Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 1st Sem 72696 Kitchen Operations I Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) B.Sc (Catering-And-Culinary-Arts) 2020 March Previous Question Papers

1 | M-72696 (S2)-269
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(Catering and Culinary Arts) (2015 & Onwards) (Sem.?1)
KITCHEN OPERATIONS ? I
Subject Code : BSCCA-101
M.Code : 72696
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
1. Define the following :
a. Nouvelle cuisine
b. Cleaver
c. Conical strainer
d. Salamander
e. Larder chef
f. Poaching
g. Brunoise
h. Oven spring
i. Bouquet garni
j. French vinaigrette
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1 | M-72696 (S2)-269
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(Catering and Culinary Arts) (2015 & Onwards) (Sem.?1)
KITCHEN OPERATIONS ? I
Subject Code : BSCCA-101
M.Code : 72696
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
1. Define the following :
a. Nouvelle cuisine
b. Cleaver
c. Conical strainer
d. Salamander
e. Larder chef
f. Poaching
g. Brunoise
h. Oven spring
i. Bouquet garni
j. French vinaigrette
2 | M-72696 (S2)-269
SECTION-B
2. Explain flow of work in kitchen.
3. List 5 small and 5 large equipments used in kitchen.
4. Write short note on care and maintenance of knives.
5. Explain elements of presentation using colour and texture.
6. Write recipe for 1 litre b?chamel sauce.

SECTION-C
7. Explain kitchen hierarchy in small and large hotels.
8. Explain kitchen stewarding and its functionality in food production department.
9. Discuss cooking methods on basis of heat transfer.








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page of Answer Sheet will lead to UMC against the Student.
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