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    QuestionBank 7th Sem F&B Prod.

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    Jesvin jp
    This document contains questions related to food and beverage production management. It includes questions ranging from 2 marks to 14 marks on topics such as types of cold storage, purchase requisition, cook-chill, blast freezer, HACCP, food costing, menu design, plate presentation, kitchen layout, purchasing methods, store management, and food production systems. The questions cover definitions, explanations, comparisons, and procedures related to key aspects of food and beverage production.

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    © All Rights Reserved
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    QuestionBank 7th Sem F&B Prod.

    Uploaded by

    Jesvin jp
    59 views3 pages
    This document contains questions related to food and beverage production management. It includes questions ranging from 2 marks to 14 marks on topics such as types of cold storage, purchase requisition, cook-chill, blast freezer, HACCP, food costing, menu design, plate presentation, kitchen layout, purchasing methods, store management, and food production systems. The questions cover definitions, explanations, comparisons, and procedures related to key aspects of food and beverage production.

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    F&b production management

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    This document contains questions related to food and beverage production management. It includes questions ranging from 2 marks to 14 marks on topics such as types of cold storage, purchase requisition, cook-chill, blast freezer, HACCP, food costing, menu design, plate presentation, kitchen layout, purchasing methods, store management, and food production systems. The questions cover definitions, explanations, comparisons, and procedures related to key aspects of food and beverage production.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    59 views3 pages

    QuestionBank 7th Sem F&B Prod.

    Uploaded by

    Jesvin jp
    This document contains questions related to food and beverage production management. It includes questions ranging from 2 marks to 14 marks on topics such as types of cold storage, purchase requisition, cook-chill, blast freezer, HACCP, food costing, menu design, plate presentation, kitchen layout, purchasing methods, store management, and food production systems. The questions cover definitions, explanations, comparisons, and procedures related to key aspects of food and beverage production.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    7.

    1: FOOD AND BEVERAGE PRODUCTION MANAGEMENT


    Question bank

    2 marks questions:
    1) What is Satellite kitchen?
    2) Name the types of cold storage.
    3) What is Purchase requisition?
    4) Define Cook-chill.
    5) What is Blind receiving?
    6) What is the optimum temperature for storing eggs?
    7) Explain the term Plough horse related to Menu engineering.
    8) What is yield in food production?
    9) Define Menu design.
    10) Write the formula for food costing
    11) Expand FIFO and LIFO.
    12) What is Meat tag?
    13) What is blast freezer & where it is used?
    14) What is Bin card?
    15) What is Rechauffe?
    16) What is Sous-vide?
    17) Define Kitchen Layout.
    18) Write any two aims of Purchase department.
    19) What is Standard yield?
    20) What is SPS?
    21) What is a Centralised Kitchen?
    22) What is Purchase requisition?
    23) What is the Storage temperature for frozen foods?
    24) What is Invoice?
    25) Explain the term Star related to Menu engineering.
    26) What is Danger zone?
    27) Define cost control.
    28) What is formal buying?
    29) What is standard recipe?
    30) Expand HACCP.

    8 marks questions:

    1) Explain in detail Standard purchase specification.


    2) Briefly discuss the duties of a Store manager.
    3) Draw the layout of a satellite kitchen associated to individual restaurant & explain
    briefly.
    4) What are the key elements of Plate presentation in Food production?
    5) Differentiate between Cook-chill & cook-freeze methods
    6) List out any eight points to consider for planning of a kitchen for a Restaurant.
    7) What are the qualities required for a Purchase Manager?
    8) What is physical inventory? Draw the format..
    9) Explain HACCP in brief.
    10) Write briefly about the cleanliness and safety of storage areas in food production.
    11) What is physical inventory? Draw the format.
    12) What are the procedures followed while selecting a supplier?
    13) Write short notes on Plate presentation.
    14) How to implement Critical control points?
    15) Write short notes on Food cost.

    14 mark questions:
    1 .Menu engineering boosts menu items' profit and popularity. Discuss.
    1) “Store management is very vital to a successful hotel’s kitchen operation”.
    Substantiate this statement.
    2) What is Sous-vide system of food processing? Explain in detail the complete process
    of Sous-vide system.
    3) Explain briefly the principles of purchasing & describe different methods of
    purchasing.
    4) Explain the points to be kept in mind while Menu planning.
    5) Define forecasting. State the reason for forecasting. Describe any one forecasting
    method.
    6) Write short notes on: i) Critical control points ii) HACCP iii) Food cost
    7) Which are the different Store records used to maintain movement of food in & out of
    stores? Explain.
    8) Discuss in detail Menu Engineering.
    9) Draw the layout of the main kitchen associated with a 5 star hotel .Explain.
    10) Explain the following Food production systems: a) Cook-chill b) Cook-freeze c)
    Sous- vide
    11) Explain in detail the Cost control methods in Food production.
    12) Write short notes on:
    i) Production Workflow
    ii) Perishable Storage
    iii) Plate presentation

    13) Write in detail storage of perishable and semi perishable ingredients.


    14) Planning of kitchen is very vital for the smooth functioning of a catering
    establishment”. Justify this statement and explain the factors to be considered for
    Kitchen planning.
    15) Explain briefly the principles of purchasing & describe different methods of
    purchasing.
    16) What is Cook freeze system? Explain the procedure. & write the advantages &
    disadvantages.
    17) What is Portion control? Explain the procedures followed to control it.
    18) Write short notes on:
    i) Rechauffe
    ii) Material management
    iii) Modern Plate presentation techniques
    18. Men

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