BHM 3rd Semester
Food Production Operations Board Question Paper 2023

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TRIBHUVAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
September - October 2023
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.

Describe the term Sashimi.

2.

List down basic ingredients for making scones.

3.

What are the different types of chocolates?

4.

Different appetizers with examples.

5.

Mention any four considerations when selecting a dishwasher.

6.

Name any two fresh cream-based dressing.

7.

Differentiate between ham and gammon.

8.

Why is breakfast considered as an important meal?

9.

Write down the objectives of bulk food production.

10.

How is invalid cookery important in today's kitchen?

Section "B"

Short Answer Questions:

[6 * 5 = 30]
11.

"Réchauffé cooking helps in maximization of profit". Explain this statement.

12.

Define garde manger. List down the roles of garde manger.

13.

Explain features of Japanese cuisine. Describe four each seasonings and flavourings used in Japanese cuisine.

14.

What are cookies and biscuits? Differentiate them with the help of ingredients and texture.

15.

Who is kitchen steward? List down the job responsibilities of executive steward.

16.

Why fast food is called fast food? Brief marketing considerations of fast foods.

18.

Why is Thai Cuisine getting more popularity worldwide? Describe its feature.

19.

Explain forcemeat with examples. How is cutting of Sausages done?