Roll No. [T T T TT] [ 1 1] Total No. of Pages : 02
Total No. of Questions : 09
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B.Sc.(HMCT) (2014 to 2015 Batch) (Sem.-5)
FOOD PRODUCTION -V
Subject Code : BSHM-501
M.Code : 70452
Time : 3 Hrs. Max. Marks : 60
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INSTRUCTIONS TO CANDIDATES :
- 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
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- Write in brief about :
- What is granitas?
- What is M-fault in breads?
- What is dubarry?
- Define Meringue.
- Define sausages.
- What is Gum paste?
- Define Peking Duck.
- What is white chocolate?
- What is Duty Roaster?
- What are bread improvers?
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SECTION-B
- Which regional Chinese cuisine is most popular in the world? Give reasons for the same.
- Write the different methods of bread making and describe the "salt delayed method"
- Describe organoleptic or sensory evaluation of food.
- Describe in detail the characteristics of Italian cuisine.
- What do you understand by the term frozen desserts? Explain with examples.
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SECTION-C
- “Chocolate production is an art” Explain the different steps involved in the production of the chocolate.
- Describe forecasting. How is it relevant to kitchen department?
- What are the different types of meringues used in confectionery?
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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: PTU B.Sc (HMCT) 2020 March Previous Question Papers