Download PTU BHMCT 7th Semester 2019 May 14575 FOOD and BEVERAGE PRODUCTION VI Question Paper

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Roll No.

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Total No. of Questions : 09

Total No. of Pages : 02

BHMCT (E-I) (Sem.-7)

FOOD & BEVERAGE PRODUCTION-VI

Subject Code : BH-403

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M.Code: 14575

Time: 3 Hrs.

Max. Marks: 30

INSTRUCTIONS TO CANDIDATES :

1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark each.

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2. SECTION-B contains FIVE questions carrying 21/2 (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. Write short notes on :
   1. Service charge
   2. Standard Recipe

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   3. SPS
   4. Yield
   5. LIFO
   6. Sandwich garnish
   7. Doria

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   8. Crudites
   9. St. Gremaine
   10. Camembert Cheese

SECTION-B

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2. Explain Food Costing.
3. How to do the yield testing?
4. Explain bin tag with proper bin tag diagram.
5. Explain sandwich in brief with help of a diagram.
6. Explain Characteristics and use of a culture in Cheese making.

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SECTION-C

7. How stores of a hotel establish purchase specifications with supplier?
8. What do you understand by the term accompaniments? Explain.
9. What is Bleu vein cheese? Give examples and production process.

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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