BA Culinary Arts SEM II 2021 22 May 2021-22 CULINARY ARTS PRINCIPLES FOOD PRODUCTION I Question Paper - Mumbai University | munotes

Questions asked in this paper

1. Q1 Answer following questions (Attempt all) (1X2 MARKS) 40 marks
2. Q1 Veloute sauce is made from which roux?
3. Q2 of a freezer should be?
   • a. 0 degree C and below b. 3-4 degree C 8-10 degree C d.80-100
4. Q3 Mornay sauce is a derivative of
5. Q4 Bread mixing process is known as?
6. Q5 What is a chemical raising agent?
7. Q6 Which rice is used to make biryani?
8. Q7 Egg preparation done in simmering water is?
9. Q8 Bones roasted with mirepoix is used for preparation of?
10. Q9 If boiled rapidly stock can be turned?
11. Q10 Applying fat with a brush while roasting
12. Q11 Spices and herbs tied together in a muslin cloth?
13. Q12 The material which is burnt to produce heat is known as?
14. Q13 A thermally insulated chamber used for heating and baking is called as?
15. Q14 The ratio for béchamel sauce is
16. Q15 To retain sweat around the neck. chef has to wear
17. Q16 Hot food storage should be maintained above/ 3 marks
18. Q17 To protect the chef coat and trouser from heat and stains, what do a chef wear?
19. Q18 What does FIFO means?
    • a. First out First in b. Form in Form out c. First in First out
    • d. Finish in Finish out
20. Q19 Dry food storage should be in kept in
    • a. Airtight container b. Openair Not covered d. In freezer
21. Q20 What colour socks are to be wear in kitchen? Answer the following questions (any 3) 15 marks
22. Q1 Explain uses of spices
23. Q2 Write down recipe for veloute
24. Q3 Explain how to make fish stock
25. Q4 What is emergency stock?
26. Q5 Explain following culinary terms
27. Q3 Answer the following questions (any 3) Explain the method used to make chocolate eclairs 15 marks
28. Q2 Explain types of salad
29. Q4 List and draw five cuts of fish?
30. Q5 List down mother sauces and one derivative of each
31. Q4 Answer the following questions (any 1) What is pastry cream? Explain the methods to make pastry cream 5 marks
32. Q2 List down the cake faults
33. Q3 Explain, Vingrette dressing

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