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Culinary Management
1. What is the culinary arts and hotel management courses?
2. What do you mean by trussing a chicken? List the two main purposes of trussing.
3. Explain the method to follow when cooking the penne.
4. Compare cooking in an oven and in a microwave oven.
5. Define grilling and explain the various methods and their effects.
6. Describe the two methods of braising and give two different menu examples of each
7. A) Provide two ways to classify cooking methods and describe each of them.
B) Explain sous- vide and suggest two food items that can be cooked using this method
8. A)List and briefly describe Four types of menu used in catering establishments
B) What are the areas to be considered when planning a menu?
9. List the seven important roles of the working environment in the Kitchen Department.
10. Briefly describe the procedures for making simple cold sandwiches in large quantities.
Assignment Solutions, Case study Answer sheets
Project Report and Thesis contact
ARAVIND – 09901366442 – 09902787224
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