HospitalityAdda

Food Production Questions Bank on Fats & Oils. Here I will be providing some questions with their answers on Fats & Oils which generally is asked in BHM's Food Production subject. Question 1: Name the two types of Fats? ANS: Lard, Butter Question 2: Name the source of Lard? ANS: Pig Fat is the source of Lard Question 3: Name some uses of Lard? ANS: Lard is used in Pastry and Shallow Frying Question 4: Name the source of Butter? ANS: Cream is the source of butter. Question 5: Name the uses of Butter? ANS: It is used in Saute and Glaze Question 6: Name different types of Oils? ANS: Different types of Oils are: - Coconut Oil - Olive Oil - Mustard Oil - Sunflower Oil - Sesame Oil Question 7: Source/Uses of Coconut Oil? ANS: Coconut. It is used in Frying and South Indian cuisines Question 8: Source/Uses of Olive Oil? ANS: Olives. It is used in International cuisines like French, Chinese, Italian, European etc. Question 9: Source/Us...

Question Paper of Semester 1 - Accommodation Operation (Housekeeping)  Important Questions. These are the questions that came in the examination of Accommodation Operation for Semester 1 (2018). Exam was taken at Amity University Noida. Date of examination: 3 December 2018. SECTION - A Question 1: Housekeeping Department as a revenue earning center. Explain with examples. Question 2: Draw a layout of organization chart of medium chain hotel. Question 3: Write a short note on Hygiene and safety factors in cleaning. Question 4: Explain about floor seals use, care and storage. Question 5: Write a short note on wall finishes. Question 6: Write a short note on - Use of Eco Friendly products in Housekeeping. SECTION - B Question 7: Explain the Duties and Responsibilities of Housekeeping staff. Question 8: Describe Principles of cleaning and also explain the process of cleaning organisation. Question 9: Describe the process of cleaning surfac...

Question Paper of Semester 1 - Introduction to Hospitality 2018 Important Questions. These are the questions that came in the examination of Introduction to Hospitality for Semester 1 (2018). Exam was taken at Amity University Noida. Date of examination: 30 November 2018. SECTION - A Question 1: Write a short note on Types of events. Question 2: Explain the term "Hospitality" and its origin. Question 3: Classify Hotels. Question 4: Write a short note on Boatels, Motels, Roatels and Floatel. Question 5: Explain in brief about Theme park and National park. Question 6: Write a short note on Clubs and conferences. SECTION - B Question 7: How gaming entertainment is gaining popularity in recent times? Question 8: What are the level of facilities does a hotel provide to its guests? Question 9: Discuss the importance of hospitality industry for the nation. SECTION - C Question 10: Describe the traits of a good manager for the Hospitality I...

Question Paper of Semester 1 - Food & Beverages Operation 2018 Important Questions. These are the questions that came in the examination of Food & Beverages Operation - I for Semester 1 (2018). Exam was taken at Amity University Noida. Date of examination: 24 November 2018. SECTION - A Question 1: Write the French terms for: a) Knife b) Fork c) Spoon Question 2: What is the importance of kitchen stewarding department? Question 3: Explain welfare catering with examples. Question 4: List the equipments in the sideboard. Question 5: Name 6 glasses used in a restaurant. Question 6: What is the difference between coffee shop and restaurant. SECTION - B Question 7: Write the attributes of F& B professional. Question 8: Explain the duties & responsibilities of F & B Manager. Question 9: Differentiate between Silver service & Pre-Plated service. SECTION - C Question 10: Explain various types of catering establis...

Question Paper of Semester 1 - Front Office Operation 2018 Important Questions. These are the questions that came in the examination of Front Office Operation - I for Semester1 (2018). Exam was taken at Amity University Noida. Date of examination: 20 November 2018. SECTION - A  Question 1: Describe the following terms: a) ARR  b) Amenities c) Black Listed Guests d) Block e) Bucket f) Retention Question 2: Differentiate between Resort and Motel. Question 3: What do you understand by "Plan". Explain all plans used in Hotel Industry. Question 4: Mention all function areas of Front Office and Explain in breif. Question 5: Write down full form of following abbreviations. a) APC b) CVGR c) BTA d) FRRO e) DCA f) FHRAI Question 6: Write step by step procedure to welcome guest in a hotel. SECTION - B Question 7: Explain "Tariff fixation" and also mention the basis of charing. Question 8: List and Explain ...

Question Paper of Semester 1 - Economics in Hospitality & Tourism Industry Important Questions. These were the questions that came in the examination of Semester 1 2018. Examination Center was Amity University Noida and the date of the examination was 17 November 2018. SECTION - A Question 1: Discuss the Relevance of Economics in Hospitality and Tourism. Question 2: Define and explain Inflation. Question 3: Distinguish between GDP and GNP. Question 4: What do you understand by Macro Economics in Tourism Industry? Question 5: Define Fiscal Policy and Monetary Policy. Question 6: Differentiate Economic Growth and Economic Development. SECTION - B  Question 7: Discuss Indian Economy Market Structure in the Tourism Industry.  Question 8: Describe Fiscal Policy and its mechanism. Question 9: What are the applications of Forecasting? SECTION - C Question 10: a) Discuss Demand Curve and Its Analysis. b) Write short notes on Macroeconomics...

Question Paper of Semester 1 - Food Production and Culinary Art 2018. Questions that came in the examination of Food Production are here and it can be used as a study material or for revision by the Hotel Management students. University: Amity University Noida and this exam was taken on 15th November 2018. SECTION - A  Question 1: Write a Short note on skills and attitude required for a chef? Question 2: Describe the role of Executive chef in brief? Question 3: What are the points to be borne in mind while planning a menu? Question 4: Explain Kitchen Organization in detail? Question 5: What do you understand by Continental herbs and spices? Question 6: Discuss the origin of modern cookery? SECTION - B Question 7: Explain simple breads and also principles of bread making? Question 8: Give the classification of soup. Write down the recipe and method of 1Lt of Beef                        ...

Food Production Quest Banks & Notes - Soup, Stock, Sauces, Cooking Methods, Food Textures, Cuisines, Herbs & Spices & More! This post has a variety of questions that can be used by a Hotel Management student or a curious person for knowledge. Especially for students doing Hotel Management and it can help them during their starting semesters, Theory of Cookery is also the source for many of the information provided here for Cooking or Food Production.  Q : What is a Roux? Ans: Roux is a mixture of flour and fat cooked together for making sauces thick. Q 1: What is the role of Rice in Two Soups? or Name Two Soups where we use Rice? Ans:  Thickening agent of Bisque Soup and Garnish in Mulligatawny Soup Q 2: What is the Stock of Bisque Soup? Ans:  Shellfish Stock. Examples of Shellfish Stock are Prawn, Lobster, Shrimp etc. Q 3: Name 6 Continental Herbs? Ans:  Continental Herbs are Basil, Rosemary, Thyme, Tarragon, Mint and Parsley Q...

Here I will be providing a variety of questions with their answers that will help us the students studying Hotel Management or Food Production or it will just help the curious people getting information. I hope this helps you! Q 1. Difference between Grilling and Broiling? ANS: In Grilling the Heat Source is at bottom while in Broiling the heat source is at top Q 2. Name 10 Types of Bread? ANS: They are: - Toast - Brown Bread - White Bread - Roti - Bun - Biscuit - Paratha - Potato Bread - Croutons - Challah Q 3. Name 5 Dry Herbs and Spices? ANS: They are - Bay Leaf - Cinnamon - Cumin - Ginger - Garlic Powder Q 4. Name 5 Fresh Herbs? ANS: They are - Basil - Chives - Curry Leaves - Mint - Parsley Q 5. Name the often used Aromatic Vegetables?  ANS: They are - Carrots - Onions - Garlic - Peppers - Celery Q 6. What are the Six main Types of Menu? ANS: They are - table d'hote - a la carte menu - wine/beverage menu - static...

Question Bank on Different Cuisines - Food Production Notes & Questions. Here I will be providing varieties of Questions and their Answers on different Cuisines and some other important or random questions that BHM or Diploma students can get in Exams or be asked in VIVA Q 1: Name 3 Vinegar Dressings? ANS: French, American and English Q 2: Name 4 Salads? ANS: * Russian Salad * Mexican black bean salad * Israeli salad * Cobb salad Q 3: Name 4 Italian Food Recipes? ANS: * Caprese Salad with Pesto Sauce * Pasta Carbonara * Margherita Pizza * Mushroom Risotto Q 4: Name 10 Indian Food Recipes? ANS: * Aloo Gobhi * Chana Masala * Chicken tikka * Chlore bhature * Dum aloo * Poha * Gajar ka halwa * Jalebi * Kheer * Khichdi Q 5: Name 4 Potato Dishes? ANS: * French Fries * Parmesan Potato Wedges * Leek Potato Soup * Potato Omelette * Potato Pizza Q 6: Name 10 American Foods? ANS: * Pancakes * Tater tots * Chicken fried steak...

Question Bank on Cooking Methods - Food Production Questions & Notes. This Page has Various Questions on Cooking Methods which are Boiling, Poaching, Steaming, Stewing, Roasting, Grilling, Broiling, Baking and  Frying. They are used in preparation of various Foods. Q 1: When Blanching Method is Used in Cooking? ANS: Blanching Method is used when Food needs to be precooked. Q 2: What is the temperature required in Poaching Method? ANS: 93 °  to 95 °  Celsius Q 3: Name two methods of Steaming? ANS: Indirect Steaming and Direct Steaming Q 4: Name 3 Methods of Roasting? ANS: Pot Roasting, Oven Roasting and Spit Roasting Q 5: Name Two Frying Methods? ANS: Deep Frying and Shallow Frying Q 6: What is Simmering? ANS: Simmering is heating the food when cooking just under Boiling temperature. Q 7: Name Two Foods which are cooked by POACHING METHOD? ANS: INKOKT LAX and KOTMIS SATSIVI Q 8: Name Two Foods which are cooked by STEAMING ...

Question Bank on Soups - Food Production Questions & Notes. Here I will be providing varieties of Questions on Soups. Q 1: Name the Garnishes which are Commonly used in Soups? ANS: Croutons, Profitroles, Cereals, Cheese, Meats, Poultry, Seafood, Pastas and Vegetables. Q 2: Name Two Types of Thin Soups? ANS: Unpassed and Passed Soups Q 3: Name 5 Thick Soups? ANS: Puree, Cream, Chowders, Bisques and Veloutes Q 4: Name Two Unpassed Soups? ANS: Broths and Bouillons Q 5: Name Passed Soup? ANS: Consommes are Passed Soups Q 6: Name 4 Types of Soups ANS: Thin Soups, Thick Soups, Cold Soups and International Soups Q 7: Name 5 Consomme Soups? ANS: Alexandra, Andalouse, Bretonne, Carmen and Colbert Q 8: Name some Garnishes used in Consomme Soups? ANS: Royal, Egg Drops, Tapioca, Breton, Dubarry and Celestine Q 9: Name 5 Puree Soups? ANS: Compiegne, Conti, Conde, Grecque and Lamballe Q 10: Name 5 Cream Soups? ANS: Ambassadeur, Bretonne, Crecy, W...

Question Bank on Soup, Stock & Sauces - Food Production Questions and Notes. Here I will be providing different type of Questions on Soup, Stock and Sauces. I will not be putting everything in this single post but in parts. There will be notes as well which can be used for studying purposes. NOTE: THERE ARE QUESTIONS OTHER THAN SOUP, STOCK AND SAUCES TOO Q 1: What is the role of Rice in Two Soups? or Name Two Soups where we use Rice? Ans: Thickening agent of Bisque Soup and Garnish in Mulligatawny Soup Q 2: What is the Stock of Bisque Soup? Ans:  Shellfish Stock. Examples of Shellfish Stock are Prawn, Lobster, Shrimp etc. Q 3: Name 6 Continental Herbs? Ans:  Continental Herbs are Basil, Rosemary, Thyme, Tarragon, Mint and Parsley Q 4: Name that Lentil where we use Ginger Garlic Paste? Ans:  Urad Dal which is used in Dal Makhani Q 5: Name that Method which is used for making Rice Pulao and Biryani? Ans:  Absorption Method ...