TRIBHUVAN UNIVERSITY FACULTY OF MANAGEMENT
Office of the Dean
2016
Full Marks: 60
Time: 3 Hrs.
BHM / First Semester/BHM 301: Food Production and Patisserie I
Candidates are required to answer all the questions in their own words as far as practicable.
Group "A"
[10 x 1 =10]
Brief Answer Questions:
Define the following terms:
1. Catering
2.
Glaze
3. Bain-marie
4. Danger zone
5. Convection
6. Pasteurization
2.
Lard
8. Liaison
9. Haute cuisine
10.
Garde manger
Group “B”
16 x 5 = 30]
Short Answer Questions:
u Writ down the contribution of Auguste Escoffier ir catering industry.
Make a neat organization chart of Kitchen Department of a large hotel.
13. Definc hygiene. How would you maintain food hygiene in kitchen?
14. Explain about the Molecular gastronomy.
18. Define sauce. Explain the faults in sauce making,
16. Explain the Cheese making process,