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    Foundation Coursein Food Productionii 2016

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    Sandeep Kumar Thakur
    This document contains a 10 question exam for a Foundation Course in Food Production II. The exam covers topics like types of soups, sauces, meat cuts, fish classifications, pastry, cheese, dairy, culinary terms, and matching questions about various foods. Students are asked to define, explain, list, name, and match various cooking concepts and ingredients. The exam is worth a total of 100 marks and covers key concepts relevant to food production and culinary arts.

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    Foundation Coursein Food Productionii 2016

    Uploaded by

    Sandeep Kumar Thakur
    9 views2 pages
    This document contains a 10 question exam for a Foundation Course in Food Production II. The exam covers topics like types of soups, sauces, meat cuts, fish classifications, pastry, cheese, dairy, culinary terms, and matching questions about various foods. Students are asked to define, explain, list, name, and match various cooking concepts and ingredients. The exam is worth a total of 100 marks and covers key concepts relevant to food production and culinary arts.

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    This document contains a 10 question exam for a Foundation Course in Food Production II. The exam covers topics like types of soups, sauces, meat cuts, fish classifications, pastry, cheese, dairy, culinary terms, and matching questions about various foods. Students are asked to define, explain, list, name, and match various cooking concepts and ingredients. The exam is worth a total of 100 marks and covers key concepts relevant to food production and culinary arts.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    9 views2 pages

    Foundation Coursein Food Productionii 2016

    Uploaded by

    Sandeep Kumar Thakur
    This document contains a 10 question exam for a Foundation Course in Food Production II. The exam covers topics like types of soups, sauces, meat cuts, fish classifications, pastry, cheese, dairy, culinary terms, and matching questions about various foods. Students are asked to define, explain, list, name, and match various cooking concepts and ingredients. The exam is worth a total of 100 marks and covers key concepts relevant to food production and culinary arts.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    SUBJECT CODE: BHM151 EXAM DATE: 02.05.

    2016

    ROLL No…………….

    NATIONAL COUNCIL FOR HOTEL MANAGEMENT


    AND CATERING TECHNOLOGY, NOIDA
    ACADEMIC YEAR 2015-2016
    COURSE : 2nd Semester of 3-year B.Sc. in H&HA
    SUBJECT : Foundation Course in Food Production - II
    TIME ALLOWED : 03 Hours MAX. MARKS: 100
    _______________________________________________________________________
    (Marks allotted to each question are given in brackets)
    _______________________________________________________________________
    Q.1. (a) List the difference between Broth and Bouillon.
    (b) Explain the process of making Cream of Tomato Soup.
    (c) What are the thickening agents used for Bisque and Chowders?
    (3+4+3=10)
    Q.2. (a) Differentiate between Sauce and Gravies.
    (b) List two emulsified sauces and two derivatives from each with their major
    ingredients.
    (c) Explain the main features of Contemporary sauce and list two examples
    from modern cuisine.
    (3+4+3=10)
    Q.3. (a) Name two colour pigments which contribute red colour to the meat.
    (b) Identify the different cuts of Lamb with a neat diagram and list the culinary
    usage of each of them in a tabular form.
    (2+8=10)
    OR
    (a) List the quality determination criteria of Pork.
    (b) Give the corresponding French term for Kidney, Liver, Offal and Tongue.
    (c) Explain Rigor Mortis.
    (3+2+5=10)
    Q.4. (a) List the selection criteria for Fish.
    (b) Explain the factors considered while classifying Fish and Shellfish.
    (c) Name four classical cuts of Fish with brief explanation.
    (3+3+4=10)
    Q.5. Write short notes on any two:
    (a) Short Crust Pastry (b) Laminated Pastry
    (c) Choux Pastry
    (2x5=10)
    OR
    (a) Explain the impact of Salt and Sugar in bread making.
    (b) Explain the Proving stage for bread making process and justify its
    importance.
    (6+4=10)
    CODE: FP/02/APR-MAY/16/NC Page 1 of 2
    SUBJECT CODE: BHM151 EXAM DATE: 02.05.2016

    Q.6. (a) Explain the components of Cheese.


    (b) How the Cheese is to be stored?
    (c) Name two Cheese each from France and Switzerland with their main
    features in brief.
    (3+3+4=10)
    OR
    (a) What is Pastry Cream?
    (b) Explain the usage of Pastry cream in confectionery.
    (c) Elaborate the process of making Crème Chantilly.
    (3+4+3=10)
    Q.7. (a) What is pasteurization of milk?
    (b) Differentiate Single cream, Double cream and Whipping cream.
    (c) What is butter and how is it clarified?
    (4+3+3=10)
    Q.8. (a) Briefly explain the process of making Indian Gravies.
    (b) Give general layout of a kitchen.
    (c) Give importance of wash-up area in a kitchen.
    (4+3+3=10)
    OR
    List the various factors considered while planning a kitchen layout.
    (10)
    Q.9. Explain the following culinary terms:
    (a) Allumette (b) Brioche (c) Dugléré (d) Glaze
    (e) Haricot (f) Liaison (g) Risotto (h) Tart
    (i) Farinaceous (j) Matignon
    (10x1=10)

    Q.10. Match the following:

    Estouffade England
    Lettuce Hungary
    Congee Egg protein
    Pod Red wine
    Albumen Ground almond paste
    Oxtail Cos
    Soubise Freshly ground white pepper
    Paprika Porridge
    Marzipan Green peas
    Mignonette Onion sauce
    Sabayon

    (10x1=10)
    *********
    CODE: FP/02/APR-MAY/16/NC Page 2 of 2

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