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13 views2 pages

Paper 5 L

L

Uploaded by

Nikit paliwal
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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SUBJECT CODE: BHM 11 EXAM DATE: 27.11.2017 ROLL NO... .seseesseen NATIONAL COUNCIL FOR HOTEL MANAGEMENT AND CATERING TECHNOLOGY, NOIDA ACADEMIC YEAR ~ 2017-2018 COURSE 1 Semester of 3-year B.Sc. in HBHA ‘SUBJECT i Foundation Course in Food Production - | ‘TIME ALLOWED x 03 Hours MAX. MARKS: 100 (Marks allotted to each question are given in brackets) A. Define cooking. Explain the aims and objectives of cooking. (6+5=10) Q.2, Wile in brief on any two of the following: (@) Kitchen mise-en-place (0) Personal hygi (6) Fond de cuisine (2x5=10) 3, Enlist the parts ofa salad, Explain in brief the role of each part. IR What are pigments? Enlist different types of pigments and the effect of heat on pigments. (10) What is the role of fruits and vegetables in food? Classify vegetables with examples. Qa, (5+5=10) Q5. Write short notes on any two of the folowing: {a) Mother sauces (b) Elements and types of stocks (6) Classify soups (2x5=10) Q.6. Draw a detailed structure of an egg. OR With the help of a diagram, classify wet and dry methods of cigking. (10) FPIODDINOV-DECI17-18/02INC Page 1 of 2 ‘SUBJECT CODE: BHM11+ EXAM DATE: 27.11.2 Q7. Write in detail about: Various thickening agents used in making sauces OR Types of raising agents Q8._ Explain the following ({llustrate with example): (2) Blind baking (b) — Mirepoix () Encasserole (@ — Duxelles (©) Liaison (6x2= Q9. Match the following: (2) Julienne () Slicing vegetables thin (b) Macedoine (i) Peeling skin of vegetables (c) Brunniose il) {mmx 2mm x 4em (¢) — Payasanne (iv) Cross-wise or length-wise (e) Baton () 12mmx 12mm x Bem () Wedge (vi) Different shapes 1mm thickness (9) Chiffonade (vil) 2mm x rim x 2mm (hb) Slice (vii) Round vegetables cut length-wise (i) Paring (x) mmx 5mm x 5mm (Chateau (x) Turning of vegetables in barrel shape (10x12 Q.10. Fill in the blanks: a) and are examples of salad dressings. (b) and are examples of consommeé garnishes, © and ‘are examples of international soups. @ and are examples of shortening used in bal products. | (2) ____and _are examples of chemical raising age used In food. (6x2: FPIODDINOV-DECI17-18/02INC Page 2

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