Exam Details
| Subject | Specialization In Food Production Management | |
| 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 the selection procedure and daily maintenance of Bone Saw and Dough Sheeter.
2. Enumerate the steps involved in the preparation of a Pate.
3. Classify appetizers. Write about ten classical appetizers in brief.
4. Differentiate between 'Pate de Foie Gras' and commercial Pate. Explain any two types of commercial Pate.
5. What are truffles? Explain the various types of truffles.
Differentiate between Galantine and Ballontine.
How are galantines prepared and stored?
7. Explain briefly:
Humectants
Thickness
Nutrient supplements
Food Preservatives
8. Classify sweetening agents. Explain the role and application of sweetening agents in cooking.
9. Differentiate between mousse and mousseline.
Explain the basic preparation of 'Fish Mousse'.
10. Classify different flavours present in foods. "Flavours are important characteristic of food". Justify this statement.
2. Enumerate the steps involved in the preparation of a Pate.
3. Classify appetizers. Write about ten classical appetizers in brief.
4. Differentiate between 'Pate de Foie Gras' and commercial Pate. Explain any two types of commercial Pate.
5. What are truffles? Explain the various types of truffles.
Differentiate between Galantine and Ballontine.
How are galantines prepared and stored?
7. Explain briefly:
Humectants
Thickness
Nutrient supplements
Food Preservatives
8. Classify sweetening agents. Explain the role and application of sweetening agents in cooking.
9. Differentiate between mousse and mousseline.
Explain the basic preparation of 'Fish Mousse'.
10. Classify different flavours present in foods. "Flavours are important characteristic of food". Justify this statement.
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