Academic Year 2011-12
1.
a)
Draw a neat diagram and label different cuts of pork
b) Briefly state their French names and uses in detail. (5+5=10)
2.
a)
Explain choux pastry, short crust pastry, laminated pastry and puff pastry.
b) Enlist two uses of each pastry with their major differences.
OR
a) State various principles involved in
bread making.
b) Explain the role of the various
ingredients in bread making. (5+5=10)
3.
a)
Briefly explain various types of soups with examples of each.
b) Name atleast ten commonly used garnishes for soups. (5+5=10)
4.
Explain
the following terms (any five):
a) Profitroles
b) Supreme
c)
Mignon
d) Pasteurization
e) Emulsion Sauces
f)
Gluten
g) Homogenization
h) Pastry Creams (5x2=10)
5.
a)
Define ‘Sauce’ and enlist the basic elements of the sauce.
b) Classify sauce with an example of each.
c) Explain mother sauces with one derivative each along with the
ingredient.
(2+3+5=10)
6.
Write
short notes on (any two):
a)
Processing of
cheese b)
Steps involved in cheese making
c) Types of
Butter d)
Role of spices in Indian Cookery
(2x5=10)
7.
a) Classify fish with suitable examples.
b)
With the help of a
neat diagram, explain five classical cuts of fish.
OR
a)
Draw a general
layout of the kitchen in a five-star hotel.
b)
Draw in detail
layout of service and wash-up area. (5+5=10)
8.
Differentiate
between (any two):
a)
Chowder and Bisque
b)
Hot emulsion and
cold emulsion sauce.
c)
Condiments and
spices.
d)
Sauces and
gravies. (2x5=10)
9.
a) With the help
of a neat diagram, explain various parts of wheat grain.
b) Explain
the action of heat on carbohydrate. (5+5=10)
10.
Fill in the
blanks:
a)
_______ &
______ are two connective tissues present in meat.
b)
The other name of
brown sauce is ________.
c)
Green turtle soup
is originated from country_______.
d)
The other name of
fish poaching liquor is_____________.
e)
A fish cut across
and through the bone is called _________.
f)
The flesh of pig
is called________.
g)
The blue veined
cheese from England is _________.
h)
Onion is studded with
bay leaf and cloves is called_______.
i)
The English name
of Indian spice javitri is called__________.
j)
Demi-glaze is
equal parts of _______ & ________ reduced to half. (10x1=10)
Term End Examinations
-2010
1.
Explain
the following terms (any ten):
a) Au gratin b)
Blanquette c) Chasseur d) Court Bouillon
e) Elastin f) Gluten g) Green Meat h)
HACCP
i) Leavening j)
Liaison k) Offals ) Shortening
m) Wash n) Zest (10x1=10)
2.
Match
the following
a.
Minestrone i) Cephalopods
b.
Squids ii) Oily Fish
c.
Soubise iii) Italy
d.
Salmon iv) Swiss
e.
Eclairs v) Espagnole
f.
Emmenthal vi) Soft Cheese
g.
Bercy vii) Choux Pastry
h.
Roquefort viii) Béchamel
i.
Brie ix) Pasta
j.
Macaroni x) France (10x1=10)
3.
Give
reasons for:
a) Less volume in cake
b) Holes and tunnels in bread
c)
Thickening
agent is not added to puree soups
d) Deglazing of pan.
e) Cooking of potatoes is not started in
boiling water (5x2=10)
4.
Differentiate
between the following:
a) Sauce and gravy
b) Contemporary sauces and Proprietary
sauces
c)
Single
cream and Double cream
d) Yellow butter and White butter (4x2½=10)
5.
Write short notes on (any two):
a) Yeast b)
Steps involved in Cheese Making
c) Types of pastry d) Cuts of fish
(2x5=10)
6.
Short
answer questions (any four):
a) What is pastry cream?
b) Give composition of milk.
c)
Briefly
explain the role of spices in Indian Cookery.
d) Give classification of Cheese.
e) Briefly explain the benefits of
homogenized milk. (4x2½=10)
7.
a)
Give the recipe of any cream soup.
b) Give two derivatives each of basic mother sauces. (5+5=10)
8.
a)
Give classification of fish with examples.
b) What factors you will keep in mind while selecting fish and shellfish?
(5+5=10)
9.
Explain
the role of each ingredient used in bread making. (10)
OR
a) Draw and label structure of wheat
grain.
b) Explain the types of flour obtained
during milling. (5+5=10)
10.
a)
What is Rigour Mortis? How can we reduce/eliminate the period of Rigour Mortis?
b) Draw a neat diagram showing the
different cuts of lamb/mutton and list their uses.
OR (5+5=10)
Draw a neat diagram showing all the
cuts of beef and list their uses. (10)
Supplementary Examinations – 2009
1.
a)
Draw and label the various cuts of lamb.
b) With the help of a table, give the
French terms of the various cuts, their uses and approximate weights (consider
the total weight as 16 kgs). (5+5=10)
2.
a)
Explain short crust pastry, laminated pastry, choux pastry, hot water pastry
& puff pastry.
b) Site the major differences between
them and give atleast two uses of each pastry.
OR
a) What are the principles /
fundamental steps in bread making?
b) Explain the role of the various
ingredients in bread making? (5+5=10)
3.
Short
Answers
a) Steps involved in Cheese making.
b) Processing of Milk.
c) Structure of Wheat grain. (5
marks each)
4.
a) With the help of a chart classify soups with
suitable examples.
b) Explain in detail ‘Consommé’ and give the
recipe for preparation of 2 litres of consommé.
c) Name six National soups giving the country
of origin. (2+5+3=10)
5.
a) Classify fish with examples.
b) Name and explain the different cuts of fish.
c) What are the quality points to be checked in
the selection of fish and shellfish.(3+4+3=10)
6.
(a) Define Sauce. List the basic elements of the
sauce.
(b) Classify Sauces with suitable examples.
(c) Name the ‘Mother Sauces’ and give 2
derivatives of each along with the ingredients.
(2+3+5=10)
7.
Explain
the following culinary terms:
Abats, Au gratin, Bain Marie, Baste, Bouquet garni, Chiffonade, Dot,
Foie gras, Larding, Matignon (10x1=10)
8.
Fill in the Blanks:
I.
Demi-glaze is equal parts of ________ and
_______ reduced to half.
II.
Fonds de cuisine means __________.
III.
_______ is the father of the modern kitchen
organization.
IV.
_______ is the French term for well cooked.
V.
Braising is a combined method of ______ and
______.
VI.
______ is the ‘head of fillet’ steak and its
approximate weight varies from ___to ___ kg.
VII.
____ and _____ are the two connective tissue
present in meat.
Term End Examinations - 2009
1.
a) Explain in detail the role of the various
ingredients in bread making.
b) Give the standard recipe for the preparation
of bread rolls.
2.
Draw a neat diagram showing cuts of lamb and
explain their uses.
3.
Write short notes on:
a) Laminated pastries.
b) Leavening agents
c) Steps in the making of cheese.
4.
Define sauce and list the basic elements of a
sauce. Classify sauces with suitable examples.
Term End Examinations – 2010
1.
a)
Give the recipe to make 16 bread rolls.
b) Explain the role of each ingredient
in bread making.
2.
Classify
fish with examples.
Enlist points for selection of fresh
fish and shellfish.
3.
List
different types of milk.
Nutritive value of milk and its constituents.
4.
Write
short notes: International soups, pastry creams, mother sauces, laminated
pastries.
5.
a)
Draw a structure of wheat grain and label the different parts.
b) Describe processing and
manufacturing of wheat flour.
6.
a)
Steps involved in manufacturing cheese.
b) Different types of cheese with
their brand names and country of origin.
7.
Draw
a neat diagram showing cuts of lamb and explain their uses.
Define different types of soups with
suitable examples.
8.
a)
Explain the role of spices in Indian Cookery.
b) Composition of Indian masalas.
9.
Draw
a General Kitchen Layout for five star hotel including receiving areas, service
layout and washing area.
Term End Examinations – 2008
1.
Define
Sauce
Give the importance of sauce in food
preparation with some suitable examples.
What are the methods for correcting a
curdled mayonnaise sauce?
2.
What are the principles/fundamental steps in
bread making?
Explain the role of various
ingredients in bread making?
3.
Classify
fish with suitable examples.
With the help of a neat diagram
explain five classical cuts of fish.
4.
Draw
a neat diagram showing the different cuts of pork with their French names.
What are the selection qualities of
Pork?
5.
What
is pasteurization of milk?
What are the different types of milk?
Explain homogenization of milk.
6.
What
are leavening agents?
Give the standard recipe for
preparation of bread rolls (4 nos).
7.
With
the help of a diagram classify soups.
Give the recipe for 5 litres of basic
consommé soup.
8.
Explain
the following:
Action of salt in bread making
Creaming of fat while making cake.
Holes and tunnels in bread.
Effect of under-fermented dough in
bread making.
9.
Write
short note on
Chowder and bisque
Emulsified Sauces.
