BHM 3rd Semester
Food Production Operations Board Question Paper 2022

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TRIBHUVAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
September 2022
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.

What do you mean by wasabi?

2.

Enlist five seasoning and flavoring of Chinese cuisine.

3.

Give the meaning of sashimi.

4.

Define the term breakfast.

5.

What is Forcemeat?

6.

What do you mean by Teppanyaki table?

7.

Describe fast food in brief.

8.

Give the definition of rechauffé.

9.

Write the meaning of scone.

10.

Define a term "curing" in sausage making.

Section "B"

Short Answer Questions:

[6*5=30]
11.

Explain the features of bulk food production.

12.

Write down the aspic making process.

13.

Describe the different types of dressing.

14.

Illustrate the types of sandwich.

15.

Write down the guidelines for preparation of invalid cooking.

16.

Explain the types of dishwasher.

Section "C"

Comprehensive Answer Questions:

[2*10=20]
17.

What do you mean by Thai cuisine? How can we prepare it? Also explain its features.

18.

Explain various types of sweets in details.