TYBSC(HS)- ADVANCED FOOD PRODUCTION - I Question Paper (2019 Pattern)

TYBSC(HS)- ADVANCED FOOD PRODUCTION - I Question Paper  (2019 Pattern)

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T.Y.B.Sc. (Hospitality Studies) HS-501 : ADVANCED FOOD PRODUCTION - I (2019 Pattern) (Semester - V) Question Bank

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T.Y.B.Sc. (Hospitality Studies) HS-501 : ADVANCED FOOD PRODUCTION - I (2019 Pattern) (Semester - V) Question Paper

 

Instructions to the candidates:

1) Question No. 1 compulsory.

2) All questions carry equal marks.

3) Draw a neat diagram wherever necessary.

4) Attempt any six from questions No.2 to 8.

Q1) Explain the following terms (Any Ten). [10]

a) Trussing

b) Incineration

c) Winnowing

d) Kitchen Work Triangle

e) Pig Trotters

f) Croquettes

g) Arrabiatta

h) Ratatouille

i) Phyllo Pastry

j) Glaze

k) Royal Icing

l) Green meat

Q2) Answer in brief (any five) [10]

a) Describe two types of aging of meat.

b) Explain custard filling & chiffon filling.

c) Give two examples of Flaky pastry.

d) Differenciate between Nouvelle cuisine and Haut’e cuisine.

e) Write a short note on flow of work.

f) Enlist precautions for storing chocolate.

Q3) Explain the following questions in Brief. [10]

a) Define Humectant with one use.

b) Enlist two functions of Bleaching Agents.

c) What are the two types of antioxidents? Give one example of each.

d) What is a function of anticaking Agent.

e) Give two examples of class I and class II preservatives.

f) Define the term food Additives and Give two main functions of food

Additives.

Q4) Answer the following (any two) [10]

a) Describe any five steps of manufacturing of chocolate.

b) Write a short note on French cuisine.

c) Explain the method of preparation of short crust pastry.

Q5) Answer the following (any two). [10]

a) Explain the methods of waste Disposal.

b) Describe main ingredients used in icing.

c) Name cuts of meat of lamb with suitable cooking methods.

Q6) Answer the following (any two). [10]

a) Draw a layout of multi cuisine Restaurant and show the important work

stations.

b) Plan a five course menu of spanish cuisine with one line explanation.

c) Enlist five pastry faults with precautions.

Q7) Write a short note on the following (any four) [10]

a) Five popular dishes of Mexican cuisine.

b) Five ingredients used in Italian cuisine.

c) Salient features of Nouvelle cuisine.

d) Five principles of thawing a meat.

e) Factors influencing kitchen designing.

Q8) Answer the following (any two). [10]

a) Explain the types of chocolate.

b) Classify flour pastries with suitable examples.

c) Describe in detail segragation of garbage and its importance.

ADVANCED FOOD PRODUCTION - I (2019 Pattern) Question Paper University | ADVANCED FOOD PRODUCTION - I (2019 Pattern) Question Bank

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