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Food Production Exam Guide BHM111

This document contains a 10 question exam for a Foundation Course in Food Production - I. The exam covers topics like sauces, soups, roles in a hotel kitchen, cooking terminology, salads, vegetables, thickening agents, cooking methods, sugars, and matching terms. Students are asked to define, explain, classify, write recipes and short notes, and match terms for various questions worth between 5-10 marks each. The exam is meant to test students' understanding of fundamental concepts in food production and cooking.

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Rohit Singla
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247 views2 pages

Food Production Exam Guide BHM111

This document contains a 10 question exam for a Foundation Course in Food Production - I. The exam covers topics like sauces, soups, roles in a hotel kitchen, cooking terminology, salads, vegetables, thickening agents, cooking methods, sugars, and matching terms. Students are asked to define, explain, classify, write recipes and short notes, and match terms for various questions worth between 5-10 marks each. The exam is meant to test students' understanding of fundamental concepts in food production and cooking.

Uploaded by

Rohit Singla
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

SUBJECT CODE: BHM111 EXAM DATE: 10.12.

2018

ROLL No………………………...

NATIONAL COUNCIL FOR HOTEL MANAGEMENT


AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR – 2018-2019

COURSE : 1st Semester of 3-year B.Sc. in H&HA


SUBJECT : Foundation Course in Food Production - I
TIME ALLOWED : 03 Hours MAX. MARKS: 100
_______________________________________________________________________
(Marks allotted to each question are given in brackets)
_______________________________________________________________________
Q.1. Define sauces. Name the six mother sauces. Indicate ingredient for each as
under:
(i) Basic liquid
(ii) Thickening / Emulsifying agent
(iii) Flavouring ingredient
(1+3+6=10)

Q.2. Classify soups with suitable examples. Write the recipe of 5 lit. consommé
julienne.
(10)

Q.3. (a) Explain in detail the duties and responsibilities of the Executive Chef of a
five-star hotel.
(b) Draw the organization chart of the kitchen department of a five-star hotel.
(5+5=10)

Q.4. Explain briefly the following terms (any five):

(a) Mirepoix (b) Flavonoid


(c) Carborundum (d) Chiffonade
(e) Al dente (f) Double consommé
(g) Jus roti (h) Sherry
(i) Dijon (j) Lard
(5x2=10)

Q.5. Write short notes on the following (any two):


(a) Classical garnishes served with soups.
(b) Attitudes and behavior of kitchen staff.
(c) Uses of eggs in cookery and bakery.
(2x5=10)

FP/ODD/DEC/18-19/01/NC Page 1 of 2
SUBJECT CODE: BHM111 EXAM DATE: 10.12.2018

Q.6. What are salads? Explain the parts of a salad and the various salad dressings.
(2+8=10)
OR
Classify vegetables. What are the effects of heat on vegetables?
(5+5=10)

Q.7. What are shortenings? Explain the role of shortenings and their varieties.
OR
Classify thickening agents. What is the role of thickening agents in cookery?
(2+8=10)

Q.8. Define the process of cooking. What are the various methods of cooking?
Explain any two wet methods of cooking.
(2+3+5=10)
OR
Explain in detail the aims and objectives of cooking food. What are the various
textures and consistencies in food?
(5+5=10)

Q.9. What are the various types of sugar? Discuss about cooking of sugar.
(5+5=10)

Q.10. Match the following:


(a) Bovine (i) Consommé
(b) Cloute (ii) Browning
(c) Chlorophyll (iii) Butchery
(d) Bulls eye (iv) Sugar
(e) Blond (v) Omlette
(f) Braising (vi) Fried egg
(g) Raft (vii) Roux
(h) Lecithin (viii) Béchamel
(i) Boucher (ix) Emulsification
(j) Demerara (x) Spinach
(10x1=10)

**********

FP/ODD/DEC/18-19/01/NC Page 2 of 2

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