Periyar University 2005 Hotel Management and Catering science, Food and Beverage Service -I - exam paper

No:1238
DIO

(For the candidates admitted from 2004 onwards)

B.Sc. DEGREE EXAMINATIOIN April/May 2005
Second Semester
Hotel Management and Catering Science
Food and Beverage Service -I
Time: 3 hours Maximum :75marks
PART A- (10X2=20 marks)
ans all ques.
1. Define Inn
2. What do you mean by primary catering establishment?
3. Give 2 examples of welfare catering?
4. Give any 2 responsibilities of Sommelier?
5. Write down the characteristics of a speciality restaurant
6. How is Double cream various from single cream?
7. What is ‘blind baking?
8. List any four yeast goods.
9. What are the thickening agents used in Indian cuisine?
10. Name any four kerala dishes
PART—B (5X5=25 marks)
11 a How do you classify fish? discuss with examples. discuss the selection of fish
b What are the various methods of cooking egg? discuss in brief.
12. a Explain the role of raising agents and also the classification with examples
b. How is COCOA produced?
13. a. Explain the various methods of cake making
b. Give the recipe for (i) Garam Masala (ii) Rasam Powder (iii) Chat masala
14. a. Give the Hindhi equivalent to the subsequent ingredients:
(i) Whole wheat flour (ii) Bengal gram (iii) Kidney bean (iv) Mango Powder (v) Potato
(vi) Lady’s finger (vii) Onion
b. Explain the masala used in Tandoori chicken preparation.
15. a. What are the kinds of milk? discuss
b. How is cheese used in cuisine?
Part – C (3x10=30)
16. Name any ten kinds of crockery’s with their sizes
17. Explain about the computer system with block diagram
18. Explain French classical menu sequence with 2 examples for every course
19. Explain service console with a neat diagram

Earning:   Approval pending.