B.Sc. DEGREE EXAMINATION, APRIL 2018
First Year — Non-Semester
Catering and Hotel Administration
BASIC FOOD PRODUCTION AND PATISSERIE
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 X 2 20)
Answer all questions.
1. What is grooming?
2. Expand HACCP.
3. What do you mean by classical brigade?
4. Name few sources of proteins.
5. Name any two cuts of Beef.
6. Define Mis-en-place.
7. Give examples of Dry heat method of cooking.
8. Name any four thickening agents.
9. What is cream soup?
10. What is Mirepoix?
Sub. Code
13
CP-8528
2
WSS
Part B X 5 25)
Answer all questions.
11. Explain the role of Executive Chef.
Or
What are the safety procedures in the handling of
kitchen equipments? Explain.
12. Explain the aims and objectives of cooking.
Or
Draw and name the parts of wheat.
13. Draw and name the parts of Beef.
Or
Write a short note on Microwave Cooking.
14. Classify stock and explain.
Or
Write the recipe for white sauce.
15. Name any five types of Indian breads.
Or
Write a brief note on staple food of India.
Part C X 10 30)
Answer all questions.
16. Explain the various fuels used for cooking with
advantages and disadvantages.
Or
Name and explain any five types of raw materials
with examples.
17. Draw the structure of Egg and explain.
Or
Explain any five preparation of ingredients with
examples.
18. Write the recipe and duties of any two Indian
gravies.
Or
Classify soup and explain.
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