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.-3)
CULINARY ARTS-IV (INDIAN)
Subject Code : BSCCA-301
M.Code : 74226
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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- Write in brief about :
- Gushtaba
- Khajja
- Shrikhand
- Hamam Dasta
- Yakhni
- Farsan
- Potli ka masala
- Avial
- Sandesh
- Laru
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SECTION-B
- Explain in detail the eating habits of people in Andhra Pradesh
- Write short notes on the various thickening agents used in Indian Cooking.
- Narrate salient features of Wazwan.
- Describe the various elements of food presentation.
- Differentiate between Shorba and Rassam.
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SECTION-C
- Discuss different factors responsible for the change in the food habits in our country.
- Explain the salient features of Awadhi cuisine, considering geographical features, the seasonal availability, special equipment and specialty cuisine for festivals.
- List ten Indian Sweet Preparations with their region of origin. Describe each in one or two lines.
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NOTE : Disclosure of Identity by writing Mobile No. or Making of passing request on any page 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