BHM 1st Semester
Food Production And Patisserie I Board Question Paper 2022

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TRIBHUVAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
2022
Full Marks:60 Pass Marks:30 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.

Enlist various milk heat treatments.

2.

What is molecular gastronomy?

3.

What is induction cooking?

4.

Define Bouquet-garni.

5.

What is danger zone?

6.

Who is chef de nuit?

7.

Introduce the term "Blanching".

8.

List down types of vegetable with an example for each.

9.

Define the term accompaniment.

10.

Write down a major use of kitchen equipment "Chinoise".

Section "B"

Short Answer Questions: [6 * 5 = 30]

[6 * 5 = 30]
11.

Explain the cheese making process.

12.

What do you understand by the term "Sous Vide"? Write down its advantages and disadvantages.

13.

Draw the classification of soup. Briefly explain about puree soup.

14.

List the importance of kitchen hygiene.

15.

Define sauce. List down recipe and method of preparation of making" Hollandaise sauce".

16.

Write short note on Haute cuisine.

Section "C"

Comprehensive Answer Questions: [2 x 10 = 20]

[2 x 10 = 20]
17.

Draw a neat organizational chart of Food Production department of a large hotel. Give a detail job description of a chef de partie.

18.

Define dough. Explain various types of dough in detail.