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

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

Friends in today's articles we all are going to see FOOD PRODUCTION - III (2019 Pattern) question paper. Because if you are studying this subject then these FOOD PRODUCTION - III (2019 Pattern) structure questions papers are going to be very important for you because in the paper you can get very good marks after studying this FOOD PRODUCTION - III (2019 Pattern) question paper university properly.

To put it simply, in these articles we all are going to see the question papers of B.Sc. (Hospitality Studies) FOOD PRODUCTION - III (2019 Pattern) (Semester-III) (HS-301) model question paper. While in this class we have to study many subjects. In that, we are solving the question papers of many subjects, today in these articles we are going to see the question paper FOOD PRODUCTION - III (2019 Pattern).

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

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 Paper

 

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

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

If we study this FOOD PRODUCTION - III (2019 Pattern) exam questions paper properly then all of us will not face any kind of problem in next year's FOOD PRODUCTION - III (2019 Pattern) question paper. Because you must have studied many FOOD PRODUCTION - III (2019 Pattern) old question papers before this. Then even if the sample question paper FOOD PRODUCTION - III (2019 Pattern) of the final paper comes in front of you, you will feel familiar with the questions and you will be able to answer them well.

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