Gujarat Technological University 2011 Certification Hotel Management & Catering Technology Food Production - I - Question Paper

Q.1

^(a)

Give the hierarchy chart of a kitchen of a 500rooms five star hotel.

(b)

Classify and explain the cooking methods of foods.

^(c)

Explain why cooking is known as Art as well as Science.

Q2

^(a)

Explain various spices and herbs used in the kitchen

(b)

Classify vegetables and explain various kinds of vegetables.

OR

(b)

Classify and explain the milk and dairy products

Q.3

^(a)

Give the importance of Plan of work.

(b)

Prepare an indent for three course menu of your choice

(c)

What are the factors one should keep in mind when planning a menu?

OR

Q.3

^(a)

Classify cereals and pulses

(b)

Give different types of cooking equipments used in the kitchen of a five star hotel

(c)

Give the duties and responsibilities of an Executive Chef.

Q.4

^(a)

Define Stock. Explain different types of stocks.

(b)

What are the points to be considered while selecting a Fish.

(c)

What points should be taken care when preparing a stock.

OR

Q.4

^(a)

Define Bouquet Garni. Explain the importance of bouquet garni.

(b)

What are the points to be considered while selecting a Chicken.

(c)

Define Glazes and explain various types of glazes.

Q.5

^(a)

Define sauce and give importance of sauce in food preparation.

(b)

Explain mother sauce and give two derivatives of each.

(c)

Draw and label of cuts of Pork.

OR

Q.5

^(a)

Define and Classify soup.

(b)

Explain various types of Eggs and how do you judge the age of an Egg.

(c)

Draw and label the cuts of Lamb