Class 12 Hotel Management Food Production Department Notes and Important Questions
Learn
Loading PDF viewer…
Notes for Class 12 Food Production Department (Hotel Management) are shown above.
Practice
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?
14 more questions locked
Upgrade to a paid plan to view all important questions
Exam
Past Question Analysis
Historical exam-pattern data from past NEB question papers — not a prediction of future questions.
12
Question Items
3
Papers Appeared In
| Year | Question Items |
|---|---|
| 2083 | 4 |
| 2082 | 4 |
| 2081 | 4 |
Also appears in 4 model questions (not counted above — model sets aren't actual NEB exam history).
Offered as one of multiple alternative ("OR") questions in 1 past paper — not counted above, since a different chapter's question could be chosen instead.
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 model answer.
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.