Name : ……………………………………………………………

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Roll No. : ……………………………………………..…………..
Invigilator's Signature : ………………………………………..

CS/BHSM/SEM-2/HPM-201/2011
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2011
FOOD PRODUCTION & PATISSERIE - II
Time Allotted : 3 Hours Full Marks : 70
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The figures in the margin indicate full marks.
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Candidates are required to give their answers in their own words as
far as practicable.

GROUP – A
( Objective Type Questions )
er.

1. Answer all the following questions : 10 × 1 = 10

i) What is icing sugar ?

wb

ii) Pasta is from which country ?

iii) What is the percentage of butter fat in whole milk ?

iv) What is carcass ?

ut .

v) What is sauce ?

vi) Name one blue vein cheese.

vii) Composition of garam masala is

a c.

viii) What is bouquet garni ?

ix) What is knock back ?

x) What do you mean by flash point of oil ?

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CS/BHSM/SEM-2/HPM-201/2011

GROUP – B
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( Short Answer Type Questions )
Answer any three of the following. 3 × 5 = 15

2. Give the names of five different kinds of pasta and briefly

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describe their shape.

3. Define leavening agents with example.

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4. Write about ten different kinds of herbs used in international
cuisine.
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5. How is Mayonnaise sauce prepared ?

6. Write a short note on bread faults.

GROUP – C
er.

( Long Answer Type Questions )

Answer any three of the following. 3 × 15 = 45

7. Write down the classification of milk with their description.

wb

8. Briefly describe different kinds of animal fats which are

used in cooking.

9. What is raising agent ? Name and describe a few raising

ut .

agents.

10. Define sauce and list its basic elements. Classify sauce with
a c.

suitable examples.

11. Name five cereals with their description and use.

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