Etiket Arşivleri: Sample Question Paper

Food & Beverage Skills Sample Question Paper

Q.1 A) Attempt any THREE of the following:
a) Describe the recipes of the following mocktails (any two)
i) Tropicana ii) Roy Rogers iii) Pussy Foot
b) List four types of bar and describe any one
c) Define mocktail. Describe the recipe of Blue Hawain
d) Describe the opening duties of Senior Bartender

Q.1 B) Attempt any ONE of the following:
a) Draw and mark eight important bar equipments placed in under bar of an island bar
b) Explain six factors considered for planning buffet for a cocktail party of 100 pax.

Q. 2 Attempt any FOUR of the following:
a) Describe the duties and responsibilities of (any one)
i) Sales Manager ii) Banquet Manager
b) Justify how atmosphere plays an important role in marketing of an F&B outlet.
c) Describe the role of décor in planning of coffee shop outlet.
d) Classify types of Banquet and explain any one
e) From the following list of ingredients identify the two mocktails. Describe the method of preparation of each strawberry crush, pineapple juice, sugar syrup strawberry milkshake, grape fruit juice, orange juice.
f) Describe back bar. Mention its importance for a bartender

Q. 3 Attempt any TWO of the following:
a) Explain any eight factors considered while planning a fast food outlet located at shopping mall.
b) As a F&B manager of a speciality restaurant how would you plan the following
i) Staff requirement
ii) Menu Designing
c) As a caterer for an outdoor function prepare a checklist for a marriage function organized on ABC ground for 300Pax.

Q. 4 A) Attempt any Three of the following:
a) Describe the toasting procedure followed for wedding reception
b) Explain the relationship of atmosphere to the mood of the customer with two examples
c) Draw the format of a standard function prospectusand fill it with an example
d) Describe the importance of acoustic, noise and music in planning the atmosphere of a restaurant.

Q.4 B) Attempt any ONE of the following:
a) Enumerate the factors to be considered while purchasing equipments for a fast food outlet.
b) For the 25th marriage anniversary having 125 pax. kindly plan the following
i) Menu
ii) Buffet arrangement and sequence of food display.

Q.5 Attempt any FOUR of the following:
a) Describe the effect of types of illumination on the atmosphere of a restaurant
b) What is MICE ? Explain the role of MICE in Banquet.
c) Draw and name four types of Buffet tables used in Banquets and state the importance of each.
d) State four objectives of good layout in planning Of F&B outlet
e) Justify how Corporate Market helps to secure business for banquet
f) List four types of buffet and explain any one.

Q.6 Attempt any TWO of the following:
a) For a formal dinner of 150 pax hosted by the President of India in honor of the President of France, plan the following.
i) Menu
ii) Table and seating Arrangements
b) For an authentic Italian restaurant describe the importance of the following while planning the atmosphere : i) colour with examples ii) exterior design
c) As a sales manager of banquet department describe the procedure for taking telephonic banquet function booking. Also draw the format of the booking diary

Fermentation Technology Sample Question Paper

Q.1) (a) Answer any THREE questions

a) Name four types of yeast. State use of each in food industry.
b) Define Fermentation? State its four applications in food industry.
c) What is Active dry yeast? State its four advantages.
d) Describe the procedure of estimation of specific gravity of beer.

Q.1) (b) Answer any ONE questions

a) Describe the manufacturing process of Red wine along with flow chart.
b) Draw a neat labeled diagram of submerged fermenter and describe its construction.

Q.2) Answer any FOUR questions 16 Marks

a) Which factors are considered during industrial media preparation?
b) Enlist raw materials requirement for compressed yeast production.
c) Describe the mechanism of vinegar production.
d) Compare mushroom with vegetables IN respect Nutritive value for four parameters.
e) Classify the beer on the basis of used of culture and alcohol percentage.
f) Compare the Whisky and Gin with respect to raw material, Ageing, Standardization and taste.

Q.3) Answer any Four questions

a) Draw a labeled diagram of Industrial aerobic fermenter.
b) Enlist the raw material and their function to beer production.
c) Name four chemical additives & state role in wine production.
d) What is Saccharification? State its role in Whisky production.
e) Write the manufacturing process of extra neutral alcohol.

Q.4) (a) Answer any THREE questions

a) Describe the down stream processing of yeast to produce compressed yeast.
b) Write the procedure of determination of fixed acidity of beer.
c) How to standardization of distilled alcoholic beverages carried out?
d) How to estimate the alcohol content in Whisky?

Q.4) (b) Answer any ONE questions

a) Describe the procedure of estimation of reducing sugar in wine.
b) Write the construction, working with sketch of quick vinegar manufacturing.

Q.5) Answer any TWO questions

a) Describe the sources of media and its preparation and sterilization process.
b) Describe processing steps in bottling of beer.
c) With the help of flow chart describe main stages in the cultivation of button mushroom

Q.6) Answer any FOUR questions

a) How determine the activity of yeast in bread manufacturing Industry?
b) How wine adulterated is detected?
c) List the types of vinegar &state its four uses in food preparation.
d) Write problems of contamination & its control in paddy straw mushroom production.
e) Describe the sensory evaluation of whisky.

Fruit and Vegetable Technology Sample Question Paper

Q.1) (a) Answer any THREE questions
a) State the function of ethylene during ripening of banana and describe its mechanism.
b) Uses of sweet potato in bakery industry and give its four reasons.
c) What are curing techniques? State the function of two techniques.
d) How is frozen juice concentrate prepared?

Q.1) (b) Answer any ONE questions
a) Comment on vegetable spoilage due to micro-organism and suggest suitable control methods.
b) How can prepare frozen vegetables like potato or peas? Why is blanching treatment given in this?

Q.2) Answer any FOUR questions
a) What changes are observed in fruits and vegetables during ripening?
b) Why are preservative used? Which preservatives are permitted in ready to serve fruit drink.
c) What are essential oils? Give examples and state their uses.
d) Describe any four methods used for grading fruits and vegetables.
e) State the purpose of pectin in jam and jelly making and its application in fruits and vegetables.
f) Draw a flow chart and describe the process for making lime pickles.

Q.3) Answer any Four questions
a) How quality of fruits and vegetables graded.
b) Name the ingredients required for toffee making, write appropriate composition of ingredients.
c) Which variety of potato are selected for manufacture of potato chips? Mention any four of variety of potato.
d) What are the function of exhausting?
e) List methods for peeling of potatos.

Q.4) (a) Answer any THREE questions
a) Describe the spoilage observed in tomato product and how they overcome.
b) What types defects pickles and chutneys? how they prevent.
c) How to prepare frozen patties and state the function four steps.
d) Suggest any four preservation method for tomato products.

Q.4) (b) Answer any ONE questions
a) Describe the complete method for commercial manufacture of strawberry jam, how much fruit, sugar and additives required to make one tonne of jam
b) Give an account of different types of spoilage that may occurs in can foods.

Q.5) Answer any FOUR questions
a) Which are the main two varieties of mushroom grown in India? State the maturity indices for mango.
b) Describe the process of orange marmalade
c) Why grading important and how are vegetable like peas graded.
d) How much quantity of material required to prepare 100 Kg of tomato ketchup?
e) What are AR and SR lacquered cans.
f) What are food adulterants and name few adulterants in spices? How identify adulterants.

Q.6) Answer any Four questions
a) What factors affecting tomato colour in processing.
b) Why glucose is added to sugar before coating candided fruit as a glaze.
c) Discuss two method for incorporating spice in a standard products like sauces, ketchup and advantage of each steps.
d) How much of 50 brix and 10 brix syrup should be mix to get 5 kg of 45 brix.
e) Draw and describe various steps involve in manufacturing of fruit lathers.

Sample Question Paper

a) Define the quality control .state its four importance’s in food processing.

b) What is microbial quality of food? Describe total plate count method of determination of microbial quality.

c) Enlist eight departments in food Industry. Describe the role of quality control department

d) Give the name of instruments used for measurement of color, texture, viscosity and consistency