Bharat Sevak Samaj
National Development Agency, Promoted by Government of India
Central Board of Examinations
BSS National Vocational Education Mission
 |
Hotel management & catering Two year COURSE (Final Year) EXAMINATION
Food Production and Patisserie
TIME 3 HRS MARKS 100
Instructions:-
v 34 questions are there in total
v Write answers to each question in proportion to the mark allotted
v During the first 15 minutes read the questions carefully
v Write answers to all questions
I. Answer all questions :- 10 x 1 = 10
1. Chemical term for Ajino-motto is ___________
2. ___________ is cooking gently in water below boiling point (93°C - 95°C)
3. L.P.G. stands for ___________
4. Best temperature for yeast action is ___________
5. _________ is an example for chemical raising agent.
6. Cuts of round fish on (or) off the bone is called as _____
7. Name of the pigment present in Beetroot is ________
8. Head part of fish fillet, is known as ___________
9. Minestrone is the National soup of ____________
10. The French name of larder department is __________
II. Define the following :- 5 x 2 = 10
11. Bechamal Sauce?
12. Consomme
13. Court bouillon
14. Pastry
15. K.O.T
III. Match the following :- 5x1 = 5
16. Pot-ou-feu - End collar
17. Mackerels - Cheese
18. Lepaule - France
19. Boiling, Braising - National soup
20. Brie - Shoulders
IV. Short Notes:- 3x3 = 15
21. Write the responsibilities of a Larder chef
(or) Write the classification of soups?
22. Write the Importance of garnishes in continental cuisine?
(or) What is stock? Give its types and uses?
23. How do you make Hollandaise source? Explain it with recipe?
(or) What is Sandwich?
24. What are the selection factor to be followed while purchasing meat items?
(or) Write a short note on cheese.
25. What is Salad? Explain its type and give five examples of salad dressings.
(or) Explain the various cuts offish and write down the purchasing specifications offish?
V. Paragraphs :- (Answer any Six only) 6 x 5 = 30
26. How will you select good quality Chicken?
27. Write the preparation of consomme.
28. Write a short note about cheese and its types?
29. Write a note about the raising agents and its uses.
30. Write a short note about pasta and its types?
31. Write down the importance of kitchen equipments?
32. Explain the various cuts of Beef and explain?
VI. Essay:- 15x2 = 30
33. Explain different types of appetizers?
(or) Explain in detail about the cuts of mutton.
Give any two uses of each cut?
34. Explain the principles of food storage?
(or)
What do you mean by classical Horsd’ oeuvre? Give the examples with accompaniments for the same.
Bharat Sevak Samaj
National Development Agency, Promoted by Government of India
Central Board of Examinations
BSS National Vocational Education Mission
|
Hotel management & catering Two year COURSE (Final Year) EXAMINATION
F & B Service
TIME 3 HRS MARKS 100
Instructions:-
v 39 questions are there in total
v Write answers to each question in proportion to the mark allotted
v During the first 15 minutes read the questions carefully
v Write answers to all questions
I. Fill in the blanks 10x1=10
1. One of God’s choicest gift to mas is
2. gives bitter taste and pleasant aroma to beer
3. Give one beer based cocktail
4. Abbreviate VSOP
5. Alcoholic content of beer
6. is used as both drinks and medicinally
7. Two types of menu ,
8. Size of slip cloth
9. Alcoholic content of wine
10. Sherry wine related to which country
II. Match the following :- 5x1=5
11. Fortified wine - Aromatised wine
12. Vintage wine - 15% t0 21%
13. Vermonth - 10 t0 30 years
14. * * Two stars - Cheshire
15. Cheesh - Matured for 2-4 years
III. Define the following :- 5x2=10
16. Wine
17. Stocks
18. Sparkling wine
19. Hops
20. Mise-en-place
IV. Give Short notes :- (Any five) 5x3 = 15
21. Vermouth
22. Screw driver
23. Give five common liqueurs
24. Frying
25. Mayonnaise sauce
26. Fermentation of beer
27. What is spirit?
V. Write in paragraph :- (Any Six) 6 x 5 = 30
28. Give the classification of wine and explain
29. Draw the classification of soup
30. What are stimulating beverages and explain it?
31. Write Ten wine trade terms
32. Write the types of trolley. Explain any two.
33. Explain grooming
34. What are the raw material used in the making of beer?
35. Give the types of whisky. Explain any one type
VI. Write essay :- (Any Two) 2 x 15 = 30
36. Explain the manufacturing of beer
37. Explain the following cocktails
a) Rob Roy b) Manhattan (dry)
c) Brandy Alexander d) Gimlet
e) Margarita
38. Give the types of sauces - Explain
39. Basic Etiquette for restaurant staff
Bharat Sevak Samaj
National Development Agency, Promoted by Government of India
Central Board of Examinations
BSS National Vocational Education Mission
|
Hotel management & catering Two year COURSE (Final Year) EXAMINATION
Front office management
TIME 3 HRS MARKS 100
Instructions:-
v 32 questions are there in total
v Write answers to each question in proportion to the mark allotted
v During the first 15 minutes read the questions carefully
v Write answers to all questions
I. Fill in the blanks :- 10x1=10
1. lsl building for hotel purpose in
2. 19th century there was the in New York
3. The front office is the of the hotel
4. Hotel rooms types may range from a , ,
5. DNCO means ___________
6. Keeping records for a front office is a desk
7. PMS means ___________
8. AH & MA means
9. Groups of 15 - 30 paxs will earn their tour leader one room
10. , , , are the messenger of
front office department.
II. Match the following 5x1=5
11. B&B - Advanced deposit
12. AP - Back & Back
13. ASTA - Bed and Break fast
14. BB - American plan
15. AD - American Hotel & Motel Association
III. Define :- 5x2=10
16. Define WAT?
17. Define Cabana?
18. Lanai define?
19. Define lost and found?
20. Define dead room change?
IV. Short notes answer all questions :- 5 x 3 = 15
21. How do you classify hotels?
22. Explain the Importance of reservation section?
23. Write a notes on various types of rooms?
24. Explain the usage of various racks used in front office?
25. Explain the concept of PMS.
V. Paragraphs :- (Answer all the followings) 5 x 6 = 30
26. Why do the hotel maintain guest history cards?
27. Write in brief about various hotel plans?
28. Define hotel. What are the various stages in the development of the hotel industry?
29. Draw the organizational chart of a luxury hotel and explain the major functions of any one department?
30. What is role of front office?
VI Essays :- 15 x 2 = 30
31 Explain the concept of reservation system?
(or). Explain the room rack of front office?
32. Draw a specimen of guest registration card. Why do you register the details of a guest?
(or) Explain the various modes of payment in settling hotel bills?
Bharat Sevak Samaj
National Development Agency, Promoted by Government of India
Central Board of Examinations
BSS National Vocational Education Mission
|
Hotel management & catering Two year COURSE (Final Year) EXAMINATION
house keeping
TIME 3 HRS MARKS 100
Instructions:-
v 39 questions are there in total
v Write answers to each question in proportion to the mark allotted
v During the first 15 minutes read the questions carefully
v Write answers to all questions
I. Fill in the blanks 10x1=10
1. Hotel is otherwise called
2. Cot for babies is known as
3. Textile used for furniture decor
4. is a function room where wedding, conference, exhibition are
held.
5. Give the abbreviation for DL
6. is a room built on two floors with an interconnecting staircase
7. A trolley meant to stock linens and supplies is called
8. To whom the executive house keeper reports
9. is used to clean Glass and Windows
10. Brush is used to clean the wash basin in guest area
II. Match the following :- 5x1-5
11. Nerves Center - Cot for babies
12. Crib - Control desk
13. Upholstery - Horticulture
14. Green house - Cleaning of cloths
15. Laundry - Hand brush
III. Define the following :- 5 x 2 = 10
16. Lobby
17. Skippers
18. House keeping
19. Cabana
20. Resort
IV. Give short notes:- 5x3 = 15
21. Green house
22. Name the operational department in hotel
23. Lost and found
24. Swimming pools
25. Linen and uniform room
26. What is dustbin and sanibin
27. Write some types of cleanly brushes
V. Write paragraph :- (Any Six) 6 x 5 = 30
28. Maids cart
29. Describe the different types of hotel
30. Write about House keeping control desk
31. What is the importance of personal hygiene and what are the hygiene practices to be observed in the hotel.
32. Explain the types of rooms
33. Detail note on growth of hotel industry in India
34. How to make a bed making? Explain
35. Write about Tailor shop
VI. Write Essay :- (Any Two) 2 x 15 = 30
36. Organisational structure of housekeeping department
37. Describe housekeeping in hospitality operation
38. Datoes of flower housekeeper
39. Write generally about housekeeping