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## Fundamental of Kitchen-I - **Subject:** Fundamental of Kitchen-I - **SC:** 24BHMT11C01 - **Total Marks:** 30 - **Credit:** 2 - **Marks:** 10 - **Ques Paper divide:** 5 Ques in A Group (wards limit) - **Each aus has:** 8 Marks - **Section-B (WL-250-350 words)** - 2 Question (10 Marks) - **s...

## Fundamental of Kitchen-I - **Subject:** Fundamental of Kitchen-I - **SC:** 24BHMT11C01 - **Total Marks:** 30 - **Credit:** 2 - **Marks:** 10 - **Ques Paper divide:** 5 Ques in A Group (wards limit) - **Each aus has:** 8 Marks - **Section-B (WL-250-350 words)** - 2 Question (10 Marks) - **section-C (500-600 words)** - Optional question (10 Marks) - **School Name:** school of Hotel Management and Design - **Program Name:** BHMCT (Bachelor of Hotel Management and Catering Technology) - **VID:** Registration No. - **Distin way ques:** what is are main respone -ibilites of Kitchen staff in Kitchen... - **In 5 Ques:** Abands - **Explain the importance of Hygiène in Kitchen operation.** - **Write the importance of kitchen Hygiene.**