Bhmct All Papers
Total No. of Questions—5]
[Total No. of Printed Pages—2
[3981]-601
B.H.M.C.T
(Sixth Semester) EXAMINATION, 2011
601 : ADVANCED FOOD PRODUCTION
(NEW 2008
PATTERN)
Time : Two Hours
N.B. :— ( i)
(ii)
(iii)
1.
Maximum Marks : 40
All questions carry equal marks.
Attempt any
four
questions.
Draw neat diagrams wherever necessary.
(A)
Enlist any five principles of making a good quality salad. [5]
(B)
Explain any five duties and responsibilities of Larder chef of a 5-star hotel.
2.
(A)
[5]
Enlist any five points observed while preparing planted service of Nouvelle Cuisine.
(B)
3.
[5]
Plan and justify a North American of 5 courses.
[5]
(A)
Explain the following garbage disposal methods :
[6]
(i)
Burial
(ii) Mechanical disposers
(iii) Incineration.
(B)
Explain any four principles of making salad.
[4]
P.T.O.
4.
(A)
Discuss the role of a kitchen stewarding department in 5-star hotel. (B)
5.
[6]
Explain the composition of a salad.
[4]
(A)
Explain the following ingredients and name the cuisine it is used (any
(i)
five) :
[5]
Galangal
(ii) Fillet of beef
(iii) Parsnip
(iv) Blood Pudding
(v) Jalapino peppers
(vi) Masa Harina.
(B)
Explain culinary terms (any
(i)
Tapas
(ii) Bean curd
(iii) Rémoulade
(iv) Tamale
(v) Wasabi
(vi) Zabaglione
[3981]-601
2
five) :
[5]
Total No. of Questions—6]
[Total No. of Printed Pages—3
[3981]-602
B.H.M.C.T. (Sixth Semester) EXAMINATION, 2011
602 : ADVANCED FOOD AND BEVERAGE SERVICE
(NEW 2008 PATTERN)
Time : Two Hours
N.B. :— ( i)
(ii)
(iii)
1.
Solve any
Maximum Marks : 40 four questions.
All questions carry equal marks.
Assume suitable data wherever necessary.
(a)
Explain any
two formats used in In-Room Dining.
(b)
Explain the importance of time management in In-room
Dining.
[4]
[2]
(c )
2.
List and explain any
[Total No. of Printed Pages—2
[3981]-601
B.H.M.C.T
(Sixth Semester) EXAMINATION, 2011
601 : ADVANCED FOOD PRODUCTION
(NEW 2008
PATTERN)
Time : Two Hours
N.B. :— ( i)
(ii)
(iii)
1.
Maximum Marks : 40
All questions carry equal marks.
Attempt any
four
questions.
Draw neat diagrams wherever necessary.
(A)
Enlist any five principles of making a good quality salad. [5]
(B)
Explain any five duties and responsibilities of Larder chef of a 5-star hotel.
2.
(A)
[5]
Enlist any five points observed while preparing planted service of Nouvelle Cuisine.
(B)
3.
[5]
Plan and justify a North American of 5 courses.
[5]
(A)
Explain the following garbage disposal methods :
[6]
(i)
Burial
(ii) Mechanical disposers
(iii) Incineration.
(B)
Explain any four principles of making salad.
[4]
P.T.O.
4.
(A)
Discuss the role of a kitchen stewarding department in 5-star hotel. (B)
5.
[6]
Explain the composition of a salad.
[4]
(A)
Explain the following ingredients and name the cuisine it is used (any
(i)
five) :
[5]
Galangal
(ii) Fillet of beef
(iii) Parsnip
(iv) Blood Pudding
(v) Jalapino peppers
(vi) Masa Harina.
(B)
Explain culinary terms (any
(i)
Tapas
(ii) Bean curd
(iii) Rémoulade
(iv) Tamale
(v) Wasabi
(vi) Zabaglione
[3981]-601
2
five) :
[5]
Total No. of Questions—6]
[Total No. of Printed Pages—3
[3981]-602
B.H.M.C.T. (Sixth Semester) EXAMINATION, 2011
602 : ADVANCED FOOD AND BEVERAGE SERVICE
(NEW 2008 PATTERN)
Time : Two Hours
N.B. :— ( i)
(ii)
(iii)
1.
Solve any
Maximum Marks : 40 four questions.
All questions carry equal marks.
Assume suitable data wherever necessary.
(a)
Explain any
two formats used in In-Room Dining.
(b)
Explain the importance of time management in In-room
Dining.
[4]
[2]
(c )
2.
List and explain any