Download PTU BHMCT 7th Semester 2019 May 14575 FOOD and BEVERAGE PRODUCTION VI Question Paper

Download PTU (I. K. Gujral Punjab Technical University) BHMCT (Bachelor of Hotel Management and Catering Technology) 7th Semester 2019 May 14575 FOOD and BEVERAGE PRODUCTION VI Question Paper.

1 | M-14575 (S5)-2576

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (E-I) (Sem.?7)
FOOD & BEVERAGE PRODUCTION?VI
Subject Code : BH-403
M.Code : 14575
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. Service charge
b. Standard Recipe
c. SPS
d. Yield
e. LIFO
f. Sandwich garnish
g. Doria
h. Crudites
i. St. Gremaine
j. Camembert Cheese
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1 | M-14575 (S5)-2576

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (E-I) (Sem.?7)
FOOD & BEVERAGE PRODUCTION?VI
Subject Code : BH-403
M.Code : 14575
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. Service charge
b. Standard Recipe
c. SPS
d. Yield
e. LIFO
f. Sandwich garnish
g. Doria
h. Crudites
i. St. Gremaine
j. Camembert Cheese
2 | M-14575 (S5)-2576

SECTION-B
2. Explain Food Costing.
3. How to do the yield testing?
4. Explain bin tag with proper bin tag diagram.
5. Explain sandwich in brief with help of a diagram.
6. Explain Characteristics and use of a culture in Cheese making.

SECTION-C
7. How stores of a hotel establish purchase specifications with supplier?
8. What do you understand by the term accompaniments? Explain.
9. What is Bleu vein cheese? Give examples and production process.








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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