Q.

Explain the following: i) ii) iii) iv) v) Bouquet Garni Marination Thickening agent Sugar Aspic

3 each

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1st Year. / Hotel Mgt. Subject : Food Production Theory-I Time : 3 Hrs. M.M. : 75

Q.5 Q.6 Q.7 Q.8

Classify equipments and give five examples of each. 15 Draw a chart of various methods of cooking and explain frying in detail. 15 What is stock and what are the different types of stock. Explain briefly. 15 What are the different methods of mixing food. 15

Note: Solve any Five Questions from Eight. Q.1 Q.2 What is the main role of a chef and what are its duties and responsibilities. 15 Explain any three: i) ii) iii) iv) Q.3 Importance of saucer in contiental cuisine Yeast Standard Recipe Herbs

What is HACCP and what is its importance in Kitchen. 15

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