BHM 3rd Semester
Food Production Operations Board Question Paper 2019

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TRIBHUVAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
April 2019
Full Marks:60 Pass Marks: Time:3 Hrs
BHM /
Third Semester /
BHM 303:
Food Production and Patisserie III

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.

Define Sushi.

2.

Define canapes.

3.

Name four specialty features of Japanese cuisines.

4.

What do you mean by ham?

5.

List down five fast food restaurant chain.

6.

Who is kitchen steward?

7.

List down the names of 4 hot desserts.

8.

Define century egg.

9.

Define Curing.

10.

Define garde manger.

Section "B"

Short Answer Questions:

[6*5=30]
11.

How do rechauffe practices helps to increase profit in the kitchen? Give examples.

12.

Write down the duties and responsibilities of kitchen steward.

13.

Explain the composition of salad.

14.

Write down the differences between pate and terrines.

15.

Write short notes of cookies.

16.

Write down the guidelines of making salads with one example.

Section "C"

Comprehensive Answer Questions:

[2*10=20]
17.

Explain in detail the southern region of Chinese cuisine.

18.

Explain the marketing consideration of fast foods (5Ps).