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FirstRanker.comRoll No. | Total No. of Questions : 09 |
Total No. of Pages : 02 |
(Sem.-1)
BHMCT
FOOD PRODUCTION-I
Subject Code : BH-109
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M.Code : 14505Time: 3 Hrs. | Max. Marks : 30 |
INSTRUCTIONS TO CANDIDATES :
- 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 has to attempt any FOUR questions.
- SECTION-C contains THREE questions carrying FIVE marks each and students have to attempt any TWO questions.
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SECTION-A
- Write short notes on :
- What is the importance of Chefs Cap?
- Who is Chef de Partie?
- What is the job of Chef Tournant?
- Give one example of Operational Equipment in kitchen.
- Write Full form of C.N.G.
- What is flaky texture?
- What is All Purpose Flour?
- What is a shortening?
- Name one chemical Raising Agents.
- What is Double Cream?
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SECTION-B
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- List five safety procedures while handling any kitchen equipment.
- Give five duties and responsibilities of an Executive chef.
- Explain any two types of menu.
- Name five vegetable oils used in cooking and how they are used?
- What is the difference between Homogenised Milk and Pasteurised Milk?
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SECTION-C
- Draw staff hierarchy chart of kitchen department of a five star hotel.
- What is the aim and objectives of cooking? Describe five pre- preparation techniques in cooking food.
- Write a detailed note on Cheese used in cookery
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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 BHMCT Last 10 Years 2010-2020 Previous Question Papers
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