Exam Details
| Subject | Advanced 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. What is Larder? Explain different equipment used in larder.
2. What are the 3 basic steps in the preparation of forcemeat? What are the precautions to be taken while handling and storage of forcemeat
3. What are hors d'oeuvres? What are the different occasions on which hors d'oeuvres can be served? Describe finger foods and canapes.
4. What is Kitchen Management Explain various control devices in the kitchen.
5. Write in detail about the various steps involved in kitchen dosing.
6. Explain different parts of a sandwich. Write about different types of sandwiches and sandwich dressings.
7. Explain in detail about different types of maintenance schedules used in hotels.
8. Write notes on
Different types of storage used in hotels.
Points to be considered in designing kitchen of a 5 star hotel.
9. Differentiate between: (Any two)
Bacon and Gammon
Mousse and Mousseline
Brines and Cures
10. What are Sausages? Explain the processing of different types of casings in the preparation of sausages.
2. What are the 3 basic steps in the preparation of forcemeat? What are the precautions to be taken while handling and storage of forcemeat
3. What are hors d'oeuvres? What are the different occasions on which hors d'oeuvres can be served? Describe finger foods and canapes.
4. What is Kitchen Management Explain various control devices in the kitchen.
5. Write in detail about the various steps involved in kitchen dosing.
6. Explain different parts of a sandwich. Write about different types of sandwiches and sandwich dressings.
7. Explain in detail about different types of maintenance schedules used in hotels.
8. Write notes on
Different types of storage used in hotels.
Points to be considered in designing kitchen of a 5 star hotel.
9. Differentiate between: (Any two)
Bacon and Gammon
Mousse and Mousseline
Brines and Cures
10. What are Sausages? Explain the processing of different types of casings in the preparation of sausages.
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