Q1. What is the importance of geographical location in determining the eating habits of a particular place.Support your answer in context of the Goan cuisine? Q2. Describe the important points to consider while planning the menu for Hospital catering. Q3.Prepare a cyclic menu for 300 people of a factory .The tentative cost per person per day is Rs 120.Calculate the food cost /day. Q4.Explain the following terms: a)Dhungar b)Ghee darust karna c)Panch phoran 4)Kokum 5)Bibinca 6)Tarami 7)Waazwan 8)Tabak mass 9)Dum Pukht 10)Galle Q5.What do you mean by SPS.Draw a format for SPS.Explain the importance of purchasing systems in volume feeding outlets. Q6.What do you understand by the term mass feeding/volume feeding/quantity food/industrial kitchen.Name types of volume feeding organisations with the help of a chart. Q7.Name any ten large kitchen equipments with the help of diagrams. Q8.What do you mean by the term Indent.How is it different from Requisition. Q9.Explain the following Dishes in one or two lines: 1)Ghoda masala 2)Puran ploi 3)Avial 4)Aabghost 5)Kachi biryani 6)Bakarkhani 7)Sheermal 8)Taaftan 9)Macherjhol 10)Appam Q10.Name any ten Indian breads with a brief description of each .
