Tribhuvan University
Bachelor of Hotel Management
Semester 1 · TU Board 2023
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 condiment?
- 2.1
Define leavening agent.
Answer comingAlso asked in 2021
- 3.1
Mention the role of butter in bread making.
- 4.1
Define the term "lasagna".
- 5.1
Give two differences of game and poultry.
- 6.1
Darne is what type of fish cut?
- 7.1
What is scoring?
- 8.1
Explain the term "giblets".
- 9.1
How do you describe the term "Al dente"?
- 10.1
What is blind baking?
Group B
Short Answer Questions(6 × 5 = 30)
- 11.5
Write any three cooking techniques used in Indian cuisine with examples of dishes.
- 12.5
What do you mean by aeration method? Explain different method of incorporating air into food.
- 13.5
Make a dissection sketch of Pork and mention their culinary uses in the kitchen.
Answer comingAlso asked in 2021
- 14.5
Briefly explain preservation techniques of fish.
- 15.5
What are the various types of pasta based on shape? Clarify with suitable examples.
- 16.5
Mention various faults and their reasons in bread making.
Group C
Comprehensive Answer Questions(2 × 10 = 20)
- 17.10
"Nepalese cuisine is considered as nutritionally balanced meal." Illustrate with the help of menu.
- 18.10
Explain the animal slaughtering process. How do you grade meat?
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