B.Sc-B.Sc.(Hospitality Studies) 5th Sem SPECIALISED FOOD PRODUCTION(University of Pune, Pune-2013)

Total No. of Questions : 5]                                       [Total No. of Printed Pages : 2
[4383]-501
                             B. Sc. (Hospitality Studies) (Semester - V) Examination - 2013
                                                                SPECIALISED FOOD PRODUCTION
                                                                             (New 2008 Pattern)
Time : 2 Hours]                                                                                        [Max. Marks : 40

Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.

Q.1) (A) Explain the different parts of Salad with two examples and state characteristics of good Salad. [05]

(B) Explain any two types of Cookies in detail. [05]

Q.2) (A) Define Pastry. State do’s and don’ts whole preparing Pastry. [05]

(B) Briefly explain the evolution and history of Nouvelle Cuisine. [05]

Q.3) (A) Define Mousse and give the recipe for any one type of Savoury Mousse. [05]

(B) Classify Icings. Explain any two types of Icing. [05]

Q.4) (A) Classify Sandwiches and briefly explain precautions to take while preparing Sandwitches. [05]

(B) Explain any two Classical Appetizers. [05]

Q.5) (A) Explain the following terms : (Any Eight) [08]
(1) Farfalle
(2) Soshi
(3) Gorgonzola
(4) Blind Baking
(5) Accelerated Freez Drying
(6) Raspings
(7) Salami
(8) Timbale
(9) Bisque
(10) Aspic

(B) Write disadvantages of Convenience Food. [02]