dte.goa.gov.in Sample Question Papers Hotel Management, Pharmacy & Engineering : Board Of Technical Education

Organisation : Board Of Technical Education Goa
Exam Name : April, 2018 Examinations
Subject : Hotel Management, Pharmacy & Engineering
Announcement : Sample Question Papers
Year : April, 2018
Website : https://dte.goa.gov.in/board-of-technical-education/sample-question-papers

DTE Sample Question Papers for Hotel Management

Programme: Hotel Management & Catering Technology
Subject: Food Production Principles(101)
Year: First
Time Duration: 3 Hrs.
Max. Marks: 100
Instructions: 1) All Questions are compulsory.
2) Figures to the right indicate full marks.
3) Assume suitable additional data if required.
Q.No.1. Explain any 10 of the following terms: 10×2=20
a) Tilting pan g) Oven spring
b) Abats h) Blue ring formation
c) Deglaze i) Jardineira
d) Rigor Mortis j) Makhani gravy
e) Jus-lie k) Tandoor
f) Liaison

Q.No.2. Write short notes on any four: 4 x 4 = 16
a) Origin of Cookery and Bakery and functions of a kitchen
b) Uniform and protective clothing
c) Work flow in a kitchen
d) Aims and objectives of cooking
e) 2 cold production equipments and 2 holding equipments
f) Deep frying and shallow frying

Q.No.3. Answer any two of the following Questions: 2 x 8 = 16
a) Draw the detailed classical kitchen brigade using French terms.
b) Explain the moist cooking methods.
c) Explain the elements of stock and state the procedure to prepare brown stock.

Q.No.4. Answer the following Questions:
a) Explain Roux & Demi-glaze. (2)
OR
b) How would you rectify curdled mayonnaise? (2)
c) List and explain the Mother sauces in detail. (6)
d) Classify soups in detail and give examples under each category. (8)

Q.No.5. Answer the following Questions:
a) Explain the colouring pigments in fruits and vegetables. How would you select lettuce and grapes? (6)
OR
a) What are the functions of eggs? (6)
b) Classify fish and give examples under each category. State any 4 points to be kept in mind while selecting fish. (10)
OR
b) Draw a neat labelled diagram of Beef. (10)

Q.No.6. Answer the following Questions:
a) List any one of the following: i) 8 Garnishes used in soups ii) 8 sections in a kitchen layout. (2)
b) Explain the role and function of each ingredient used for Bread making. (7)
c) Explain in detail the basic creams used. (7)
OR
c) Explain the cooking stages of sugar with temperature. (7)

Programme: Hotel Management & Catering Technology
Subject: Housekeeping Principles(103)
Year: First
Time Duration: 3 Hrs.
Max. Marks: 100
Instructions: 1) All Questions are compulsory.
2) Figures to the right indicate full marks.
3) Assume suitable additional data if required.

Q.No.1. Explain any ten of the following terms: 10×2=20
a) Runners h) Soap suds
b) Organisation i) Bidet
c) Card Key System j) Hygiene
d) Sanibins k) Lost and found Register
e) Hearth cloth l) Caddy
f) Hospitality m) King sheets
g) Key control n) Vanity unit

Q.No.2. Answer the following Questions:
a) Draw the layout of Housekeeping Department for a large hotel. (8)
b) Explain ‘Pile Lifter’ and ‘Box Sweepers’ and give the uses of each. (8)
OR
b) Write a note on – Selection of cleaning equipments. (8)

Q.No.3. Answer the following Questions:
a) List and explain 4 types of keys used in the hotel by Housekeeping staff. (8)
b) Give the Duties and Responsibilities of i) Horticulturist ii) Florist iii) Room Attendant iv) Control Desk Supervisor. (8)
OR
b) Explain any 4 qualities of a good Housekeeping staff. (8)

Q.No.4. Answer the following Questions:
a) Write down the work done during Turn down service. (8)
b) Define Abrasives, list down different types and explain with examples. (8)
OR
b) Enlist points considered while choosing cleaning agents. (8)

Q.No.5. Answer the following Questions:
a) Classify the lost and found articles and give examples with the help of a neat flow chart. (8)
b) List any 8 items that come under Guest room stationery. (4)
c) Write a note on – Facilities given to VIP guest. (4)

Q.No.6. Answer the following Questions:
a) How to achieve guest satisfaction and earn good profits in the hotel, explain. (8)
b) Draw and explain the layout of a maids service room. (8)
OR
b) Explain the following terms: i) Linen store ii) Serving room iii) Desk control room iv) Heavy equipment store. (8)

Sample Question Papers for Pharmacy

Programme: Diploma in Pharmacy
Subject: Pharmaceutics-I
Year: First
Time Duration: 3 Hrs.
Max. Marks: 80
Instructions: 1) All Questions are compulsory.
2) Figures to the right indicate full marks.
3) Assume suitable additional data if required.

Q.No.1. Answer any five of the following Questions: 5 x 4 = 20
a) Write note on defects in tablets.
b) Discuss theory of filtration. List down filter aids and media.
c) Discuss test for sterility.
d) Discuss factors affecting mixing of semisolids.
e) Explain the construction and working of vacuum still.
f) Write note on dry heat sterilisation.
g) List down methods of size reduction. Explain fluid energy mill.

Q.No.2. Answer the following Questions:
a) Write note on tablet excipients. Give a list of defects in tablets. (8)
b) Write short note on tablet coating. (4)

Q.No.3. Answer the following Questions:
a) Explain sterilisation by filtration. (4)
b) Write short note on ayurvedic dosage forms. (8)
OR
Q.No.3. Answer the following Questions:
a) Give working and principle of FBD. (8)
b) Explain capsule filling. List down storage conditions. (4)

Q.No.4. Answer the following Questions:
a) Discuss factors affecting size reduction. (8)
b) Differentiate between tablets and capsules. (4)

Q.No.5. Answer the following Questions:
a) Write note on vaccines and their preparations. (4)
b) Discuss evaluation of tablets. (8)
OR
Q.No.5. Answer the following Questions:
a) Give the procedure for disintegration and dissolution testing of tablets. (8)
b) Write note on microencapsulation. (4)

Q.No.6. Write notes on any three: 3 x 4 = 12
a) Desirable features of containers for solid dosage form
b) Working and principle of sterilisation by moist heat
c) Working and application of Fluidised bed dryer
d) Glass as packaging material
e) Principle of Hammer mill
f) Salient features of Indian Pharmacopoeia

Download Sample Question Papers

Hotel management – https://dte.goa.gov.in/node/5958
Pharmacy – https://dte.goa.gov.in/node/5959
Engineering – https://dte.goa.gov.in/node/5960