Other Bachelor Degree-Bachelor of Hotel Management and Catering Tech. 4th Sem 401 : FOOD PRODUCTION—IV(University of Pune, Pune-2013)

Total No. of Questions—5]                          [Total No. of Printed Pages—2
Seat No. [4381]-401
                                        B.H.M.C.T. (Fourth Semester) EXAMINATION, 2013
                                                          401 : FOOD PRODUCTION—IV

                                                                  (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. Explain the following terms (any ten) : [10]
(a) Brisket
(b) Gammon
(c) Green Meat
(d) Tournedos
(e) Saignant
(f) Sweet Bread
(g) Tempering
(h) Gum Paste
(i) Trussing
(j) Rigor Mortis
(k) Marzipan
(l) Docking.

2. (a) With the help of a neat diagram show the cuts of pork and its catering uses based on cooking methods. [5]
(b) Explain the following types of cookies (any two) : [5]
(i) Bagged
(ii) Rolled
(iii) Ice box.

3. (a) Classify pastries and give their ingredients with two examples for each pastry. [5]
(b) Enlist the advantages and disadvantages of convenience foods. [5]

4. (a) What points will you consider while storing fish and enlist the points for selecting shell fish. [5]
(b) Write down the recipe for 1 ltr. Fondant Icing. [5]

5. (a) Explain in brief the role of the following ingredients in pastry making (any two) : [5]
(i) Flour
(ii) Margarine
(iii) Sugar.
(b) List and explain any 5 factors affecting the tenderness of meat. [5]