Download PTU B.Voc 2020 Dec 2nd Sem 77997 Kitchen Management Question Paper

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Total No. of Pages : 02
Total No. of Questions : 18

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B.Voc. (Hospitality & Culinary Management) (2019 Batch) (Sem.-2)
KITCHEN MANAGEMENT
Subject Code : BVHCA-201-19
M.Code : 77997
Time : 3 Hrs. Max. Marks : 60

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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.

SECTION-A

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Write briefly :

1. Who is chef de tournant?
2. What do you mean by chef de cuisine?
3. What is parfait?
4. What is julienne?

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5. What is copyright?
6. What do you mean by colander?
7. What is griddle?
8. Write any two examples of sorbet course.
9. Write accompaniments of smoked salmon.

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10. Explain menu planning.

SECTION-B

1. Discuss any five sanitation guidelines to be followed in kitchen operations of a five star hotel?
2. List out any five safety tips to be practiced by kitchen employees while working in their stations.
3. Differentiate between Ala carte & Table d hote menu with the help of suitable examples.

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4. Explain any five courses of French classical menu with two examples of each course.
5. List out points to be kept in mind while planning menu for any food outlet.

SECTION-C

1. Discuss hierarchy of food production department of a large hotel. Discuss essential duties & responsibilities of executive chef.
2. Write accompaniments of the following food items :
   1. Caviar

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   2. Poulet Roti
   3. Sole Colbert
   4. Consommé Celestine
   5. Tomato Juice

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3. Discuss various consideration & constraints'of menu planning with relevant examples.

NOTE : Disclosure of Identity by writing Mobile No. or Marking of passing request on any paper of Answer Sheet will lead to UMC against the Student.