This is question 1 (3 marks) from the GTU Food Production - I BH Winter 2021 question paper. Subject code: 113301.

Q1. Explain the need and benefits of cooking food.

This is question 1 (4 marks) from the GTU Food Production - I BH Winter 2021 question paper. Subject code: 113301.

Q1. Draw explain the kitchen layout

This is question 1 (7 marks) from the GTU Food Production - I BH Winter 2021 question paper. Subject code: 113301.

Q2. Define: Entrée, legumes and sorbet.

This is question 2 (3 marks) from the GTU Food Production - I BH Winter 2021 question paper. Subject code: 113301.

Q2. Name any 5 English Vegetables.

This is question 2 (4 marks) from the GTU Food Production - I BH Winter 2021 question paper. Subject code: 113301.

Q3. Define and give examples for Herbs and Spices.

This is question 3 (3 marks) from the GTU Food Production - I BH Winter 2021 question paper. Subject code: 113301.

Q3. List few equipment used in kitchen.

This is question 3 (4 marks) from the GTU Food Production - I BH Winter 2021 question paper. Subject code: 113301.

Q3. What is Culinary? Narrate the various famous cuisines.

This is question 3 (7 marks) from the GTU Food Production - I BH Winter 2021 question paper. Subject code: 113301.

Q4. Define: HACCP, Bain Marie, FIFO.

This is question 4 (3 marks) from the GTU Food Production - I BH Winter 2021 question paper. Subject code: 113301.

WinterBH2021

Food Production - I — Winter 2021

Q: Q2. Narrate the importance of French Cuisine in Culinary.

This is question 2 (7 marks) from the GTU Food Production - I BH Winter 2021 question paper. Subject code: 113301.

Subject Code113301

ProgramBachelor of Hotel Management

Total Marks70

Questions24

Exam Date18 March 2022

Exam Time10:30 AM TO 01:00 PM

Questions24

What is cooking?

[3 marks]

Explain the need and benefits of cooking food.

[4 marks]

Draw explain the kitchen layout

[7 marks]

Define: Entrée, legumes and sorbet.

[3 marks]

Name any 5 English Vegetables.

[4 marks]

Narrate the importance of French Cuisine in Culinary.

[7 marks]

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Define: HACCP, Bain Marie, FIFO.

[3 marks]

Differentiate wet and dry stores.

[4 marks]

Explain the importance of hygiene in kitchen.

[7 marks]

what are green vegetables.

[3 marks]

List out few manual tools used in kitchen.

[4 marks]

Explain Fumigation.

[7 marks]

Explain Braising.

[3 marks]

Define: Broiling and Boiling.

[4 marks]

List and write down the uses of egg in cookery.

[7 marks]

Define Stock.

[3 marks]

What is Mirepoix and Bouquet Garni.

[4 marks]

Draw and explain various vegetable cuts.

[7 marks]

What is seasoning? List few seasoning agents.

[3 marks]

What is first aid? Explain first aid method in case of burns in kitchen.

[4 marks]

List out and explain various types of stocks and its preparation method.

[7 marks]

Food Production - I — Winter 2021

Questions24

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