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 | June, 2015 | |
| City, State | new delhi, |
Question Paper
1. What is the difference between commercial and institution quantity food production? How do they affect large scale production?
2. What are the North-Indian basic masalas? How is their availability affected by regional influences?
3. Write short notes on
Mughlai cuisine
Recipe balancing
4. What are the different cake making methods? List various cake faults and their remedies.
5. Write the significant features of South Indian cuisine. How has it influenced Indian cuisine
6. What are the various principles of Baking? Mention the basic commodities used in bakery.
7. What are icings? Mention their uses with examples.
8. Write short notes on (any two)
Thickening Agents.
Biscuits and Cookies
Sugar
9. Explain the features of 'Punjabi Cuisine', What are the basic masalas used in Punjabi Cuisine
10. How has bakery and confectionary evolved over the years? What are the factors that have affected bakery and confectionary business in India
2. What are the North-Indian basic masalas? How is their availability affected by regional influences?
3. Write short notes on
Mughlai cuisine
Recipe balancing
4. What are the different cake making methods? List various cake faults and their remedies.
5. Write the significant features of South Indian cuisine. How has it influenced Indian cuisine
6. What are the various principles of Baking? Mention the basic commodities used in bakery.
7. What are icings? Mention their uses with examples.
8. Write short notes on (any two)
Thickening Agents.
Biscuits and Cookies
Sugar
9. Explain the features of 'Punjabi Cuisine', What are the basic masalas used in Punjabi Cuisine
10. How has bakery and confectionary evolved over the years? What are the factors that have affected bakery and confectionary business in India
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