bssve.in BSS Diploma Food Production Question Paper : Bharat Sevak Samaj

Organisation : Bharat Sevak Samaj
Exam : BSS Diploma In Food Production
Document Type : Sample Paper
Subject : Food Production
Website : http://www.bssve.in/Exam-2015-Nov.asp
Download Model/Sample Question Paper : https://www.pdfquestion.in/uploads/25754-HMTS010.pdf

BSS Diploma Food Production Question Paper

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** National Development Agency, Promoted By Government Of India
** Central Board Of Examinations
** Bss National Vocational Education Mission
** Ahe027-Bss Diploma In Echo Cardiography & Cardiac Technology

Instructions

** 33 questions are there in total
** Write answers to each question in proportion to the mark allotted
** During the first 15 minutes read the questions carefully

Food Scienece & Nutrition

HMTS010-02 :
Time : 3 Hours
Marks: 100
I. FILL IN THE BLANKS : 1 x 10 = 10
1) Storage temperature for egg…………
2) When sugar is cooked at 177’C it will become ______
3) Hot food are served at _____
4) Cold food are served at _____
5) Frying at food is done in _____ temperature
6) France national soup is called _____
7) Addition of blond roux and white stock is called _____ sauce
8) _____ garnish is used for tomato puree
9) Cheddar cheese is originated in _____
10) Edam cheese is originated in _____

II. DEFINE THE FOLLOWING : 2 x 10 = 20
1) Chlorophyll and carrotinoid
2) What is called folding?
3) What is flaky partry?
4) What is meant by pressing?
5) What is called broiling?
6) Define mincing?
7) Explain five types of fish?
8) Explain the béchamel sauce?
9) What is called steaming?
10) What are the functions of phosphoros?

III. WRITE BRIEF ANSWER FOR ANY 5 QUESTIONS : 5 x 5 = 25
1) What are the point to be considered while choosing fish ?
2) Draw the cut of chicken?
3) What is cold soup give 5 example?
4) Explain the method of preparing chicken veloute sauce?
5) what are steps involved in cheese packing?
6) Explain the cuts of potatoes?
7) What are different class of fire with example?
8) Explain the classification of Nutrients.

IV. WRITE LONG ANSWER FOR ANY 3 QUESTIONS : 15 x 3 = 45
1) Write notes on deep chilling and dry storage?
2) Write the classification of fish with example ?
3) What is IPM? Who is a PCO and the goal of IPM?
4) Draw a staff organization chart for a kitchen and explain briefly?
5) List out the temperature of cooking methods?

Food & Bevarage Production

HMTS010-03 :
TIME: 3 Hours
Marks: 100
I. FILL IN THE BLANKS : 1 x 10 = 10
1) Panana present for ………………….. nutrition
2) What is the name of the equipment used to keep the food hot?
3) What is name of the gas used for preparing food?
4) The turkey roast should be served with ————— sauce.
5) The storage temperature of meat items is____________
6) The storage temperature of dry store items is_____________
7) French term for Brown Sauce is……………
8) When cooking pasta the ratio of water to pasta is ………….
9) A gnocchi is …………….
10) White sauce otherwise called as…………..brown sauce otherwise called as ………..

II. DEFINE THE FOLLOWING : 2 x 10 = 20
1) What is the production of eggs
2) What are the accompaniments for caviar?
3) What are the chemicals present in egg?
4) Write down the methods of cooking
5) Write the derivatives of Brown sauce.
6) How will you check whether the mutton is fresh or not?
7) How will you preserve the meat?
8) How will you store the chicken?
9) Types of pastas any two ?
10) Ell us the doneness of Beef

III. WRITE BRIEF ANSWER FOR ANY 5 QUESTIONS : 5 x 5 = 25
1) What is the difference between white roux and blond roux ?
2) What are garnishes used for minestrone soup ?
3) Explain your part in food safety..
4) Draw the organizational structure of production department.
5) Explain cuts of Beef.
6) Explain flavoring and seasonings.
7) List out five chicken preparation, Give a recipe for any one.
8) Write about the Safety Precautions and Prevention of Cuts and Scratches in Kitchen.

IV. WRITE LONG ANSWER FOR ANY 3 QUESTIONS : 15 x 3 = 45
1) How did the preparing fish for cooking
2) What are the various methods of preparing ingredients before cooking?
3) With the help of Diagram explain the cuts of chicken and its uses?
4) List the Various equipments used in the kitchen mention their uses and Maintenance?
5) Explain Basic Mother Sauces with some Derivations.

Communicative English & Computer Fundamentals

HMTS010-01 :
TIME: 3 Hours
Marks: 100
I. FILL IN THE BLANKS : 1 x 10 = 10
1) Brought is ….. verb.
2) Write to the abbreviation ICS.
3) I waited for …………….. hours
4) Paint has a ………………. box
5) You can enlarge a document using ……….
6) ……………… is a folder, stores the deleted files
7) …………..is the most widely used sprea sheet package
8) The extension of word file is …………
9) ……………………generation computer used to integrated circuits.
10) ……. You will pass.

II. DEFINE THE FOLLOWING : 2 x 10 = 20
1) Define the adjectives words?
2) What is meant by verb?
3) Define interrogative Adverbs?
4) What is meant by masculine Gender?
5) Digital computer
6) Write short notes on ‘macro’
7) Explain Header and Footer
8) Noun phrase
9) View
10) Active form

III. WRITE BRIEF ANSWER FOR ANY 5 QUESTIONS : 5 x 5 = 25
1) Explain few sentences using “may, among, before”?
2) Spin box
3) Work area
4) Importance of information technology
5) Time sharing
6) Symbols and pictures
7) Write details about Charles Babbage?
8) Techniques for moving an injured (or) ill person.

IV. WRITE LONG ANSWER FOR ANY 3 QUESTIONS : 15 x 3 = 45
1) Explain briefly the job descriptions
2) Describe MS Windows
3) What are the advantages of using computer in the Modern Field.
4) Explain Internet, Intranet, search engine and Website ?
5) Draw the block diagram of basic computer organisation and explain?