Exam Details
| Subject | Basic Food Production | |
| Paper | ||
| Exam / Course | Bachelor in Hotel Management (BIHM) | |
| Department | School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
1. What is meant by the term "Kitchen Brigade"? Discuss the duties and responsibilities of Executive Chef of a five star category hotel.
2. Enumerate various safety procedures while handling electrical equipment in the kitchen.
3. List and explain any five basic sauces along with two derivatives of each.
4. Explain the following culinary terms
Estouffade
Blanching
Bain Marie
Liasion
Offals
Paring
Bechamel
Troncon
Roux
Bouquet Garni
5. Write short notes on
Classification of fruits
Fillet Steak
Aspic and Glazes
Thickening Agents
6. Classify stocks. Write down recipe of one litre of white sauce.
7. List and explain the role of dairy products in cookery.
8. List down and explain any five methods of cooking.
9. With the help of a neat diagram, explain the cuts of pork. State the uses of each cut in cooking.
10. Write a detailed note on daily, periodic and annual maintenance in the Food Production Department.
2. Enumerate various safety procedures while handling electrical equipment in the kitchen.
3. List and explain any five basic sauces along with two derivatives of each.
4. Explain the following culinary terms
Estouffade
Blanching
Bain Marie
Liasion
Offals
Paring
Bechamel
Troncon
Roux
Bouquet Garni
5. Write short notes on
Classification of fruits
Fillet Steak
Aspic and Glazes
Thickening Agents
6. Classify stocks. Write down recipe of one litre of white sauce.
7. List and explain the role of dairy products in cookery.
8. List down and explain any five methods of cooking.
9. With the help of a neat diagram, explain the cuts of pork. State the uses of each cut in cooking.
10. Write a detailed note on daily, periodic and annual maintenance in the Food Production Department.
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Advanced Food Production
- Allied Hospitality Service Management
- Basic food and beverage service
- Basic Food Production
- Basic Front Office Operation
- Basic Housekeeping Operation
- Beverage Management
- Business Communication Skills
- Case Studies In Hospitality Industry
- Computer Skills
- Consumer Protection
- Environmental Studies And Facility Planning
- Food And Beverage Management
- Food And Beverage Management Control
- Food And Beverage Retail Management
- Front Office Management
- Hospitality Service Marketing
- Hotel Accounting
- Hotel Economics
- Hotel Engineering And Maintenance
- Hotel Law
- House Keeping Management
- Housekeeping Managament - Ii
- Human Resource Management
- Hygiene and Sanitation
- Introduction To The Harvard Referencing System
- Luxury Management and Real Estate Development
- Nutrition And Food Science
- Organizational Behaviour
- Outdoor, Industrial And Hospitality Catering Management
- Overview Of Tourism And Its Sustainability
- Principles of Management
- Quantity Food Production Techniques
- Specialisation In Room Division Management
- Specialization In Food And Beverage Service Management
- Specialization In Food Production Management