Download PTU ( I.K.Gujral Punjab Technical University (IKGPTU)) Bachelor of Vocational Education (B. Voc) 2020 December 2nd Sem 77997 Kitchen Management Previous Question Papers
Total No. of Pages : 02
Total No. of Questions : 18
B.Voc. (Hospitality & Culinary Management) (2019 Batch) (Sem.?2)
KITCHEN MANAGEMENT
Subject Code : BVHCA-201-19
M.Code : 77997
Time : 3 Hrs. Max. Marks : 60
INST RUCT IONS T O CAND IDAT 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)
Who is chef de tournant?
2)
What do you mean by chef de cuisine?
3)
What is parfait?
4)
What is julienne?
5)
What is copyright?
6)
What do you mean by colander?
7)
What is griddle?
8)
Write any two examples of sorbet course.
9)
Write accompaniments of smoked salmon.
10) Explain menu planning.
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SECTION-B
11) Discuss any five sanitation guidelines to be followed in kitchen operations of a five star
hotel?
12) List out any five safety tips to be practiced by kitchen employees while working in their
stations.
13) Differentiate between Ala carte & Table d hote menu with the help of suitable examples.
14) Explain any five courses of French classical menu with two examples of each course.
15) List out points to be kept in mind while planning menu for any food outlet.
SECTION-C
16) Discuss hierarchy of food production department of a large hotel. Discuss essential duties
& responsibilities of executive chef.
17) Write accompaniments of the following food items :
a) Caviar
b) Poulet Roti
c) Sole Colbert
d) Consomm? Celestine
e) Tomato Juice
18) Discuss various consideration & constraints of menu planning with relevant examples.
NOTE : Disclosure of Identity by writing Mobile No. or Marking of passing request on any
paper of Answer Sheet will lead to UMC against the Student.
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This post was last modified on 15 February 2021