Tribhuvan University
Bachelor of Hotel Management
Semester 1 · TU Board 2021
Course Title: Food Production And Patisserie I (BHM151)
Full Marks: 60Pass Marks: 30Time: 3hrs
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
Define the term "stunning" in a slaughtering process.
- 2.1
What is Ham?
- 3.1
Write the meaning of Mollusc.
- 4.1
List down the points to be remember while using Yeast.
- 5.1
List down the various types of gravy used in Indian cuisine.
- 6.1
Define the term "Penne".
- 7.1
What is Carcass?
- 8.1
Define the term "Meat Fabrication"?
- 9.1
What is leavening agent?
Answer comingAlso asked in 2023
- 10.1
List down the types of cakes.
Group B
Short Answer Questions(6 × 5 = 30)
- 11.5
What are the faults may occur while making bread? Explain with their causes and remedies.
- 12.5
What is pork? Make a dissection of pork and their uses in kitchen.
Answer comingAlso asked in 2023
- 13.5
describe game and its types in detail.
- 14.5
Explain pasta with its types according to shape and its uses.
- 15.5
Explain various cuts of fish.
- 16.5
Explain offals with its type and uses.
Group C
Comprehensive Answer Questions(2 × 10 = 20)
- 17.10
Write down the slaughtering process in detail.
- 18.10
Explain Indian cuisine in brief. Also describe its regional cuisine.
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