BHM 2nd Semester
Food Production Patisserie II Board Question Paper 2023

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TRIBHUVAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
2023 March-April
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 condiment?

2.

Define leavening agent.

3.

Mention the role of butter in bread making.

4.

Define the term "lasagna".

5.

Give two differences of game and poultry.

6.

Darne is what type of fish cut?

7.

What is scoring?

8.

Explain the term "giblets".

9.

How do you describe the term "Al dente"?

10.

What is blind baking?

Section "B"

Short Answer Questions:

[6 x 5 = 30]
11.

Write any three cooking techniques used in Indian cuisine with examples of dishes.

12.

What do you mean by aeration method? Explain different method of incorporating air into food.

13.

Make a dissection sketch of Pork and mention their culinary uses in the kitchen.

14.

Briefly explain preservation techniques of fish.

15.

What are the various types of pasta based on shape? Clarify with suitable examples.

16.

Mention various faults and their reasons in bread making.

Section "C"

Comprehensive Answer Questions:

[2 x 10 = 20]
17.

"Nepalese cuisine is considered as nutritionally balanced meal." Illustrate with the help of menu.

18.

Explain the animal slaughtering process. How do you grade meat?