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

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

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T.Y. B.Sc. (Hospitality Studies) HS 602 : ADVANCED FOOD PRODUCTION - II (2019 Pattern) (Semester-VI) Question Bank

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T.Y. B.Sc. (Hospitality Studies) HS 602 : ADVANCED FOOD PRODUCTION - II (2019 Pattern) (Semester-VI) Question Paper

 

Instructions to the candidates:

1) All questions are compulsory.

2) Figures to the right indicate full marks.

3) Draw neat diagram wherever necessary

Q1) Explain the following terms (Any ten) [20]

a) Granite

b) Function prospectus

c) Food sampling

d) Wasabi

e) Sambol

f) Cantonese cuisine

g) Dolmas

h) Kunafa

i) Roulade

j) Gammon

k) Casing of Fibre

l) Sales Mix

Q2) Solve any two: [10]

a) Explain in detail the preparation of Ballantine.

b) Write a brief explanation of lebanese cuisine with emphases on Ingredient

& Equipments.

c) Write short note on kitchen Larsons with the other departments in Hotel.

Q3) Solve any two [10]

a) Differentiate between still desserts & churn desserts with at least one

examples of each.

b) Write in Detail “Testing of New Equipments” for recipe Trials.

c) Give details of various force meats used in working saussages.

Q4) Solve any two: [10]

a) Plan a Moroccan Menu explaining the dishes in details.

b) Explain stages of budget making.

c) Give details steps in make a pati.

Q5) Solve any two [10]

a) Explain the process of purchasing and Explain four types of purchasing.

b) Give in detail at least 5 types of pudding and explain them.

c) Give the importance of standardized recipes and give the standardized

recipe of veg. Fried Rice.

Q6) Solve any two: [10]

a) Give a five course Japanese menu with explanation.

b) Explain any five International saussages and give their country of origin.

c) Enlist any five pricing methods and explain them.

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

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