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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
1. "Modern Kitchen Equipments have revolutionized cooking". Justify the statement.
2. How are truffles different from mushrooms? How are they used in cookery? Enumerate different types of edible truffles available in the market.
3. What are food preservatives? Classify them. How are they used in foods
4. Differentiate between Pate and Terrines. Explain in detail the procedure for making a pate.
5. Discuss the role of Nutritional Supplements in food industry. Are there any deterious side effects of taking them
6. Explain the following
Ballontines
Bleaching agents
7. What are food flavours? Classify different flavours present in foods.
8. Explain the following any two
Savoury Mousses.
Capital Equipments.
Food thickness.
9. Classify appetizers. What are canapes? How are canapes prepared and served
10. What type of forcemeat is used in the preparation of galantine? How are galantines cooked and decorated?
2. How are truffles different from mushrooms? How are they used in cookery? Enumerate different types of edible truffles available in the market.
3. What are food preservatives? Classify them. How are they used in foods
4. Differentiate between Pate and Terrines. Explain in detail the procedure for making a pate.
5. Discuss the role of Nutritional Supplements in food industry. Are there any deterious side effects of taking them
6. Explain the following
Ballontines
Bleaching agents
7. What are food flavours? Classify different flavours present in foods.
8. Explain the following any two
Savoury Mousses.
Capital Equipments.
Food thickness.
9. Classify appetizers. What are canapes? How are canapes prepared and served
10. What type of forcemeat is used in the preparation of galantine? How are galantines cooked and decorated?
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