Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 3rd Sem 74226 Culinary Arts Iv (Indian) 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 - 7 4 2 2 6 ( S 2 ) - 1 8 7 1
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
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
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. Write in brief about :
a) Gushtaba
b) Khajja
c) Shrikhand
d) Hamam Dasta
e) Yakhni
f) Farsan
g) Potli ka masala
h) Avial
i) Sandesh
j) Laru

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1 | M - 7 4 2 2 6 ( S 2 ) - 1 8 7 1
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
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
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. Write in brief about :
a) Gushtaba
b) Khajja
c) Shrikhand
d) Hamam Dasta
e) Yakhni
f) Farsan
g) Potli ka masala
h) Avial
i) Sandesh
j) Laru

2 | M - 7 4 2 2 6 ( S 2 ) - 1 8 7 1
SECTION-B
2. Explain in detail the eating habits of people in Andhra Pradesh
3. Write short notes on the various thickening agents used in Indian Cooking,
4. Narrate salient features of Wazwan.
5. Describe the various elements of food presentation.
6. Differentiate between Shorba and Rassam.

SECTION-C
7. Discuss different factors responsible for the change in the food habits in our country.
8. Explain the salient features of Awadhi cuisine, considering geographical features, the
seasonal availability, special equipment and specialty cuisine for festivals.
9. List ten Indian Sweet Preparations with their region of origin. Describe each in one or
two lines.








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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