BSCHTM-13

FIRST YEAR UG EXAMINATION, OCT – 2015

B.Sc HOTEL MANAGEMENT

Basics of Food & Beverage Preparation

Time – 3 Hours Full Marks - 80

PART – A

Answer all questions: - 10 X 3 = 30

1. Explain any Three Kitchen equipment.

2. Draw a layout of kitchen in a five Star Hotel.

3. What is duty of responsibilities of Executive chef?

PART – B

Answer all questions: - 10 X 3 = 30

1. Give the recipe of one litre Brown Stock.

2. What is the various method of cooking? Explain roasting in detail.

3. What are the importance of spices and herbs in continental Cookery?

4. Plan a three course continental menu and give the recipe of main dish.

5. Define salad, Explain different type of serving salad.

PART – C

Answer all questions: - 10 X 3 = 30

1. Classified soup. Give one example of each.

2. What do you understand by glazes and marinades?