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Ihm 2nd Semester Set-A

Ihm 2nd Semester Set-A

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Published by: diwakar_raturi on Feb 10, 2012
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02/10/2012

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IHM 2
ND
SEMESTERClass Test -2SET-ASTUDENT NAME__________________MARKS:- 50GROUP_________________________ Q 1the method of taking out the internal organs of FishQ 2 How many fillets we get from round fish (Singhara) Q3 The processes of Binding the Chicken Roast with thread to hold its shapeA)cuttingb)scalingc)shootingd) guttinga)Twob)fourc)Oned) sixa)Trussingb)Brushingc)Crushingd) Stitching
 
Q 4The minimum internal temperature for the cooked meatQ5 The equipment used for making parisienne potatoesQ 6the name for variety meatsa) 58°Cb)70°Cc)63°Cd) 55°Ca)Scooperb)Pairing knifec)Paletted)peelera)Springsb) Offalsc)Debrisd) Fouls
 
Q7 A steak cut from the head of the fillet usually broiled or grilledQ.8 the other names for parcel of spicesQ.9 Among the following which is not the derivative sauce of béchamela)Chateaubriandb)T-bone steakc)Potter housed) ChopA) piqueb) sachet d’epicec) parmad) parmesanA)onionb) tartarc) soubised) mornay

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