IHM MUMBAI

MARKING SCHEME FOR F/P PRACTICAL EXAMINATION (SEM-III/IV) ( BHM201P) APRIL 2023

MAXIMUM MARKS : 100

PASS MARKS : 50
TOTAL TIME ALLOWED : 06.00 HRS
REPORTING TIME TO QFK : 09.30 AM
TIME ALLOWED FOR INDENTING & PLAN OF WORK : 30 MINUTES
SCULLERY & WINDING UP : 30 MINUTES

Part – A (Cookery) Part – B (General Assessment)

1. Rice preparation 10 1. Uniform & Grooming 05
2. Indian Bread 10 2. Indenting and plan of work 10
3. Main Course 20 3. Scullery, equipment cleaning and Hygiene 10
4. Accompaniment/ Veg. Dish/ Dal etc 10 4. Viva 05
5. Sweet 10 5. Journal 10

PARAMETERS OF ASSESMENT OF EACH DISH

A) Temperature 20%
B) Texture / Consistency 20%
C) Aroma / Flavour 20%
D) Taste 20%
E) Presentation 20%
100%

SHORTLIST OF DISHES

RICE INDIAN BREADS MAIN COURSE ACCOMPANIMENT SWEETS

Tomato pulao Pudina paratha Chicken sukhe Tindli potato sauté Moong and sago payasam
Lime rice Lachha paratha Murg rogini Mixed veg foogath Aravana
Curd rice Missi roti Shahi chicken korma Beans vazhathiyathu Pal payasam
Coconut pulao Ajjwain paratha Malwani chicken curry Bhindi masala Sooji halwa
Prawns pulao Galina xaguti Dhingri mutter hare pyaz Double ka meetha

SHORTLIST OF MAIN COURSE FOR VEGETARIAN COURSE:

Paneer sukhe / Paneer rogini / Shahi paneer korma / Cashew potato curry / Galina xacuti

THE SAME JOURNAL (SEM III) MUST BE BROUGHT FOR THE EXAM
THERE IS NO NEED TO WRITE NEW JOURNAL

1). General condition (torn covers, dislocated pages)

2). Black cover
3). Relevant pictures
4). Plastic cover
5). Certificate page should be complete
6). Index - dates, particulars, page numbers
7). Each page of the journal - name of the dish, date, no. of portions, cost per portion, costing of all recipes.
8). Name on each side of the journal.
9). Name and NCHM roll number on cover page