment ? [3]
(c) What are the characteristics of Texture. [3]
Or
(c)How does kitchen co-ordinate with Store Account and Housekeeping department ?

Earning:   Approval pending.