Q.

Write a note of spices and its importance in Indian cuisine. 7 Write a note on fast food service. 8

No. of Printed Pages : 2 Roll No. .................. 2nd Year / Hotel Mgt.

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Q.5 Q.6

Subject : Food Production Theory-II Time : 3 Hrs. Note: Attempt all questions. Q.1 Write notes on any two: (i) Institutional catering (ii) Purchasing of meat (iii) Indian Bread 4x2=8 M.M. : 75

Enlist any 8 snacks with brief description of them. 8 Write notes on: (i) 4x2=8

Q.7

Various types of marination and importance.

(ii) Tandoor and its use Q.8 What is outdoor catering. What are the merits and demerits of it. 8 Write the role of Executive chef in the Kitchen. 8

Q.2

What do you understand by Airline catering explain. 10 What are the sailent feature of kashmiri Cuisine. 10

Q.9

Q.3

(180)

(2)

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(1)

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