Download PTU ( I.K.Gujral Punjab Technical University (IKGPTU)) Bachelor of Vocational Education (B. Voc) 2020 December 1st Sem 77140 Fundamentals Of Food Production Previous Question Papers
Roll No.
Total No. of Pages : 02
Total No. of Questions : 18
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
INST RUCT IONS T O CANDIDAT ES :
1 .
SECT ION-A is COMPULSORY cons is ting of TEN questions carrying TWO marks
each.
2 .
SECT ION-B c ontains F IVE questions c arrying FIVE marks eac h and s tud ents
have to atte mpt any FOUR q ues tions.
3 .
SECT ION-C contains THREE questions carrying T EN marks e ach and s tudents
have to atte mpt any T WO questio ns.
SECTION-A
Write briefly :
1.
Cookery
2.
F.I.F.O.
3.
Hygiene
4.
Dry Store
5.
Work Flow
6.
Poaching
7.
Kitchen Brigade
8.
Larder
9.
Uniform
10. Baking
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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 H.R. policies help in motivating Kitchen staff?
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.
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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This post was last modified on 15 February 2021