Osmania University (OU) 2008-1st Year Bachelor of Hotel Management and Catering Tech. BHMCT II Semester (Main) , - Question Paper

Code No: 1172
FACULTY OF TECHNOLOGY
BHMCT II YEAR I SEMESTER (MAIN) EXAMINATION, DECEMBER-2008
INDIAN REGIONAL CUSINE
TIME: three Hours Max. Marks: 70
ans all ques.
All ques. carry equal marks.

1.(a) discuss the kinds of menus and different aspects to be kept in mind while compiling a menu. 14M

Or

(b) Write short note on quantity indenting. 7M
(c) discuss the subsequent terms: 7M
(i) Hamam – Dasta (ii) Chhulni (iii) Kadhai (iv) Parat
(v) Daantri (vi) Karchhi (vii) Chakla – Belan.


2.(a) Write a short note on Tandoor. Name & briefly discuss any seven recipes made in Tandoor. 14M

Or

(b) discuss the different kinds of flour used in making Indian Bread. List and discuss briefly 5 types of Indian Bread. 14M


3.(a) Write about Andhra cuisine, equipments used and also important ingredients used in this cuisine. 14M

Or

(b) provide the indent and recipe for 100 pax. 14M
(i) Chicken Biryani.
(ii) Sambar.

4.(a) Indian sweets is an important part of everyday Indian Meal – explain. 14M

Or

(b) Write about Bengali Cuisine, its equipments used. Plan and provide recipe for five course menu
1 fish & sweet as a compulsory part of the menu. 14M


5.(a) discuss the subsequent terms:- 7M (i) Kulchas (ii) Baghare (iii) Batate Ambat (iv) Patrani Macchi
(v) Fish Tamarind (vi) Daantri (vii) Sil Bhatta.
(b) Write about Rajasthani Cuisine. 7M

Or

(c) Write a note on Rechauffe cookery and provide seven examples of leftovers which can be
reused again. 14M

Earning:   Approval pending.