Download PTU BHMCT 2020 March 8th Sem 14590 Food And Beverage Production Vii Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) BHMCT 2020 March (Bachelor of Hotel Management and Catering Technology) 8th Sem 14590 Food And Beverage Production Vii Previous Question Paper

1 | M- 14590 (S5)-1781

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (E-III) (Sem.?8)
FOOD & BEVERAGE PRODUCTION- VII
Subject Code : BH-404
M.Code : 14590
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
Q1. Write in brief about :
a) Carving tools
b) P?t?
c) TexMex Cuisine
d) Burrito
e) Tiramisu
f) Roast Gravy
g) Pasteurized milk
h) Baguette
i) Fast food
j) Canap?
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1 | M- 14590 (S5)-1781

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (E-III) (Sem.?8)
FOOD & BEVERAGE PRODUCTION- VII
Subject Code : BH-404
M.Code : 14590
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
Q1. Write in brief about :
a) Carving tools
b) P?t?
c) TexMex Cuisine
d) Burrito
e) Tiramisu
f) Roast Gravy
g) Pasteurized milk
h) Baguette
i) Fast food
j) Canap?
2 | M- 14590 (S5)-1781

SECTION-B
Q2. Write step wise process of carving a Roast chicken.
Q3. What is ?Aspic?? How is it useful?
Q4. Write a short note on how Fast food products processing and storage important.
Q5. List the standard accompaniments in serving traditional Roast Turkey.
Q6. What are different types of creams obtained from milk? Write their use.

SECTION-C
Q7. Describe the process of arranging a Cold Food presentation. What are various dishes that
are served on Cold Buffet? Explain.
Q8. Explain the history and tradition of Italian cuisine with regards to special ingredients,
equipments and preparations.
Q9. Recent years have seen a manifold growth of multinational Fast Food Chains. Analyse
the factors that have contributed to their growth and development. How has 'Franchising'
helped?







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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