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    Cookery & Larder Theory - I - 24.11.2014

    Uploaded by

    Kumar Satyam
    This document contains an exam for a course in Food Production and Patisserie. The exam contains 8 multiple choice and short answer questions assessing knowledge of cooking fundamentals. Questions address topics like stocks and egg cooking methods (Question 1), roles and responsibilities of kitchen staff (Question 2), types of textures (Question 3), cooking methods like grilling and baking (Question 4), factors in selecting fish (Question 5), definitions of salad and its parts (Question 6), mise-en-place techniques or objectives of cooking (Question 7), and identifying correct answers related to fish, cuts of vegetables, proteins, and fruits (Question 8). The exam is worth a total of 50 points and was administered on November 24, 2014.

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    Cookery & Larder Theory - I - 24.11.2014

    Uploaded by

    Kumar Satyam
    424 views2 pages
    This document contains an exam for a course in Food Production and Patisserie. The exam contains 8 multiple choice and short answer questions assessing knowledge of cooking fundamentals. Questions address topics like stocks and egg cooking methods (Question 1), roles and responsibilities of kitchen staff (Question 2), types of textures (Question 3), cooking methods like grilling and baking (Question 4), factors in selecting fish (Question 5), definitions of salad and its parts (Question 6), mise-en-place techniques or objectives of cooking (Question 7), and identifying correct answers related to fish, cuts of vegetables, proteins, and fruits (Question 8). The exam is worth a total of 50 points and was administered on November 24, 2014.

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    Cookery & Larder Theory - I - 24.11.2014

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    This document contains an exam for a course in Food Production and Patisserie. The exam contains 8 multiple choice and short answer questions assessing knowledge of cooking fundamentals. Questions address topics like stocks and egg cooking methods (Question 1), roles and responsibilities of kitchen staff (Question 2), types of textures (Question 3), cooking methods like grilling and baking (Question 4), factors in selecting fish (Question 5), definitions of salad and its parts (Question 6), mise-en-place techniques or objectives of cooking (Question 7), and identifying correct answers related to fish, cuts of vegetables, proteins, and fruits (Question 8). The exam is worth a total of 50 points and was administered on November 24, 2014.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    424 views2 pages

    Cookery & Larder Theory - I - 24.11.2014

    Uploaded by

    Kumar Satyam
    This document contains an exam for a course in Food Production and Patisserie. The exam contains 8 multiple choice and short answer questions assessing knowledge of cooking fundamentals. Questions address topics like stocks and egg cooking methods (Question 1), roles and responsibilities of kitchen staff (Question 2), types of textures (Question 3), cooking methods like grilling and baking (Question 4), factors in selecting fish (Question 5), definitions of salad and its parts (Question 6), mise-en-place techniques or objectives of cooking (Question 7), and identifying correct answers related to fish, cuts of vegetables, proteins, and fruits (Question 8). The exam is worth a total of 50 points and was administered on November 24, 2014.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    SUBJECT CODE: CFPP11 EXAM DATE: 24.11.

    2014

    ROLL No…………….

    NATIONAL COUNCIL FOR HOTEL MANAGEMENT


    AND CATERING TECHNOLOGY, NOIDA
    ACADEMIC YEAR - 2013-2014

    COURSE : 1st Semester of Craftsmanship Certificate Course in


    Food Production & Patisserie
    SUBJECT : Cookery & Larder Theory - I
    TIME ALLOWED : 02 Hours MAX. MARKS: 50
    ________________________________________________________________________
    (Marks allotted to each question are given in brackets)
    ________________________________________________________________________
    Q.1. Define stock and explain different types of stock and the precautions to be taken
    while preparing them?
    OR
    Draw egg structure. Explain different methods of egg cooking.
    (10)

    Q.2. Explain the duties and responsibilities of the following kitchen staff:
    (a) Chef de cuisine
    (b) Chef de partie
    (c) Chef Tournant
    (10)

    Q.3. Define Texture and state the different type of Textures.


    (5)

    Q.4. Briefly explain the following methods of cooking:


    (a) Grilling
    (b) Baking
    (2 ½ + 2 ½ =5)

    Q.5. Define five points to be kept in mind while selecting fish.


    (5)

    Q.6. Define salad and its parts.


    (5)

    Q.7. Explain mise-en-place techniques used in preparation of cooking.


    OR
    What are the aims and objectives of cooking?
    (5)

    COOK/NOV/ODD/14-15/03 Page 1 of 2
    SUBJECT CODE: CFPP11 EXAM DATE: 24.11.2014

    Q.8. Choose the correct answer:

    (a) Which fish contains oil in liver:


    (i) While fish
    (ii) Oily fish
    (iii) Lobster

    (b) Julienne is:


    (i) Cutting into dices
    (ii) Cutting into strips
    (iii) Cutting into triangles

    (c) Gluten protein is found in:


    (i) Milk
    (ii) Wheat
    (iii) Meat

    (d) Champignon are:


    (i) Brinjal
    (ii) Drum sticks
    (iii) Mushrooms

    (e) Example for citrus fruit:


    (i) Apple
    (ii) Banana
    (iii) Orange
    (5x1=5)

    **********

    COOK/NOV/ODD/14-15/03 Page 2 of 2

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