Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 2nd Sem Culinary Arts Ii (Continental) 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 - 74049 (S2)-2031
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(Catering and Culinary Arts) (2015 & Onwards) (Sem.?2)
CULINARY ARTS ? II (CONTINENTAL)
Subject Code : BSCCA-201
Paper ID : 74049
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
Q1. Write in brief about :
a) Bisque
b) Emulsion
c) Liaison
d) Marbling of fat
e) Darne
f) Sela rice
g) Gluten
h) Blue vein cheese
i) Aperture
j) Whey


FirstRanker.com - FirstRanker's Choice
1 | M - 74049 (S2)-2031
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(Catering and Culinary Arts) (2015 & Onwards) (Sem.?2)
CULINARY ARTS ? II (CONTINENTAL)
Subject Code : BSCCA-201
Paper ID : 74049
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
Q1. Write in brief about :
a) Bisque
b) Emulsion
c) Liaison
d) Marbling of fat
e) Darne
f) Sela rice
g) Gluten
h) Blue vein cheese
i) Aperture
j) Whey


2 | M - 74049 (S2)-2031
SECTION-B
2. Explain Braising cooking technique in detail with name of Preparation.
3. Draw Classification chart of sauce and explain contemporary sauce with 5 examples with
country.
4. Write recipe for 1 litre of Brown sauce.
5. Draw neat labeled diagram of lamb carcass with 5 lamb preparations
6. Explain step by step butter making process.

SECTION-C
7. What are different fresh fish selection techniques, name at least 5fish cuts with brief
description.
8. Explain Elements of Food Presentation in terms of placement, colour & texture and
Flavouring.
9. Draw sauce classification chart and write recipe for 1 litre of bechamel with
5 derivatives.







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.

FirstRanker.com - FirstRanker's Choice