Exam Details
| Subject | Quantity Food Production Techniques | |
| 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. Discuss in detail the points to be considered while selecting kitchen equipment.
2. "Constructing clay tandoor is a work which involves art and precision." Elucidate.
3. Explain the significance of street food in Indian Cuisine with the help of suitable example.
4. "The geographical location and religion always affects the eating habits of people." Justify with suitable examples.
5. Write notes on
Gujrati Cuisine
Chettinaad Cuisine
6. What are the different methods of making cakes? Explain any two of them in detail.
7. Define Icings along with their functions. Describe in detail any two of them.
8. List the main ingredients used in the preparation of breads. Write recipe for making 16 pieces of dinner rolls.
9. Write notes on
Institutional Catering
Marzipan
10. Explain role of masalas in Indian Cookery. Write the composition of 100 grams of Garam Masala.
2. "Constructing clay tandoor is a work which involves art and precision." Elucidate.
3. Explain the significance of street food in Indian Cuisine with the help of suitable example.
4. "The geographical location and religion always affects the eating habits of people." Justify with suitable examples.
5. Write notes on
Gujrati Cuisine
Chettinaad Cuisine
6. What are the different methods of making cakes? Explain any two of them in detail.
7. Define Icings along with their functions. Describe in detail any two of them.
8. List the main ingredients used in the preparation of breads. Write recipe for making 16 pieces of dinner rolls.
9. Write notes on
Institutional Catering
Marzipan
10. Explain role of masalas in Indian Cookery. Write the composition of 100 grams of Garam Masala.
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