BHM 2nd Semester
Food Production Patisserie II Board Question Paper 2021

Views: ...
TRIBHUVAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
2021
Full Marks:60 Pass Marks:30 Time:3hrs
BHM /
Second Semester /
BHM 151:
Food Production Patisserie II

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 x 1 =10]
1.

Define the term "stunning" in a slaughtering process.

2.

What is Ham?

3.

Write the meaning of Mollusc.

4.

List down the points to be remember while using Yeast.

5.

List down the various types of gravy used in Indian cuisine.

6.

Define the term "Penne".

7.

What is Carcass?

8.

Define the term "Meat Fabrication"?

9.

What is leavening agent?

10.

List down the types of cakes.

Section "B"

Short Answer Questions:

[6 x 5 = 30]
11.

What are the faults may occur while making bread? Explain with their causes and remedies.

12.

What is pork? Make a dissection of pork and their uses in kitchen.

13.

describe game and its types in detail.

14.

Explain pasta with its types according to shape and its uses.

15.

Explain various cuts of fish.

16.

Explain offals with its type and uses.

Section "C"

Comprehensive Answer Questions:

[2 x 10 = 20]
17.

Write down the slaughtering process in detail.

18.

Explain Indian cuisine in brief. Also describe its regional cuisine.