ish¨u ysñlï weúßksh /All Right Reserved

jhU ld¾ñl úÿy,

Wayamba Technical College

fydag,a fufyhï
q lrKh
Hospitality Management

mY
% aK m;% wxl -01 meh 02
Model Papper Peper No -01 Two Hour

Reg.no :................................
Name :.........................................

Wmfoia (
ish¨u mY
% k
a ioyd ms<s;r
= e imhkk
a

01) my; ioyka uq,sl fidia j¾.hka j, isoaOdka;hka ioyd ysia;eka j,g ksjerÈ ms<s;=re ,shkak

Bay leaves Cloves

Onion

Studded onion
(I) + White Roux
Simmering

(II) + Blond Roux Chicken Veloute'

Simmering

(III) Brown Stock + Espagnole

Simmering

1
Reduce by -
2
(IV) Brown Stock +
50% 50% Simmering 100%

(V) Egg Yolk + Mayonnaise

Mixing

(VI) Egg Yolk + Hollandaise

Mixing
02) my; ioyka uq,sl fidia j¾.hka j, kduhkag .e,fmk bx.%sis kduhka ,shkak

Bechamel - .............................. Demiglace - ..............................

Veloute’ - .............................. Espangnol - ..............................

03) my; ioyka uq,sl fidia j¾.hka j,ska ilikq ,nk fjk;a fidia j¾. 3 ne.ska ,shkak
Bechamel - .............................. Demiglace - ..............................
.............................. ..............................
.............................. ..............................

Veloute’ - .............................. Mayonnaise - ..............................

.............................. ..............................
.............................. ..............................

04) my; ioyka i,do j¾.hkag Dressing j¾. ,shkak

Russian salad - .............................. Fish salad - ..............................
Potato salad - .............................. Raita salad - ..............................
Coleslaw salad - .............................. Rice salad - ..............................

05) os we;s i,do Dressing j¾.hka ielisug fhdod .kakd wuq o%jHhka m%udKhka iys;j ,shkak

Mayonnaise - .............................. Vinaigrette - ..............................

............................... ...............................
............................... ...............................
............................... ...............................
............................... ...............................
............................... ...............................

06) Standed Tea Service tallos uq¨;ekaf.hska ,nd Èh hq;= wuq o%jHhka ,shkak
................................................
................................................
................................................
07) my; ioyka wdydrhka ioyd kduhka fhdod we;s wdldrhka ,shkak
* Roast leg of pork robert
.............................................................................................................................................
* Saute chicken Chasseur
.............................................................................................................................................
* Goujon of fish Tartar
.............................................................................................................................................
* Boiled chicken Aurore
.............................................................................................................................................
* Grilled fish Hollandaise
.............................................................................................................................................
08) my; oelafjk rem igyfkays fldgia kñ lrkak

01 1...................
03 04 2...................
02
3...................
4...................
05 06 6...................
08
07
7...................
8...................
09) iqma j¾.slrKh kñ lr thg WodyrKh ne.ska ,shkak

Classification Of Soups
iqma j¾.slrKh
Hot/Cold

Thin Soup Speciality Soup Thick Soup

10) my; ioyka wdydrhka .nvd l< hq;= ksjerÈ WIaK;ajhka ,shkak

* wuq uia - * whsia bj;a l, ud¨ -

* lsß ksIamdok - * wuq ud¨ -
* whsia bj;a l, uia - * t,j¨ iy m<;=re -

B - fldgi

01) Personal Hygiene ioyd wkq.uk l<hq;= l%ufúohka 10 la ,shkak

02) wdydr úI úu j<lajd .eksug wkq.uk l<hq;= l%ufúohka 05 la ,shkak
03) nelaáßhd j, l%shdldß;ajh meyeos,s lrkak
04) i,do j¾. ielisfñ os ie,ls,su;a úh hq;= lreKq 05 la ,shkak