TRIBHUVAN UNIVERSITY FACULTY OF MANAGEMENT
Office of the Dean
2016
Full Marks: 60
Time: 3 Hrs.
BHM / First Semester/BHM 301: Food Production and Patisserie I
Candidates are required to answer all the questions in their own words as far as practicable.
Group "A"
[10 x 1 =10]
Brief Answer Questions:
Define the following terms:
1. Catering
2.
Glaze
3. Bain-marie
4. Danger zone
5. Convection
6. Pasteurization
2.
Lard
8. Liaison
9. Haute cuisine
10.
Garde manger
Group “B”
16 x 5 = 30]
Short Answer Questions:
u Writ down the contribution of Auguste Escoffier ir catering industry.
Make a neat organization chart of Kitchen Department of a large hotel.
13. Definc hygiene. How would you maintain food hygiene in kitchen?
14. Explain about the Molecular gastronomy.
18. Define sauce. Explain the faults in sauce making,
16. Explain the Cheese making process,

i think the answer is invented words, rhyming knack, alliteration, and, metaphor.

a solenoid is created by wrapping a l = 90 m long wire around a hollow tube of diameter d = 4.5 cm.   the wire diameter is d = 0.9 mm.   the solenoid wire is then connected to a power supply so that a current of i = 9 a flows through the wire.

randomized variablesl = 90 m

d = 4.5 cm

d = 0.9 mm

i = 9 a                                          

write an expression for the number of turns, n, in the solenoid. you do not need to take into account the diameter of the wire in this calculation.

calculate the number of turns, n, in the solenoid.

write an expression for the length of the solenoid (l2) in terms of the diameter of the hollow tube d.

calculate the length of the solenoid (l2)   in meters.

calculate the magnitude of the magnetic field at the center of the solenoid in teslas.

explanation:

vey information about pap? physical description beliefs actions interactions

the sentences are -

it was all just as it was in the law courts. the doctor put on just the same air towards him as he himself put on towards an accused person.