B.Sc. (CS HM) DEGREE EXAMINATION,
NOVEMBER 2017
First Semester
Catering Science and Hotel Management
FOOD PRODUCTION
(CBCS 2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all the questions in a word or two.
1. What are the uses of salt?
2. Name four condiments used in cooking.
3. Define hygiene.
4. Who is chef communar?
5. Define braising.
6. Name four knives used in kitchen.
7. What is paring?
8. List four herbs used in continental cuisine.
9. Define stock.
10. Name the basic mother sauces.
Sub. Code
6HM1C1
RW-1030
2
Wk 11
Part B 5 25)
Answer all the questions choosing either or in about
200 words each.
11. What are the aims and objectives of cooking food?
Or
Write short note on various textures of food.
12. Draw a 3 star hotel kitchen layout.
Or
Write down the essential attributes of kitchen
personnel.
13. What are the uses of Bainmarie?
Or
Give a short note on Roasting.
14. Classify fruits with examples.
Or
List out some selection factors of vegetables.
15. What are the types of stock?
Or
Name any five soups with their appropriate
Garnish.
RW-1030
3
Wk 11
Part C 10 30)
Answer any three in about 800 words.
16. Write short notes on the uses of the following
Fats and oils
Thickening agents.
17. Draw the staff organisation chart of a Five star hotel
kitchen; and explain the duties and responsibilities of
executive chef.
18. Explain the various methods of cooking based on liquids.
19. Write a detailed note on salads and their dressing.
20. Explain the basic preparation method of the following
sauces
Espagnote
Mayonnaise.