Scribd Logo
Upload

Welcome to Scribd!

  • 117 views

    HM 101

    Uploaded by

    anirban chowdhury
    This document appears to be an exam for a course on food production. It contains multiple choice questions testing knowledge of food science terms as well as short and long answer questions. Some key points: - The multiple choice section covers topics like cuts of meat/fish/vegetables, regional cuisines, food types, cooking methods, and unit conversions. - The short answer questions ask about Nouvelle cuisine, aims of cooking food, HACCP food safety system, and importance of personal hygiene. - The long answer questions require explaining cooking methods/equipment, classifying kitchen equipment, food storage/handling and hygiene, uses of commodities in dishes, and characteristics of regional cuis

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    HM 101

    Uploaded by

    anirban chowdhury
    117 views3 pages
    This document appears to be an exam for a course on food production. It contains multiple choice questions testing knowledge of food science terms as well as short and long answer questions. Some key points: - The multiple choice section covers topics like cuts of meat/fish/vegetables, regional cuisines, food types, cooking methods, and unit conversions. - The short answer questions ask about Nouvelle cuisine, aims of cooking food, HACCP food safety system, and importance of personal hygiene. - The long answer questions require explaining cooking methods/equipment, classifying kitchen equipment, food storage/handling and hygiene, uses of commodities in dishes, and characteristics of regional cuis

    Original Description:

    8884

    Original Title

    HM-101

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document appears to be an exam for a course on food production. It contains multiple choice questions testing knowledge of food science terms as well as short and long answer questions. Some key points: - The multiple choice section covers topics like cuts of meat/fish/vegetables, regional cuisines, food types, cooking methods, and unit conversions. - The short answer questions ask about Nouvelle cuisine, aims of cooking food, HACCP food safety system, and importance of personal hygiene. - The long answer questions require explaining cooking methods/equipment, classifying kitchen equipment, food storage/handling and hygiene, uses of commodities in dishes, and characteristics of regional cuis

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    117 views3 pages

    HM 101

    Uploaded by

    anirban chowdhury
    This document appears to be an exam for a course on food production. It contains multiple choice questions testing knowledge of food science terms as well as short and long answer questions. Some key points: - The multiple choice section covers topics like cuts of meat/fish/vegetables, regional cuisines, food types, cooking methods, and unit conversions. - The short answer questions ask about Nouvelle cuisine, aims of cooking food, HACCP food safety system, and importance of personal hygiene. - The long answer questions require explaining cooking methods/equipment, classifying kitchen equipment, food storage/handling and hygiene, uses of commodities in dishes, and characteristics of regional cuis

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Name : ……………………………………………………………

    htt
    Roll No. : ………………………………………………………...
    Invigilator's Signature : ……………………………………….
    CS/BHMCT/SEM-1/HM-101/2012-13
    p:/
    2012
    FOUNDATION COURSE IN FOOD PRODUCTION-I
    Time Allotted : 3 Hours Full Marks : 70
    /q
    The figures in the margin indicate full marks.
    Candidates are required to give their answers in their own words
    pap
    as far as practicable.

    GROUP – A
    ( Objective Type Questions )
    1. Choose the correct alternatives for the following :
    er.

    10 1 = 10

    i) Jardinere is
    wb

    a) cut of meat b) cut of fish

    c) cut of vegetable d) none of these.

    ii) Rattanjosh is used in regional cuisine


    ut .

    a) Kashmir b) Tamil Nadu

    c) Bengal d) Mughlai.
    a c.

    iii) Shitake is a type of

    a) Herb b) Spice

    c) Vegetable d) none of these.


    in

    1155 [ Turn over


    CS/BHMCT/SEM-1/HM-101/2012-13

    iv) Pasta is widely consumed in the region of


    htt
    a) France b) Italy

    c) India d) England.
    p:/
    v) Braising is a combination of

    a) Poaching & Roasting

    b) Roasting & boiling


    /q
    c) Roasting & Stewing
    pap
    d) Roasting & Steaming.

    vi) The protein coil that holds an egg yolk in it's position is
    called

    a) Chalazae b) Pee Wee


    er.

    c) Salmonella d) Vitelline membrane.

    vii) Blending-means Grinding/Mixing two or more


    wb

    ingredients thoroughly.

    viii) Mis-en-place means Ingredients in It's place/Everything


    in its place.
    ut .

    ix) Baghar is an Indian style of Marinating/Tempering of


    food.
    a c.

    x) 1 pound (lb) is equal to

    a) 600 gm b) 100 g

    c) 454 gm d) 550 gm.


    in

    1155 2
    CS/BHMCT/SEM-1/HM-101/2012-13

    GROUP – B
    ( Short Answer Type Questions )
    htt
    Answer any three of the following. 3 5 = 15

    2. Write a short note about the Nouvelle cuisine.

    3. Describe about the "Aims and objects of cooking food".


    p:/
    4. Define HACCP. Write down the importance of HACCP in food
    handling.
    /q
    5. Explain the importance of personal hygiene.

    6. Write a short note on "Action of heat on food".


    pap
    GROUP – C
    ( Long Answer Type Questions )
    Answer any three of the following. 3 15 = 45

    7. Explain at least five methods of cooking and equipments


    used for the same.
    er.

    8. How are kitchen equipments classified. Name and explain


    five large kitchen equipment and their uses.
    wb

    9. What are the points to be considered while storing &


    handling food. What is the importance of personal hygiene in
    the kitchen.

    10. A hotel uses many commodities in food preparation.


    ut .

    Considering it choose any five commodities and explain


    about their uses in dish preparations.

    11. Indian regional cuisine is vast and vivid. Considering it


    a c.

    choose five popular regions of the country and explain about


    their characteristics, spices used and famous dishes.
    in

    1155 3 [ Turn over

    You might also like