Class 12 Hotel Management Food Production Department Notes and Important Questions
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Notes for Class 12 Food Production Department (Hotel Management) are shown above.
Important Questions
Name the ingredients for making béchamel sauce.
Name the common garnishes for serving cream soups.
Mention any two dishes with examples of garnish.
Write the composition of roux.
What is the appropriate temperature range for poaching?
How do you dress Nepali style salad?
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This page covers Food Production Department, chapter 3 of 6 in the Class 12 Hotel Management syllabus set by the National Examination Board (NEB). 18 important questions for this chapter are available, each with a full solution.
For subjects like this one, examiners tend to reuse similar question patterns year to year — comparing this chapter's important questions against recent old NEB papers is one of the more efficient ways to revise.