B.Sc. DEGREE EXAMINATION, APRIL 2018
Second Year/Non-Semester
Catering and Hotel Administration
ADVANCE FOOD PRODUCTION
(Common for All UG courses)
(2016-2017 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 X 2 20)
Answer all questions.
1. Give six examples for south Indian spices.
2. What are the state comes under North Indian Cuisine?
3. What are the state foods of East India?
4. List out some west Indian dishes.
5. What are the Ingredients use in Tandoor seasoning?
6. What is the procedure to season the dosa mate?
7. Write the recipe for Kozhukottai.
8. Write some snacks made from small grains.
Sub. Code
23
CP-8533
2
Ws19
9. What is ballantine?
10. What are the types of Hors of Ocuvrcs?
Part B X 5 25)
Answer all questions.
11. Explain about Kerala cuisine and availability of
Ingredients.
Or
Explain about North Indian cuisine and give some
sweets based on North India.
12. Explain about East Indian Cuisine and discuss
about the geographical location.
Or
Explain about west Indian Cuisine and discuss
about the climate conditions
13. Explain chettinad cuisine and write the recipe for
Chicken chettinad.
Or
Discuss about the procedure to be followed in
operating and cleaning a meat minicing machine.
14. Which country influence the cuisine of goa. Explain.
Or
Explain
Standard purchase specification.
Standard recipe.
CP-8533
3
Ws19
15. What are the functions and importance of Garde
Manager?
Or
List out some equipment which connects to garde
manager section and explain.
Part C X 10 30)
Answer all questions.
16. Explain about south Indian Cuisine and write the
recipe for each cuisine.
Or
Explain Kashmiri Cuisine and discuss about some
famous foods with its recipe.
17. What are the raw materials used in East Indian
cuisine? Explain.
Or
What are the raw materials used in West Indian
cuisine? Explain it.
18. What is portion control? Explain the various portion
control equipments used in Kitchen.
Or
Explain the following.
Aspic
Chaud Fooid.
Pate
Foie gras.
Gallantine.