Download PTU B.Voc 2020 Dec 1st Sem 77132 Food Production Operations I Question Paper

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

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B.Voc. (Hospitality and Culinary Management) (2019 Batch) (Sem.-1)
FOOD PRODUCTION OPERATIONS-I
Subject Code : BVHCA-105-19
M.Code : 77132
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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Define the term :

1. Ingredients of Soup.
2. Types of Fishes
3. Darne
4. Sauce

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5. Soup
6. Pork
7. White Gravy.
8. Bacon
9. Roux

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10. Broth

SECTION-B

11. Differentiate Between Sauce and Gravy.
12. Write down the recipe of 1 Ltr. of Brown Stock.
13. Define Soup and its Classification.

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14. Explain effects of heat on cooking of Fish.
15. What are the selection criteria of Fish?

SECTION-C

16. Draw and explain cuts of pork.
17. Give Classification of fish with example.

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18. Explain Meat cookery in detail.

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.