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Roll No. : HHHHHH | Total No. of Pages : 02
Total No. of Questions : 09
B.Voc. (Hospitality & Culinary Management) (2019 Batch) (Sem.-1)
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COMMODITIES
Subject Code : BVHCA-103-19
M.Code : 77130
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
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- SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks each.
- SECTION-B contains FIVE questions carrying FIVE marks each and students have to attempt any FOUR questions.
- SECTION-C contains THREE questions carrying TEN marks each and students have to attempt any TWO questions.
SECTION-A
1) Define the following :
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- Skimmed Milk
- Pickles
- Lard
- Olives
- Canned Food
- Balsamic vinegar
- Caffeine
- Castor sugar
- Margarine
- Turmeric
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SECTION-B
- Explain Milk composition?
- Explain Rendering and clarification of fat?
- Types of Preparatory sauces
- Jellies and Jams
- Cocoa
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SECTION-C
- What do you understand by Vinegar? Explain its varieties.
- Write down the ten varieties of pulses and their storage.
- Explain Cheese with its classification and processing?
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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: RGUHS BAMS 3rd Year Last 10 Years 2011-2021 Previous Question Papers || Rajiv Gandhi University of Health Sciences