ACADEMIC YEAR 2011-2012
Q. 1. (a)
Give recipe for Basic consommé.
(b)
Classify soups with an example of each.
OR
(a) Classify sauces with an
example of each.
(b) Give recipe for two litre
white sauce (5+5=10)
Q.2. (a)
Explain effects of heat on vegetables.
(b)
List different colour pigments in vegetables with suitable example. (5+5=10)
Q.3 (a)
Describe different parts of salad.
(b)
Explain salad dressing. Name five different dressings. (5+5=10)
Q.4. Explain
the following culinary terms:
(a) Abats (b) Chinois
(c)
Mire-poix (d) Rigor-Mortis
(e)
Emulsion (f) Bain Mane
(g) Boquet
garni (h) Chiffonnade
(i) Foiegras (j) Larding (10x1=10)
(i) Foiegras (j) Larding (10x1=10)
Q.5. (a)
Explain duties and responsibilities of Executive Chef.
(b)
Draw kitchen organization chart for 5-star hotel (5+5=10)
Q.6. (a)
Draw and describe the structure of an egg
(b)
List the characteristics and uses of eggs. (5+5=10)
Q.7. (a)
Define stock
(b)
Give the recipe for one litre fish stock
(c)
List the points to be considered while making good
stock (2+3+5=10)
Q.8. (a)
What is the importance of sugar in baking''
(b)
Types of sugar and its uses
OR
What are the various methods of cooking food?
Explain each with an example (10)
Q.9. Write
short notes (any two):
(a) Cooking of sugar (b) Raising Agents
(c)
Selection of
good eggs (d) Shortenings (2x5=10)
Q 10. Answer any two:
(a)
Explain the importance of kitchen uniform
(b)
What is personal hygiene?
(c)
Which are safety procedures in handling equipment?
(d)
Discuss principles of roasting. (2x5=10)
ACADEMIC YEAR
2011-2012
Q.1. (a)
Write the Job Description of Sous chef of a 5-Star Hotel.
(b)
Co-operation and Co-ordination with other departments of the hotel is
prime concern for chef de cuisine. Comment. (5+5=10)
Q.2. (a)
What is Cooking?
(b)
Explain aims and objectives of Cooking.
(c)
What is Kitchen mise-en-place? (2+6+2=10)
Q.3. (a) What is the role of vegetables in food?
Explain with examples.
(b) Classify vegetables with emphasis on
pigments.
OR
(a)
What is salad? Explain its components and classify
salad dressings.
(b)
Write down the uses of fruits in cookery. (5+5=10)
Q.4. (a) Define stock and elements of stock.
(b) Write down the uses of egg in cookery.
OR
(a)
Give the recipe for 5 Litres of brown chicken
stock.
(b)
Draw and label neatly the structure of an egg. (5+5=10)
Q.5. (a)
Describe sauce and its uses in kitchen.
(b)
Briefly explain mother sauces and give at least two derivatives of each. (5+5=10)
Q.6 Elaborate
the following with suitable examples (any two):
(i)
Poaching (ii) Frying (iii) Roasting (iv) Baking (2x5=10)
Q.7 (a)
Classify soups with examples.
(b) What steps will you take to ensure proper
hygiene and sanitation standards in the kitchen? (5+5=10)
Q.8 (a)
What is the role of shortening in cookery?
(b)
Write different types of raising agents used in food production.
OR
(a)
Describe various thickening agents used in cookery.
(b)
Explain cooking of sugar and its stages. (5+5=10)
Q.9 Explain
the following terms (any ten):
(a)
En cocotte (b) Poele (c)
Broiling
(d)
Stir Frying (e)
En Casserole (f)
Blind Baking
(g)
Compote (h)
Roux (i) Terrine
(j)
Pate (k)
Gelatin (l)
Duxelle (10x1=10)
Q.10 Match
the Following:
(a) Flavons (i)
Un-passed Soup
(b) Julienne (ii)
Tuber
(c) Broth (iii)
Clarified Soup
(d) Bouquet Garni (iv)
Small Cubes
(e) Potato (v)
1mm Thick strips
(f) Madras Soup (vi) Parsley, thyme and bay leaf
(g) Aubergine (vii)
Fruits
(h) Macedoine (viii)
International Soup
(i) Consomme (ix)
Colouring pigment in white vegetables
(j) Crème de tomate (x) Carotenoids
(xi)
Croutons (10x1=10)
ACADEMIC YEAR 2010-2011
Q.1. (a) Define Stock.
(b)
List
the components of a stock.
(c)
What
are the precautions to be taken while preparing stocks? (2+3+5=10)
Q.2. (a) Classify sauces with suitable examples.
(b) Give the recipe for preparing one litre of
sauce hollandaise. (5+5=10)
Q.3. (a) Give the classification of vegetables with two examples
for each.
(b) Give five classical
cuts of vegetables with the help of a neat diagram. (5+5=10)
Q.4. Explain
the rote of the following ingredients:
(a)
Sugar
in cake making.
(b)
Fats
used in yeast products.
(c)
Thickening
agents.
(d)
Salt
in bread making. (4x2½ =10)
Q.5. Write
short notes on any two of
the following:
(a)
Aims
and objectives of cooking food.
(b)
Moist
methods of cooking food.
(c)
Personal
hygiene of food Handlers
(d)
Dry
methods of cooking (2x5=10)
Q.6. (a) Draw the organization chart of a kitchen in
a five star hotel.
(b) List five points
on the role of the executive chef in a five star hotel.
OR
(a)
Classify
soups with suitable examples.
(b)
Give
the recipe for making one litre of Consommé Brunoise. (5+5=10)
Q.7. Explain
any ten of the following terms:
(a)
Abats (b) Cloute (c) Raft (d)
Chiffonade
(e)
Mirepoix (f) Emulsification (g) Fermentation (h) Demi Glaze
(i)
Rancidity (j)
Beurre Manie (k) En
Cocotte (l)
Lyonnaise
(10x1=10)
Q.8. Give two
derivatives/examples
for any five of the following:
(a)
Sauce Espagnole
(b)
Consomme garnishes
(c)
Salad dressing
(d)
Dry methods of cooking
(e)
Puree soups
(f)
Egg preparations
(g)
Potato preparations
(h)
Sauce Mayonnaise
(i)
Simple Salad
(j) Sauce Veloute (5x2=10)
(j) Sauce Veloute (5x2=10)
Q.9. With
the help of a neat diagram explain the structure of an egg and give five
uses of eggs in
bakery and confectionery. OR
Classify raising agents and explain any
two in detail. (10)
Q.10. A. Match the following:
|
(a)
|
Jardiniere
|
(i)
Egg yolk h cream
|
|
(b)
|
Liaison
|
(ii)
Plum cake
|
|
(c)
|
Blackjack
|
(iii)
Cuts of vegetables
|
|
(d)
|
Royale
|
(iv) Spinach
|
|
(e)
|
Florentine
|
(v)
Savoury egg custard
|
B. State
True or False:
(a)
A sound stock should be boiled for a longer time.
(b)
Food handlers should keep their nails trimmed.
(c)
The temperature for poaching is from 92°C - 95°C.
(d)
The ideal temperature for storing egg is 2°C.
(e)
The
effect of heat on moist carbohydrates is gelatinization. (5+5=10)
ACADEMIC YEAR 2009-2010
Q.1. (a)
Explain duties and responsibilities of 'Executive Chef,
(b) Draw kitchen organization chart for 5-star
hotel. (5+5=10)
Q.2. (a)
Define stock.
(b)
Give the recipe for one Liter fish stock.
(c)
List the points to be considered while making good
stock. (2+3+5=10)
Q.3. (a) Draw and describe the structure of an egg.
(b) List
the characteristics and uses of eggs. (5+5=10)
Q.4 Write short notes (any two):
(a) Cooking of sugar (b) Raising Agents
(c) Selection of good eggs (d)
Shortenings (2x5=10)
Q.5. (a)
Explain effects of heat on vegetables.
(b) List different colour pigments in
vegetables with suitable example. (5+5=10)
Q.6. (a)
Give recipe for Basic consommé.
(b) Classify soups with an example of each.
OR
(a)
Classify sauces with an example of each.
(b)
Give recipe for two litre white sauce. (5+5=10)
Q.7. (a)
Describe different parts of salad.
(b)
Explain salad dressing. Name five different dressings. (5+5=10)
Q.8. Answer any two:
(a)
Explain the importance of kitchen uniform.
(b)
What is personal hygiene?
(c)
Which are safety procedures in handling equipment? (5+5=10)
Q.9 (a)
What is the importance of sugar in baking?
(b) Types of sugar and its uses. (5+5=10)
OR
What are the various methods of cooking food?
Explain each with an example. (10)
Q.10 Explain
the following culinary terms:
(a)
Abats
(b) Chinois
(c) Mire poix
(d)
Rigor –mortis
(e) Emulsion
(f) Bain-Marie
(g) Bouquet garni
(h) Chiffonade
(i) Foie gras
(j) Larding
Term End Examinations – 2010
1.
Write Short notes: (5
marks each)
a.
International Soups
b.
Mother Sauces
2.
Define different types of soups with suitable
examples. (10)
3.
State the role of kitchen uniform in maintaining
hygiene levels in five star kitchens. (10)
4.
Explain following culinary terms (any ten):
Aperitif, Baba, Bonbon, Cisel, Dot, Dust,
Fool, Giblets, Meringue, Mocha, Pimento, Royal, Walewska
Kebabs, Dhansak (10 x 1 = 10)
5.
Explain duties and responsibilities of Executive
Chef. (10)
Term End Examinations – 2009
1.
(a) Draw the kitchen organization chart of a large
hotel.
(b) What are the duties of an Executive Chef? (5+5=10)
2. (a) Define stock
(b)
List and explain the elements of stock.
(c)
What are the points to be considered while preparing a good stock? (2+5+3=10)
3. Draw and explain the various parts of an
Egg. (10)
4. Write short notes 5 mark each)
(a)
Leavening Agents
(b)
Effect of heat on vegetables
5. Draw a neat chart showing the
classification of soups giving an example of each. (6)
6. Give
the recipe to make a basic consommé. (4)
7. What are the various methods of cooking?
Explain each with an example (10)
8. (a) Explain the “Attitudes and Behavior”
required in the kitchen.
(b) List the various points a food handler
needs to keep in mind to maintain good personal hygiene standards. (5+5=10)
9. (a) Draw and explain five cuts of
vegetable.
(b)
List and explain various parts of a salad. (5+5=10)
10. Match the following (10 x 1 = 10)
|
Column A
|
Column B
|
|
|
(a) Bouquet garni
|
(a)
|
Emulsion sauce
|
|
(b) Aspic
|
(b)
|
Broth
|
|
(c) Minestrone
|
(c)
|
Savoury jelly
|
|
(d) Liaison
|
(d)
|
Double boiler
|
|
(e) Baking powder
|
(e)
|
Brown sauce
|
|
(f)
Bain Marie
|
(f)
|
Aromatics
|
|
(g) Beurre Mannie
|
(g)
|
Equal quantities of egg yolk and cream
|
|
(h) Espagnole
|
(h)
|
Brown stock
|
|
(i) Estouffade
|
(i)
|
Equal quantities of flour and butter
|
|
(j) Mayonnaise
|
(i)
|
Chemical raising agent
|
Supplementary Examinations – 2009
1.
(a) Draw a neat diagram of the “Structure of an
Egg” and label its different parts.
(b) List and briefly explain the various
methods of cooking eggs. (5+5=10)
2.
(a) List the various points a food handler needs to
keep in mind to maintain good personal hygiene standards
(b) List and explain the “Attitudes and
Behavior” required in the kitchen.
(c) What are the points to consider while
selecting a kitchen uniform? (4+3+3=10)
3. Write short note on pigments and colour
changes in vegetables (5)
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) What do you understand by the term
“Kitchen Brigade”? What are the duties and responsibilities of an Executive
Chef.
(b) Draw the kitchen organization chart
of a large hotel (writing of French names is compulsory)
(4+6=10)
6.
(a) Define Stock. What are the components of stock?
(b) State the guidelines, care and
precautions to be taken in the production of stocks.
(c) Give the recipe for preparing 5 liters of
Fish Stock. (2+4+4=10)
7.
(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)
8.
Match the following: (10x1=10)
|
(a)
|
Boulanger
|
(i)
|
Sous chef
|
|
(b)
|
Careme
|
(ii)
|
Brigade
|
|
(c)
|
Escoffier
|
(iii)
|
Miscellaneous sauce
|
|
(d)
|
Cloute
|
(iv)
|
Sabayon
|
|
(e)
|
Workforce
|
(v)
|
Creator of elegant displays
|
|
(f)
|
Under chef
|
(vi)
|
Section
|
|
(g)
|
Ribbon consistency
|
(vii)
|
Proprietary sauce
|
|
(h)
|
Horseradish sauce
|
(viii)
|
Onion + bay leaf + clove
|
|
(i)
|
Parte
|
(ix)
|
Chef of kings and King of Chefs
|
|
(j)
|
Worcestershire sauce
|
(x)
|
Challenged the rules of the guild
|
|
|
|
(xi)
|
Commis
|
9.
Explain the following culinary terms:
|
(a)
|
Abats
|
|
(b)
|
Au gratin
|
|
(c)
|
Bain marie
|
|
(d)
|
Baste
|
|
(e)
|
Bouquet garni
|
|
(f)
|
Chiffonnade
|
|
(9)
|
Dot
|
|
(h)
|
Foie gras
|
|
(i)
|
Larding
|
|
(j)
|
Matignon
|
(10x1=-10)
10. 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 modem 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)The
greenish or bluish grey ring sometimes obtained at the interface of the
egg yolk and egg white in boiled egg is due to the formation of_______.
egg yolk and egg white in boiled egg is due to the formation of_______.
(viii)
__________ and___________ are the two connective tissue
present in meat.
(ix) The poisonous green portion found on some
potatoes is called________.
(x) A conical strainer is also called_________ . (10x1=10)
Term End Examinations – 2008
1.
(a) Define Sauce.
(b)
Give the importance of sauce in food preparation with some suitable
examples.
(c) What are the methods for correcting a
curdled mayonnaise sauce? (2+5+3=10)
2.
(a) Draw the kitchen organization chart of a large
hotel.
(b) What are the duties and responsibilities
of the Executive Chef? (4+6=10)
3.
(a) Explain the different parts of an egg with the
help of a diagram.
(b) What are the different grades of an egg?
(c) What are the conditions which should be
maintained to store an egg? (3+3+4=10)
4.
(a) With the help of a diagram classify soups.
(b) Give the recipe for 5 Liters of basic
Consommé Soup. (5+5-10)
5.
(a) Define Stocks.
(b) What are the basic compositions of a
stock?
(c) Write the guidelines
that are necessary to be followed to make a good stock. (2+3+5=10)
6. (a) Classify vegetables.
(b) What
care is necessary to retain the colour of green vegetables while cooking them? (5+5=10)
OR
Explain
the following: (i) Action of salt in
bread making (ii) Creaming of fat
while making cake
Action of
heat on carbohydrates (iv) Holes and
tunnels in bread (v) Effect of under
fermented dough in bread making (5
x 2 = 10)
7. Write short notes on any two:
(i) Chowder and Bisque (ii) Emulsified Sauces
(iii) Salad Dressing
(iv) Cooking of Eggs (v) Roasting as an essential cooking
method (2x5=10)
8. Match the following: (10x1=10)
|
|
A
|
|
B
|
|
(a)
|
Baking Blind
|
(a)
|
Highly flavored stock
|
|
(b)
|
Zest
|
(b)
|
Fancy bread roll
|
|
(c)
|
Bow Knot
|
(c)
|
Flavored poaching liquor
|
|
(d)
|
Court Bouillon
|
(d)
|
Feuillate
|
|
(e)
|
Puff Pastry
|
(e)
|
Skin citrus fruit
|
|
(f)
|
Cloute
|
(f)
|
Proprietary Sauce
|
|
(g)
|
Partie
|
(9)
|
Sous chef
|
|
(h)
|
Under Chef
|
(h)
|
Section
|
|
(i)
|
Work Force
|
0)
|
Onion Studded with clove
|
|
(j)
|
Worcestershire Sauce
|
0)
|
Commis
|
|
|
|
(k)
|
Brigade
|
|
|
|
(I)
|
Layered bakery products
|
Supplementary Examinations – 2008
1.
(a) Neatly
draw a kitchen organization chart for a five star hotel.
(b) Describe
the duties and responsibilities of any two chef-de-partie. (5+5=10)
2.
(a)
Define Sauce.
(b) Classify
sauces with a suitable example.
(c) How
to correct a curdled mayonnaise sauce? (2+5+3=10)
3.
(a)
Define Stock.
(b) What
are the basic compositions of stock?
(c) State
the basic guidelines for stock production. (2+3+5=10)
4.
(a) Explain
the nutritional benefits obtained from an egg.
(b) List five factors affecting egg white foam formation.
(c) Explain
the rancidity of Fat. (3+4+3=10)
5.
(a) Define soup.
(b)
Classify soup with suitable examples.
(c)
List the basic reasons for cloudy consommé. (2+5+3=10)
6.
(a) What
is cooking?
(b)
What are the different ways heat is transferred?
(c)
Explain Braising. (2+5+3=10)
7.
Justify the following:
(a)
Discoloration of potato when exposed to air.
(b)
Pineapple soufflé is unset.
(c)
Béchamel sauce is lumpy.
(d)
It is difficult to peel off boiled egg.
(e)
The onion brings out tears from eyes while peeling. (5x2=10)
8.
Differentiate between:
(a)
Larding and Barding
(b)
Beurre Manie and Roux
(c)
Compound Butter and Unsalted Butter
(d)
Homogenized milk and Pasteurized milk
(e)
Puff Pastry and Danish Pastry (5x2=10)
Term End Examinations – 2007
1.
Explain the following terms (any ten)
a) A la Carte b)
Chinois c)Beurre
manie d) Mirepoix
e) Rigor Mortis f) Navrin g) Fricasse h) Gluten
i) Emulsion j)
Fermentation k)
Marinade l)
Paysanne
2.
Give two examples of:
i)
Derivatives of Brown Sauce
ii)
Consomme Garnishes
iii)
Liquid Sugar
iv)
Salad Dressing
v)
Chemical raising agents
3.
Draw neat diagram of the structure of Egg (5)
4.
Write short note on
a) Aims and objectives of cooking.
b) Methods of cooking (2x5=10)
5. (a) Give the modern staffing of Food
Production department of a five star hotel.
(b) What are the duties and responsibilities of Executive Chef? (5+5=10)
6.
(a) Define
Stock.
(b) What precautions should be taken while preparing stocks?
(c) What are the uses of stock? (2+4+4=10)
7.
(a)
Classify soups with example of each category.
(b) Give the basic recipe of any cream soup.
OR
(a)
Classify
Sauces
(b)
Give the
recipe of hollandaise sauce (5+5=10)
8.
(a) Give
classification of vegetables.
(b) What is the effect of heat on vegetables?
(c) Give important cuts of vegetables
