Kitchen HSEB NEB Old Questions

Class 11 Hotel Management HSEB, NEB Old Questions
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Kitchen HSEB NEB Old Questions

Short Answer Questions

  1. 2076: List the essential points while planning a commercial kitchen.[5]
  2. 2076: Explain the rules of kitchen safety.[5]
  3. 2075: list the essential rules of kitchen safety.[5]
  4. 2075: List the causes of food poisoning.[5]
  5. 2074: Make a neat organizational chart of food production department.[5]
  6. 2074: what are the points to be considered while planning the kitchen? Explain [5]
  7. 2073: Explain the rules of kitchen safety.[5]
  8. 2073: Explain the functions and sources of minerals.[5]
  9. Write short notes on various types of raising agents.[5]
  10. 2072: Explain them:
  • Raising Agent
  • Milk products
  1. 2072: What are the rules regarding personal hygiene? Explain [5]
  2. 2072: what are the raising agents? Explain [5]
  3. 2072: List and explain at least five points for kitchen safety.[5]
  4. 2072: Define carbohydrate and explain its functions and sources.[5]
  5. 2072: Explain the various types of raising agents.[5]
  6. 2072: Describe the types of vegetable cuts with diagram.[5]
  7. 2071: Explain the functions and sources of minerals.[5]
  8. 2071: Discuss about cereals and flours used in cooking with their types.[5]
  9. 2071: Describe the rules of kitchen safety.[5]
  10. 2070: Explain the causes of food poisoning.[5]
  11. 2070: Define spices and herbs with examples.[5]
  12. 2070: What are the sources of carbohydrate? Explain with its functions.[5]
  13. 2069: What are the major causes of food poisoning? Explain [5]
  14. 2069: Define raising agents and explain its types.[5]
  15. 2069: Explain the role of vitamins and explain its sources.[5]
  16. 2069: Discuss the duties and responsibilities of an executive chef.[5]
  17. 2069: Highlight essential points while planning kitchen.[5]
  18. 2068: What are the areas of cooperation between a dining hall and a kitchen?[5]
  19. 2068: Write a short notes on various types of raising agents.[5]
  20. 2068: What are the major causes of food poisoning? Explain [5]
  21. 2067: What are the rules regarding personal hygiene and grooming? Explain [5]
  22. 2067: Classify vegetable with examples.[5]
  23. 2066: Explain the following types of kitchen.[5]
  24. 2066: Explain the following mineral and water.[5]
  25. 2065: Explain the functions and sources of carbohydrate.[5]
  26. 2064: Write short notes on satellite kitchen.[5]
  27. 2064: Write short note on food poisoning.[5]
  28. 2064: Write short note on milk and milk products.[5]
  29. 2064: Define kitchen safety rules and its procedures.[5]
  30. 2063: Explain the kitchen personal hygiene.[5]
  31. 2063: Explain the protein.[5]
  32. 2063: Explain the causes of food poisoning and its controlling measures.[5]
  33. 2062: Explain the personal hygiene.[3]
  34. 2062: Explain the food poisoning.[3]
  35. 2062: Write kitchen safety rules to prevent ‘cuts’ and ‘burns’ remembering the phrases ‘Prevention is better than cure’.[5]
  36. 2061: Explain the aim and objective of cooking.[5]
  37. 2061: Explain the carbohydrate.[2]
  38. 2060: Explain the balanced diet.[5]
  39. 2060: Explain the raising agents.[5]
  40. 2059: Define Accompaniments.[2]

Long Answer Questions

  1. 2076: Define kitchen and explain its types.[4+6]
  2. 2075: Explain the functions and sources of various nutrients.[5+5]
  3. 2075: Draw a neat chart of kitchen organization and list the duties of chef de partie.[6+4]
  4. 2074: Explain the various types of kitchen found in star rated hotels.[10]
  5. 2072, 2071: Define kitchen and explain its types.[2+8]
  6. 2072, 2071: What  are the points to be considered while planning a commercial kitchen?explain [10]
  7. 2072: Explain the factors to be considered while planning a commercial kitchen? [10]
  8. 2071: Make a neat organization chart of a large kitchen and explain the function of its chief.[10]
  9. 2071: Discuss kitchen and personal hygiene rules and their importance practiced by hotels.[10]
  10. 2070: Define kitchen. What are the factors to be considered while planning a commercial kitchen? [10]
  11. 2070: Draw an organizational chart of kitchen brigade and show the sections and write the job responsibilities of executive chef.[10]
  12. 2069: Define lamb and mutton, name their cuts, mention culinary uses and also write down the quality signs.[3+4+3]
  13. 2066: Explain the causes of food poisoning and its control measures.[5+5]
  14. 2065: Draw a neat organizational chart of kitchen development of a hotel, show the sections and write the job responsibilities of Executive chef.[10]
  15. 2061: Name various methods of cooking with examples of dishes for each method.[10]


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