Acharya Nagarjuna University (ANU) 2007 Diploma Hotel Management BASIC CULINARY PREPARATION - Question Paper

(DBHM 01)

B.H.M. DEGREE EXAMINATION, DECEMBER 2007.

(Examination at the end of 1st Year)

Part II - Hotel Management

Paper I - BASIC CULINARY PREPARATION

Time : 3 hours Maximum : 75 marks

ans any 5 ques..

every ques. carries 15 marks.

1. What is food preservation? provide the reasons for preserving food.
discuss the various methods by which foods can be preserved.

2. List the advantages of solar cooker. discuss the parts of box kind solar
cooker.

3. Write about the various kinds of kitchen and the equipment needed.

4. List out the precautions to be taken while working in the kitchen.

5. discuss the nutritive value of poulty food and how do you maintain it?

6. discuss the structure of cereal with neat labelled diagram.

7. List out the nutrients in milk and fish. discuss the methods of
maintaining the nutritive values in them.

8. discuss the classification of sauces with examples.

9. discuss the role of binding and thickening agents in food preparation.

10. Write an essay on backery products.

Earning:   Approval pending.