K.L.

E SOCIETY’S
S.NIJALINGAPPA COLLEGE
INSTITUTE OF HOTEL MANAGEMENT
RAJAJINAGAR, BANGALORE – 560 010
MODULE-01
SECTION - A

Answer the following: (2 marks)

1) Who is Chef de cuisine?

2) What is performance appraisal?
3) Who invented the Kitchen brigade system?
4) What do you mean by recruitment?
5) What is Friturier?
6) What is Petit de Jeuner?
7) Who is Aboyeur?
8) Define Induction.
9) What re the different types of training

SECTION - B
Answer the following: (6 marks)

1) Explain the selection process in detail

2) What do you mean by training evaluation? What are the techniques for Evaluation?
3) Difference between training and development
4) What is the importance and components of induction?
5) What are the objectives of Training?
6) Difference between job specification and job description.

SECTION - C

Answer the following: (14 marks)

1) Discuss in detail recruitment, induction and training along with their process
2) Explain the role of HR in recruitment and selection of an employee to the organization
3) Draw the classical kitchen brigade and explain their duties and responsibilities
 MODULE-02
SECTION - A

Answer the following: (2 marks)

1) What is galangal and tempura?

2) What are the main ingredients used in Massaman curry?
3) What is Pad Thai?
4) What is Miso paste?
5) Name any four equipment used in Chinese cuisine.
6) What do you mean by teriyaki
7) What is Dashi?

SECTION - B

Answer the following: (6 marks)

1) Curry paste plays an important role in Thai cuisine. Explain.

2) Elucidate the eight regions of Chinese cuisine
3) Discuss the features of Thai cuisine
4) What are the various cooking techniques used in Japanese cuisine?
5) Write three course menus for Chinese, Thai & Japanese cuisine.

SECTION - C

Answer the following: (14 marks)

1) Elaborate features, regional classification, ingredients, methods of cooking of Japanese

Cuisine
2) Illustrate the characteristics and salient features of Chinese cuisine.
3) Elaborate features, regional classification, ingredients, methods of cooking of Thai
Cuisine
 MODULE-03
SECTION - A

Answer the following: (2 marks)

1) What is a compound salad?
2) List different parts of a sandwich.
3) What is salami?
4) Classify salads
5) Name any 4 types of lettuce used for salads
6) What is crudités?
7) What is tapas?
8) What do you mean by Antipasti?
9) What is galantines?
10) What is Ballotine?
11) What is curing method?
12) Define collagen.
13) Name 4 types of Ham

SECTION - B

Answer the following: (6 marks)

1) Define Mousse and mousseline.
2) List any 6 classic salads along with the main ingredients used.
3) Discuss the components of Canapes.
4) What are the different types of sandwiches?
5) What are the roles and responsibilities of Garde Manger?
6) Classify salad and explain different types of salad dressing.
7) Write a short note on Caviar
8) ‘Differentiate between Hot and cold hors d’ouvres along with examples
9) What is charcuterie? List the various products?
10) Write short notes on Terrine and Pate’s

SECTION - C

Answer the following: (14 marks)

1) Give a summary on specialty meats in detail
2) What are the various meat based preparation made in the Garde Manger. Discuss in detail
3) Draw the layout of the Larder section along with mention the equipments
4) Write a short note on the components and types of sausages .
 MODULE-04

SECTION - A
Answer the following: (2 marks)

1) Name any two classical accompaniments for roast lamb

2) What do you mean by accompaniments?
3) List the classic accompaniments for Crème Crecy, Potato lyonnaise, Bouillabaisse and
Nicoise salad

SECTION - B

Answer the following: (6 marks)

1) Name any six potato preparations along with their description

2) Write a short note on Garnishes and its importance to Indian cuisine?

SECTION - C
Answer the following: (14 marks)

3) List down any fourteen classical dishes and give their accompaniments
4) Discuss types of accompaniments in detail
5) What do you understand by the concept & importance of garnish and
accompaniments.
 MODULE-05

SECTION - A

Answer the following: (2 marks)

1) Give any two examples of carbohydrates.

2) Give any two examples of dietary fiber.
3) What is a diet?
4) What do you mean by food habits?
5) Give two examples of protein rich diet.

SECTION - B

Answer the following: (6 marks)

1) Write short notes on the importance of balanced diet

2) What are the factors that influence food intake and food habits?
3) Discuss the importance of food groups and a balanced diet

SECTION - C

Answer the following: (14 marks)

1) Discuss the importance of planning a diet. What are the factors to be considered?
2) Write in detail about classification of food groups along with two examples in each category.