Tribhuvan University
Bachelor of Hotel Management
Semester 1 · TU Board 2022
Course Title: Food Production And Patisserie I (BHM151)
Full Marks: 60Pass Marks: 30Time: 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
Enlist various milk heat treatments.
- 2.1
What is molecular gastronomy?
- 3.1
What is induction cooking?
- 4.1
Define Bouquet-garni.
- 5.1
What is danger zone?
- 6.1
Who is chef de nuit?
- 7.1
Introduce the term "Blanching".
- 8.1
List down types of vegetable with an example for each.
- 9.1
Define the term accompaniment.
- 10.1
Write down a major use of kitchen equipment "Chinoise".
Group B
Short Answer Questions(6 × 5 = 30)
- 11.5
Explain the cheese making process.
- 12.5
What do you understand by the term "Sous Vide"? Write down its advantages and disadvantages.
- 13.5
Draw the classification of soup. Briefly explain about puree soup.
- 14.5
List the importance of kitchen hygiene.
Answer comingAlso asked in 2024
- 15.5
Define sauce. List down recipe and method of preparation of making" Hollandaise sauce".
Answer comingAlso asked in 2024, 2019
- 16.5
Write short note on Haute cuisine.
Group C
Comprehensive Answer Questions(2 × 10 = 20)
- 17.10
Draw a neat organizational chart of Food Production department of a large hotel. Give a detail job description of a chef de partie.
- 18.10
Define dough. Explain various types of dough in detail.
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