BSc Hospitality Studies Model Question Paper www.unipune.ac.in : University Of Pune

[hemalathaijt]

Document Described : University Of Pune - Model Question Paper
B. Sc. (Hospitality Studies) (Semester - I) Examination - 2011
BASIC FOOD PRODUCTION
(June 2008 Pattern)
Time : 2 Hours] [Max. Marks : 40

Instructions :
(1) Attempt any four questions.
(2) All questions carry equal marks.

Model Question List : http://www.unipune.ac.in/university_...ld_papers5.htm
Model Question Page : http://www.unipune.ac.in/university_...hs_oct2011.pdf

Q.1) (A) What are the points to be considered while doing Indian Food preparation ? [03]
(B) What do you mean by Personal Hygiene in the Kitchen ? [03]
(C) List any four Cereals and four Pulses and their care to be taken while storing. [04]

Q.2) (A) Give four uses of the following ingredients : (Any Three) [06]
(a) Sweeteners
(b) Dairy Product
(c) Eggs
(d) Fruits
(B) What precautions and care will you take while handling the following Equipments ? [04]
(a) Refrigerator
(b) Mixer

Q.3) (A) Explain the following methods of Mixing Food : [05]
(a) Kneading
(b) Beating
(c) Pressing
(d) Stirring
(e) Blending
(B) Name Pigment present in the following vegetables and explain them : [03]
(a) Aubergin
(b) Spinach
(c) Mango
(d) Cauliflower
(C) What is Rendering of Fat ? [02]

Q.4) (A) Give examples of Fats and Oils along with their sources. [04]
(B) List and explain any two methods used in the following preparations : [04]
(a) Dal Tadka
(b) Jeera Rice
(C) List various types of Fuels used in the Kitchen. [02]

Q.5) (A) Give Classical Brigade of 3 Star Hotel. [05]
(B) Give English names : [03]
(a) Palak
(b) Hing
(c) Kesar
(d) Vanaspati Ghee
(e) Nashpati
(f) Gud
(C) Differenciate between Herbs and Spices. [02]