Name of the University : Alagappa University
Degree : B.Sc
Department : Catering and Hotel Administration
Subject Code/Name : Advanced Food Production And Patisserie
Document Type : Model Question Papers
Website : alagappauniversity.ac.in
Download Model/Sample Question Paper : Nov 2010 :https://www.pdfquestion.in/uploads/alagappauniversity.ac.in/4239.-B.Sc.%28C%20&%20HA%29.pdf
Alagappa Advanced Food Production Question Paper
B.Sc. DEGREE EXAMINATION, NOVEMBER 2010
Time : 3 Hours
Maximum : 60 Marks
Answer all questions
Related : Alagappa University Aircraft Electrical System B.Sc Model Question Papers : www.pdfquestion.in/4261.html
1. Define Standard recipe.
2. What is Ballantine.
3. Write down the regions of France.
4. Define Menu Engineering.
5. What is meant by forecasting –
6. Define Marzipan.
7. Explain :(a) Balancing of recipes and testing. (b) Recipe file and evaluation.
8. Explain various cold preparations of a gardemanger.
9. Explain various mother sauces (French) in detail.
10. Explain Mexican cuisine in detail
11. What are the safety and hygiene methods to be followed in kitchen –
12. Explain types of sugar in detail
13. You have been posted as Executive Chef of a 5 star
B.Sc. DEGREE EXAMINATION,
HOTEL ACCOUNTING
Part – A (6 × 3 = 18)
Answer all the questions.
1. What is Journal –
2. What are the types of accounts –
3. What is Trade Discount –
4. What do you mean by Cash Book –
5. What is error of Omission –
6. Define the term Cost Accounting.
7. What are the various types of Concepts –
8. Explain the significance of Double entry System of Book Keeping.
9. Enter the following transactions in the Purchase
10. What is Rectif ication of error – Explain its
11. A machine purchased on 01-07-2003 at a cost of Rs.
12. From the following particulars, prepare a Trail Balance :
13. Case Study : Prepare Trading, Profit and Loss account and Balance Sheet
B.Sc. DEGREE EXAMINATION, NOVEMBER 2010
PERSONALITY DEVELOPMENT
Time : 3 Hours Maximum : 60 Marks
Part – A (6 × 3 = 18)
Answer all questions.1. Who is an Amphivert? What are his characteristics ?
2. What are Non-Verbal cues ?
3. Define “Etiquette”.
4. What are the different types of plans ?
5. Briefly narrate Albert Einstein’s personality traits.
6. What are the types of inter-personal relations ?
Part – B : (4 × 8 = 32)
Answer any four questions.
7. Explain the qualities required and skills needed for effective public speaking.
8. What is creative writing ? Where is it needed ? How can creative writing skill be developed ?
9. Analyse why a person behaves differently as an individual and as a part of a group.
10. What is organizing ? What are the steps involved in it ?
11. Analyse Mother Teresa’s li fe and depict her personality.
12. Explain the scope and importance of Transactional Analysis.
Part – C : (1 × 10 = 10)
Compulsory :
13. You are standing in a queue in front of an ATM on a busy morning. There are about 12 persons in front of you in the queue. Suddenly a person standing at the back of you cuts across the queue and goes forward in a hurry to enter the ATM.
Two people were shouting at this man and trying to pull him out as the others watch. This person pleads that he needs to urgently go to office. The others in the queue join the two in shouting at this man.
(a) Analyse the behaviour of the individuals in this siutation.
(b) Analyse the behaviour of the group.
(c) What will be your reaction and stand in this situation and explain why do you decide so ?
Basic Food Production And Patisserie :
Time : 3 Hours
Maximum : 60 Marks
Part – A (6 × 3 = 18)
Answer all questions :
1. What are the Gnoming standards in Food Production ?
2. How do you classify raw material in Kitchen ?
3. Define the term Mise-en-place in Kitchen.
4. Define Stock.
5. What are staple foods of India ? Explain it with examples.
6. Differentiate between Whole Wheat flour and Refined flour.
Part – B : (4 × 8 = 32)
Answer any four questions.
7. What are various fuel used in Kitchen ? What are the Safety procedure in handling Equipments ?
8. Explain in detail various effects of cooking on different Nutrients.
9. What are the various methods of cooking food ?
10. What are Salads and explain the Salad dressings ? What are the points to be noted while making Salads ?
11. Define Menu Planning its type and what are the principles to be followed in Menu planning ?
12. Define Storage and Preservation ? How do you store and preserve raw materials and finished product ?
Part – C : [Compulsory]
13. You have been promoted as a Corporate Executive Chef for Starwood Hotels and Resorts. The Company is planning to come out with hotels of small, medium and large scale.
As a chef you are assigned to draw staff brigade / staff hierarchy for various types of hotel the company which is going to start in operation soon. Draw the staff hierarchy for various size of hotel and explain it.