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III Semester B.H.M. Examination, November/December 2013 (Repeaters Scheme) (2012-13 Only) HOTEL MANAGEMENT Paper 3.1 : Food & Beverage Production – III Time : 3 Hours

Max. Marks : 100

Instructions : 1) All Sections are compulsory. 2) Read instructions carefully. 3) Draw diagrams wherever necessary. SECTION – A Answer any eight questions from this Section. Each answer should not be more than three lines.

(8×2=16)

1. a) Name any two cheeses of France. b) What is Gateaux ? c) What are Hot Dogs ? d) What is Pumper nickel Bread ? e) Give any four Break Fast Rolls. f) What is Dagel ? g) Is Coffee Cake a cake ? Give reason. h) What is Carte Du Jour ? i) What is Frosting ? j) What is Blind Baking ? P.T.O.

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SN – 436 SECTION – B

Answer any three questions from this Section, each answer not to exceed two pages.

(3×8=24)

2. Write short notes on : a) Foam cake b) Sponge cake c) Chiffon cake d) Angel food cake 3. Explain any four types of Icings. 4. Briefly explain French Classical menu. 5. Give the recipe for making Brioche and Bread Rolls. 6. Explain briefly about planning Banquet menus. SECTION – C Answer any four questions from this Section in not exceeding three pages each. (4×15=60) 7. What is a Menu ? Explain the different types with examples. 8. What is Pastry ? Explain the various types with the method of preparations. 9. Draw the layout of a large quantity kitchen and explain the work flow. 10. Explain the different stages of manufacturing cheese. 11. Explain briefly the role of ingredients used in bakery. 12. Explain the various common faults in bread and cake. ————