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 | June, 2015 | |
| City, State | new delhi, |
Question Paper
1. Classify stocks. What are the care and precautions to be taken while preparing stocks
2. Discuss the importance of sauces in cookery. How will you rectify curdled mayonnaise?
3. Highlight the different cooking methods in a tabular form. Write the basic principles of any two of them.
4. With the help of a neat diagram, explain the cuts of lamb, stating the uses of each cut.
5. Classify raising agents in cookery. Explain any two of them briefly.
6. Explain briefly:
Poaching
Rigor mortis
Types of Milk
Pre-preparation for cooking
7. Explain the different classical cuts of fish. List the points to be considered while selecting fin fish.
Write the hierarchy of kitchen department of a five star hotel with 500 rooms and 10 restaurants.
What are the duties and responsibilities of a sous chef?
9. Discuss the importance of safety in Kitchen operations.
10. Classify cheese giving one example of each. Explain stepwise the manufacture of cheese.
2. Discuss the importance of sauces in cookery. How will you rectify curdled mayonnaise?
3. Highlight the different cooking methods in a tabular form. Write the basic principles of any two of them.
4. With the help of a neat diagram, explain the cuts of lamb, stating the uses of each cut.
5. Classify raising agents in cookery. Explain any two of them briefly.
6. Explain briefly:
Poaching
Rigor mortis
Types of Milk
Pre-preparation for cooking
7. Explain the different classical cuts of fish. List the points to be considered while selecting fin fish.
Write the hierarchy of kitchen department of a five star hotel with 500 rooms and 10 restaurants.
What are the duties and responsibilities of a sous chef?
9. Discuss the importance of safety in Kitchen operations.
10. Classify cheese giving one example of each. Explain stepwise the manufacture of cheese.
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