B.Sc. (CS HM) DEGREE EXAMINATION,
NOVEMBER 2017
Third Semester
Catering Science and Hotel Management
QUANTITY FOOD PRODUCTION
(CBCS 2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. Different types of vegetables.
2. Define Indent.
3. Define Menu.
4. What is Masala?
5. Explain about food cost.
6. Ingredients used in Masala.
7. Write the French term for re-heating.
8. Write the name of the pigment in white vegetable.
9. Define Marinating.
10. Give some Bengali sweets.
Sub. Code
6HM3C1
RW-1036
2
Wk 14
Part B 5 25)
Answer all questions choosing either or
11. Comment on the principles of indenting for volume
feeding.
Or
How do you plan menu for theme dinners?
12. What are the problems associated with institutional
catering?
Or
What is standard purchase specifications?
13. Write notes on Parsi cuisine.
Or
Write notes on any three festival dishes of India.
14. Mention the procedure involved in seasoning
tandoori pot.
Or
Menu compiling of Grand Food Festival for 250
peoples/pax with preparing food costing.
15. What is Pathri? Mention about its preparation.
Or
Mention about the preparation of aloochaat.
RW-1036
3
Wk 14
Part C 10 30)
Answer any three questions.
16. Give a detailed account on care and maintenance of any
three equipments used in quantity food production.
17. What are the problems associated with off premises
catering? How do you overcome them?
18. Give a detailed account on characteristics of Kerala
cuisine.
19. Give the recipe for tandoori chicken.
20. Give the recipes for any two South Indian breakfast
items.
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