Q.4 Q.

What are the different methods of mixing food. 15 Explain the following i) ii) Baking Bechamel sauce 3 each

No. of Printed Pages : 2 Roll No. ..................

1211-N

1st Year / Hotel Mgt Subject : Food Production Theory-I Time : 3 Hrs. Note: Solve any Five questions Q.1 What are the methods of cooking food explain Roasting in detail. 15 What is classical Brigade in a five star hotel in kitchen. 15 OR What are the duties and responsibility of chef. Q.3 Explain any three: i) ii) Standard Recipe. Spices 5 each M.M. : 75

iii) Cream iv) Binding agent v) Q.6 Q.7 Mine poix

What are various types of stock and explain the method of making white stock. 15 What are heat production equipment and cold production equipment explain in detail. 15 Classify sauce and give its use. What is the importance of sauce in continental creme. 15

Q.2

Q.8

iii) Yeast iv) Rendering of fat (180) (2) 1211-N (1) 1211-N