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  • HPM 101

    Uploaded by

    Navnit Kumar KUSHWAHA
    35 views4 pages
    1. The document appears to be an exam for a Food Production and Patisserie course, with multiple choice, short answer, and long answer questions. 2. In the multiple choice section, students are asked to identify types of foods like pasta, sauces, equipment, spices, cereals, and cheeses. 3. The short answer questions ask students to name sauces and derivatives, describe the role of a chef, types of stocks, and methods of cake making. 4. The long answer questions cover topics like cooking methods, stocks, chicken cuts, rechauffe cooking, soups, and kitchen hygiene standards.

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    HPM-101 (5)

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    1. The document appears to be an exam for a Food Production and Patisserie course, with multiple choice, short answer, and long answer questions. 2. In the multiple choice section, students are asked to identify types of foods like pasta, sauces, equipment, spices, cereals, and cheeses. 3. The short answer questions ask students to name sauces and derivatives, describe the role of a chef, types of stocks, and methods of cake making. 4. The long answer questions cover topics like cooking methods, stocks, chicken cuts, rechauffe cooking, soups, and kitchen hygiene standards.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    35 views4 pages

    HPM 101

    Uploaded by

    Navnit Kumar KUSHWAHA
    1. The document appears to be an exam for a Food Production and Patisserie course, with multiple choice, short answer, and long answer questions. 2. In the multiple choice section, students are asked to identify types of foods like pasta, sauces, equipment, spices, cereals, and cheeses. 3. The short answer questions ask students to name sauces and derivatives, describe the role of a chef, types of stocks, and methods of cake making. 4. The long answer questions cover topics like cooking methods, stocks, chicken cuts, rechauffe cooking, soups, and kitchen hygiene standards.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 4

    Name : ……………………………………………………………

    htt
    Roll No. : …………………………………………………………

    Invigilator's Signature : ………………………………………..


    CS/BHSM/SEM-1/HPM-101/2010-11
    p:/
    2010-11
    FOOD PRODUCTION & PATISSERIE – I
    Time Allotted : 3 Hours Full Marks : 70
    /q
    The figures in the margin indicate full marks.
    Candidates are required to give their answers in their own words
    pap

    as far as practicable.

    GROUP – A
    ( Multiple Choice Type Questions )
    er.

    1. Choose the correct alternatives for the following : 10 × 1 = 10

    i) Macaroni is a type of
    wb

    a) pasta b) herb

    c) spice d) vegetable.

    ii) Hollandaise is a type of


    ut .

    a) sauce b) fruit

    c) soup d) dessert.
    a c.

    iii) Salamander is type of

    a) vegetable b) equipment
    in

    c) utensil d) bread.

    1061 [ Turn over


    CS/BHSM/SEM-1/HPM-101/2010-11

    iv) Jayfal is a Hindi term of


    htt
    a) mace b) coriander

    c) cinnamon d) clove.
    p:/
    v) Barley is a type of
    /q
    a) pasta b) pulse

    c) cereal d) coffee.
    pap

    vi) Arabica is a type of

    a) tea b) coffee
    er.

    c) cocoa d) chocolate.
    wb

    vii) Pantry is a section of

    a) food prod. dept. b) F & B service dept.


    ut .

    c) H.K. dept. d) F.O. dept.

    viii) Camembert is a type of


    a c.

    a) soup b) sauce

    c) cheese d) mocktail.
    in

    1061 2
    CS/BHSM/SEM-1/HPM-101/2010-11

    ix) Walnut is a type of


    htt
    a) vegetable b) nut

    c) fruit d) stock.
    p:/
    x) Basil is a English term of

    a) Curry Patta b) Dhania Patta


    /q
    c) Tulsi Patta d) Tez Patta.
    pap

    GROUP – B
    ( Short Answer Type Questions )
    Answer any three of the following. 3 × 5 = 15

    2. Name five basic sauces and one derivatives of each.


    er.

    3. Describe the role of a Chef.

    4. Classify and explain different types of stocks.


    wb

    5. What are the different methods of cake making ?

    6. What is standard recipe ? What are the advantages of using


    it ?
    ut .

    GROUP – C
    a c.

    ( Long Answer Type Questions )


    Answer any three of the following. 3 × 15 = 45

    7. What are the methods of cooking ? Define them.


    in

    1061 3 [ Turn over


    CS/BHSM/SEM-1/HPM-101/2010-11

    8. What is stock ? Describe brown stock with the help of


    htt
    preparation method.

    9. Explain the cuts of chicken along with the label.


    p:/
    10. What is Rechauffe cooking ? Explain the essentials of

    Rechauffe cooking.
    /q
    11. Classify and explain different soups with two examples of

    each. Write the recipe of Consommé.


    pap

    12. Explain the measures to maintain the hygiene standard of

    kitchen. State the importance of kitchen uniform.


    er.
    wb
    ut .
    a c.
    in

    1061 4

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