Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 5th Sem 74739 Culinary Arts Ix (Advance Confectionery) 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-74739 (S2)-217
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BSc. (Catering and Culinary Arts) (2015 & Onwards) (Sem.?5)
CULINARY ARTS-IX (ADVANCE CONFECTIONERY)
Subject Code : BSCCA-502
M.Code : 74739
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 short notes on :
a. Blown sugar
b. Caramel
c. Baume
d. Crystallization
e. Pastillage
f. Modelling Chocolate
g. Tempering
h. Cigars
i. Sponge cake
j. Pound cake

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1 | M-74739 (S2)-217
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BSc. (Catering and Culinary Arts) (2015 & Onwards) (Sem.?5)
CULINARY ARTS-IX (ADVANCE CONFECTIONERY)
Subject Code : BSCCA-502
M.Code : 74739
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 short notes on :
a. Blown sugar
b. Caramel
c. Baume
d. Crystallization
e. Pastillage
f. Modelling Chocolate
g. Tempering
h. Cigars
i. Sponge cake
j. Pound cake

2 | M-74739 (S2)-217
SECTION-B
2. What effect does colour and texture have on presentation?
3. Write a short note on Non edible displays.
4. ?Chocolate garnishes play a vital role-in dessert presentation?. Explain.
5. Various artistic sugar showpieces enhance the beauty of any dessert counter .Write a
short note on techniques involved in sugar displays.
6. What various forms of sugars are available to a confectioner?

SECTION-C
7. Write a detailed narration on History, types and various sources of sugars available to a
confectioner.
8. ?Chocolate displays and sugar displays play an important role in a buffet enhancement?.
What various techniques are involved in preparing chocolate displays for an occasion?
9. ?Cakes are an important element of a confectionery department?. Why? Explain in detail
what all cakes are made in a confectionery department. Also throw some light on theme
and occasion cakes and how they enhance the function?







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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