Brief Answer Questions:
[10 × 1 = 10]Brief the concept of bulk food production.
Differentiate between walk-in chiller and walk-in freezer.
What do you mean by the term "Ergonomics"?
Mention the portion sizes for appetizer and main course of table d'hote menu.
How does combine preparation kitchen work?
What is standard purchase specification?
Draw the chart of Work-flow in kitchen.
Name any four portion control tools.
List the components of Standard Recipe.
Write down the formula for food cost percentage.
Short Answer Questions: (Attempt any SIX Questions)
[6 × 5 = 30]Define Portion Control. Brief the factors that influence the portion sizes of the food.
Write short notes on cook-chill food production system in detail.
List the features and objectives of bulk food production.
Explain the significance of effective and efficient kitchen planning.
Write down the guidelines for receiving and issuing of goods.
Brief the considerations to be made before planning the menu.
Highlight the concept of yield management. How do you maximize yield in food production?
Comprehensive Answer Questions: (Attempt any Two Questions)
[2 × 10 = 20]List and discuss work flow of various types of kitchen.
Define pricing. Explain the methods of Pricing used to determine selling price.
What is Fast-Food Production System? Discuss its Characteristics.