Exam Details
| Subject | food production theory | |
| Paper | ||
| Exam / Course | diploma in food production | |
| Department | ||
| Organization | acharya nagarjuna university-distance education | |
| Position | ||
| Exam Date | May, 2017 | |
| City, State | new delhi, new delhi |
Question Paper
Total No. of Questions 10] [Total No. of Pages 01
DIPLOMA DEGREE EXAMINATION, MAY 2017
FOOD PRODUCTION
Food Production Theory
Time 3 Hours Maximum Marks 70
Answer any Five questions
All questions carry equal marks × 14 70)
Q1) Discuss the importance and advantages of catering industry.
Q2) Explain the aims and objectives of cooking. What are the advantages of Microwave
cooking?
Q3) Describe the methods of cooking by boiling, frying and roasting. Compare the
nutritional values of each method.
Q4) Write and explain any two methods of cooking fish and chicken.
Q5) Discuss the principles of kitchen organization and its importance.
Q6) What are stocks and soups? Explain their classification with examples.
Q7) Write in detail about the structure selection and quality of Eggs for cooking.
Q8) What are the common faults and remedies encountered in the preparation of cakes and
breads?
Q9) Make a comparison between the nutritional values of vegetables and fish and meat.
Explain the influence of methods of cooking in between them.
Q10) Discuss the organization of kitchen equipment and maintenance of large kitchen
equipment.
DIPLOMA DEGREE EXAMINATION, MAY 2017
FOOD PRODUCTION
Food Production Theory
Time 3 Hours Maximum Marks 70
Answer any Five questions
All questions carry equal marks × 14 70)
Q1) Discuss the importance and advantages of catering industry.
Q2) Explain the aims and objectives of cooking. What are the advantages of Microwave
cooking?
Q3) Describe the methods of cooking by boiling, frying and roasting. Compare the
nutritional values of each method.
Q4) Write and explain any two methods of cooking fish and chicken.
Q5) Discuss the principles of kitchen organization and its importance.
Q6) What are stocks and soups? Explain their classification with examples.
Q7) Write in detail about the structure selection and quality of Eggs for cooking.
Q8) What are the common faults and remedies encountered in the preparation of cakes and
breads?
Q9) Make a comparison between the nutritional values of vegetables and fish and meat.
Explain the influence of methods of cooking in between them.
Q10) Discuss the organization of kitchen equipment and maintenance of large kitchen
equipment.