Roll No.
Total No. of Pages : 02
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Total No. of Questions : 09
BHMCT (E-III) (Sem.-8)
FOOD & BEVERAGE PRODUCTION- VII
Subject Code: BH-404
M.Code: 14590
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Time: 3 Hrs.
Max. Marks : 30
INSTRUCTION TO CANDIDATES :
- SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark each.
- SECTION-B contains FIVE questions carrying 2 1/2 (Two and Half) marks each and students have to attempt any FOUR questions.
- SECTION-C contains THREE questions carrying FIVE marks each and students have to attempt any TWO questions.
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SECTION-A
- Write short notes on :
a. Terrine
b. Tortillas--- Content provided by FirstRanker.com ---
c. Sodium Nitrate
d. Chaud Froid
e. Picnic Ham
f. Veau
g. Frenching of Lamb Rack--- Content provided by FirstRanker.com ---
h. Country Style Pate
i. Club Sandwich
j. Boudin Noir
SECTION-B
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- What is the procedure to carve a Chicken in a gueridon trolley?
- Elaborate the term “Aspic”.
- What are sandwiches, what is the importance of bread in sandwich?
- Briefly elaborate franchising of Quick Service Restaurant.
- Write at least 2 special German dishes and discuss them in brief.
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SECTION-C
- Explain the term galantine and process related to it.
- In your own word, explain Mexican Cuisine.
- What is pate, explain the process involved in making goose liver pate.
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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This download link is referred from the post: PTU BHMCT Last 10 Years 2010-2020 Previous Question Papers
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