Tribhuvan University
Bachelor of Hotel Management
Semester 1 · TU Board 2024
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
What do you understand by Brioche?
- 2.1
Define kitchen brigade.
- 3.1
What is a thickening agent? Give two examples.
- 4.1
Name the ingredients used in mirepoix.
- 5.1
Define fruits List down its types.
- 6.1
How do you define hygiene?
- 7.1
What is importance of glaze in kitchen?
Answer comingAlso asked in 2022
- 8.1
Define proving in bread making.
- 9.1
Mention four functions of sauce in cooking.
- 10.1
Brief the term pasteurization.
Group B
Short Answer Questions: (Attempt any SIX Questions)(6 × 5 = 30)
- 11.5
How can you control changes in texture, flavor and nutrient loss due to cooking?
- 12.5
Draw a chart showing various cooking methods used. Explain any two dry heat cooking medium in detail.
- 13.5
Brief the causes of food poisoning. How can food poisoning be controlled?
- 14.5
Define bread fabrication. List down the principles in bread making.
- 15.5
Mention different types of kitchens. Explain the difference between centralized and decentralized kitchens.
- 16.5
What is cooking? Explain the effects of heat on different food items.
- 17.5
Define sauce. Write down the recipe and preparation method for Bechamel.
View answerAlso asked in 2022, 2019
Group C
Comprehensive Answer Questions: (Attempt any TWO Questions)(2 × 10 = 20)
- 18.10
'As executive chef is not only a chef but an administrative manager as well'. Justify the given statement.
- 19.10
What are aims and objectives of cooking? Brief how does heat gets transferred during cooking?
- 20.10
List down quality points for stocks. Explain the preparation method of vegetable stock.
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