Download PTU BHMCT 2nd Semester 2019 May 14520 FOOD PRODUCTION II Question Paper

Download PTU (I. K. Gujral Punjab Technical University) BHMCT (Bachelor of Hotel Management and Catering Technology) 2nd Semester 2019 May 14520 FOOD PRODUCTION II Question Paper.

1 | M-14520 (S5)-763

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?2)
FOOD PRODUCTION-II
Subject Code : BH-110
M.Code : 14520
Time : 3 Hrs. Max. Marks : 30
INSTRUCTION TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark
each.
2. SECTION-B contains FIVE questions carrying 2
1
/
2
(Two and Half) marks each
and students have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying FIVE marks each and students
have to attempt any TWO questions.

SECTION - A
1. Write short notes on :
a. Pastry cream
b. Anglaise
c. Laminated pastry
d. Bisque
e. Soubise
f. Offals
g. Sweet bread
h. Veal
i. Consomme
j. Drupes

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1 | M-14520 (S5)-763

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?2)
FOOD PRODUCTION-II
Subject Code : BH-110
M.Code : 14520
Time : 3 Hrs. Max. Marks : 30
INSTRUCTION TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark
each.
2. SECTION-B contains FIVE questions carrying 2
1
/
2
(Two and Half) marks each
and students have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying FIVE marks each and students
have to attempt any TWO questions.

SECTION - A
1. Write short notes on :
a. Pastry cream
b. Anglaise
c. Laminated pastry
d. Bisque
e. Soubise
f. Offals
g. Sweet bread
h. Veal
i. Consomme
j. Drupes

2 | M-14520 (S5)-763

SECTION-B
2. Briefly explain the role of thickening agents in Indian cuisine.
3. Draw classification chart of soups with two examples of each.
4. Write recipe of 1 litre of white chicken stock.
5. Write recipe of Tomato Sauce.
6. List and briefly Explain various methods of cooking egg.

SECTION-C
7. Explain and classify in detail the mother sauces.
8. Draw a neat labelled diagram of Lamb cuts.
9. Explain role of each ingredient in bread making and importance of temperature control in
bread making.








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