Biju Patnaik University of Technology 2008 B.E Food Processing Technology Advance foodand verage service – ii - Question Paper

ADVANCE FOOD AND BEVERAGE SERVICE - II

Full Marks - 70

Time : 3 Hours

Answer Question No. 1 which is compulsory and any five from the rest.

The figures in the right-hand margin indicate marks.

1. Explain the following terms

2x10

(a)    Bouillabaise

(b)    Smorgasbord

(c)    Paella

(d)    Taramasalata

(e)    Gazpacho

(f)    Pot-au-feu

(g)    Ratatouille

(h)    Moussaka

(i)    Tiramisu

(j)    Baked Alaska.

2.    Explain Function catering and list down ( types of functions. Also explain the I procedure of a function room with the h flow chart.

3.    Define banquets. List down the basic ii tion recorded in a function booking fori explain the banquet function sheet ' format.

Plan a five course French menu (table and suggest a wine with each course.

Define the term Gueridon and explain G Service. Also explain the special equi used for Gueridon Service.