Download PTU HMCT-B.Sc 2020 March 2nd Sem 12077 Food Production II Question Paper

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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.

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SECTION-A

1) Answer briefly :

1. What is Spices?
2. What is Garam Masala?
3. What is Gammon?

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4. What is Farsan?
5. What is Tandoor?
6. What is Kabab?
7. Name five Indian Sweets.
8. Explain Rigor Mortis.

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9. What is shellfish?
10. Name some flavouring agents used in cooking.

SECTION-B

2) Classify Fish with example of each.

3) Differentiate between Ham and Bacon.

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4) Explain basic Indian gravies.

5) Draw the hierarchy chart of the quantity food kitchen.

6) Write various uses of Herbs.

SECTION-C

7) Explain in details about Kashmiri Cuisine, their salient features and five famous dishes.

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8) Explain the responsibilities of Butchery section.

9) What are the points kept in mind while planning a menu for the Large commercial kitchen?

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.