Download PTU HMCT-B.Sc 2020 March 6th Sem 76233 Food Production V Question Paper

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Roll No. Total No. of Pages : 02
Total No. of Questions : 09

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B.Sc. (HMCT) (2016 & 2017 Batch) (Sem.-6)
FOOD PRODUCTION-V
Subject Code : BSHM-601
M.Code : 76233

Time : 3 Hrs. Max. Marks : 60

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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

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1) Define/explain the following in two-three lines each :

a) Chinese clever
b) Ravioli
c) Tortilla
d) Spaetzle

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SECTION-B

2. Differentiate between white chocolate and dark chocolate.

3. Explain the role of ingredients in bread making.

4. Write a short note on uses of wine in cooking.

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5. Differentiate between potential food cost and actual food cost.

6. Write a short note on Icings & Toppings used in cake making.

SECTION-C

7. “Mexican cuisine is closer to Indian cuisine in many ways”. Explain your thoughts in favour of this statement.

8. What is yield? Explain the importance of yield in kitchen operations.

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9. Classify frozen desserts. Write methods of preparing ice cream.

NOTE : Disclosure of Identity by writing Mobile No. or Making of passing request on any page of Answer Sheet will lead to UMC against the Student.