Chhatrapati Shivaji Maharaj University Chhatrapati Shivaji Maharaj University

Panvel, Navi Mumbai Panvel, Navi Mumbai

Second Internal Assessment Nov, 2019 Second Internal Assessment Nov, 2019
Program Name: B.Sc (Hospitality St) Program Code: BSCHS Program Name: B.Sc (Hospitality St) Program Code: BSCHS
Batch: 1st Semester:1st Batch: 1st Semester:1st
Subject Name: Basic Food Production Subject Code: 101 Subject Name: Basic Food Production Subject Code: 101

Time: 90 Minutes Max Marks. 20 Time: 90 Minutes Max Marks. 20

Section-A Section-A

1. Translate to Hindi( attempt any 5) 5 Marks 1. Translate to Hindi( attempt any 5) 5 Marks

a) Roasting 1 Mark a) Roasting 1 Mark

b) Beating 1 Mark b) Beating 1 Mark
c)Skimming 1 Mark c)Skimming 1 Mark
d) Peeling 1 Mark d) Peeling 1 Mark
e)Cutting 1 Mark e)Cutting 1 Mark
f) Meringue 1 Mark f) Meringue 1 Mark
g)Filtration 1 Mark g)Filtration 1 Mark
h)Grating 1 Mark h)Grating 1 Mark
Section-B Section-B

Note Attempt Any 3 questions. 15 Marks Note Attempt Any 3 questions. 15 Marks

2. Write down the aims & objectives of cooking? 5 Marks 2. Write down the aims & objectives of cooking? 5 Marks

3. Write down the pigments in fruits & vegetables with their color & 2 3. Write down the pigments in fruits & vegetables with their color & 2 examples of
examples of each 5 Marks each 5 Marks

4. Write in detail about origin of modern cooking practices? 4. Write in detail about origin of modern cooking practices?
5 Marks 5 Marks

5. What are the duties & responsibilities of Executive Chef? 5. What are the duties & responsibilities of Executive Chef?
5 Marks 5 Marks

6. What are the different types of sweetening agents? Also give uses and 6. What are the different types of sweetening agents? Also give uses and examples
examples of each? 5 Marks of each? 5 Marks