BHM TU 2nd Sem Question Paper
TRIBHUWAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
2015
Full Marks: 60
Pass Marks: 30
Time: 3 Hrs
BHM /Second Semester / BHM 302: Food Production and Patisserie II
Candidates are required to give their answers in their own words as far as practicable.
Attempt ALL questions
Group “A”
Brief Answer Questions: [10* 1 =10]
- What is Baking?
- Enlist any four ingredients of cake.
- Define the term “venison”.
- What is steak?
- Write any four name of equipments used in bread making.
- Write the nutritional value of pork.
- What is offal?
- Write any four uses of condiments.
- Enlist the quality signs of poultry.
- Write in one sentence about the nutritional value of fish.
Group “B”
Short Answer Questions: [6*5=30]
- Describe the standard recipe and method of plain sponge.
- Define Lamb Mutton. Make a dissection of Lamb and their uses in culinary kitchen.
- What do you mean by aeration method? Explain different methods of incorporating air into food.
- Define Seafood. Describe the types of Seafood with appropriate examples.
- What is sugar? Explain functions of sugar.
- What is Nepalese Cuisine? Explain the types of meals.
Group “C”
Comprehensive Answer Questions: [2 * 10 = 20]
- What are the characteristics of Indian Cuisine? Explain the major commodities in Indian Cuisine.
- How do you define the term Meat Fabrication? Explain slaughtering process and Techniques of animals.
TRIBHUWAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
2016
Full Marks: 60
Pass Marks: 30
Time: 3 Hrs
BHM /Second Semester / BHM 302: Food Production and Patisserie II
Candidates are required to give their answers in their own words as far as practicable.
Attempt ALL questions
Group “A”
Brief Answer Questions: [10x 1 = 10]
- Enlist three quality sign of poultry.
- What is blind baking?
- What is bacon?
- Mention three roles of sugar in bread making.
- What are giblets?
- What is scoring?
- What is larding?
- Enlist five paste used in Indian Cuisine.
- What is mollusk?
- Define term Al dente.
Group “B”
Short Answer Questions: [6 x 5 = 30]
- Explain various types of steak and its culinary uses.
- What are the various types of cake? Explain.
- Explain North Indian cuisine.
- Describe the various features of Nepalese cuisine?
- Explain various cooking techniques used in Indian cuisine.
- Explain the concept of game and write its types.
Group “C”
Comprehensive Answer Questions: [2 x 10 = 20]
- What is meat fabrication and explain slaughtering process of animals.
- What is beef? Draw a figure of beef showing various cuts with culinary use.
TRIBHUWAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
2017
Full Marks: 60
Pass Marks: 30
Time: 3 Hrs
BHM /Second Semester / BHM 302: Food Production and Patisserie II
Candidates are required to give their answers in their own words as far as practicable.
Attempt ALL questions
Group “A”
Brief Answer Questions: [10 x 1 =10]
- Define term “Knock Back”.
- Give the meaning of sow.
- What do you mean by barding?
- What is spring chicken?
- Write the definition of asafoetida.
- Define the term “bhagar”.
- What is lamination?
- Explain term “paupiette“.
- What is fillet mignon?
- Write the meaning of emulsifier.
Group “B”
Short Answer Questions: [6* 5 =30]
- Explain various types of steak.
- Describe the features of Indian cuisine.
- Write in brief about South Indian cuisine.
- Explain the animal slaughtering process.
- Explain various fish cuts.
- What is pasta? Explain pasta making process.
Group “C”
Comprehensive Answer Questions: [2 x 10 = 20]
- What is pork? Make a dessection of pork and their uses in kitchen.
- Explain the principle behind bread making.
TRIBHUWAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
2018
Full Marks: 60
Pass Marks: 30
Time: 3 Hrs
BHM /Second Semester / BHM 302: Food Production and Patisserie II
Candidates are required to give their answers in their own words as far as practicable.
Attempt ALL questions
Group “A”
Brief Answer Questions: [10x 1=10]
- Enlist three quality sign of pork.
- Define fillet steak.
- What is ham?
- Mention three roles of salt in bread making.
- What are offals?
- What is barding?
- Write four uses of Condiments.
- Enlist any five equipments used in Nepalese cuisine.
- What is dough?
- What is darne?
Group “B”
Short Answer Questions: [6 x 5 = 30j
- What are various faults and their reasons in bread making?
- Write in brief about South Indian cuisine.
- What are various types of pasta based on shape?
- Brief various preservation methods for fish.
- Explain various methods of aeration.
- Name different types of meal of Nepali cuisine with examples of dishes.
Group “C”
Comprehensive Answer Questions: [2 x 10 = 20]
- What is lamb? Draw a figure of lamb showing various cuts with its culinary use.
- Classify and explain types of fat. What are safety points for using oil?
TRIBHUWAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
September 2019
Full Marks: 60
Pass Marks: 30
Time: 3 Hrs
BHM /Second Semester / BHM 302: Food Production and Patisserie II
Candidates are required to give their answers in their own words as far as practicable.
Attempt ALL questions
Group “A”
Brief Answer Questions: [ 10* 1 = 10]
- What is porter house steak?
- What is saddle of lamb?
- What is leavening agent?
- Define Flaking of fish.
- Define condiment.
- Define the term “Fettuccine”.
- What is Meat fabrication?
- What is Capon?
- Write the meaning of mollusc.
- List out any four moistening agent use in bakery products.
Group “B”
Short Answer Questions: [6* 5 = 30]
- Explain the functions of any five equipments use in making bread.
- Nepali cuisine is a spend of culture and region. Justify with examples.
- List down the principles behind making of sponge.
- Explain the types of game with examples.
- What is pork? Make a dissection of pork and their uses in kitchen.
- Explain any two gravies used in Indian Cuisine.
Group “C”
Comprehensive Answer Questions: [2 * 10 = 20 ]
- How do you determine the doneness of fish? Explain any four cooking methods for fish.
- Explain the animal slaughtering process. How do you grade meat?
TRIBHUWAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
August 2021
Full Marks: 60
Pass Marks: 30
Time: 3 Hrs
BHM /Second Semester / BHM 302: Food Production and Patisserie II
Candidates are required to give their answers in their own words as far as practicable.
Attempt ALL questions
Group “A”
Brief Answer Questions: [10 x 1 =10]
- Define the term “stunning” in a slaughtering process.
- What is Ham?
- Write the meaning of Mollusc.
- List down the points to be remember while using Yeast.
- List down the various types of gravy used in Indian cuisine.
- Define the term “Penne”.
- What is Carcass?
- Define the term “Meat Fabrication”?
- What is leavening agent?
- List down the types of cakes.
Group “B”
Short Answer Questions: [6 x 5 = 30]
- What are the faults may occur while making bread? Explain with their causes and remedies.
- What is pork? Make a dissection of pork and their uses in kitchen.
- describe game and its types in detail.
- Explain pasta with its types according to shape and its uses.
- Explain various cuts of fish.
- Explain offals with its type and uses.
Group “C”
Comprehensive Answer Questions: [2 x 10 = 20]
- Write down the slaughtering process in detail.
- Explain Indian cuisine in brief. Also describe its regional cuisine.
TRIBHUWAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
April 2022
Full Marks: 60
Pass Marks: 30
Time: 3 Hrs
BHM /Second Semester / BHM 302: Food Production and Patisserie II
Candidates are required to give their answers in their own words as far as practicable.
Attempt ALL questions
Group “A”
Brief Answer Questions: [10 x 1 =10]
- What is yield grading?
- Explain the term “Bacon”.
- Define the term “Poultry”.
- What do you mean by Lasagna?
- List down any five cooking technique from Indian cuisine.
- Give the meaning of Giblet.
- Define the term “Charmagaz paste”.
- Mention some example of physical aeration.
- What do you mean by “Brine“?
- What is bread Scorer?
Group “B”
Short Answer Questions: [6 x 5 = 30]
- Draw a clean diagram of lamb/mutton; indicate the cuts and its uses. Also write down its quality points.
- Define steak and explain its type.
- What do you mean by “poultry”? List out and also explain the types of poultry with quality points.
- What are condiments? Explain different types of condiments and their uses in cooking.
- What is Aeration Method? Discuss its types.
- Highlight the features of ethnic Nepalese cuisine.
Group “C”
Comprehensive Answer Questions: [2 x 10 = 20]
- What is beef? Draw a clean diagram of beef and also mention its type along with quality points.
- Explain the regional cuisines of India.
TRIBHUWAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
2023
Full Marks: 60
Pass Marks: 30
Time: 3 Hrs
BHM /Second Semester / BHM 302: Food Production and Patisserie II
Candidates are required to give their answers in their own words as far as practicable.
Attempt ALL questions
Group “A”
Brief Answer Questions: [10 x 1 =10]
- What is condiment?
- Define leavening agent.
- Mention the role of butter in bread making.
- Define the term “lasagna”.
- Give two differences of game and poultry.
- Darne is what type of fish cut?
- What is scoring?
- Explain the term “giblets”.
- How do you describe the term “Al dente”?
- What is blind baking?
Group “B”
Short Answer Questions: [6 x 5 = 30]
- Write any three cooking techniques used in Indian cuisine with examples of dishes.
- What do you mean by aeration method? Explain different method of incorporating air into food.
- Make a dissection sketch of Pork and mention their culinary uses in the kitchen.
- Briefly explain preservation techniques of fish.
- What are the various types of pasta based on shape? Clarify with suitable examples.
- Mention various faults and their reasons in bread making.
Group “C”
Comprehensive Answer Questions: [2 x 10 = 20]
- “Nepalese cuisine is considered as nutritionally balanced meal.” Illustrate with the help of menu.
- Explain the animal slaughtering process. How do you grade meat?
Solution of 2015
(Additional information are added for the clarity)
- Baking is a form of cooking where you cook flour-based food under prolonged heating through dry-heat by convection, rather than by thermal radiation. It is done in an oven, hot ashes or hot stones.
- Any 4 ingredients of cake are listed below:
a) Eggs
→ It provides structure to the cake.
→ Eggs provides moisture to cake.
→ Lecithin present in egg yolk act as emulsifier.
b) Salt
→ Salt helps to enhance the flavor of cake
→ Salt also helps to improve the crust color of cakes by lowering the caramelization temperature of sugar
c) Flour
→ Flour builds structure of cake and holds other ingredients together
d) Sugar
→ Sucrose is the most commonly used sweetening agent in cake making which helps to retain the moisture in cakes eventually improving shelf life. - Venison is a specific term to describe the game meat from deer, which is considered a lean and gamey meat with a distinct flavor.
It frequently appears in a wide range of culinary preparations, such as stews, roasts, steaks, and sausages. Due to the low fat content of venison, it is crucial to carefully cook it to avoid it becoming tough and dry. - Steak are thick juicy pieces of meat which are either grilled or pan-fried. Traditionally, steaks are associated with beef but nowadays it can also be sourced from other animals like pork, lamb, or even fish. It is usually cooked by grilling, pan-searing, broiling, or other forms of high-heat methods.
There are several popular beef steak cuts, each having a distinct flavor and texture, including rib-eye, sirloin, filet Mignon, and T-bone. - Any 4 equipment’s used in bread making are as follow:
a) Sieve
b) Baking Trays
c) Chopping board
d) Sugar Thermometer
Additional:
e) Bench Scraper
f) Measuring cups and spoons
g) Dough scraper - Pork is a high-protein meat food and contains varying amount of fat. The nutritional value of pork is:
A 3.5 Ounce (100 gram) serving cooking, ground pork provides following nutrient value:
Calories : 297
Protein : 25.7 gm
Sugar : 0 gm
Fat : 20.8 gm
Water: 53 %
Carbs : 0 gm
Vitamins and minerals like Thiamine, zinc, selenium, Vitamin (B12, B6), Niacin, Iron, Phosphorus are commonly found in pork meat - Offal can be defined as the the edible internal organs and entrails of animals, typically livestock including organs such as the heart, liver, kidneys, lungs, tripe (stomach lining), sweetbreads (thymus and pancreas), and sometimes the brain.
It can be used in many different types of food, such as soups, stews, pâtés, and sausages. - Any 4 uses of condiments are listed below:
a) Condiments adds nutritional value.
b) Condiments gives color to food.
c) Condiments gives flavor or aroma.
d) Condiments adds taste to the food.
Additional:
e) Some condiments, such as mayonnaise and aioli, serve as both flavor enhancers and binders that help hold ingredients together in dishes like coleslaw or potato salad.
f) While certain condiments, like peanut butter and jam, are spread on bread or crackers, others, like guacamole, salsa, and hummus, are used as dipping sauces for veggies, chips, or bread.
g) Condiments like vinaigrette, ranch, and Caesar dressings are used to season and dress salads, making them more appetizing.
h) Condiments such as soy sauce, wasabi, and pickled ginger are commonly served alongside sushi for dipping and flavor enhancement as a accompaniments. - The quality signs of poultry are as follow:
a) Eyes: Chicken should have bright, clean eyes. The eyelids of a chicken should not be seen when it is aware and moving around. Any discharge or edema around the eye should not be present.
b) Nose: There should be no discharge coming from either nostril, and both should be clear and open.
c) Features: When a bird is busy or active, its feathers are ruffled down and smooth. - The nutritional value of fish varies depending on the variety:
Calories : 280
Total Fat : 4.5 g
Saturated Fat: 1.6 g
Polyunsaturated fat: 1 g
Mono unsaturated fat : 1.6 g
Sodium: 95 mg
Protein: 44 g
Vitamins:
Vitamin D: 300-600 IU (7.5-15 mcg)
Vitamin B12: 2-4 mcg
Niacin (Vitamin B3): 3-6 mg
Minerals:
Calcium: 24 mg
Iron : 1.2 mg
Potassium : 250- 400 mg
A typical portion of either fatty or lean fish will provide 50% of the daily requirements for niacin, 15% of the riboflavin, and 10% of the thiamine. Additionally, it contains a lot of PUFA, particularly omega-3 fatty acids, which are polyunsaturated fatty acids. It also offers vitamin D and B12.
Solution of 2016
(Additional information are added for the clarity)
- (Already mentioned, it is repeated question)
- Blind baking is a culinary technique in which a pie crust or pastry shell is partially or completely baked before a filling is added. Blind baking is used to make sure the crust is properly cooked, crisp, and not soggy, especially when the filling doesn’t need to be baked for a long time or when it’s moist and might make the crust soggy.
- Bacon can be defined as a well-known and flavorful pork product made from the belly or back cuts of the pig that have been smoked and salt-cured. It is frequently thinly sliced and appreciated for its particular saltiness, smokey flavor, and crispy cooking texture.
- The three roles of sugar in bread making are as follow:
a) Activation of the yeast: Sugar serves as the food source for yeast. During the fermentation process, yeast eats the sugar and uses fermentation to turn it into alcohol and carbon dioxide gas. The dough rises as a result of the gas production, giving bread its distinctive light and airy texture.
b Enhancement of Flavor: Sugar enhances the bread’s flavor profile. It adds a light sweetness that helps balance the savory or salty components in the bread while also enhancing the overall flavor.
c) Crust Browning: Contributes to a golden-brown crust during baking.
Additional:
d) Tenderization: Incorporating sugar improves the texture of the bread, particularly in enriched and sweet breads.
e) Extended Shelf Life: Sugar acts as a preservative, reducing moisture loss and staling. - Giblets is a term used to describe the edible organs of poultry, usually poultry and turkeys. Heart, liver, gizzard, and even the neck are among the organs commonly found in giblets. Typically, during the cleaning and preparing procedure, these organs are taken out of the bird.
Giblets are frequently used to flavor stocks, gravies, sauces, and dressings. Pâtés and other meals frequently contain liver as an ingredient. - Scoring refers to the culinary procedure or technique of making small slashes i.e. cuts or incisions i.e. slices on the top on the surface of dough or baked goods before or during baking in order to prevent the dough from expanding during baking and to produce precise patterns or designs on the final product, scoring is used.
Lame (pronounced “lahm”) or razor blades are commonly used for scoring because they allow for accurate and controlled cuts. - Larding is a culinary practice or technique used in food preparation, particularly in roasting and braising meats which involves inserting strips or elements of fat, typically pork fat (usually referred as lardons or lardoons), into the lean meat with the help of larding needle. A larding needle is a thin, pointed tool used to insert the fat into the meat.
Larding helps to keep the meat moist and add flavor during cooking. The lard melts as the meat cooks, basting it from the inside and imparting a rich, savory flavor and tenderness. - Any five paste used in Indian Cuisine are as follow:
a) Ginger paste
b) Cashew paste
c) Coconut paste
d) Poppy seeds paste
e) Red chili paste
Additional:
f) Charmagaz paste
g) Almond paste - A mollusk is a creature that belongs to the phylum Mollusca, which also includes well-known animals like snails, clams, oysters, squids, and octopuses.
They are characterized by a soft, unsegmented body that is often enclosed in a calcium carbonate hard shell.
They are classified into 3 other sub-groups i.e.
i. Gastropods or univalve : It has single shell such as snails, conche, abalones, etc.
ii. Bivalve or Pelecypoda : It is covered by two sheels or valve such as clams, oysters, mussels, oysters, etc.
iii. Cephalopods : It has foot attached to the head example: octopus and squid - Al dente is the Italian term used in cuisine to indicate the optimal consistency of pasta or rice. It means “to the tooth” when translated into English. When food, especially pasta or rice, is prepared al dente, it signifies that the texture is still firm to the bite and the food offers a small amount of resistance when chewed. It is not excessively mushy or squishy i.e. soft.
Solution of 2017
(Additional information are added for the clarity)
- Knock Back is used to describe a stage in the production of yeast dough, such as bread or pizza dough. After the dough has gone through its initial rise (fermentation), it is “knocked back” or “punched down.” In order to do this, the dough must be gently pressed down to deflate it, shrink it, and discharge extra gases that have accumulated during fermentation.
- Sow refers to a female pig, especially one who has had at least one litter of piglets and is used for breeding and reproduction in the context of animal husbandry and agriculture.
- Barding is a method of cooking that is used to prepare food, especially when roasting meats. Lean meat portions are wrapped with thin slices of fat, typically bacon or fatback, to provide flavor and moisture while preventing drying out while cooking.
It helps to maintain the meat’s juiciness and might give it the rich, delicious flavor of the fat used. Before cooking, the fat pieces are wrapped around the meat and secured with kitchen twine or toothpicks. - Spring chicken is a colloquial term that is used to refer to a young chicken, usually one that is weighing 400 to 500 gm of 6 to 8 weeks.
- Asafoetida, usually referred to as “hing,” is a strong and aromatic spice used in cooking, particularly in Indian and other Middle Eastern cuisines, for its ability to enhance flavor. It is made from the resin of the roots of the Ferula plant.
It aids in proper digestion and reduce flatulence also. - Bhagar, also known as “Tadka” or tempering, is a Indian cooking technique that involves heating oil or ghee in a pan and then adding whole or ground spices to the hot oil. The spices are quickly fried in the oil, releasing their flavor and aroma, before being added to the main dish.
- Lamination is a method for producing dough and pastries that includes rolling and folding layers of dough in order to alternately layer them with butter or another fat. The creation of laminated doughs, such as croissants, puff pastry, Danish pastries, and other flaky, layered pastries, frequently use this method.
- Paupiette is a culinary term that refers to a thin slice of a fish fillet which is usually stuffed and rolled like a cylinder.
Fish fillet is laid flat on the table stuffing is spread on it, then it is rolled up, and tied with a kitchen twine, string or toothpick to keep the shape. - Fillet Mignon is a small tender boneless cut of beef from the inside of the tenderloin, which is a long, cylindrical muscle that runs along the backbone of the cow. It is often cooked quickly, usually by grilling, broiling, or pan-searing, to retain its natural juiciness and delicate flavor.
- Emulsifier is a material or substance that is used to make stable emulsions, which are combinations of two or more immiscible substances, usually water and oil.
Solution of 2018
(Additional information are added for the clarity)
- quality sign of poultry – (repeated question, mentioned already)
- Fillet steak which is also known as fillet Mignon (in french term), is a top-quality, extremely soft beef cut from the tenderloin muscle which is a long, cylindrical muscle located near spine of the cow; that is perfect for gourmet dishes because of its outstanding suppleness and mild flavor.
- Ham is a form of meat that comes primarily from the hind leg (i.e. back leg) between hip and hock of a pork. It is cured using techniques like salting, smoking, or air-drying, and is frequently sliced and cooked before eating. Depending on the precise preparation, it can have a wide range of flavors and textures.
- Any three roles of salt in bread making are listed below:
→ Enhancement of Flavor: By bringing out the inherent flavors of the flour and other components, salt improves the flavor of bread overall, making it more palatable and well-balanced.
→ Salt aids in the strengthening of the protein structure in the dough, improving the dough’s elasticity and control.
→ Salt slows down yeast activity, which controls the fermentation process and keeps the dough from rising too quickly. Better flavor and texture development are made possible by this.
Additional Points:
→ By preventing microbiological growth in the bread and extending the bread’s shelf life, salt serves as a preservative.
→ When baking, salt aids in the development of a crisp, golden crust. In addition, it enhances the crust’s flavor. - offals – (Repeated question, solved before)
- barding- (Repeated question, solved before)
- uses of condiments – (Repeated question, solved before)
- Any five equipments used in Nepalese cuisine are listed below:
a) Okhli: A big, heavy stone mortar and pestle is used to crush materials like spices and herbs.
b) Silauto: a flat stone surface for crushing vegetables or using with a stone rolling pin to ground spices.
c) Janto (Hand Grinder): A typical traditional grinder that is operated by hand and is used to grind grains, cereals, and spices.
d) Karai (Wok)
e) Chulesi
Additional:
f) Chimta
g) Koreso – type of grater used for grating cheese, vegetables like cucumber, radish, carrot, etc.
h) Kasauri
i)Chakla
j) Taraju- pair of scales for weighing ingredients
K) Theki – for storing or keeping yogurt for churning - Dough is a mixture of flour (often wheat flour), water, and additional substances like yeast, salt, sugar, or oil that is worked into different shapes for baking having a elastic nature. It is the starting point for a vast array of baked foods, including bread, pastries, and other items made of dough.
- Darne (also called steak of round fish )can be referred to a thick cross-section cut of a fish, typically taken from a large, round fish like salmon or tuna. It is 2 to 3 cm thick with bones i.e. spine.
Solution of 2019
(Additional information are added for the clarity)
- A porterhouse steak is a significant, expensive cut of beef that comes from the short loin’s back, close to the sirloin and tenderloin.
- Saddle of Lamb describes a certain lamb meat cut. It consists of lamb’s loin and ribs, typically with the backbone still attached.
- In baking, a leavening agent is a material or ingredient that causes batters and dough to rise, giving the final baked items a lighter and softer texture. It functions by making carbon dioxide gas, which is trapped in the dough and causes it to expand and become air. Yeast, baking soda, and baking powder are typical leaveners example.
- Flaking of fish can be described as the way or method of checking doneness of fish. It involves determining the doneness of the fish by gently pressing a fork or other object against it. If the fish easily separates into small, independent flakes, it is finished and ready to be served. The well cooked fish flakes easily because connective tissues are broken down by the cooking process.
- A condiment can be defined as a flavorful substance or sauce that is used after cooking to enhance or season food, often added in small quantities to complement or add taste to a dish, such as ketchup, mustard, mayonnaise, or hot sauce.
- Fettuccine can be defined as a type of long pasta on the basis of shape that is characterized by its flat, wide, and ribbon-like shape. It is similar in shape to linguine but wider.
Fettuccine has 0.5 cm width. - refers to the process of dividing a large piece of meat, such as a primal or sub-primal cut, into smaller, easier-to-handle portions and cuts that can be used for cooking, culinary use, retail or wholesale use. It entails expert butchering skills including as trimming, de-boning, cutting, and shaping the meat.
- Capon is a male chicken or roosters that has been castrated or neutralized (removal of the testicles) before sexual maturity. They are 4 to 5 months old and weighing between 3 to 4 kg characterized by coarse skin, tough and dark meat.
It is castrated either physically or chemically so to make the meat more tender and less gamy which means strong flavor or smell. - definition of mollusc – (Repeated question, it is already solved before)
- Any four moistening agent use in bakery products are as follow:
a) Water
b) Eggs
c) Fats or Oils
d) Milk
Additional:
e) Yogurt
f) Buttermilk
g) Honey