B.Sc. DEGREE EXAMINATION, NOVEMBER 2017
Catering and Hotel Administration
BASIC FOOD PRODUCTION AND PATTISERIE
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. What is HACCP?
2. Explain Garnish with example.
3. Define the term dough.
4. Write five Indian breads.
5. Explain about Raux and its types.
6. Name some salad dressing.
7. What is Mise-on-place?
8. List five example of convenience food.
9. Name four flavouring agents.
10. Write about the uses of egg.
Sub. Code
13
CP-7780
2
sp4
Part B x 5 25)
Answer all questions.
11. Write about the safety procedure in handling
kitchen equipments.
Or
Write about the kitchen wash-up area.
12. What are the selection procedure for purchasing
fish?
Or
Explain about basic pastries.
13. With the help of diagram explain about the cuts of
beef.
Or
With the help of diagram explain about the cuts of
lamb.
14. Write the recipe and method for fish stock.
Or
Write the recipe and method for veloute sauce.
15. List the different continents and spices.
Or
Name the basic Indian gravy.
CP-7780
3
sp4
Part C x 10 30)
Answer all questions.
16. Write about HACCD in detail.
Or
Write about classical kitchen bridgade and explain
the duties of various chef.
17. Write about the various method of cooking.
Or
What are mother sauces? Give the recipe and
method for one and derivatives of each.
18. Explain the following clarify, concassee, cusine,
Galantine and Emulsion.
Or
How will you make Makhani Gravy its recipe and
method? Give five example dishes.
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