BHM 1st Semester
Food Production And Patisserie I Board Question Paper 2019

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TRIBHUVAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
2019
Full Marks:60 Pass Marks:27 Time:3 Hrs
BHM /
First Semester /
BHM 301:
Food Production And Patisserie I

Candidates are required to give their answers in their own words as for as practicable.
The figures in the margin indicate full marks

Long Answer Questions
Section "A"

Brief Answer Questions:

[10 * 1 = 10]
1.

What is milk homogenization?

2.

What is puree soup?

3.

Who is Chef Grade Manger?

4.

Enlist four tools used in commercial kitchen.

5.

What is an ideal temperature for holding green leafy vegetables?

6.

What is Sauteing?

7.

Name any four spices.

8.

What is Liaison?

9.

What is basting?

10.

What is accompaniment?

Section "B"

Short Answer Questions: [6 x 5 = 30]

[6 x 5 = 30]
11.

Mention function and qualities of sauce.

12.

Explain secondary catering with at least five examples.

13.

Define paste. Mention reasons for faults in pastes.

14.

What is kitchen brigade? Write down the duties and responsibilities of Chef De Partie.

15.

Mention various general code of conduct for maintaining food hygiene.

16.

Define stock. Write down recipe and method of preparation for fish stock.

Section "C"

Comprehensive Answer Questions: [2 x 10 = 20]

[2 x 10 = 20]
17.

Explain types of flour. What are the function of egg in Cookery?

18.

"Modern cooking has evolved and observed numerous influences and influenced by many cuisine, culture and religion", In the light of this statement explain influences of ethnic cultures in cooking.