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 | June, 2015 | |
| City, State | new delhi, |
Question Paper
1. Differentiate between Capital Equipments and Operational Equipments. Write care and maintenance procedure for a deep fat fryer.
2. What are truffles? Explain the different types and sources. Can they be cultivated? If so, briefly explain.
3. List five class II preservatives which are permitted in foods. Name the foods in which they are used. Also, briefly explain how they are used in foods.
4. What are "Forcemeats"? Explain in detail the preparation of " Pate de foie gras".
5. Classify appetizers? Write five classical appetizers and explain each in brief.
6. Explain the following:
Mousselines
Colouring agents
7. What are nutritional supplements? Can they be consumed daily Explain.
8. Explain the following
Bleaching Agents
Food Flavour
9. What are "Savoury Mousses"? Discuss the components of Mousse in detail.
10. Differentiate between galantine and ballontines. Enumerate the steps of preparation and decorating the galantines.
2. What are truffles? Explain the different types and sources. Can they be cultivated? If so, briefly explain.
3. List five class II preservatives which are permitted in foods. Name the foods in which they are used. Also, briefly explain how they are used in foods.
4. What are "Forcemeats"? Explain in detail the preparation of " Pate de foie gras".
5. Classify appetizers? Write five classical appetizers and explain each in brief.
6. Explain the following:
Mousselines
Colouring agents
7. What are nutritional supplements? Can they be consumed daily Explain.
8. Explain the following
Bleaching Agents
Food Flavour
9. What are "Savoury Mousses"? Discuss the components of Mousse in detail.
10. Differentiate between galantine and ballontines. Enumerate the steps of preparation and decorating the galantines.
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