Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 5th Sem 74738 Culinary Arts VIII (Oriental) 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-74738 (S2)-1902
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc. (Catering and Culinary Arts) (2015 & Onwards) (Sem.?5)
CULINARY ARTS VIII (ORIENTAL)
Subject Code : BSCCA-501
M.Code : 74738
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 briefly :
a) Chinese ladle set
b) Schezwan Pepper
c) Scallions
d) Importance of spices in Malaysian Cuisine
e) Wok and bamboo broom
f) Elements of Japanese cuisine
g) Hunan Cuisine
h) Laksa Iemak
i) Bamboo steamer
j) Kafir lime leaves

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1 | M-74738 (S2)-1902
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc. (Catering and Culinary Arts) (2015 & Onwards) (Sem.?5)
CULINARY ARTS VIII (ORIENTAL)
Subject Code : BSCCA-501
M.Code : 74738
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 briefly :
a) Chinese ladle set
b) Schezwan Pepper
c) Scallions
d) Importance of spices in Malaysian Cuisine
e) Wok and bamboo broom
f) Elements of Japanese cuisine
g) Hunan Cuisine
h) Laksa Iemak
i) Bamboo steamer
j) Kafir lime leaves

2 | M-74738 (S2)-1902
SECTION-B
2) Name 10 basic vegetables used in Hongkong cuisine.
3) Give Brief Introduction about Malaysian cuisine.
4) List 5 methods of cooking used in Japanese cuisine with brief description of each.
5) How does the philosophy of Yin and Yan works in Chinese cuisine?
6) Write about importance of Spices in Thai Cuisine.

SECTION-C
7) What are the different cooking methods used in Hong Kong cuisine?
8) What is the Importance of Historical Back ground in Cuisines, enlight Japanese cuisine
history?
9) Illustrate regional Cuisine of Thailand.









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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