BSC(HS) FOOD PRODUCTION - III Question Paper (2019 Pattern)

BSC(HS) FOOD PRODUCTION - III Question Paper (2019 Pattern)

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B.Sc. (Hospitality Studies) FOOD PRODUCTION - III (2019 Pattern) (Semester-III) (HS-301) Question Bank

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B.Sc. (Hospitality Studies) FOOD PRODUCTION - III (2019 Pattern) (Semester-III) (HS-301) Question Paper

 

Q1) 

a) Explain the following terms : (Any 10) [10]

i) Panch phoron 

ii) Coujons

iii) Crustaceans 

iv) 'X' fault in bread making 

v) Industrial catering 

vi) Dhoklaa

vii) Dame 

viii) Menu balancing

ix) Payasam

x) S.P.S.

xi) Lamination

xii) Standard yield

b) Answer the following: (Any 5) [10]

i) Name 2 dishes from Konkan.

ii) Define volume forecasting.

iii) Write 4 characteristics of welfare catering.

iv) Give 2 functions of larder department.

v) Discuss 2 methods of cooking fish.

vi) Elaborate 2 types of yeast dough.

Q2) Answer the following.

a) Explain any 5 stages in bread making. [5]

b) Give any 5 points to be considered when selecting fish. [5]

Q3) Answer the following.

a) Name and explain any 5 types of cookies. [5]

b) Discuss the characteristics of Hospital catering. [5]

Q4) Answer the following.

a) Explain 5 factors influencing menu planning for Indian & regional cuisine.[5]

b) Write the merits and demerits of volume forecasting. [5]

Q5) Answer the following.

a) Discuss any 5 principles of menu planning. [5]

b) Explain any 2 methods of cake making. [5]

Q6) Answer the following.

a) Draw and explain the format of indenting for quantity kitchen. [5]

b) Explain any 2 bread making methods. [5]

Q7) Answer the following.

a) List and explain 5 tools and equipments used in larder. [5]

b) Explain the role of any 5 ingredients used in bread making. [5]

Q8) Answer the following.

a) Plan a festive menu for any 1 state from below : [5]

i) Punjab

ii) Goa

b) Define Cookies. Give any 4 characteristic features of cookie dough.[5]FOOD PRODUCTION - III (2019 Pattern) Question Paper University | FOOD PRODUCTION - III (2019 Pattern) Question Bank

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