Model paper

Dean's Office Official Model Question Paper

ELH 387 · Advance Food Production

Programme
BHM
Academic year
Semester 6
Paper type
Official Model Question
Sitting
Dean's Office Blueprint
Full marks
60
Duration
180 minutes

Tribhuvan University

Faculty of Management

Office of the Dean

Official Model Question Paper / Dean's Office Blueprint

Course: ELH 387 · Advance Food Production

Level: Bachelor of Hotel Management (BHM) · Semester 6

Full Marks: 60

Time: 3 hrs.

Candidates are required to give their answers in their own words as far as practicable. Figures in the margin indicate full marks.

Section A

Brief Answer Questions. Attempt ALL questions. (5 × 2 = 10)

[5*2=10]

  1. Define molecular gastronomy.

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    Definition of Molecular Gastronomy

    Molecular gastronomy is a modern scientific culinary discipline that investigates the physical and chemical transformations of ingredients that occur during cooking, utilizing modern food hydrocolloids, liquid nitrogen, and precision thermal equipment to create novel textures and presentations.

  2. What is spherification in modernist cooking?

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    Meaning of Spherification

    Spherification is a modernist culinary technique pioneered by Chef Ferran Adrià where a flavored liquid is encapsulated inside a delicate, thin calcium alginate gel membrane (using sodium alginate and calcium chloride/lactate), bursting pleasantly in the mouth like caviar.

  3. State the function of hydrocolloids in food science.

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    Function of Hydrocolloids in Culinary Art

    Hydrocolloids (agar-agar, xanthan gum, gelatin, carrageenan) are macromolecular polymers that interact with water to act as gelling agents, thickeners, stabilizers, and emulsifiers, altering liquid viscosity and mouthfeel without clouding flavors.

  4. What is tempering in chocolate work?

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    Meaning of Chocolate Tempering

    Tempering is the process of heating, cooling, and gently reheating chocolate to specific temperatures (typically 31°C–32°C for dark chocolate) to encourage the formation of stable Beta (VV) cocoa butter crystals, giving set chocolate a glossy shine and crisp snap.

  5. Define sugar boiling stages (Soft Ball vs. Hard Crack).

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    Sugar Boiling Stages

    • Soft Ball Stage (112°C–116°C): Sugar syrup forms a soft, pliable ball when dropped in cold water (used for fondants and fudges).
    • Hard Crack Stage (149°C–154°C): Almost all water has evaporated; sugar forms brittle, hard threads (used for pulled sugar showpieces and toffee).

Section B

Short Answer Questions. Attempt any SIX questions. (6 × 5 = 30)

[6*5=30]

  1. Explain the culinary science of the Maillard Reaction and its role in meat searing.

    [5]
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    The Maillard Reaction in Advanced Food Production

    • Chemical Principle: A complex non-enzymatic browning chemical reaction between amino acids and reducing sugars occurring above 140°C (284°F).
    • Culinary Importance: Searing meat on high heat triggers the Maillard reaction, synthesizing hundreds of volatile aromatic compounds that impart rich, savory, umami flavor, roasted crusts, and appetising coloration.

  2. Describe the techniques of sugar craft: Pulled Sugar, Blown Sugar, and Cast Sugar.

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    Techniques of Artisanal Sugar Craft

    1. Cast Sugar: Sugar boiled with glucose and tartaric acid poured into pre-oiled molds to create solid, jewel-like structural bases.
    2. Pulled Sugar: Hot boiled sugar kneaded and stretched repeatedly under a heat lamp until it incorporates air, acquiring a radiant pearlescent satin sheen for ribbons and flowers.
    3. Blown Sugar: Soft pulled sugar attached to a copper blowpipe pump, gently inflated and sculpted into delicate hollow fruit, birds, and globes.

  3. Explain the production of classical French sourdough and artisan bread fermentation.

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    Science of Sourdough Fermentation

    • The Levain Starter: A symbiotic culture of wild yeasts (Candida humilis) and lactic acid bacteria (Lactobacillus sanfranciscensis).
    • Lactic & Acetic Fermentation: Produces distinctive pleasant sour aromas, breaks down complex gluten structures for improved digestibility, and extends shelf life without chemical preservatives.

  4. Discuss the principles of creating hot and cold dessert soufflés.

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    Principles of Soufflé Preparation

    • Base: Rich pastry cream, fruit coulis, or béchamel providing primary flavor.
    • Aeration: Egg whites whipped to soft-medium peaks gently folded into the base.
    • Rising Mechanism: Oven heat causes trapped air bubbles to expand while water vaporizes into steam, puffing the soufflé above the buttered, sugar-dusted ramekin rim.

  5. Describe the culinary philosophy of modern food plating and architectural presentation.

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    Modern Food Plating and Architectural Design

    1. Balance of Color and Texture: Pairing smooth velvety purees with crunchy crisps and vibrant herb oils.
    2. Focal Point & Negative Space: Positioning the hero protein purposefully while utilizing clean white negative space around the plate rim.
    3. Flow and Geometric Elevation: Building subtle vertical height rather than spreading food flat.

  6. Explain the extraction, uses, and applications of gelatin and agar-agar in modernist kitchens.

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    Gelatin vs. Agar-Agar in Culinary Applications

    • Gelatin (Animal Protein): Melts at human body temperature (~35°C), providing an incomparable luxurious, melting mouthfeel (ideal for panna cotta and Bavarian creams).
    • Agar-Agar (Red Algae Seaweed): Heat-resistant vegetarian gelling agent that sets firmly at room temperature (40°C) and does not melt until reheated to 85°C (enables hot gels).

Section C

Comprehensive / Analytical Questions. Attempt any TWO questions. (2 × 10 = 20)

[2*10=20]

  1. Analyze the role of Sous-Vide Cooking and Precision Thermal Immersion Circulators in luxury hotel banqueting.

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    Industrial Application of Sous-Vide in Luxury Hotels

    1. Scientific Precision: Eliminates overcooking; vacuum-bagged meats submerged at exact core temperatures (e.g., 54.5°C for medium-rare beef tenderloin) remain uniformly cooked from edge to center.
    2. Moisture & Flavor Retention: Zero evaporation loss; natural juices, marinades, and aromatic herb oils remain locked within the meat fibers.
    3. Labor Efficiency: Steaks cooked sous-vide in advance during morning prep; during dinner service, line cooks simply sear each portion on a smoking hot plancha for 60 seconds before plating.

  2. Design a Five-Course Degustation Tasting Menu demonstrating modern culinary techniques, local Nepalese terroir, and classical foundations.

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    Five-Course Modern Himalayan Degustation Menu

    1. Amuse-Bouche: Spherified Timur-spiced pomegranate caviar on a crisp Himalayan buckwheat blini with yak cheese foam.
    2. First Course: Sous-vide local river trout cured in wild Mustang apple cider, served with compressed cucumber and mustard seed emulsion.
    3. Second Course: Smoked Bandipur wild boar terrine paired with fermented nettle (Sisnoo) coulis and pickled radish pearls.
    4. Main Course: Pan-seared Himalayan lamb loin with black cardamom jus, potato-turnip mille-feuille, and morel mushroom foam.
    5. Dessert: Textures of Nepalese dark chocolate: Valrhona-Ilam tea ganache, tempered chocolate sail, and wild sea-buckthorn sorbet.