Professional Documents
Culture Documents
Basic Food Production
Basic Food Production
Section-A Section-A
1. Translate to Hindi( attempt any 5) 5 Marks 1. Translate to Hindi( attempt any 5) 5 Marks
Note Attempt Any 3 questions. 15 Marks Note Attempt Any 3 questions. 15 Marks
2. Write down the aims & objectives of cooking? 5 Marks 2. Write down the aims & objectives of cooking? 5 Marks
3. Write down the pigments in fruits & vegetables with their color & 2 3. Write down the pigments in fruits & vegetables with their color & 2 examples of
examples of each 5 Marks each 5 Marks
4. Write in detail about origin of modern cooking practices? 4. Write in detail about origin of modern cooking practices?
5 Marks 5 Marks
5. What are the duties & responsibilities of Executive Chef? 5. What are the duties & responsibilities of Executive Chef?
5 Marks 5 Marks
6. What are the different types of sweetening agents? Also give uses and 6. What are the different types of sweetening agents? Also give uses and examples
examples of each? 5 Marks of each? 5 Marks