Roll No. Total No. of Pages : 02
Total No. of Questions : 09
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B.Sc.(Catering and Culinary Arts) (2015 & Onwards) (Sem.-2)
CULINARY ARTS -1l (CONTINENTAL)
Subject Code : BSCCA-201
Paper ID : 74049
Time : 3 Hrs. Max. Marks : 60
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INSTRUCTIONS TO CANDIDATES :
- SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks each.
- SECTION-B contains FIVE questions carrying FIVE marks each and students have to attempt any FOUR questions.
- SECTION-C contains THREE questions carrying TEN marks each and students have to attempt any TWO questions.
SECTION-A
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Q1. Write in brief about :
- Bisque
- Emulsion
- Liaison
- Marbling of fat
- Darne
- Selarice
- Gluten
- Blue vein cheese
- Aperture
- Whey
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SECTION-B
- Explain Braising cooking technique in detail with name of Preparation.
- Draw Classification chart of sauce and explain contemporary sauce with 5 examples with country.
- Write recipe for 1 litre of Brown sauce.
- Draw neat labeled diagram of lamb carcass with 5 lamb preparations
- Explain step by step butter making process.
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SECTION-C
- What are different fresh fish selection techniques, name at least 5fish cuts with brief description.
- Explain Elements of Food Presentation in terms of placement, colour & texture and Flavouring.
- Draw sauce classification chart and write recipe for 1 litre of bechamel with 5 derivatives.
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NOTE : Disclosure of Identity by writing Mobile No. or Marking of passing request on any paper of Answer Sheet will lead to UMC against the Student.
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This download link is referred from the post: PTU B.Sc (Catering And Culinary Arts) 2020 March Previous Question Papers