Download PTU BHMCT 2020 March 1st Sem 75135 Food Production Foundation I Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) BHMCT 2020 March (Bachelor of Hotel Management and Catering Technology) 1st Sem 75135 Food Production Foundation I Previous Question Paper

1 | M-75135 (S2)-287
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (2018 Onwards) (Sem.?1)
FOOD PRODUCTION FOUNDATION ? I
Subject Code : BHMCT-101-18
M.Code : 75135
Time : 3 Hrs. 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.

SECTION-A
1. Write short notes on :
a. Chef?s Uniform.
b. HACCP.
c. Thickening Agents.
d. Chef de Partie.
e. Roux.
f. Poaching.
g. Different Types of Fuel
h. Proprietary Sauce.
i. Open Sandwich.
j. Consomme?

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1 | M-75135 (S2)-287
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (2018 Onwards) (Sem.?1)
FOOD PRODUCTION FOUNDATION ? I
Subject Code : BHMCT-101-18
M.Code : 75135
Time : 3 Hrs. 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.

SECTION-A
1. Write short notes on :
a. Chef?s Uniform.
b. HACCP.
c. Thickening Agents.
d. Chef de Partie.
e. Roux.
f. Poaching.
g. Different Types of Fuel
h. Proprietary Sauce.
i. Open Sandwich.
j. Consomme?

2 | M-75135 (S2)-287
SECTION-B
2. Draw a Kitchen Organization of a Five Star Hotel.
3. Explain the various points a food handler needs to keep in mind for maintaining good
personal hygiene.
4. Explain different types of Salad Dressings.
5. What are the different types of Raising Agents? Explain briefly.
6. Explain different parts of Salad.

SECTION-C
7. With the help of a neat labeled diagram explain different parts of an Egg. List the uses of
eggs in cooking.
8. Briefly explain various method of cooking.
9. Define sauce. Explain any Five Basic Mother sauce with their ingredients.








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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