Other Bachelor Degree-Bachelor of Hotel Management and Catering Tech. 6th Sem 601 : ADVANCED FOOD PRODUCTION(University of Pune, Pune-2013)

Total No. of Questions—5]                              [Total No. of Printed Pages—2
Seat No. [4381]-601
                                        B.H.M.C.T. (Sixth Semester) EXAMINATION, 2013
                                                601 : ADVANCED FOOD PRODUCTION

                                                            (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 culinary terms (any ten) : [10]
(i) Farfelle
(ii) Tofu
(iii) Ragout
(iv) Sake
(v) Galangal
(vi) Wasabi
(vii) Relish
(viii) Dashi
(ix) Cellopane
(x) Arugula
(xi) Blood pudding

2. (a) Plan an annual theme dinner menu for Italian Guests coming from Rome. [5]
(b) Enlist the salient features of Nouvelle cuisine. [5]

3. (a) Enlist any ten essential tools found in Larder dept. for smooth operations. [5]
(b) Explain the principles of making salad. Name any four classical salads. [5]

4. (a) Explain any 5 different types of sandwich on the basis of shape and presentation. [5]
(b) Explain the role of kitchen stewarding dept. in a 5 Star Hotel. [5]

5. (a) Explain any 5 methods of garbage disposal. [5]
(b) Give the recipe for making Pate and Galantine. [5]