Download PTU BHMCT 2020 March 2nd Sem 14520 Food Production II Question Paper

Roll No. Total No. of Questions: 09 Total No. of Pages : 02

BHMCT (Sem.-2)
FOOD PRODUCTION-II

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Time : 3 Hrs. Max. Marks: 30

INSTRUCTION TO CANDIDATES :

1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark each.

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2. SECTION-B contains FIVE questions carrying 2½ (Two and Half) marks each and students have 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 :
   1. Fruits and pods
   2. Naje

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   3. Consommé
   4. Chowder
   5. Green bacon
   6. Albumin
   7. Trotter

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   8. Goujon
   9. Jasmine rice
   10. Laminated pastry

SECTION-B

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2. Importance of spices in Indian Spices.
3. Draw classification chart of vegetables with two examples of each.
4. Write recipe of 1 litre fish stock.
5. Briefly explain principles of bread making process.
6. Write recipe of 1 litre Bechamel sauce.

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SECTION-C

7. Explain in detail bread making process with 5 bread faults.
8. Write recipe for 1 litre of seafood bisque.
9. Briefly explain 4 types of pastry and briefly explain that how does the lamination works in flaky pastry.

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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