BHM 2nd Semester
Food Production Patisserie II Board Question Paper 2022

Views: ...
TRIBHUVAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
2022
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.

What is yield grading?

2.

Explain the term "Bacon".

3.

Define the term "Poultry".

4.

What do you mean by Lasagna?

5.

List down any five cooking technique from Indian cuisine.

6.

Give the meaning of Giblet.

7.

Define the term "Charmagaz paste".

8.

Mention some example of physical aeration.

9.

What do you mean by "Brine"?

10.

What is bread Scorer?

Section "B"

Short Answer Questions:

[6 x 5 = 30]
11.

Draw a clean diagram of lamb/mutton; indicate the cuts and its uses. Also write down its quality points.

12.

Define steak and explain its type.

13.

What do you mean by "poultry"? List out and also explain the types of poultry with quality points.

14.

What are condiments? Explain different types of condiments and their uses in cooking.

15.

What is Aeration Method? Discuss its types.

16.

Highlight the features of ethnic Nepalese cuisine.

Section "C"

Comprehensive Answer Questions:

[2 x 10 = 20]
17.

What is beef? Draw a clean diagram of beef and also mention its type along with quality points.

18.

Explain the regional cuisines of India.