Exam Details
| Subject | advanced food production and patisserie | |
| Paper | ||
| Exam / Course | b.sc. in catering and hotel administration | |
| Department | ||
| Organization | alagappa university | |
| Position | ||
| Exam Date | April, 2018 | |
| City, State | tamil nadu, karaikudi |
Question Paper
B.Sc. DEGREE EXAMINATION, APRIL 2018
Third Year Non-Semester
Catering and Hotel Administration
ADVANCED FOOD PRODUCTION AND PATISSERIE
(Upto 2015 batch)
Time 3 Hours Maximum 60 Marks
Part A X 3 18)
Answer all questions.
1. What is standard recipe?
2. Explain pantry.
3. What is Aspic?
4. How do you store perishable goods?
5. What is yeast?
6. Name the three types of Margarine.
Part B X 8 32)
Answer any four questions.
7. What is food cost? Explain in detail.
8. Explain the functions of Gardemarger.
9. Explain Chinese cuisine in detail.
Sub. Code
36
CP-8541
2
Wk 11
10. Enumerate the menu engineering.
11. Write the hygiene standards of food production.
12. Explain sugar with its types.
PART C — × 10 10 marks)
13. Compile a Indian Menu for 500 pax. Make an indent for
the same.
Third Year Non-Semester
Catering and Hotel Administration
ADVANCED FOOD PRODUCTION AND PATISSERIE
(Upto 2015 batch)
Time 3 Hours Maximum 60 Marks
Part A X 3 18)
Answer all questions.
1. What is standard recipe?
2. Explain pantry.
3. What is Aspic?
4. How do you store perishable goods?
5. What is yeast?
6. Name the three types of Margarine.
Part B X 8 32)
Answer any four questions.
7. What is food cost? Explain in detail.
8. Explain the functions of Gardemarger.
9. Explain Chinese cuisine in detail.
Sub. Code
36
CP-8541
2
Wk 11
10. Enumerate the menu engineering.
11. Write the hygiene standards of food production.
12. Explain sugar with its types.
PART C — × 10 10 marks)
13. Compile a Indian Menu for 500 pax. Make an indent for
the same.
Other Question Papers
Subjects
- accommodation operation
- advanced accommodation management
- advanced food prodcution
- advanced food production and patisserie
- advanced rooms division management
- basic accommodation operation
- basic food and beverage service
- basic food production and patisserie
- basic front office operation
- basics of computer science
- beverage service
- computer applications
- culinary arts and techniques
- environmental studies
- food and beverage management
- food and beverage service
- front office management
- front office operation
- hotel accounting
- hotel and catering laws
- house keeping and facilities bmanagement
- human resource management
- management information system
- personality development
- principle of management
- sales and marketing practices
- travel and tourism management