Exam Details
| Subject | Basic Food Production | |
| Paper | ||
| Exam / Course | Bachelor in Hotel Management (BIHM) | |
| Department | School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
1. Explain in detail with suitable examples the aims and objectives of cooking.
2. What do you understand by the term 'Kitchen Brigade' Give the kitchen staffing for a three star hotel in India.
3. Explain in detail the safety precautions to be followed in kitchens for handling of various knives and electric equipments.
4. Elucidate the duties and responsibilities of 'Chef de Cuisine' (Executive Chef) in a five star hotel in India.
5. Define and classify stocks. Write complete recipe for making one litre of fish stock.
6. Write ten varieties of cheese with their country of origin. Elaborate on storage of cheese and its uses in cooking.
7. Differentiate with examples between
Boiling and Broiling
Roasting and Stewing
Braising and Baking
Steaming and Poaching
8. Write short notes on
International Soups
Grading of Eggs
Blanching of Tomatoes and Capsicum
Types of Milk
9. Classify fish with suitable examples. What are the points to be kept in mind while purchasing fish from the market?
10. Explain the role of sauces in Continental food. Give four derivatives of Hollandaise sauce.
2. What do you understand by the term 'Kitchen Brigade' Give the kitchen staffing for a three star hotel in India.
3. Explain in detail the safety precautions to be followed in kitchens for handling of various knives and electric equipments.
4. Elucidate the duties and responsibilities of 'Chef de Cuisine' (Executive Chef) in a five star hotel in India.
5. Define and classify stocks. Write complete recipe for making one litre of fish stock.
6. Write ten varieties of cheese with their country of origin. Elaborate on storage of cheese and its uses in cooking.
7. Differentiate with examples between
Boiling and Broiling
Roasting and Stewing
Braising and Baking
Steaming and Poaching
8. Write short notes on
International Soups
Grading of Eggs
Blanching of Tomatoes and Capsicum
Types of Milk
9. Classify fish with suitable examples. What are the points to be kept in mind while purchasing fish from the market?
10. Explain the role of sauces in Continental food. Give four derivatives of Hollandaise sauce.
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Advanced Food Production
- Allied Hospitality Service Management
- Basic food and beverage service
- Basic Food Production
- Basic Front Office Operation
- Basic Housekeeping Operation
- Beverage Management
- Business Communication Skills
- Case Studies In Hospitality Industry
- Computer Skills
- Consumer Protection
- Environmental Studies And Facility Planning
- Food And Beverage Management
- Food And Beverage Management Control
- Food And Beverage Retail Management
- Front Office Management
- Hospitality Service Marketing
- Hotel Accounting
- Hotel Economics
- Hotel Engineering And Maintenance
- Hotel Law
- House Keeping Management
- Housekeeping Managament - Ii
- Human Resource Management
- Hygiene and Sanitation
- Introduction To The Harvard Referencing System
- Luxury Management and Real Estate Development
- Nutrition And Food Science
- Organizational Behaviour
- Outdoor, Industrial And Hospitality Catering Management
- Overview Of Tourism And Its Sustainability
- Principles of Management
- Quantity Food Production Techniques
- Specialisation In Room Division Management
- Specialization In Food And Beverage Service Management
- Specialization In Food Production Management