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...