BHHM-07
June Examination 2016
BHHM- Pt. II Examination
Culinary Operations
Paper BHHM-07
Time 3 Hours Max. Marks 100
Note: The question paper is divided into three sections B and C. Write answers as per given instructions.
Section A 10 × 2 20
(Very Short Answer Questions)
Note: Answer all questions. As per the nature of the question delimit your answer in one word, one sentence or maximum upto 30 words. Each question carries 2 marks.
Name any three heavy and bulky equipments.
Define Indenting.
What is La Carte' menu?
Define 'Table D'hôte service'.
Define PAX.
Discuss cyclic menu.
Explain volume feeding.
(viii) What is large scale catering?
622
BHHM-07 100 3 (P.T.O.)
BHHM-07 100 3 (Contd.)
622
Discuss basic ingredients.
Define food costing.
Section B 4 × 10 40
(Short Answer Questions)
Note: Answer any four questions. Each answer should not
exceed 200 words. Each question carries 10 marks.
Differentiate between institutional and industrial catering.
Explain the objective of standard recipes.
What is the difference between off premises and restaurant
catering?
Write short note on:
Bengali cuisine
Kashmiri cuisine
What do you understand by communities and how do we
select food for various communities?
Differentiate between indenting and planning.
Which state is famous for Tandoor Cuisine, give recipe of any
six tandoori dishes?
Why Indian sweets are must in an Indian menu planning or
functions.
BHHM-07 100 3
622
Section C 2 × 20 40
(Long Answer Questions)
Note: Answer any two questions. Each answer should not
exceed 500 words. Each question carries 20 marks.
10) What are the kitchen equipments and why are they needed in
main kitchen?
11) Write a note on quantity food? Give an example of 300 pax
planning of food production.
12) Discuss regional cuisine.
13) Explain the food production control.