Download PTU BHMCT 1st Semester 2019 May 75135 FOOD PRODUCTION FOUNDATION I Question Paper

Download PTU (I. K. Gujral Punjab Technical University) BHMCT (Bachelor of Hotel Management and Catering Technology) 1st Semester 2019 May 75135 FOOD PRODUCTION FOUNDATION I Question Paper.

1 | M-75135 (S2)-2210
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (2018 Batch) (Sem.?1)
FOOD PRODUCTION FOUNDATION ? I
Subject Code : BHMCT-101-18
M.Code : 75135
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
1. Write short notes on :
a) Mise en place
b) Executive chef
c) Menu
d) HACCP
e) Dish washing
f) LPG
g) Poaching
h) Anthocyanin
i) Bouquet garni
j) Roux
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1 | M-75135 (S2)-2210
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (2018 Batch) (Sem.?1)
FOOD PRODUCTION FOUNDATION ? I
Subject Code : BHMCT-101-18
M.Code : 75135
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
1. Write short notes on :
a) Mise en place
b) Executive chef
c) Menu
d) HACCP
e) Dish washing
f) LPG
g) Poaching
h) Anthocyanin
i) Bouquet garni
j) Roux
2 | M-75135 (S2)-2210
SECTION-B
2. Discuss the attitude and behaviour required in a professional kitchen.
3. Discuss the effects of heat on vegetables.
4. Briefly explain the various methods of cooking.
5. Explain the structure and composition of an egg.
6. List the uses of stock in cookery.

SECTION-C
7. What do you understand by the term ?Fond de Cuisine?? Explain the components of stock
and list the precautions to be kept in mind for preparing a good stock.
8. Classify and describe sauce. Explain the thickening agents used in sauce.
9. Draw general layout of a commercial kitchen.









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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