Periyar University 2005 Hotel Management and Catering science, Food Production and Patisserie -I - Question Paper

No:1236
DIM

(For the candidates admitted from 2004 onwards)

B.Sc. DEGREE EXAMINATIOIN April/May 2005
Second Semester
Hotel Management and Catering Science
Food Production and Patisserie -I
Time: 3 hours Maximum :75marks
PART A- (10X2=20 marks)
ans all ques.
1. Who is commis?
2. What is “A la carte”?
3. What is poaching?
4. What is the use of ‘metal trivet’during roasting?
5. What is consommé?
6. Explain the subsequent soup garnishes: (a) Chiffonade (b) Diablotin
7. What is Ham?
8. What is homogenization?
9. What is the role gluten in bakery?
10. Write kinds of yeast.
PART—B (5X5=25 marks)
11 a Write the importance of personal hygiene in the kitchen.
b Compile a ‘five course’ continental menu
12. a What are the aims and objectives of cooking food?
b. What is texture? Write the terms used in texture.
13. a. Write the importance of salad dressing. provide recipe for any 3 salad dressing
b. Give derivatives of mayonnaise (any five)
14. a. What are selection criteria for port?
b. Write short notes on:: (i) kinds of cream (ii) Uses of cream.
15. a. Draw the layout of bakery
b. Give the recipe pr short crust pastry
Part – C (3x10=30)
16. Write the advantages and disadvantages of fuels:: (a) Fire wood (b) Gas
(c) Electricity (d) Kerosene
17. a) elaborate the points observed while paring stock?
b) Give recipe for Brown stock
18. Write the cuts of Beef with their weights and uses
19. Explain any 5 methods of preparing ingredients.
b) discuss the subsequent terms: (i) Trussing (ii) Marinating (ii) Braising
(iv) Poaching (v) En pappilotte
20. a) provide the recipe for bread making
b) Write the possible faults and the reasons for them in yeast goods.

Earning:   Approval pending.