Other Bachelor Degree-Bachelor of Hotel Management and Catering Tech. 1st Sem 101 : FOOD PRODUCTION–I(University of Pune, Pune-2013)

Total No. of Questions—5]                             [Total No. of Printed Pages—3

No. [4381]-101
                                              B.H.M.C.T. (First Semester) EXAMINATION, 2013
                                                               101 : FOOD PRODUCTION–I
                                                                               (2008 PATTERN)
Time : Two Hours                                                                  Maximum Marks : 40

N.B. :— (i) Attempt any four questions.
(ii) All questions carry equal marks.
(iii) Draw diagrams wherever necessary.

1. (a) Draw an organisation structure of a Classical Kitchen
Brigade. [5]
(b) Enlist the Aims and Objectives of cooking. [3]
(c) Differentiate between Herbs and Spices. [2]
2. (a) Draw a neat chart illustrating classification of vegetables with
examples. [4]
(b) Match the following : [2]
(i) Brinjal (1) Flavous
(ii) Carrots (2) Anthocyanin
(iii) Cauliflower (3) Chlorophyll
(iv) Broccoli (4) Carotenoids
(c) What is Hydrogenation of Fat ? Enlist the different types of
fats and oils used in cooking. [4]
P.T.O.[4381]-101 2
3. (a) Briefly explain any two food holding equipments. [4]
(b) Draw a neat and labelled diagram of a wheat kernel and explain
any two parts. [4]
(c) List any four good practices of Personal Hygiene. [2]
4. (a) Briefly explain any four types of milk available in the market. [4]
(b) Draw a diagram of egg showing all the parts and explain any
two functions of egg in short. [4]
(c) Give two examples of (any two) : [2]
(i) Stone fruit
(ii) Fleshy fruit
(iii) Citrus fruit.
5. (a) Name any two biproducts of : [2]
(i) wheat
(ii) corn.
(b) Give any two examples of : [2]
(i) Condiments
(ii) Seasonings.[4381]-101 3