BA Culinary Arts SEM I 2022 2023 Nov 2023 PRINCIPLES OF FOOD PRODUCTION Question Paper - Mumbai University | munotes

Questions asked in this paper

1. Q1 A) Fill in the blanks. 5 marks
   • i. knife is used to debone fish
   • ii. Batons cut into cubes are called as il. Gard manger kitchen prepares and
   • iv. for roux is
   • B) Define the following terms. 5
   • i. Reheating of food
   • ii. Roasting
   • ii. Grilling
   • iv. Emulsification
   • v. Fillet
   • C) True or false. 5
   • i. Mirepoix is consisting of Potato, Carrots, Yam, and Sweet potato
   • iv. Poaching involves Simmering vegetables and meats
   • v. Boiling temperature is 100 degrees Celsius
2. Q2 Answer the following questions (any 3) 15 marks
   • a) Explain Cooking and effects on food
   • b) List down Fuels used in kitchen and their uses
   • c) List and Draw 5 kitchen hand tools
   • d) Explain kitchen Uniform?
   • e) List down 5 kitchen equipment and their uses
   • f) Explain following culinary terms
3. Q3 Answer the following questions (any 3) 15 marks
   • a) Explain importance of daily and routine cleaning
   • b) List and explain types of frying
   • c) Explain different forms of leavening agents
   • e) Draw a flow chart of classical kitchen brigade
   • f) What is inter departmental co-ordination between F&B and Kitchen stewarding? ‘ Q4. Answer the questions (any 3) 15 marks
   • a) Explain FIFO,
   • b) List and explain different types of cookies
   • c) Explain sections of Kitchen
   • d) Write down Functions of Main kitchen Draw a neat and labeled diagram of structure of wheat
   • f) Explain different types of raising agents QS. Answer the following questions (any 5) 15 marks
   • b) Explain Dum-Pukht cooking
   • c) What is difference between roasting and baking?
   • d) List and draw any five vegetable cuts
   • f) Write down any five mixing and preparation methods

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