Tribhuvan University
Bachelor of Hotel Management
Semester 1 · TU Board 2019
Course Title: Food Production And Patisserie I (BHM151)
Full Marks: 60Pass Marks: 27Time: 3 Hrs
Candidates are required to give their answers in their own words as for as practicable.
Group A
Brief Answer Questions(10 × 1 = 10)
- 1.1
What is milk homogenization?
- 2.1
What is puree soup?
- 3.1
Who is Chef Grade Manger?
- 4.1
Enlist four tools used in commercial kitchen.
- 5.1
What is an ideal temperature for holding green leafy vegetables?
- 6.1
What is Sauteing?
- 7.1
Name any four spices.
- 8.1
What is Liaison?
- 9.1
What is basting?
- 10.1
What is accompaniment?
Group B
Short Answer Questions(6 × 5 = 30)
- 11.5
Mention function and qualities of sauce.
- 12.5
Explain secondary catering with at least five examples.
- 13.5
Define paste. Mention reasons for faults in pastes.
- 14.5
What is kitchen brigade? Write down the duties and responsibilities of Chef De Partie.
- 15.5
Mention various general code of conduct for maintaining food hygiene.
- 16.5
Define stock. Write down recipe and method of preparation for fish stock.
Answer comingAlso asked in 2024, 2022
Group C
Comprehensive Answer Questions(2 × 10 = 20)
- 17.10
Explain types of flour. What are the function of egg in Cookery?
- 18.10
"Modern cooking has evolved and observed numerous influences and influenced by many cuisine, culture and religion", In the light of this statement explain influences of ethnic cultures in cooking.
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