4 Register Number :

(b) Define the term “salad” and give its types.
Brief explanation on sandwiches. Give a
recipe of ‘double decker – grilled
sandwich.’ (10)
Name of the Candidate :
3182
DIPLOMA EXAMINATION, 2008

7. (a) Write the classification of soups. Explain the ( HOTEL MANAGEMENT AND

preparation of consomme. (10) CATERING TECHNOLOGY )

(b) What are the different types of roux used ( FIRST YEAR )

in continental cuisine ? Give three dishes as ( PAPER - IV )

examples. (10)
140. FOOD AND BAKERY
8. (a) Explain on various stocks. Prepare 1 litre CONFECTIONARY PRODUCTION
brown stock. (10) LEVEL - I
(b) What are the slaughtering techniques to be May ] [ Time : 3 Hours
followed in butchery department (or)
butchery shop. (10) Maximum : 100 Marks

9. (a) Elaborate the function of bakery section. Answer any FIVE questions.
(10) All questions carry equal marks.

(b) Explain on “Flour” and types of flour. Write (5 × 20 = 100)

the uses of flour in Bakery section. (10) 1. (a) Prepare a Hierarchy of a classical kitchen
10. (a) Explain the procedure of cake making. Brief Brigade of Five Star Hotel. Explain the
few faults occurred while preparation of cake. duties of a Executive Chef. (10)
(10) (b) Write the importance of “Preparation of
(b) What are the types of paste ? Give recipe ingredients”. (10)
for choux paste. (10)
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 2 3

2. (a) What are the various method of mixing (b) Explain the principles and application of
foods ? (10) Menu Planning. (10)

(b) Define the following culinary terms : (10) 6. (a) Give the meaning of ‘Accompaniments’ and
Garnishes.
(i) Emulsion.
Match the following :
(ii) Chateaubriand.
(i) Roast turkey - corn on the cob,
(iii) Au-gratin.
Banana fritters.
(iv) Blanching.
(ii) Russian salad - sliced almonds,
3. (a) Explain in detail on various methods of saffron and cashew
cooking with suitable dishes. (10) nuts.

(b) Draw a diagram of beef cuts and its joints (iii) Chicken cranberry sauce,
with usages. (10) maryland - chest nut stuffing

4. (a) Explain the various cuts of vegetables. Give (iv) Phirnee - spoon full of caviar
its uses in appropriate dishes. (10) sliced Hard boiled egg.

(b) What do you understand on “Standard (v) Samosa - Mint chutney,

portion sizes” ? Define the term ‘portion onion rings.
control’ involved in Food and Beverages
(vi) Tandoori
department. (10)
chicken - Imly chutney. (10)
5. (a) Discuss the term “Invalid cookery”. Prepare
a menu for patient who is suffering from
diabetes. (10)
Turn over