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
List the ingredients for Yellow Gravy.
- 2.1
White Indian gravy has a dominance of which ingredient.
- 3.1
What do you mean by 'Currying' in Nepali Cuisine?
- 4.1
Explain the term 'Jhaneko' in Nepali cuisine.
- 5.1
Write the storage temperature of fresh pasta.
- 6.1
Where is Jaggery used in cooking?
- 7.1
Define the term 'emulsification'.
- 8.1
Write the food value of the egg in culinary.
- 9.1
What is Chiffon cake?
- 10.1
Name any four common types of Pasta sauce
Group B
Short Answer Questions: (Attempt any SIX Questions)(6 × 5 = 30)
- 11.5
Name ingredients for Makhani Gravy. Explain its preparation method.
- 12.5
Discuss the regional Nepali Cuisine.
- 13.5
Explain five each herbs and spices used in Nepalese Cuisine.
- 14.5
List and explain types of fat used in cooking.
- 15.5
Sketch the classification chart of salad. Explain.
- 16.5
Identify and discuss the faults in cake-making process.
- 17.5
Brief the basic ingredients used in making of pasta.
Group C
Comprehensive Answer Questions: (Attempt any TWO Questions)(2 × 10 = 20)
- 18.10
Discuss the influences of the Invaders and Travelers on Indian Cuisine.
- 19.10
List down the functions of dressing. Explain oil based dressing.
- 20.10
What are the principles behind making of sponge? Explain.
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