Vinayaka Missions University 2008 M.Sc Hotel Management FOOD PRODUCTION & KITCHEN MANAGEMENT t (Correspondence ) - Question Paper

COURSE CODE-2040804
PG DEGREE exam SEP 2008
M.SC (HM)
FOOD PRODUCTION & KITCHEN MANAGEMENT
(For Candidate Admitted from Calendar 2007 Onwards)
Time: three Hours Max.Marks:75
Section-A
ans all the Questions: 15 X one = 15
1. Name any 2 liquids used in a Kitchen?
2. Name any 2 kinds of Sugar?
3. What is the difference ranging from fats and oil?
4. What do you understand by yeast, name any 2 masalas?
5. elaborate flavouring agents?
6. discuss the term beating?
7. Name any 2 joint meant cuts?
8. What is the importance of spices and burbs?
9. What is frying?
10. Name any 2 fish dishes?
11. describe microwave.
12. describe sweetening.
13. elaborate fats?
14. describe hierarchy.
15. What is kitchen staffing?
part – B
ans any 5 questions: five X six = 30
16. a) discuss the different methods of cooking food?
(Or)
b) discuss elaborate sauces?
17. a) provide the Recipe of Brown Stock?
(Or)
b) define the Starch and Blood?
18. a) discuss the terms appetizers and salads?
(Or)
b) discuss the terms Zaauski?
19. a) discuss meat cookery.
(Or)
b. discuss flavoring and seasonings.
20. a) discuss the cooking methods.
(Or)
b) discuss classification of fish with examples.
part – C
ans any 2 questions: two X 15 = 30
21. discuss about salads along with a few popular recipes and name
of salads?
22. discuss about kitchen management in detail?
23. describe cost control and portion control?
24. discuss convection and radiation.
25. discuss the characteristics of raw materials.

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