Tribhuvan University
Bachelor of Hotel Management
Semester 3 · TU Board 2025
Course Title: Food Production Operations (BHM303)
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 'paupiette'?
- 2.1
Define the term terrine.
- 3.1
How do you differentiate appetizer and hors d'oeuvre?
- 4.1
Define 'Game' with examples.
- 5.1
Provide a definition of 'Rigor Mortis'.
- 6.1
What do you understand by 'Aspic'?
- 7.1
How is Bacon cured?
- 8.1
List duties of kitchen steward.
View answerAlso asked in 2023, 2019
- 9.1
Why is breakfast considered important in our daily meal?
Answer comingAlso asked in 2023
- 10.1
Give a brief note of lamb cutlet.
Group B
Short Answer Questions: (Attempt any SIX Questions)(6 × 5 = 30)
- 11.5
List different types of dishwashers in commercial kitchens. Explain any two.
- 12.5
Differentiate between round fish and flat fish. Enlist any three preservation techniques used for fish.
- 13.5
Elaborate on suitable cooking method for fish.
- 14.5
How does integration of flavors, shapes and textures enhance food presentation?
- 15.5
Mention the guidelines for preparing sandwiches and canapes.
- 16.5
Explain about different types of breakfast.
- 17.5
Define 'Steak'. Explain about its degree of cooking?
Group C
Comprehensive Answer Questions: (Attempt any TWO Questions)(2 × 10 = 20)
- 18.10
Define garde manger. Explain in detail about different sections of garde manger.
View answerAlso asked in 2023, 2019
- 19.10
Discuss on structure of meat. How is meat graded based quality and yield grading?
- 20.10
Why is Japanese cuisine considered a healthy cuisine? Elaborate focusing on the features.
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