Exam Details
| Subject | Quantity Food Production Techniques | |
| 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. What do you understand by thickening agent? Enlist different types of thickening agents used in Indian cuisine.
2. What are the silent feature of Airline catering? Explain with examples.
3. Write notes on the given cuisine with suitable examples of Dishes (any
Bengali cuisine
Hyderabadi cuisine
Punjabi cuisine
4. Write a detailed note on topic "Quantity Food Production". Modern trends and techniques.
5. Write notes on (any
Institutional catering
Mughlai food
Gujrati snacks
6. Explain the significant features of Tamil Nadu cuisine along with the signature dishes of that region.
7. Write notes on
Role of Important ingredients in Baking.
Bread making methods.
8. Explain the function of sugar in confectionery with different types of sugar used. What are the different stages of sugar cooking.
9. Explain different types of Lungs with recipe.
10. Write in detail about:
Yeast.
Bread improvers.
2. What are the silent feature of Airline catering? Explain with examples.
3. Write notes on the given cuisine with suitable examples of Dishes (any
Bengali cuisine
Hyderabadi cuisine
Punjabi cuisine
4. Write a detailed note on topic "Quantity Food Production". Modern trends and techniques.
5. Write notes on (any
Institutional catering
Mughlai food
Gujrati snacks
6. Explain the significant features of Tamil Nadu cuisine along with the signature dishes of that region.
7. Write notes on
Role of Important ingredients in Baking.
Bread making methods.
8. Explain the function of sugar in confectionery with different types of sugar used. What are the different stages of sugar cooking.
9. Explain different types of Lungs with recipe.
10. Write in detail about:
Yeast.
Bread improvers.
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