BHM 3rd Semester
Food Production Operations Board Question Paper 2019

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TRIBHUVAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
May 2025
Full Marks:60 Pass Marks:30 Time:3 Hrs.
BHM /
Third Semester /
BHM 202:
Food Production and Operations

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 understand by 'paupiette'?

2.

Define the term terrine.

3.

How do you differentiate appetizer and hors d'oeuvre?

4.

Define 'Game' with examples.

5.

Provide a definition of 'Rigor Mortis'.

6.

What do you understand by 'Aspic'?

7.

How is Bacon cured?

8.

List duties of kitchen steward.

9.

Why is breakfast considered important in our daily meal?

10.

Give a brief note of lamb cutlet.

Section "B"

Short Answer Questions: (Attempt any SIX Questions)

[6 * 5 = 30]
11.

List different types of dishwashers in commercial kitchens. Explain any two.

12.

Differentiate between round fish and flat fish. Enlist any three preservation techniques used for fish.

13.

Elaborate on suitable cooking method for fish.

14.

How does integration of flavors, shapes and textures enhance food presentation?

15.

Mention the guidelines for preparing sandwiches and canapes.

16.

Explain about different types of breakfast.

17.

Define 'Steak'. Explain about its degree of cooking?

Section "C"

Comprehensive Answer Questions: (Attempt any TWO Questions)

[2 * 10 = 20]
18.

Define garde manger. Explain in detail about different sections of garde manger.

19.

Discuss on structure of meat. How is meat graded based quality and yield grading?

20.

Why is Japanese cuisine considered a healthy cuisine? Elaborate focusing on the features.