Series OSS                                                                                                                          Code No. 170

                                                                              FOOD PREPARATION II 
                                                                                  (Theory) Paper I

Time allowed : 2 hours                                                                                           Maximum Marks : 40

Note :    Attempt all questions.

 

 

1. Draw the model of staff organization of a large kitchen and describe the duties of Chef Tournant.    4+2=6

 

2. (a) List the points to judge the quality of fish. What precautions will you take to store fish ?    2x 2=5
    (b) List the factors to be considered in the care and use of salad greens.    2
    (c) What is the function of salad dressing ?    2

 

3. (a) How do religious beliefs and food habits of an individual affect meal planning ? Support with examples.    5
    (b) What is food poisoning ? Define food.    2
    (c) List various sources of food contamination.    3

 

4. (a) How will you process milk to produce milk powder from it ? Explain briefly.    5
    (b) Give name, temperature and method of storage for three different food items to be stored in dry storage.    6
    (c) Give  recipe  of two  Indian  preserved foods  prepared using vegetables.    4