B.Sc. DEGREE EXAMINATION, NOVEMBER 2017
Catering and Hotel Administration
BASIC FOOD PRODUCTION AND PATISSERIE
(Upto 2015 batch)
Time 3 Hours Maximum 60 Marks
Part A x 3 18)
Answer all questions.
1. Explain cross contamination.
2. Define convenience food with example.
3. List out the main rules for frying.
4. Write about different thickening agents in Indian
cookery.
5. Difference between braising and stewing.
6. Difference between kneading and folding.
Part B x 8 32)
Answer any four questions.
7. Write about kitchen hygiene, sanitation operation, use of
colour coading, equipments and cleaning.
8. Explain about the effective of cooking on proteins,
carbohydrates, fats vitamins and minerals.
Sub. Code
13
CP-7787
2
Wk 14
9. With a help of neat diagram tell us about cuts of fish and
its uses.
10. Explain
Fumet
Estouffade
Court bouillon
Glaze.
11. Explain the role of egg in cookery.
12. Write about faults and remedies of yeast products and
cake mixtures.
Part C x 10 10)
Compulsory.
13. You are a training manager of a five star hotel. The chef
is asking you to take class for the cook, since more
complaints are registered regarding soups. So how will
you go about to train the cooks.
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