Download PTU BHMCT 2020 March 1st Sem 14505 Food Production I Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) BHMCT 2020 March (Bachelor of Hotel Management and Catering Technology) 1st Sem 14505 Food Production I Previous Question Paper

1 | M-14505 (S5)-590
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?1)
FOOD PRODUCTION?I
Subject Code : BH-109
M.Code : 14505
Time : 3 Hrs. Max. Marks : 30
INSTRUCTIONS 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 has 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. Equipment hygiene.
b. Importance of uniforms.
c. Types of menu.
d. Gluten.
e. A la Carte menu.
f. Fats and shortenings.
g. Raising agents.
h. Double fat Cream.
i. Sugar caramel
j. Aperture.


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1 | M-14505 (S5)-590
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?1)
FOOD PRODUCTION?I
Subject Code : BH-109
M.Code : 14505
Time : 3 Hrs. Max. Marks : 30
INSTRUCTIONS 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 has 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. Equipment hygiene.
b. Importance of uniforms.
c. Types of menu.
d. Gluten.
e. A la Carte menu.
f. Fats and shortenings.
g. Raising agents.
h. Double fat Cream.
i. Sugar caramel
j. Aperture.


2 | M-14505 (S5)-590
SECTION-B
2. Explain levels of skills and services required to join food production as career.
3. List various safety procedures while handling equipments in kitchen.
4. Draw a neat labeled diagram of pot wash area.
5. Draw a complete structural diagram of wheat grain with label.
6. Mention at least 10 different pre-preparation techniques of vegetables and fruits.

SECTION-C
7. In detail explain menu planning, and describe menu planning principles.
8. Draw modern staffing flow chart in 5 star hotel kitchens and mention at least 10 duties
and responsibilities of Executive Chef.
9. Draw classification chart of Cheese. Explain Bleu vein cheese and name 5 varieties of it.








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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