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Total No. of Questions—5]

[Total No. of Printed Pages—2

[3981]-601
B.H.M.C.T

(Sixth Semester) EXAMINATION, 2011

601 : ADVANCED FOOD PRODUCTION
(NEW 2008

PATTERN)

Time : Two Hours
N.B. :— ( i)
(ii)
(iii)

1.

Maximum Marks : 40

All questions carry equal marks.
Attempt any

four

questions.

Draw neat diagrams wherever necessary.

(A)

Enlist any five principles of making a good quality salad. [5]

(B)

Explain any five duties and responsibilities of Larder chef of a 5-star hotel.

2.

(A)

[5]

Enlist any five points observed while preparing planted service of Nouvelle Cuisine.

(B)

3.

[5]

Plan and justify a North American of 5 courses.

[5]

(A)

Explain the following garbage disposal methods :

[6]

(i)

Burial

(ii) Mechanical disposers
(iii) Incineration.
(B)

Explain any four principles of making salad.

[4]
P.T.O.

4.

(A)

Discuss the role of a kitchen stewarding department in 5-star hotel.

(B)

5.

[6]

Explain the composition of a salad.

[4]

(A)

Explain the following ingredients and name the cuisine it is used (any
(i)

five) :

[5]

Galangal

(ii) Fillet of beef
(iii) Parsnip
(iv) Blood Pudding
(v) Jalapino peppers
(vi) Masa Harina.
(B)

Explain culinary terms (any
(i)

Tapas

(ii) Bean curd
(iii) Rémoulade
(iv) Tamale
(v) Wasabi
(vi) Zabaglione

[3981]-601

2

five) :

[5]

Total No. of Questions—6]

[Total No. of Printed Pages—3

[3981]-602
B.H.M.C.T. (Sixth Semester) EXAMINATION, 2011
602 : ADVANCED FOOD AND BEVERAGE SERVICE
(NEW 2008 PATTERN)
Time : Two Hours
N.B. :— ( i)
(ii)
(iii)
1.

Solve any

Maximum Marks : 40
four questions.

All questions carry equal marks.
Assume suitable data wherever necessary.

(a)

Explain any

two formats used in In-Room Dining.

(b)

Explain the importance of time management in In-room
Dining.

[4]

[2]

(c )
2.

List and explain any

two types of Bars.

(a)

State the duties and responsibilities of the Banquet Mâitre d'hotel.

(b)

[4]

Explain the importance of the prefunction area in the Banquets Department.

(c )

[4]

[2]

With the help of a neat format, explain the working of a
Banquet Booking Diary.

[4]
P.T.O.

3.

(a)

Explain the following types of equipments used in gueridon
service :

[2]

(i)

Suzette Pan

(ii)

Zester.

(b)

Draw a neat labelled diagram of a carving trolley.

[3]

(c )

Explain the importance of a spirit and a liqueur for
Hambéing.

(d)
4.

[2]

Explain the difference between a Pub and a Discotheque.

[3]

(a)

With the help of a neat diagram, explain the various parts
of a Bar.

[6]

(b)
5.

Explain any

(a)

Explain

the

two types of Buffets.
Carving

Hygiene

[4]
followed

service.
(b)

List and explain any

Gueridon
[2]

two s eating arrangements used in

functions.
(c )

in

[4]

Explain the difference between a Regular cocktail shaker and a Boston shaker.

(d)

[3981]-602

[2]

List

[2]

four special equipments used in Buffets.

2

6.

(a)

With the help of a neat diagram, explain the working of a
function prospectus.

(c )

[5]

Write short notes on :

[5]

(i)
(ii)

[3981]-602

Airline catering
Sea catering.

3

P.T.O.

Total No. of Questions—6]

[Total No. of Printed Pages—2

[3981]-603
B.H.M.C.T. (Sixth Semester) EXAMINATION, 2011
603 : PERSONALITY DEVELOPMENT AND
BUSINESS COMMUNICATION
(NEW 2008 PATTERN)
Time : Two Hours
N.B. :— ( i)
(ii)
(iii)

1.

Attempt any

Maximum Marks : 40
four questions.

All questions carry equal marks.
Assume suitable data wherever necessary.

(a)

Explain the term ‘Personality’.

(b)
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