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Roll No.
Total No. of Questions : 09
BHMCT (Sem.-2)
FOOD PRODUCTION-II
Subject Code : BH-110
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M.Code: 14520
Total No. of Pages : 02
Time: 3 Hrs.
Max. Marks : 30
INSTRUCTION TO CANDIDATES :
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- SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark each.
- SECTION-B contains FIVE questions carrying 2 1/2 (Two and Half) marks each and students have to attempt any FOUR questions.
- SECTION-C contains THREE questions carrying FIVE marks each and students have to attempt any TWO questions.
SECTION - A
- Write short notes on :
- Pastry cream
- Anglaise
- Laminated pastry
- Bisque
- Soubise
- Offals
- Sweet bread
- Veal
- Consomme
- Drupes
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SECTION-B
- Briefly explain the role of thickening agents in Indian cuisine.
- Draw classification chart of soups with two examples of each.
- Write recipe of 1 litre of white chicken stock.
- Write recipe of Tomato Sauce.
- List and briefly Explain various methods of cooking egg.
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SECTION-C
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- Explain and classify in detail the mother sauces.
- Draw a neat labelled diagram of Lamb cuts.
- Explain role of each ingredient in bread making and importance of temperature control in bread making.
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 BHMCT Last 10 Years 2010-2020 Previous Question Papers
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