4. Classify sources and state their significance in the preparation of food.

Transcription

1 Paper I FOOD PRODUCTION THEORY (DFP 01) 1. Discuss the importance of catering industry. 2. Explain the cooking methods of boiling and grilling. 3. Describe the methods of cooking fish and chicken. 4. Classify sources and state their significance in the preparation of food. 5. What are the techniques employed in cooking vegetables? Paper I FOOD PRODUCTION THEORY (DFP 01) 1. State the functions of ingredients used in the preparation of cakes and breads. 2. Elucidate the tests used while judging the quality of cakes and breads. 3. Suggest remedies to correct the faults occurred in the preparation of cakes and breads. 4. Define soup. Classify soups and state their uses. 5. Explain the structure and uses of egg in the preparation of bakery products.

2 Paper II FOOD COSTING THEORY (DFP 02) 1. Discuss the methodology followed in cost accounting with regard to food production. 2. State the uses of classification of cost into elements. 3. Explain the cost control applied in purchasing and storing of materials. 4. How doe material cost influence pricing decisions? 5. Elucidate the control mechanism applied to control labour cost. Paper II FOOD COSTING THEORY (DFP 02) 1. Bring out the behavioural classification of cost. 2. How does cost report help in managerial decision making? 3. State the process of calculating overheads and recovery rates. 4. Enumerate the methods followed while pricing the issue of materials. 5. What are the principles adopted while computing unit in food production?

3 Paper III HYGIENCE AND NUTRITION THEORY (DFP 03) 1. What is the significance of hygiene in the catering industry? 2. Suggest preventive measures to control pests. 3. Give an account of personal hygiene with regard to use of cosmetics and teeth. 4. Explain the storage of perishable commodities according to storage temperatures. 5. Define balance diet. Design a 4 course diet menu for diabetic patients. Paper III HYGIENCE AND NUTRITION THEORY (DFP 03) 1. What are the sources of proteins and minerals? 2. State the functions of carbohydrates and vitamins. 3. Bring out the safe and correct methods of disposal of garbage. 4. Explain the precautions that may be taken to prevent contamination during receiving and cooking food. 5. Explain the significance of cleaning premises and equipment hygienically.

4 (DFP 04) ASSIGNMENT - 1, MAY Paper IV COMMUNICATION THEORY 1. Define communication. What are its fundamentals? 2. Discuss the nature and significance of communication. 3. Explain the skill and care necessary to write a letter. 4. State the points that may be kept in mind while writing an essay. 5. Define sentence. How do you make combination of sentences? Paper IV COMMUNICATION THEORY (DFP 04) 1. Bring out the art of writing dialogues for a given situation. 2. What are the rules that may be followed in holding meetings? 3. Bring out the procedure that may be adopted while organising a seminar. 4. Describe the essentials of an effective speech. 5. Trace out the process of communication with an example.

5