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2nd Year / Hotel Mgt. Subject: Food Production Theory-II

This document contains 9 questions related to food production theory. The questions cover topics like spices and their importance in Indian cuisine, fast food service, institutional catering, purchasing meat, Indian bread, snacks, types of marination, tandoor and its use, outdoor catering and its merits and demerits, the role of an executive chef, airline catering, and the salient features of Kashmiri cuisine. The document provides instructions to attempt all questions and notes that it is 3 hours long with a maximum mark of 75.

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mehtakvijay
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33 views

2nd Year / Hotel Mgt. Subject: Food Production Theory-II

This document contains 9 questions related to food production theory. The questions cover topics like spices and their importance in Indian cuisine, fast food service, institutional catering, purchasing meat, Indian bread, snacks, types of marination, tandoor and its use, outdoor catering and its merits and demerits, the role of an executive chef, airline catering, and the salient features of Kashmiri cuisine. The document provides instructions to attempt all questions and notes that it is 3 hours long with a maximum mark of 75.

Uploaded by

mehtakvijay
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Q.

Write a note of spices and its importance in Indian cuisine. 7 Write a note on fast food service. 8

No. of Printed Pages : 2 Roll No. .................. 2nd Year / Hotel Mgt.

1232-N

Q.5 Q.6

Subject : Food Production Theory-II Time : 3 Hrs. Note: Attempt all questions. Q.1 Write notes on any two: (i) Institutional catering (ii) Purchasing of meat (iii) Indian Bread 4x2=8 M.M. : 75

Enlist any 8 snacks with brief description of them. 8 Write notes on: (i) 4x2=8

Q.7

Various types of marination and importance.

(ii) Tandoor and its use Q.8 What is outdoor catering. What are the merits and demerits of it. 8 Write the role of Executive chef in the Kitchen. 8

Q.2

What do you understand by Airline catering explain. 10 What are the sailent feature of kashmiri Cuisine. 10

Q.9

Q.3

(180)

(2)

1232-N

(1)

1232-N

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