Bsc 1st semester -Model Paper

                                       Important questions-1st year

Q1.  Explain the duties and responsibilities of an executive chef?
  b)Draw kitchen organisational /Heirachy chart structure of a five star hotel?

Q2.  Define Stock
     b)Give recepie for 1 litre of chicken stock/fish stock?
     c)List important points while making good quality stock?

Q3. Draw and describe the structure of an egg?
       b)List characterstics and uses of an egg?

 Q4. Write short note on following(any two)

  a)uses of egg    b)Raising agents   c)uses of sugar in cooking     d)Shortenings

Q 5. Explain effect of heat on vegetables?
    b)List different colour pigments in vegetables with examples?

 Q6.Classify soups with example?
      b)Give recepie for 1 litre of consomme?

  Q7.Classify sauces with the help of an example?
      b)Give recepie for 2 litres of white sauce

  Q8.Explain different parts of salad?
    b)Explain salad dressings.Name 5 salad dressings?

   Q 9.What is personal hygiene?Explain its importance.
      b)What is the importance of kitchen uniform?

    Q 10.What is importance of sugar in baking.
       b)Types of sugar and its uses

    Q11.What are the various methods of cooking food.Explain each with example?
 
     Q12.Explain the following culinary terms

       a) Abats
      b)chinois
      c)mirepoix
      d)Rigor mortis
       e)bainmarie
       f)emulsion
       g)bouqet garni
      h)foei gras
       i)larding
      j)chiffonade