BHM 1st Semester
Food Production And Patisserie I Board Question Paper 2024

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TRIBHUVAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
May 2024
Full Marks:60 Pass Marks:30 Time:3 Hrs.
BHM /
First Semester /
BHM 102:
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 do you understand by Brioche?

2.

Define kitchen brigade.

3.

What is a thickening agent? Give two examples.

4.

Name the ingredients used in mirepoix.

5.

Define fruits List down its types.

6.

How do you define hygiene?

7.

What is importance of glaze in kitchen?

8.

Define proving in bread making.

9.

Mention four functions of sauce in cooking.

10.

Brief the term pasteurization.

Section "B"

Short Answer Questions: (Attempt any SIX Questions)

[6 * 5 = 30]
11.

How can you control changes in texture, flavor and nutrient loss due to cooking?

12.

Draw a chart showing various cooking methods used. Explain any two dry heat cooking medium in detail.

13.

Brief the causes of food poisoning. How can food poisoning be controlled?

14.

Define bread fabrication. List down the principles in bread making.

15.

Mention different types of kitchens. Explain the difference between centralized and decentralized kitchens.

16.

What is cooking? Explain the effects of heat on different food items.

17.

Define sauce. Write down the recipe and preparation method for Bechamel.

Section "C"

Comprehensive Answer Questions: (Attempt any TWO Questions)

[2 * 10 = 20]
18.

'As executive chef is not only a chef but an administrative manager as well'. Justify the given statement.

19.

What are aims and objectives of cooking? Brief how does heat gets transferred during cooking?

20.

List down quality points for stocks. Explain the preparation method of vegetable stock.