Tribhuvan University
Bachelor of Hotel Management
Semester 3 · TU Board 2023
Course Title: Food Production Operations (BHM303)
Full Marks: 60Time: 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
Describe the term Sashimi.
- 2.1
List down basic ingredients for making scones.
- 3.1
What are the different types of chocolates?
- 4.1
Different appetizers with examples.
- 5.1
Mention any four considerations when selecting a dishwasher.
- 6.1
Name any two fresh cream-based dressing.
- 7.1
Differentiate between ham and gammon.
- 8.1
Why is breakfast considered as an important meal?
Answer comingAlso asked in 2025
- 9.1
Write down the objectives of bulk food production.
Answer comingAlso asked in 2022
- 10.1
How is invalid cookery important in today's kitchen?
Group B
Short Answer Questions(6 × 5 = 30)
- 11.5
"Réchauffé cooking helps in maximization of profit". Explain this statement.
- 12.5
Define garde manger. List down the roles of garde manger.
Answer comingAlso asked in 2025, 2019
- 13.5
Explain features of Japanese cuisine. Describe four each seasonings and flavourings used in Japanese cuisine.
- 14.5
What are cookies and biscuits? Differentiate them with the help of ingredients and texture.
- 15.5
Who is kitchen steward? List down the job responsibilities of executive steward.
Answer comingAlso asked in 2025, 2019
- 16.5
Why fast food is called fast food? Brief marketing considerations of fast foods.
View answerAlso asked in 2022, 2019
- 18.5
Why is Thai Cuisine getting more popularity worldwide? Describe its feature.
- 19.5
Explain forcemeat with examples. How is cutting of Sausages done?
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