DIPLOMA IN CATERING AND HOTEL
ADMINISTRATION EXAMINATION,
APRIL 2018
Second Year
ADVANCED FOOD PRODUCTION
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 X 2 20)
Answer all questions.
1. Name four Indian cuisine.
2. Name five main ingredients for Kerala.
3. What is Bhurma?
4. What is Jhol?
5. What is Tandoor?
6. Name some vegetable cutting machines.
7. Name three steamed foods.
8. What are the ingredients from Idly?
9. What is the cuisine of Goa?
10. What is force meat?
Sub. Code
21
CP-8682
2
Ws 4
Part B X 5 25)
Answer all questions.
11. What is the role of climatic conditions in Indian
cuisine?
Or
Give a brief note on North Indian cuisine.
12. Name five dishes and method of cooking in East
Indian cuisine.
Or
Give a brief note on raw materials of West Indian
cuisine.
13. Name ten difference types of cuts of vegetables.
Or
Sketch a meet mincing machine and explain its
process and what type of meat cuts to be used for
mincing?
14. Give a brief note on small grains with two dishes.
Or
What is menu planning?
15. Give a brief note on
Terrain
Mousse
Salami.
Or
Brief Garde manger.
CP-8682
3
Ws 4
Part C X 10 30)
Answer all questions.
16. List the spin used in chettinad cuisine and give
recipe for chettinad chicken.
Or
Give a brief note on steam vessel operation.
17. Draw the Tandoor pot and mention its layers.
Or
How to seem a Tandoor pot? Give the recipe for
tandoori chicken.
18. Mention the function and importance of gorde
manger.
Or
What is menu engineering and food costing?
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