1. What do you understand by the flow of food? (2 marks)
2. Give the Expansion of HACCP. (1 mark)
3. Explain the sections of Larder. (2 mark)
4. Explain various cuts of fish with neat diagrams? (4 mark)
5. Give the classification of fish with example. (3 mark)
6. List the points to be kept in mind by selecting fish? (2 mark)
7. Draw the cuts of chicken and name its parts? (3 mark)
8. Define offal and explain any 3 varieties? (4 mark)
9. Draw the diagram of a lamb and name its parts? (5 mark)
10. Explain different parts of salad? (3 mark)
11. What is the importance of salads in our daily life? (2 mark)
12. Explain the different parts of sandwich? (3 mark)
13. Describe the blending method of cake making? (2 mark)
14. What are the basic ingredients of Cake? Explain the role of any 3 ingredients in cake making?4.
15. Differentiate between Danish pastry and Puff pastry? (2 mark)
16. Explain the various methods of cookie making? (3 mark)
17. Explain the following terms:- (4 mark)
a. Meringue
b. Ballotine
c. Gardermanger
d. Food Danger Zone
18. Explain flour batter method. 2
19. Draw the layout for a small hotel kitchen. (5 mark)
20. What are the steps of Critical Control Point? ( 3 mark)
21. What is the butcher’s block used for?
22. Give the expansion of HACCP. (1 mark)
23. What is the butcher’s block used for? (1 mark)
24. How are games divided? (1 mark)
25. what do you mean by the term fillet and goujons. (2 mark)
26. What do you mean by critical control point? (2 mark)
27. List three functions of the larder department. (2 mark)
28. How does marbling affect the meat? (2 mark)
29. List the two selection factors of chicken. (2 mark)
30. State the various methods of cake making. (2 mark)
31. List the various methods of folding puff pastry. (2 mark)
32. Give two derivatives of choux pastry. (2 mark)
33. List three factors to be kept in mind while planning kitchen design. (3 mark)
34. Explain the 3 distinct categories of shell fish. (3 mark)
35. Explain meringue cookies and no bake cookies. (3 mark)
36. Describe salad dressing. (3 mark)
37. Explain flour batter method. (3 mark)
38. Explain the parts of sandwich (3 mark)
39. Explain 4 cut of fish. (4 mark)
40. Draw the cuts of chicken and name the parts. (4 mark)
41. Draw the layout for a small hotel kitchen. (5 mark)
42. Give five types of offals. (5 mark)
43. Explain the following culinary terms- (5 mark)
2. Give the Expansion of HACCP. (1 mark)
3. Explain the sections of Larder. (2 mark)
4. Explain various cuts of fish with neat diagrams? (4 mark)
5. Give the classification of fish with example. (3 mark)
6. List the points to be kept in mind by selecting fish? (2 mark)
7. Draw the cuts of chicken and name its parts? (3 mark)
8. Define offal and explain any 3 varieties? (4 mark)
9. Draw the diagram of a lamb and name its parts? (5 mark)
10. Explain different parts of salad? (3 mark)
11. What is the importance of salads in our daily life? (2 mark)
12. Explain the different parts of sandwich? (3 mark)
13. Describe the blending method of cake making? (2 mark)
14. What are the basic ingredients of Cake? Explain the role of any 3 ingredients in cake making?4.
15. Differentiate between Danish pastry and Puff pastry? (2 mark)
16. Explain the various methods of cookie making? (3 mark)
17. Explain the following terms:- (4 mark)
a. Meringue
b. Ballotine
c. Gardermanger
d. Food Danger Zone
18. Explain flour batter method. 2
19. Draw the layout for a small hotel kitchen. (5 mark)
20. What are the steps of Critical Control Point? ( 3 mark)
21. What is the butcher’s block used for?
22. Give the expansion of HACCP. (1 mark)
23. What is the butcher’s block used for? (1 mark)
24. How are games divided? (1 mark)
25. what do you mean by the term fillet and goujons. (2 mark)
26. What do you mean by critical control point? (2 mark)
27. List three functions of the larder department. (2 mark)
28. How does marbling affect the meat? (2 mark)
29. List the two selection factors of chicken. (2 mark)
30. State the various methods of cake making. (2 mark)
31. List the various methods of folding puff pastry. (2 mark)
32. Give two derivatives of choux pastry. (2 mark)
33. List three factors to be kept in mind while planning kitchen design. (3 mark)
34. Explain the 3 distinct categories of shell fish. (3 mark)
35. Explain meringue cookies and no bake cookies. (3 mark)
36. Describe salad dressing. (3 mark)
37. Explain flour batter method. (3 mark)
38. Explain the parts of sandwich (3 mark)
39. Explain 4 cut of fish. (4 mark)
40. Draw the cuts of chicken and name the parts. (4 mark)
41. Draw the layout for a small hotel kitchen. (5 mark)
42. Give five types of offals. (5 mark)
43. Explain the following culinary terms- (5 mark)
- Abats offals
- Beurre manie
- Mirepoix
- Food Damager Zone
- Fermentation
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