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 | June, 2015 | |
| City, State | new delhi, |
Question Paper
1. What is forcemeat Explain its various components. What are the various types of forcemeat used
2. Classify salads with examples. What are the different components of a salad
3. Highlight the difference between pate and terrine. Describe the method of preparation of terrine.
4. Short notes on (any four)
Parfaits
Mousse
Mousseline
Mousseline Forcemeat
Roulades
5. What are Galantines How are they different from Bellotines
6. Discuss the points to be considered in designing a kitchen for 100 pax. Restaurant serving Middle Eastern cuisine.
7. Short notes on (any two)
Gelatin
Aspic Jelly
Storing of perishable food
8. Discuss the importance of hygiene and sanitation in food production and service area.
9. Highlight the differences between
Ham and gammon
Bacon and green bacon
10. Write the recipe for 1 litre of hollandaise sauce. Give 5 derivatives of hollandaise sauce.
2. Classify salads with examples. What are the different components of a salad
3. Highlight the difference between pate and terrine. Describe the method of preparation of terrine.
4. Short notes on (any four)
Parfaits
Mousse
Mousseline
Mousseline Forcemeat
Roulades
5. What are Galantines How are they different from Bellotines
6. Discuss the points to be considered in designing a kitchen for 100 pax. Restaurant serving Middle Eastern cuisine.
7. Short notes on (any two)
Gelatin
Aspic Jelly
Storing of perishable food
8. Discuss the importance of hygiene and sanitation in food production and service area.
9. Highlight the differences between
Ham and gammon
Bacon and green bacon
10. Write the recipe for 1 litre of hollandaise sauce. Give 5 derivatives of hollandaise sauce.
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