Download PTU BHMCT 6th Semester 2019 May 14562 FOOD AND BEVERAGE PRODUCTION V Question Paper

Download PTU (I. K. Gujral Punjab Technical University) BHMCT (Bachelor of Hotel Management and Catering Technology) 6th Semester 2019 May 14562 FOOD AND BEVERAGE PRODUCTION V Question Paper.

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Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?6)
FOOD AND BEVERAGE PRODUCTION?V
Subject Code : BH-302

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
1. Answer briefly :
a) Give two examples of garnishes used in Sandwiches.
b) What is the use of Gravity Slicer?
c) Name two popular Sausages?
d) What is the use of Forcemeats?
e) What do you understand by the term Larder Control?
f) Differentiate between Icing and Topping.
g) Write down main ingredients of White Chocolate.
h) Give names of two types of spreads used in Sandwiches.
i) What is the importance of Casings in preparing sausages?
j) What kind of job is done by Carving Section?
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1 | M - 1 4 5 6 2 ( S 5 ) - 2 5

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?6)
FOOD AND BEVERAGE PRODUCTION?V
Subject Code : BH-302

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
1. Answer briefly :
a) Give two examples of garnishes used in Sandwiches.
b) What is the use of Gravity Slicer?
c) Name two popular Sausages?
d) What is the use of Forcemeats?
e) What do you understand by the term Larder Control?
f) Differentiate between Icing and Topping.
g) Write down main ingredients of White Chocolate.
h) Give names of two types of spreads used in Sandwiches.
i) What is the importance of Casings in preparing sausages?
j) What kind of job is done by Carving Section?
2 | M - 1 4 5 6 2 ( S 5 ) - 2 5

SECTION-B
Q2. Explain the importance of various parts of a Sandwich.
Q3. Give recipes of any two Icings of your choice.
Q4. Write a short note on ?Tempering of Chocolates?.
Q5. Write a short note on Additives and Preservatives used in making Sausages.
Q6. Explain the importance of Yield testing in Kitchen Operations.

SECTION-C
Q7. Name five different types of chocolates and discuss about them. (5)
Q8. What is forcemeat? Give names of four kinds of Forcemeat. Explain about any one of
them. (2+2+l)
Q9. Explain with the help of a chart the hierarchy of Larder Kitchen staff of a Five Star hotel.
(5)








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.
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