Set-A 4. According to HACCP principles, what does CCP stands for?

i. Critical cooking point

ii. Control and check Procedure
Group “A” iii. Culinary compliance protocol
Fill in the blanks [5 × 1 = 5] iv. Critical control point
1. Brown chopping board is used for cutting .
(Red meat, Cooked meat, Poultry) 5. FIFO stands for
2. A’ la carte is a menu. i. Fast In Fast Out
( Fixed, Cyclic, Choice) ii. Food In Food Out
3. Haute Cuisine was started by chef . iii. First In First Out
(La varenne, George august escoffier, Marie-antoine careme) iv. Fresh Ingredients, Fresh Output
4. The maximum time for holding cooked food at room temperature is
hours. (Four, Six, Eight)
Write short notes on (any two) [5 × 2 = 10]
5. Is the incharge of kitchen department. ( Cdp , Sous
1. Indian cuisine
chef, Executive chef).
2. Dry methods of cooking
3. Catering Industry
Choose the correct answer: [5× 1 = 5] 4. Fruits
1. In menu engineering grid, stars represent products with
i. High popularity, low profitability
Group “B”
ii. High popularity, high profitability
iii. Low profitability, low popularity Short answer question (any two) [5 × 2 = 10]
iv. None of above 1. What are the key components of a well-balanced salad? Explain.
2. “ A good stock requires quality ingredients, time and attention to detail.”
2. What is the primary purpose of using stock in cooking? Justify the statement.
i. Adds colour 3. Define accompaniment. Explain it’s function with suitable examples.
ii. Provides sweetness 4. What is pork? Make a dissection of pork and their uses in kitchen.
iii. Increase crunchiness
iv. Enhances flavor Group “C”
Comprehensive Answer Question(any two) [10 × 2 = 20]
3. Which pigment/protein is responsible for giving meat its dark red colour?
1. Define food contamination. Explain the types of food contamination
i. Chlorophyll
with examples.
ii. Flavones
2. Define organization structure. Explain duties and responsibilities of
iii. Myoglobin
executive chef.
iv. Anthoxanthin
3. Define sauce. Write down the guidelines for making good sauce.
4. Explain menu and it’s types.
 Set-B 4. What is the temperature of danger zone?
i. 5° to 70° c
ii. 4° to 70° c
Group “A” iii. 5° to 65° c
Fill in the blanks [5 × 1 = 5] iv. 8° to 65° c
1. Yellow chopping board is used for cutting .
(Vegetables, Poultry, Red meat) 5. What does the term “mise-en-place” refers to in the context of kitchen
2. In brigade system, chef de rotisserie is responsible for . organization?
(Baking, Saucing, Roasting) i. Kitchen cleaning routine
3. A foundation of salad is called .( Base, Garnish, Dressing) ii. Preparation and organization of ingredients
4. Roux is equal quantity of . (Floor and butter, Flour and iii. Front of house layout
butter, flour and oil) iv. Kitchen equipment maintenance
5. is the incharge of section. ( Cdp , Sous chef, Executive
chef).
Write short notes on (any two) [5 × 2 = 10]
Choose the correct answer [5 × 1 = 5] 1. Chinese cuisine
1. Which of the following option is the correct sequence of composition of 2. Moist method of cooking
salad? 3. Stocks and it’s types
i. Base, dressing, body, garnish 4. 6 mother sauces
ii. Base, body, garnish, dressing
iii. Base, garnish, body, dressing
Group “B”
iv. Base, body, dressing, garnish
Short answer question (any two) [5 × 2 = 10]
2. A soy sauce is example of 1. Define personal hygiene. Explain it’s importance in the kitchen with
i. Proprietary sauce suitable examples.
ii. Mother sauce 2. What is egg? Explain the structure of egg with suitable diagram.
iii. Derivative sauce 3. Define garnish. Explain it’s function with suitable examples.
iv. Contemporary sauce 4. Define fuel. Explain the different types of fuels used in the kitchen.

3. What distinguishes a gazpacho from other soups? Group “C”

i. It is served hot.
Comprehensive Answer Question(any two) [10 × 2 = 20]
ii. It is a creamy puree.
1. Define soup. Explain it’s types.
iii. It is a cold, refreshing soup.
2. Define organization structure. Explain duties and responsibilities of sous
iv. It includes pasta.
chef.
3. Explain the concept of HACCP with it’s principles.
4. Define vegetables. Explain it’s types.