Institute of Hotel Management, Tilyar Lake, Rohtak

Course: Food Production Diploma MM-100

Subject: Cookery Duration: 3 Hrs.
Test: 2nd Test
Note: Attempt any 10 questions and marks are given in brackets for each question.
1. Write recipe for one liter consommé soup (10)
2. Define Sauce & types of sauce. Give two derivatives of each type. (10)
3. Write down the aim and objective of cooking. (10)
4. Define stock .Write down role of the stock used in continental food. (10)
5. Explain the methods of cooking with special Application to meat, fish, vegetables and egg.(10)
6. Write down the duties and responsibilities of Executive Chef? (10)
7. Define Menu. Give the classification of Menu with at least two examples each. (10)
8. Explain any five culinary terms (2x5=10)
a) Mirepoix b) Bain-maries c) Texture d) Portion Control e) Portion
f) Short Crust Pastry g) Shallow fry h) Yield Management i) Puff Pastry
9. What is soup? Classify the soup & write down each example? (10)
10. What is raw material? Classify & give each example. (10)
11. Write down in detail about techniques used in preparation of food? (10)
12. Explain the Vegetable cut with their diagram and used in continental dish (10)
13. Write a short note on: (10)
a. Indenting and Costing b. Raising Agent c. Balancing of Recipe d. Thinking Agent
14. What are the method of cooking? Explain in detail with example. (10)
15. Explain the role of egg in cookery and also described the egg diagram. (10)

Institute of Hotel Management, Tilyar Lake, Rohtak

Course: Food Production Diploma MM-50
Subject: Food Costing Duration: 2 Hrs.
Test: 2nd Test
Note: All questions are compulsory and marks are given in brackets for each question.
1. What is Menu Pricing? What are the different methods of menu pricing? 10
2. Define Costing. What are main objective of costing? Write in brief about the various steps in food cost
control. 10
3. Write about the various method adopted in purchasing raw materials and indicate. 10
4. Write at least ten advantages of Food cost control? 10
5. Describe standard recipe with their example. 10
6. Write about menu and menu planning. Explain the types of menu. 10
7. Explain the following in two- three line 10
a. FIFO
b. Portion Control
c. Bin Card
d. Food Preservation
e. Overhead cost
8. Described in detail method and techniques of costing. 10
9. Explain in detail receiving and issuing process. 10
10. Write down at least ten herbs & spices with their origin &uses? 10
 Institute of Hotel Management, Tilyar Lake, Rohtak
Course: Food Production Diploma MM-50
Subject: Commodities Duration: 2 Hrs.
Test: 2nd Test
Note: All questions are compulsory and marks are given in brackets for each question.
1. Draw & explain structure of wheat in detail. 10
2. Explain the various types of milk used in cookery. 10
3. Explain the classification of the cheese and butter 10
4. Describe the classification of vegetable. 10
5. What points keep in mind while purchasing. 10
a. Milk
b. Potato
c. Fish
d. Egg
e. Chicken
6. Explain cereals and types in detail. 10
7. Explain pulses and types in detail. 10
8. Write down at least ten herbs & spices with their origin &uses? 10
9. Write in detail about classification of fruit 10
10. What are point to be consider while storing cereals and pulses? 10

Institute of Hotel Management, Tilyar Lake, Rohtak

Course: Food Production Diploma MM-50
Subject: Nutrition Duration: 2 Hrs.
Test: 2nd Test
Note: All questions are compulsory and marks are given in brackets for each question.
1. Definition of Food and Nutrition and Importance of Food 10
2. Write about the classification of nutrients and described in detail about Macro Nutrients. 10
3. Write about the various types of fat and function of fat 10
4. Write about micro nutrients? 10
5. Describe the function and source of carbohydrate. 10
6. Described the following Vitamins. 10
a. Vitamins A
b. Vitamins D
c. Vitamins B
d. Vitamins E

7. Explain the following in two- three line 10

a. Dietary Fibre
b. Fat Soluble Vitamins
c. Fatty Acid
d. Amino Acid

8. Describe the function and source of protein. 10

9. Explain role of minerals in our body. 10
10. Write down at least ten disease names with the effect of deficiency of nutrients? 10
 Diploma Food Production
Cookery (Pr)
Subject – cookery practical
Criteria for the exam :
1. Each student must report to the kitchen on time.
2. Students’ uniform will be checked.
3. Each student must submit their journal (both cookery and bakery journal)
4. Students will be provided plan of work sheet and indenting sheet. They must complete both plan of
work and indenting for 04 portions within ½ hr time.
5. Each student must collect their tray of ingredients and start the practical.
6. Each student must appear for viva when called for it.
7. Students must present all the prepared food and the examiner will judge.
Marks distribution:
(Soup) Tomato Soup -10
(Main dish) Grilled Chicken-10
(Veg dish)Saute Vegetable -10
(Potato prep) Mashed potato -10
(Hot dessert) Caramel Custard -15
(Bread) bread roll -15
Grooming and scullery - 10
Indenting and plan of work – 10
Viva -25, Journal -10 TOTAL = 125

Diploma Food Production

Subject – Larder practical
Criteria for the exam :
1. Each student must report to the kitchen on time.
2. Students’ uniform will be checked.
3. Each student must submit their journal (both cookery and bakery journal)
4. Students will be provided plan of work sheet and indenting sheet. They must complete both plan of
work and indenting for 04 portions within ½ hr time.
5. Each student must collect their tray of ingredients and start the practical.
6. Each must appear for viva when called for it.
7. Students must present all the prepared food and the examiner will judge.
Marks distribution:
Russian salad-12
Cucumber yoghurt salad-12
Tomato cheese sandwich-12
Coleslaw sandwich-12
Poached Egg-10
Canapé – 10
Grooming and scullery - 10
Indenting and plan of work – 10,
Viva -25,
Journal -10
TOTAL = 125