Download PTU BHMCT 2020 March 1st Sem 14505 Food Production I Question Paper

Roll No. ________________

Total No. of Questions : 09

Total No. of Pages : 02

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BHMCT (Sem.-1)

FOOD PRODUCTION-I

Subject Code: BH-109

M.Code: 14505

Time: 3 Hrs.

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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 2½ (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.

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SECTION-A

1. Write short notes on :

   1. Equipment hygiene.
   2. Importance of uniforms.
   3. Types of menu.

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   4. Gluten.
   5. A la Carte menu.
   6. Fats and shortenings.
   7. Raising agents.
   8. Double fat Cream.

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   9. Sugar caramel
   10. Aperture.

SECTION-B

2. Explain levels of skills and services required to join food production as career.

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3. List various safety procedures while handling equipments in kitchen.
4. Draw a neat labeled diagram of pot wash area.
5. Draw a complete structural diagram of wheat grain with label.
6. Mention at least 10 different pre-preparation techniques of vegetables and fruits.

SECTION-C

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7. In detail explain menu planning, and describe menu planning principles.
8. Draw modern staffing flow chart in 5 star hotel kitchens and mention at least 10 duties and responsibilities of Executive Chef.
9. Draw classification chart of Cheese. Explain Bleu cheese and name 5 varieties of it.

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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