Food Production and Patisserie-III | old question model 2016

Pokhara University


Level: Bachelor                         Semester-Fall                         Year: 2016

Programme: BHM                                                                   Full Marks: 100

Course: Food Production and Patisserie (III)                          Pass Marks: 45

Time: 3hrs

Candidates are required to give their answers in their own words as far as practicable.

The figures in the margin indicate full marks.


Section “A”

Very Short Answer Questions

Attempt all the questions. 10*2

  1. Explain invalid cooking.
  2. What are the functions of menu.
  3. Explain the importance of convenience foods.
  4. List down the equipments used in Indian cuisine.
  5. Explain pasteurization and name three food items preserved using this method.
  6. Define “temporary kitchen”.
  7. Explain garde manger.
  8. Explain dhuwadar.
  9. Explain sweets, desserts and puddings.
  10. Explain different types of breakfast.


Section “B”

Descriptive answer questions

Attempt any six questions. 6*10

  1. Draw the layout of bakery and confectionery kitchen and describe this section.
  2. a) Make a neat sketch of the door-type dishwasher and describe the working procedures.   b) Differentiate between door type and conveyor belt-types dish washer.
  3. Write the recipe and preparation method for any one type of Nepalese dessert.
  4. What are the features of Nepalese cuisine? List down the equipments used in Nepalese cuisine.
  5. Draw the flow cycle of convenience foods and explain each stage of the cycle.
  6. Explain North Indian Cuisine and sketch the menu framework of four courses North Indian menu with explain.
  7. Describe the concept and objectives of menu planning.


Section “C”

Case study 20

18. Read the case situation given below and answer the questions that follow:

Menu engineering worksheet is an evaluation format used by Food and Beverage and executive Chef to prepare the sales report for any particular food outlet. The format consists of several columns under different headings as illustrated below.

The given format belongs to “The Spice Route” which is a fine dining restaurant in Pokhara.

Answer the questions below:

  1. Different Menu sings are used during evaluation of food items on the menu card. Indicate and describe the sings.
  2. Give your suggestions to bring about popularity and profitability over slow moving food items as seen in the worksheet.
  3. Explain the role of menu engineering as marketing tool.


Menu Engineering Worksheet

Name of Outlet Spice Route Restaurant Date Month Year
18th June 2016
Name of Food Item Item Cost Price Rs. Item Selling Price Rs. Difference Rs. Total Cover Total Sale Rs. Profit Rs. Category of profit Menu Sign
Caser Salad 150 700 550 20 14000 11000 High Star
Warm Chicken Salad 350 1200 850 30 36000 25500 High Star
Sprouted Beans and Tofu Salad 225 700 475 20 14000 9500 High Star
French Onion Soup 540 800 260 40 32000 10400 Low Profit Plow Horse
Cream Soup with your choice of garnish 225 600 375 15 9000 5625 Very low Profit Dog
Fried Fish and Chips 525 825 300 20 16500 6000 Very Low Profit Dog
Veal Provencale 632 1058 426 15 15870 6390 Low Profit Plow Horse
Vegetable Burger 325 650 325 20 13000 6500 Low Profit Plow Horse
Spaghetti 300 550 250 20 11000 5000 Low Profit Plow Horse
Pork chops Charcutiere 550 800 250 15 12000 3750 Very Low Profit Dog


Mutton Rogan-e-Josh 550 900 350 30 27000 10500 Low Profit Dog


Chicken Cheese Cake 450 1200 750 7 8400 5250 Low Popularity Plow Horse
Velvety Cheese Cake 150 400 250 25 10000 6250 High Profit Star
Chocolate Mousse 125 400 275 30 12000 8250 High Profit Star
Apple Pie a la Mode 300 650 350 40 26000 14000 High Profit Star



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