Bsc 1st semester-Model paper 2
Q1. a) Define stock.
b)List the components of a stock?
c) What are the precautions to be taken care while making stocks?
Q2 Classify sauces with examples
b)Give recepie for 1 litre of hollandaise sauce?
Q3 Give the classifications of vegetables with 2 examples each?
b)Give 5 classical cuts of vegetables with the help of a diagram?
Q4.Explain the role of following in
a) Sugar in cake making
b)Fats used in yeast products
c)Thickening agents
d)Salt in bread making
Q 5. Write short notes on the following:
a)Aims and objectives of cooking
b)Moist method of cooking food
c)Dry method of cooking
d)Personal hygiene in cooking
Q6.Draw organisation structure of a 5 star kitchen
b)Explain 5 roles of an executive chef of a kitchen?
Q7.Classify soups with example?
b)Give recepie for 1 litre of consomme brunnoise.
Q 8.Explain any ten terms:
a)Chiffonade b)Cloute c)Raft d)abats e)Mirepoix f)Emulsification g)En cocette h)Demi glaze
i)Beuree manie j)Fermentation h)Rancidity
Q9.Give two examples/Derivatives of any of the following
a)Sauce espagnole
b)Consomme garnishes
c)Salad dressings
d)Puree soups
e)egg preparations
f)Simple salad
g)sauce veloute
h)sauce mayonnaise
Q 10.Explain the structure of an egg with help of a diagram.Explain the uses of eggs in baking?
Q11.Classify raising agents and explain any two of them?
Q12.Match the following:
a ) jardiniere 1)egg yolk and cream
b)liasion 2)plum cake
c)blackjack 3)cuts of vegetable
d)royale 4)spinach
e)florentine 5)savoury egg custard
Q 13.State true or false
a) Stocks should be bolied for longer time
b)Poaching temp is from 82 to 90 degrees centigrade
c)The egg storing temperature is 2 degree centigrade.
d)Danger zone is from 5 to 63 degrees clecius
e)Brolining is moist method of cooking
b)
Q1. a) Define stock.
b)List the components of a stock?
c) What are the precautions to be taken care while making stocks?
Q2 Classify sauces with examples
b)Give recepie for 1 litre of hollandaise sauce?
Q3 Give the classifications of vegetables with 2 examples each?
b)Give 5 classical cuts of vegetables with the help of a diagram?
Q4.Explain the role of following in
a) Sugar in cake making
b)Fats used in yeast products
c)Thickening agents
d)Salt in bread making
Q 5. Write short notes on the following:
a)Aims and objectives of cooking
b)Moist method of cooking food
c)Dry method of cooking
d)Personal hygiene in cooking
Q6.Draw organisation structure of a 5 star kitchen
b)Explain 5 roles of an executive chef of a kitchen?
Q7.Classify soups with example?
b)Give recepie for 1 litre of consomme brunnoise.
Q 8.Explain any ten terms:
a)Chiffonade b)Cloute c)Raft d)abats e)Mirepoix f)Emulsification g)En cocette h)Demi glaze
i)Beuree manie j)Fermentation h)Rancidity
Q9.Give two examples/Derivatives of any of the following
a)Sauce espagnole
b)Consomme garnishes
c)Salad dressings
d)Puree soups
e)egg preparations
f)Simple salad
g)sauce veloute
h)sauce mayonnaise
Q 10.Explain the structure of an egg with help of a diagram.Explain the uses of eggs in baking?
Q11.Classify raising agents and explain any two of them?
Q12.Match the following:
a ) jardiniere 1)egg yolk and cream
b)liasion 2)plum cake
c)blackjack 3)cuts of vegetable
d)royale 4)spinach
e)florentine 5)savoury egg custard
Q 13.State true or false
a) Stocks should be bolied for longer time
b)Poaching temp is from 82 to 90 degrees centigrade
c)The egg storing temperature is 2 degree centigrade.
d)Danger zone is from 5 to 63 degrees clecius
e)Brolining is moist method of cooking
b)
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