Download PTU BHMCT 2020 March 2nd Sem 14520 Food Production II Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) BHMCT 2020 March (Bachelor of Hotel Management and Catering Technology) 2nd Sem 14520 Food Production II Previous Question Paper

1 | M-14520 (S5)-2007

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?2)
FOOD PRODUCTION-II
Subject Code : BH-110
M.Code : 14520
Time : 3 Hrs. Max. Marks : 30
INSTRUCTION TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark
each.
2. SECTION-B contains FIVE questions carrying 2
1
/
2
(Two and Half) marks each
and students have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying FIVE marks each and students
have to attempt any TWO questions.

SECTION - A
1. Write short notes on :
a. Fruits and pods
b. Naje
c. Consomme
d. Chowder
e. Green bacon
f. Albumin
g. Trotter
h. Goujon
i. Jasmine rice
j. Laminated pastry
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1 | M-14520 (S5)-2007

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?2)
FOOD PRODUCTION-II
Subject Code : BH-110
M.Code : 14520
Time : 3 Hrs. Max. Marks : 30
INSTRUCTION TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark
each.
2. SECTION-B contains FIVE questions carrying 2
1
/
2
(Two and Half) marks each
and students have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying FIVE marks each and students
have to attempt any TWO questions.

SECTION - A
1. Write short notes on :
a. Fruits and pods
b. Naje
c. Consomme
d. Chowder
e. Green bacon
f. Albumin
g. Trotter
h. Goujon
i. Jasmine rice
j. Laminated pastry

2 | M-14520 (S5)-2007


SECTION-B
2. Importance of spices in Indian Spices.
3. Draw classification chart of vegetables with two examples of each.
4. Write recipe of 1 litre fish stock.
5. Briefly explain principles of bread making process.
6. Write recipe of 1 litre Bechamel sauce.

SECTION-C
7. Explain in detail bread making process with 5 bread faults.
8. Write recipe for 1 litre of seafood bisque.
9. Briefly explain 4 types of pastry and briefly explain that how does the lamination works
in flaky pastry.







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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