Exam Details
| Subject | Specialization In Food Production Management | |
| 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
I BHY-0491 BACHELOR IN HOTEL MANAGEMENT (BIHM)
Term-End Examination
December, 2016
BHY-049: SPECIALIZATION IN FOOD
PRODUCTION MANAGEMENT
Time hours Maximum Marks 100
Note: Attempt any five questions. All questions carry equal marks.
1. Classify specialized Kitchen Equipments Explain selection and care of any two kitchen equipments? 10 10
2. Explain importance of " Appetizers " in food. Enumerate the salient features of appetizers. 10 10
3. Explain the various types of pate'. Differentiate between pate and galantine. 10 10
4. Write a detailed note on the role of truffles in cooking.
5. Explain the step by step preparation of galantine.
Explain preparation and service of ballontines.
6. Differentiate between: 4x5=20 Mousse and Mousseline Galantine and Ballontine Aspic and Chaudfroid Humectants and Thickeners
7. Discuss with examples the significance of flavours in the food industry.
8. Write a note on the latest cooking equipments being used in the food industry.
9. What are savoury mousses? Write different types of savoury mousses and explain the preparation of anyone of them.
10. Elaborate the method of preparation of pate' de Foie Gras.
I BHY-0491 BACHELOR IN HOTEL MANAGEMENT (BIHM)
Term-End Examination
December, 2016
BHY-049: SPECIALIZATION IN FOOD
PRODUCTION MANAGEMENT
Time hours Maximum Marks 100
Note: Attempt any five questions. All questions carry equal marks.
1. Classify specialized Kitchen Equipments Explain selection and care of any two kitchen equipments? 10 10
2. Explain importance of " Appetizers " in food. Enumerate the salient features of appetizers. 10 10
3. Explain the various types of pate'. Differentiate between pate and galantine. 10 10
4. Write a detailed note on the role of truffles in cooking.
5. Explain the step by step preparation of galantine.
Explain preparation and service of ballontines.
6. Differentiate between: 4x5=20 Mousse and Mousseline Galantine and Ballontine Aspic and Chaudfroid Humectants and Thickeners
7. Discuss with examples the significance of flavours in the food industry.
8. Write a note on the latest cooking equipments being used in the food industry.
9. What are savoury mousses? Write different types of savoury mousses and explain the preparation of anyone of them.
10. Elaborate the method of preparation of pate' de Foie Gras.
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