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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
1. Classify methods of cooking with diagram. Explain the principles of cooking for any two methods in detail.
2. Discuss the duties and responsibilities of a Sous Chef and Chef de Partie of a large hotel?
3. Classify kitchen equipments with examples. Explain in detail the care and maintenance of any two of them.
4. Elucidate with example any ten culinary terms used in western cuisine.
5. Define stocks. State the uses of stocks. What are the points to be kept in mind for the proper preparation and storage of stocks.
6. Classify cheese giving suitable examples. Explain the process of manufacturing cheese.
7. Write short notes on
Aims of Soup Making
Basic Knife Skills
Ham and Bacon
Classification of vegetables
8. Write short notes on
Types of Cereals
Blanching
Rectification of curdled mayonnaise
Chef de Partie
9. Explain diagramitically the structure and composition of egg. State the uses of eggs in cookery.
10. Classify fish in a chart form. Give examples of each classification. List the various classical cuts of fish and explain each in one or two lines.
2. Discuss the duties and responsibilities of a Sous Chef and Chef de Partie of a large hotel?
3. Classify kitchen equipments with examples. Explain in detail the care and maintenance of any two of them.
4. Elucidate with example any ten culinary terms used in western cuisine.
5. Define stocks. State the uses of stocks. What are the points to be kept in mind for the proper preparation and storage of stocks.
6. Classify cheese giving suitable examples. Explain the process of manufacturing cheese.
7. Write short notes on
Aims of Soup Making
Basic Knife Skills
Ham and Bacon
Classification of vegetables
8. Write short notes on
Types of Cereals
Blanching
Rectification of curdled mayonnaise
Chef de Partie
9. Explain diagramitically the structure and composition of egg. State the uses of eggs in cookery.
10. Classify fish in a chart form. Give examples of each classification. List the various classical cuts of fish and explain each in one or two lines.
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