Download PTU HMCT-B.Sc 2020 March 5th Sem 70452 Food Production V Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) B.Sc HMCT (B.Sc Hotel Management and Catering Technology) 2020 March Previous Question Papers

1 | M-70452 (S2)-1788
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(HMCT) (2014 to 2015 Batch) (Sem.?5)
FOOD PRODUCTION ? V
Subject Code : BSHM-501
M.Code : 70452
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
1) Write in brief about :
a) What is granitas?
b) What is M-fault in breads?
c) What is dubarry?
d) Define Meringue.
e) Define sausages.
f) What is Gum paste?
g) Define Peking Duck.
h) What is white chocolate?
i) What is Duty Roaster?
j) What are bread improvers?

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1 | M-70452 (S2)-1788
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(HMCT) (2014 to 2015 Batch) (Sem.?5)
FOOD PRODUCTION ? V
Subject Code : BSHM-501
M.Code : 70452
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
1) Write in brief about :
a) What is granitas?
b) What is M-fault in breads?
c) What is dubarry?
d) Define Meringue.
e) Define sausages.
f) What is Gum paste?
g) Define Peking Duck.
h) What is white chocolate?
i) What is Duty Roaster?
j) What are bread improvers?

2 | M-70452 (S2)-1788
SECTION-B
2) Which regional Chinese cuisine is most popular in the world? Give reasons for the same.
3) Write the different methods of bread making and describe the "salt delayed method""
4) Describe organoleptic or sensory evaluation of food.
5) Describe in detail the characteristics of Italian cuisine.
6) What do you understand by the term frozen desserts? Explain with examples.

SECTION-C
7) ?Chocolate production is an art? Explain the different steps involved in the production of
the chocolate.
8) Describe forecasting. How is it relevant to kitchen department?
9) What are the different types of meringues used in confectionery?









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