QUESTION
BANK 2ND SEMESTER FOOD PRODUCTION
Q.1. (a) List the difference between Broth and Bouillon.
(b) Explain the process of making Cream of Tomato Soup.
(c) What are the thickening agents used for Bisque and
Chowders?(3+4+3=10)
Q.2. (a) Differentiate between Sauce and Gravies.
(b) List two emulsified sauces and two derivatives
from each with their major ingredients.
(c) Explain the main features of Contemporary sauce and list two
examples from modern cuisine.
(3+4+3=10)
Q.3. (a) Name two colour pigments which contribute red
colour to the meat.
(b) Identify the different cuts of Lamb with a neat diagram
and list the culinary usage of each of
them in a tabular form. (2+8=10)
OR
(a) List the
quality determination criteria of Pork.
(b) Give the
corresponding French term for Kidney, Liver, Offal and Tongue.
(c) Explain Rigor Mortis. (3+2+5=10)
Q.4. (a) List the selection criteria for Fish.
(b) Explain the factors considered while classifying Fish and
Shellfish.
(c) Name four classical cuts of Fish with brief
explanation.
(3+3+4=10)
Q.5. Write short notes on any two:
(a) Short Crust Pastry (b) Laminated Pastry
(c) Choux Pastry (2x5=10)
OR
(a) Explain the
impact of Salt and Sugar in bread making.
(b) Explain the Proving stage for bread making process and
justify its importance. (6+4=10)
Q.6.
(a) Explain the components of Cheese.
(b)
How the Cheese is to be stored?
(c)
Name two Cheese each from France and Switzerland with their main
features in brief.
(3+3+4=10)
OR
(a) What is Pastry Cream?
(b) Explain the usage of Pastry
cream in confectionery.
(c)
Elaborate the process of making Crème Chantilly. (3+4+3=10)
Q.7.
(a) What is pasteurization of milk?
(b)
Differentiate Single cream, Double cream and Whipping cream.
(c)
What is butter and how is it clarified? (4+3+3=10)
Q.8.
(a) Briefly explain the process of making Indian Gravies.
(b)
Give general layout of a kitchen.
(c)
Give importance of wash-up area in a kitchen. (4+3+3=10)
OR
List
the various factors considered while planning a kitchen layout.
(10)
Q.9.
Explain the following culinary terms:
(a)
Allumette (b) Brioche (c) Dugléré (d) Glaze
(e)
Haricot (f) Liaison (g) Risotto (h) Tart
(i)
Farinaceous (j) Matignon (10x1=10)
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Q.10.
Match the following: Estouffade
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England
|
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Lettuce
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Hungary
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Congee
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Egg
protein
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Pod
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Red
wine
|
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Albumen
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Ground
almond paste
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Oxtail
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Cos
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Soubise
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Freshly
ground white pepper
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Paprika
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Porridge
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Marzipan
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Green
peas
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Mignonette
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Onion
sauce
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Sabayon
|
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Q.11.
Explain in brief:
(a)
Gazpacho (b) Romesco sauce (c) Chateaubriand
(d)
Tronçon (e) Jasmine (f) Docking
(g)
Jaconde sponge (h) Liquorice (i) Colocasia
(j)
Rizala gravy (10x1=10)
Q.12.
Classify soups. Explain each type in detail with one example of each.
(10)
OR
(a) Give recipe for 1 ltr.
consommé.
(b)
Mention five international soups with country of origin. (5+5=10)
Q.13.
(a) What is a sauce?
(b)
Name and explain five thickening agents used for preparation of sauces.
(c)
Complete the following:
(i)
Bigarade = demi glaze plus___________.
(ii)
Supreme = veloute plus _______________________.
(iii)
Soubise = béchamel plus __________________. (2+5+3=10)
OR
(a) Classify sauces.
(b)
Give recipe for 1 ltr. mayonnaise. (5+5=10)
Q.14.
Draw a labelled diagram for cuts of beef. (10)
OR
Write
short notes with diagram:
(a)
Chuck (b) Rib eye steak (c) Gammon
(d)
Bacon (e) Lamb rack (5x2=10)
Q1.5.
Classify fish with an example of each category.
OR
Mention
ten conventional cuts of fish with diagram. (10)
Q.16.
(a) Explain briefly:
(i)
Risotto (ii) Paella
(b)
Write short note on Indian gravies. (2 ½ +2 ½ +5=10)
Q.17. (a) Draw a labelled diagram of structure of
wheat.
(b)
Write short note on types of wheat. (5+5=10)
Q1.8. (a) Classify cheese.
(b)
What are the different types of cream used in catering trade? (5+5=10)
Q.19.
List the ingredients used in bread making. Explain role of each.(5+5=10)
Q.20. Draw general layout of a commercial kitchen.
(10)
Q.21. (a) Name
and explain the different classical cuts of fish.
(b) What are the
quality points to be checked while selecting fish and shellfish? (5+5=10)
Q.22. (a) Draw a
neat diagram and label the different cuts of lamb/mutton.
(b) Give three
examples of lamb preparations with a brief description of each
dish. (7+3=10)
Q.23. Write
short notes on (any two):
(a) Rigor-mortis
(b) Laminated pastries
(c) Baking
powder (d) Pastry creams’ (2x5=10)
Q.24. List and
explain the role of each ingredient in bread making. (10)
OR
(a) Draw a neat
diagram and label the different parts of a wheat grain.
(b) Name
different flours and their uses. (5+5=10)
Q.25. (a)
Explain step by step cheese manufacturing process.
(b) List five
international cheeses with their uses. (5+5=10)
OR
(a) List the
differences between a sauce and a gravy.
(b) Give two derivatives
each of basic mother sauces. (4+6=10)
Q.26. (a) Define
soups.
(b) Classify
soups with two examples of each type. (3+7=10)
OR
(a) Draw the
kitchen layout of a main hotel kitchen.
(b) Draw the
layout of service and wash-up area.
(5+5=10)
Q.27. (a)
Discuss the role of spices in Indian cookery.
(b) Name five
types of spices which are used in Indian cookery.
(c) Discuss the
different methods of cooking rice.(3+2+5=10)
Q.28. Explain
the following terms (any ten):
(a) Au gratin
(b) Zest (c) Rind
(d) Court
Bouillon (e) Chasseur (f) Gluten
(g) Offals (h)
Shortening (i) Au jus
(j) Croquette
(k) Meringue (l) Chateaubriand(10x1=10)
Q2.9. (a) Write
the composition of milk.
(b) Briefly
explain the benefits of homogenized milk.
(c)
Differentiate between yellow butter and white butter.(3+4+3=10)
OR
(a) Explain the
term flat dough and fermented dough.
(b)
Differentiate between choux pastry and laminated pastry with examples.(5+5=10)
Q.30. Match the
following:
(a) Minestrone
(i) Cut of beef
(b) Bercy (ii)
Egg yolk and cream
(c) Spaghetti
(iii) Espagnole
(d) Cheddar (iv)
Pasta
(e) Eclairs (v)
Italy
(f) Muesli (vi)
Choux paste
(g) Liaison
(vii) Cereals and dry fruit
(h) Potato
(viii) England
(i) Goujon (ix)
France
(j) Leg of
Mutton (x) Tuber
(xi) Cut of
fish(10x1=10)
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