Exam Details
| Subject | Advanced 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
No. of Printed Pages: 2 IBHY-043I
BACHELOR IN HOTEL MANAGEMENT (BIHM)
Term-End Examination
00 December, 2016
o BHY-043: ADVANCED FOOD PRODUCTION
o Time: 3 hours Maximum Marks: 100
Note: Attempt any five questions.
1. Define food cost.
State its importance.
Write formula of food cost percentage.
Give yield percentage of any ten vegetables.
2. Explain Pate' and Terrines. 10+10
Write the recipe of Pate'.
3. Explain different parts of sausage. 10+10
Enumerate different types of casings used.
4. Define Aspic. How is it prepared? What are various types of aspic?
5. What are the points to be kept in mind while planning a commercial Kitchen?
6. Define Hors d'oevvres. Classify them and give five examples of Deluxe hors d'oevvres.
7. Write notes on
Sandwiches
Marinades 20
8. Explain the processing of ham.
What are different parts of sandwiches? 20
9. Explain in detail the various storage procedure and temperatures of food items. 20
10. Explain the importance of Kitchen hygiene and sanitation.
What do you understand by upkeep of Kitchen equipment? 10 10
BACHELOR IN HOTEL MANAGEMENT (BIHM)
Term-End Examination
00 December, 2016
o BHY-043: ADVANCED FOOD PRODUCTION
o Time: 3 hours Maximum Marks: 100
Note: Attempt any five questions.
1. Define food cost.
State its importance.
Write formula of food cost percentage.
Give yield percentage of any ten vegetables.
2. Explain Pate' and Terrines. 10+10
Write the recipe of Pate'.
3. Explain different parts of sausage. 10+10
Enumerate different types of casings used.
4. Define Aspic. How is it prepared? What are various types of aspic?
5. What are the points to be kept in mind while planning a commercial Kitchen?
6. Define Hors d'oevvres. Classify them and give five examples of Deluxe hors d'oevvres.
7. Write notes on
Sandwiches
Marinades 20
8. Explain the processing of ham.
What are different parts of sandwiches? 20
9. Explain in detail the various storage procedure and temperatures of food items. 20
10. Explain the importance of Kitchen hygiene and sanitation.
What do you understand by upkeep of Kitchen equipment? 10 10
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