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 | November, 2017 | |
| City, State | tamil nadu, karaikudi |
Question Paper
B.Sc. DEGREE EXAMINATION, NOVEMBER 2017
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. Define standard recipe.
2. What is force meat?
3. Name any three derivatives of Brown sauce.
4. Write a short note on Lunch and Breakfast.
5. What are the duties of CDP?
6. What is yeast?
Part B x 8 32)
Answer any four questions.
7. Explain the standard portion control equipments used in
a hotel with examples.
8. What are the functions and importance of garde manager
department?
Sub. Code
36
CP-7805
2
Ws9
9. Write the recipe of any two mother sauce and its
derivatives.
10. Explain Menu engineering.
11. What are the safety precautions to be taken while
working in the hotel kitchen?
12. Write the different methods of making cakes.
Part C x 10 10)
Compulsory.
13. Plan a Dosa festival for 1000 pax. Explain the step by
step procedure for the arrangements of the same.
————————
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. Define standard recipe.
2. What is force meat?
3. Name any three derivatives of Brown sauce.
4. Write a short note on Lunch and Breakfast.
5. What are the duties of CDP?
6. What is yeast?
Part B x 8 32)
Answer any four questions.
7. Explain the standard portion control equipments used in
a hotel with examples.
8. What are the functions and importance of garde manager
department?
Sub. Code
36
CP-7805
2
Ws9
9. Write the recipe of any two mother sauce and its
derivatives.
10. Explain Menu engineering.
11. What are the safety precautions to be taken while
working in the hotel kitchen?
12. Write the different methods of making cakes.
Part C x 10 10)
Compulsory.
13. Plan a Dosa festival for 1000 pax. Explain the step by
step procedure for the arrangements of 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