Download PTU B.Voc 2020 Dec 1st Sem 77140 Fundamentals Of Food Production Question Paper

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Roll No. Total No. of Pages : 02
Total No. of Questions : 18

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B.Voc. (Hospitality and Catering Management) (2019 Batch) (Sem.-1)
FUNDAMENTALS OF FOOD PRODUCTION
Subject Code : BVHCM-104-19
M.Code : 77140
Time : 3 Hrs. Max. Marks : 60

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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

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Write briefly :

1. Cookery
2. FIFO
3. Hygiene
4. Dry Store

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5. Work Flow
6. Poaching
7. Kitchen Brigade
8. Larder
9. Uniform

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10. Baking

SECTION-B

11. Write a short note on origin of Cooking.
12. What procedure we should follow while receiving and Storing Raw materials?
13. How do HR policies help in motivating Kitchen staff?

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14. Discuss different methods of Moist Cooking.
15. What are the duties and responsibilities of a Kitchen staff?

SECTION-C

16. List different types of Light and Heavy Equipments used in Hotel Kitchens?
17. Draw a neat Layout of a Main Kitchen for a Big Hotel.

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18. Discuss the different types of Safety precautions we should take in Kitchens so as to avoid any accidents.

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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