EXAMINATION PAPER

FACULTY : HOSPATILITY MANAGEMENT

COURSE : BACHEOLAR IN HOSPITALITY MANAGEMENT (BHM)

YEAR/ SEMESTER : FIRST YEAR / FIRST SEMESTER

MODULE TITLE : FOOD & BEVERAGE SERVICE SKILL

CODE : EBHM6243

DATE :

TIME ALLOWED : 3 HOURS

START : 12:00 NOON FINISH : 3:00 PM

1. This question paper has THREE (3) Section

2. Answer ALL questions in Section A, MCQ.

3. Instruction to candidates
4. Answer 5 questions in Section B, MSAQ

5. Answer 2 questions in Section C, MEQ

6. No scripts or answer sheets are to be taken out of the Examination Hall.

7. For Section A, answer in the OMR form provided.

Do not open this question paper until instructed

 SECTION A

Multiple Choice Questions (30x1= 30)

1. Who invented the classical kitchen brigade system?

a) Antoine Careme
b) Marcus Apicius
c) George Auguste Escoffier
d) Thomas cook

2. Chervil is a kind of:

a. Vegetable
b. Fruit
c. Spices
d. Herb

3. They are ______type of service?

a. 4 type
b. 5 type
c. 6 type
d. More than 6

4. Hot case is used to keep food

a Frozen
b Cold
c Warm
d Chilled

5. Nectarine is a type of:

a. Vegetables
b. Fruits
c. Herbs
d. Spices

6. Who is at the bottom of the hierarchy?

a Chef
b Commis
c Helper
d Apprentice

7. Nut-meg is a :
a Herb
b Spices
c Both of the above
d Medicine

8. Who is the chef tournant?

a Swing chef
b All-rounder chef
 c Aboyeur
d Commis

9. In modern hotel management cuisine refers to

a) Kitchen
b) Art of cooking and style of service
c) Food production
d) Skillful chef

10. The machine is generally used in the butcher section of the larder kitchen.
a Bone saw machine
b Mixer and beater
c Proofer
d Marble slab

11. Which color of chopping board is preferred for vegetable product?

a White
b Brown
c Yellow
d Green

12. What is the process of cooking rice.

a Blanching
b Boiling and steaming
c Braising
d Steaming on steamer

14) Capital equipment is ------?

a Potato peeling machine
b Slicer and chopper
c Dish warmer
d Sushi knife

15 During which process should items be weighed, counted, or measured?

a) Purchasing
b) Receiving
c) Storing
d) Issuing

16 Which is the largest component of world fossils fuel reserve?

a) Electricity
b) Coal
c) LPG gas
d) Oils

17Sanitation concerns apply during all of the following except

a) production
b) purchasing
c) marketing
d) receiving
18. Different types of oven used in the commercial kitchen.
A. Convention
B. Slow roasting
C. Combi
D. All of above

19 Best Distance between hot range, sink and working table should be
a) 30 34 inches
b) 36 42 inches
c) 25 30 inches
d) None

20 Catering refers to
a) Outdoor catering
b) Fine dining restaurant
c) Food court
d) All of the above.

21 Staffs are evaluated with

a) honesty
b) hard work
c) performance appraisal
d) all of the above.

22 In Nepal guest bills are charged with

a) 10% service charge
b) 13% VAT
c) 13% VAT and 10% Service charge
d) None of the above

23. Water bath containing hot water used for holding hot food are..
a) Broiling pot
b) Hot stock pot
c) Bain maries
d) Hot pot
e)

24 This is use for blanching and cooking stock etc

a) Stock pot
b) Steam jacket kettle
c) Sauce pot
d) Chinese spider

25. large perforated bowl used in strain rice are called

a) Colander
b) Chinois
c) Brat pans
d) None of these
26. Clay oven from India, which is fried with wood coal are called
a) Tawa
b) Oven
c) Tandoor
d) None of these

27. Best ways to prepare stock from following raw material?

a) Vegetable & Fruit
b) Poultry, Game & Meat
c) Fish
d) All of these

28. First course of meal?

a) Sandwich
b) Salad
c) Soup
d) None of These

29. Chef de Garde Manger means,

a) Larder Cook
b) Pastry Cook
c) Salad Cook.
d) Soup Cook

30 Poelingis ------- cooking method

a) Fat cooking method
b) Dry heat cooking method
c) Moist method of cooking
d) Roasting method of cooking

Section B

Answers the following questions any SIX. 6X5=30

1. Write short note on? unit 1

A. Greek cuisine
B. French cuisine
2. How can you make the work environment safe and secure? Explain in your own view? unit 2
3. Write down the job description executive chef? unit 3
4. Enlist ten types capital equipment. Unit 4
5. Name different type of dressing and its importance? unit 6
6. Enlist the duties and responsibilities of food and beverage manager. Unit 9
7. Explain the importance of still room, wash up room and hot plate. Unit 11
8. Write a short note on French Service with its benefit? unit 12

Section C
Long Answer Questions
Attempt any two (2) questions (20x2=40)
1. Write down job description of.. unit 3
A. Sous chef
B. grade manager
C. commis chef III and
D. Pastry chef
2. Its well said salad without dressing lady without make does not look great explain this statement?
Explain composition of salad and type of dressing? unit 7
3. Explain Quality required for Food beverage manager? and why it is important to have coordination
between inter department? unit 9
4. Write the different Service methods practiced in F&B service department? Explain unit 11