Download PTU BHMCT 4th Semester 2019 May 14544 FOOD AND BEVERAGE PRODUCTION IV Question Paper

Download PTU (I. K. Gujral Punjab Technical University) BHMCT (Bachelor of Hotel Management and Catering Technology) 4th Semester 2019 May 14544 FOOD AND BEVERAGE PRODUCTION IV Question Paper.

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Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?4)
FOOD AND BEVERAGE PRODUCTION- IV
Subject Code : BH-202
M.Code : 14544
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 has 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
Q1. Write short notes on :
a) Zauq-e-Shahi
b) Double ka Meetha
c) Chettinad Masala
d) Vindaloo
e) Farsan
f) Missi Roti
g) Hamam Dasta
h) FIFO
i) Blooming of Gelatin
j) Pastillage
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1 | M - 1 4 5 4 4 ( S 5 ) - 3 1

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?4)
FOOD AND BEVERAGE PRODUCTION- IV
Subject Code : BH-202
M.Code : 14544
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 has 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
Q1. Write short notes on :
a) Zauq-e-Shahi
b) Double ka Meetha
c) Chettinad Masala
d) Vindaloo
e) Farsan
f) Missi Roti
g) Hamam Dasta
h) FIFO
i) Blooming of Gelatin
j) Pastillage
2 | M - 1 4 5 4 4 ( S 5 ) - 3 1

SECTION-B
2. Write a brief note on Bengali Sweets.
3. Differentiate between Hyderabadi Biryani and Awadhi Biryani.
4. Discuss the different factors responsible for the change in the food habits in our country.
5. What is the role of Glycerin in making Royal Icing..
6. Enlist the precautions to be taken while using gumpaste.

SECTION-C
7. List the salient features of Hyderabadi Cuisine considering food habits and major
ingredients used. List five specialty dishes of the region.
8. Write down Ten Indian breads with their region of origin and a brief description of each.
9. Explain the process of making marzipan.








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page of Answer Sheet will lead to UMC against the Student.

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