Tribhuvan University
Bachelor of Hotel Management
Semester 1 · TU Board 2022
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
What is yield grading?
- 2.1
Explain the term "Bacon".
- 3.1
Define the term "Poultry".
- 4.1
What do you mean by Lasagna?
- 5.1
List down any five cooking technique from Indian cuisine.
- 6.1
Give the meaning of Giblet.
- 7.1
Define the term "Charmagaz paste".
- 8.1
Mention some example of physical aeration.
- 9.1
What do you mean by "Brine"?
- 10.1
What is bread Scorer?
Group B
Short Answer Questions(6 × 5 = 30)
- 11.5
Draw a clean diagram of lamb/mutton; indicate the cuts and its uses. Also write down its quality points.
- 12.5
Define steak and explain its type.
- 13.5
What do you mean by "poultry"? List out and also explain the types of poultry with quality points.
- 14.5
What are condiments? Explain different types of condiments and their uses in cooking.
- 15.5
What is Aeration Method? Discuss its types.
- 16.5
Highlight the features of ethnic Nepalese cuisine.
Group C
Comprehensive Answer Questions(2 × 10 = 20)
- 17.10
What is beef? Draw a clean diagram of beef and also mention its type along with quality points.
- 18.10
Explain the regional cuisines of India.
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