BHM 2nd Semester
Food Production Patisserie II Board Question Paper 2024

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TRIBHUVAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
November 2024
Full Marks:60 Pass Marks:30 Time:3 Hrs.
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 * 1 = 10]
1.

List the ingredients for Yellow Gravy.

2.

White Indian gravy has a dominance of which ingredient.

3.

What do you mean by 'Currying' in Nepali Cuisine?

4.

Explain the term 'Jhaneko' in Nepali cuisine.

5.

Write the storage temperature of fresh pasta.

6.

Where is Jaggery used in cooking?

7.

Define the term 'emulsification'.

8.

Write the food value of the egg in culinary.

9.

What is Chiffon cake?

10.

Name any four common types of Pasta sauce

Section "B"

Short Answer Questions: (Attempt any SIX Questions)

[6 * 5 = 30]
11.

Name ingredients for Makhani Gravy. Explain its preparation method.

12.

Discuss the regional Nepali Cuisine.

13.

Explain five each herbs and spices used in Nepalese Cuisine.

14.

List and explain types of fat used in cooking.

15.

Sketch the classification chart of salad. Explain.

16.

Identify and discuss the faults in cake-making process.

17.

Brief the basic ingredients used in making of pasta.

Section "C"

Comprehensive Answer Questions: (Attempt any TWO Questions)

[2 * 10 = 20]
18.

Discuss the influences of the Invaders and Travelers on Indian Cuisine.

19.

List down the functions of dressing. Explain oil based dressing.

20.

What are the principles behind making of sponge? Explain.