Download PTU B.Voc 2020 Dec 2nd Sem 78000 Food Production Operations Ii 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)
FOOD PRODUCTION OPERATIONS-II
Subject Code : BVHCA-204-19
M.Code : 78000
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. Define regional Indian cuisine.
2. How old is the Indian civilization?
3. Define Ayurveda.
4. What is Mulligatawny?

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5. What do you understand by cuisine of Mewars?
6. Name any four equipment used in Indian cooking.
7. Define the term Harvesting.
8. Define Astringent food.
9. In context to usage, how is iron tandoor different from clay tandoor?

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10. Define Indian breads.

SECTION-B

11. Write a short on Indian sweets.
12. What is slow food? How it is healthy?
13. Write the usage of sigri.

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14. Write a short note on Punjabi cuisine.
15. Write a short note on Indian snacks.

SECTION-C

16. What are the factors that affect the eating habits of people in different parts of India?
17. Write short notes on Gujarati and Rajasthani cuisines.

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18. Write short notes on Parsee and Chettinad communities and explain in detail about their food habits.

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.

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