Download PTU BHMCT 1st Semester 2019 May 75135 FOOD PRODUCTION FOUNDATION I Question Paper

Roll No.

Total No. of Pages : 02

Total No. of Questions : 09

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BHMCT (2018 Batch) (Sem.-1)

FOOD PRODUCTION FOUNDATION –1

Subject Code : BHMCT-101-18

M.Code: 75135

Time: 3 Hrs.

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Max. Marks : 60

INSTRUCTIONS TO CANDIDATES :

1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students have to attempt any TWO questions.

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SECTION-A

1. Write short notes on :
   1. Mise en place
   2. Executive chef
   3. Menu
   4. HACCP
   5. Dish washing

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   6. LPG
   7. Poaching
   8. Anthocyanin
   9. Bouquet garni
   10. Roux

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SECTION-B

2. Discuss the attitude and behaviour required in a professional kitchen.
3. Discuss the effects of heat on vegetables.
4. Briefly explain the various methods of cooking.
5. Explain the structure and composition of an egg.

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6. List the uses of stock in cookery.

SECTION-C

7. What do you understand by the term “Fond de Cuisine”? Explain the components of stock and list the precautions to be kept in mind for preparing a good stock.
8. Classify and describe sauce. Explain the thickening agents used in sauce.
9. Draw general layout of a commercial kitchen.

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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