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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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