food production

SUBJECT CODE: BHM111 EXAM DATE: 23.11.2015                                                               ROLL No……………. NATIONAL COUNCIL FOR HOTEL MANAGEMENTAND CATERING TECHNOLOGY, NOIDA ACADEMIC YEAR – 2015-2016     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. (a) What are the attributes of a good chef? (b) List the importance of each item of a chef’s protective clothing. (5+5=10) Q.2. (a) Give the “Classical Brigade” as propounded by Chef Augustine Escoffier. (b) State the duties and responsibilities of a Sous Chef of a 5-star hotel. (5+5=10) Q.3. (a) Highlight and briefly explain five classical cuts of vegetables. (b) What is the effect of heat on vegetab

SUBJECT CODE: BHM 111 EXAM DATE: 22.11.2016                               ROLL No……………. NATIONAL COUNCIL FOR HOTEL MANAGEMENT AND CATERING TECHNOLOGY, NOIDA ACADEMIC YEAR – 2016-2017 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. Explain the following terms: (a) Roux (b) Cloute (c) Consommé (d) Liaison (e) Florentine (f) Chalazae (g) Carotene (h) Garnish (i) Mirepoix (j) Fond de Cuisin(10x1=10) Q.2. Write short notes on (any two): (a) Co-operation between kitchen and other departments (b) Types of Sugar (c) Uniform and protective clothing required in the kitchen (2x5=10) Q.3. (a) List the duties and responsibilities of the Executive Chef. (b) Draw

Eggs The most popular and widely used eggs are of hens in India, although eggs of turkeys, guinea fowls, and ducks are also used. The colour of egg shells and egg yolks varies with the breed of hen and the food they eat; but this makes no difference to the food value. They are rich in proteins and contain valuable amounts of iron and vitamin A&B. The ideal storage temperature for eggs is 2-5 degree C. Food value:  Eggs have been described as a “complete food”. One egg is equal to seventy calories of energy and contains carbohydrates, fats, proteins, mineral salts, vitamins and water. Vitamins A, B, D, are all necessary for health and growth; iron, phosphorus and calcium are essential for building and maintaining healthy bodies. The average of egg shell, yolk and egg white in an egg is : 10%, 30% and 60%. Water constituency in egg is about 73%. Structure of an egg: Shell: It is the outer covering of the egg and is composed of calcium carbonate. It may be

sauces and thickening agent Sauces:        Sauces are liquid or semi liquid mixtures. A keen sense of smell, delicate sense of taste, a light, strong hand for the blending- all contribute to a perfect sauce. It provides moisture, colour & shine to food. Importance of sauces in food preparation:   1.        Enhances flavours. 2.        Some sauces help in digestion e.g. mint sauce. 3.        It gives moistness to the food e.g. white sauce. 4.        Adds colour to the food e.g. tomato sauce. 5.        Served as an accompaniment e.g. cranberry sauce with roast turkey. 6.        Enhances nutritional value of the dish. 7.        Dresses and compliments food. 8.        Gives tartness and contrast or balances bland food. 9.        The holding temperature for warm emulsion sauce is 30 to 37deg C . 10.    A liaison thickens at 80 to 88 degree C. 11.    4 L of sauce yield 80 portions. 12.    The service temperature of hot sauce is 85 degree C. Types of