Skip to main content

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 the modern staffing of the Food Production Department of a large hotel. (5+5=10)

Q.4. Name the Mother Sauces. Write the recipe of 1 ltr. of Béchamel sauce.
OR
Define and classify soups. Write the recipe of 1 ltr. of Consommé Brunoise. (10)
Q.5. What behaviour and attitude are required to work in the kitchen. List the hygiene standards expected from the kitchen staff.(10)
Q.6. Define stocks. Write the recipe of 1 ltr. of White Chicken/Veg. stock. (2+8=10)
Q.7. What are pigments? Classify vegetables in detail.(10)
OR
Define salads. What are different parts of a salad? Discuss various types of salad dressing. (2+3+5=10)

Q.8. What is cooking? With the help of a diagram, classify wet and dry methods of cooking. Discuss any two methods in detail. (2+3+5=10)

OR
What are aims and objectives of cooking? Discuss the various techniques used in pre-preparation. (5+5=10)

Q.9. What are thickening agents? Write in detail about the different types of thickening agents used in sauces. (2+8=10)

Q.10. Match the following:
(a) Carotene (i) Cauliflower
(b) Consommé (ii) Pork fat
(c) Lyonnaise (iii) Top heat
(d) Aubergine (iv) Fried egg
(e) Lard (v) Carrot
(f) Beurre (vi) Butter
(g) Broiling (vii) Clarified soup
(h) Pommes (viii) Brinjal
(i) Flavons (ix) Apple
(j) Sunny side up (x) Onion (10x1=10)
********

Popular posts from this blog

KITCHEN ORGANIZATION & DUTIES AND RESPONSIBILITES

Hierarchy of  kitchen: Classical brigade: Chef Augustus Escoffier introduced a system known as brigade in a professional kitchen. Following are the key points related to the classical brigade in a professional kitchen- ·           A professional kitchen operates with a very distinct rank just like army of soldiers , probably this is why Escoffier called it a brigade. ·           Each member of the kitchen has his/her role to play for the success of a team. ·           It was based on the various sections of the kitchen (for ex. Pastry, butchery, bakery etc.) ·           Every section was named in French. ·           Every section featured a head of department, with cooks, helpers and porters working under him/her. Nowadays the requirements of the kitchen are different and hence the hierarchy has changed. Manpower is expensive and menus are not elaborate as in the classical cuisine. Organizational structure of the kitchen: Now in the hotels multi skilled man
Read more

1st semester menu

  Brown Stock ( Estouffade ) 4litres Beef shin bones -4kg   Onions -250gm Carrots -125gm   Leeks-125gm Celery- 125 gm Water-6 litres   Thyme- 01 sprig Bay leaf- 1 nos Peppercorns-1 tsp Tomato paste- 50g Method: 1.         Clean and wash the shin bones to remove any dirt and blood. Crack the bones for better flavour. 2.         Roast the bones in the oven till they are brown. Put in cold water and slowly bring to a boil. Discard the water as it will have impurities and refill the pot with fresh cold water and bring to a boil. 3.         Add tomato paste and simmer the stock for 8 to 10 hours. 4.         Add roasted mire poix only in last one hour remaining and the sachet 30 minutes before the finishing time. 5.         Skim the stock from time to time, as the impurities will rise to the top. 6.         Remove from the fire, strain and cool immediately for further usage. 7.         Strain the stock and cool immediately. 8.           Refill the pot with more water and boil for one hour to
Read more
FOOD THICKENING AGENTS Thickening agents, or thickeners, are substances which, when added to an aqueous mixture, increase its viscosity without substantially modifying its other properties, such as taste. They provide body, increase stability, and improve suspension of added ingredients. Examples of thickening agents include: polysaccharides (starches, vegetable gums, and pectin), proteins (eggs, collagen, gelatin, blood albumin) and fats (butter, oil and lards). All purpose flour  is the most popular food thickener, followed by  cornstarch  and  arrowroot  or  tapioca.  All of these thickeners are based on starch as the thickening agent. Cornstarch  -- Cornstarch is actually a flour. It is the endosperm of corn kernels that has been dried and ground. Corn starch is used as a thickening agent in soups and liquid-based foods, such as sauces, gravies and custard. It is sometimes preferred over flour because it forms a translucent mixture, rather than an opaque one.  Potat
Read more