Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 6th Sem 75038 Culinary Arts X (International) 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-75038 (S2)-2067
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BSc. (Catering and Culinary Arts) (2015 & Onwards) (Sem.?6)
CULINARY ARTS-X (INTERNATIONAL)
Subject Code : BSCCA-601
M.Code : 75038

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) Al dente
b) Shawarma
c) Olla
d) Trio
e) Brine
f) Spray head
g) Dry Cure
h) Smorgasbord
i) Pretzel
j) Derby
FirstRanker.com - FirstRanker's Choice
1 | M-75038 (S2)-2067
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BSc. (Catering and Culinary Arts) (2015 & Onwards) (Sem.?6)
CULINARY ARTS-X (INTERNATIONAL)
Subject Code : BSCCA-601
M.Code : 75038

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) Al dente
b) Shawarma
c) Olla
d) Trio
e) Brine
f) Spray head
g) Dry Cure
h) Smorgasbord
i) Pretzel
j) Derby
2 | M-75038 (S2)-2067
SECTION-B
2. Differentiate between a steak and kidney pie, and Shepherd?s pie?
3. Describe the features of German Cuisine.
4. What do you understand by the term Mediterranean Cuisine?
5. What key points would you keep in mind during the placement of food on a plate?
6. Briefly explain artificial casings.

SECTION-C
7. List the salient features of Mexican Cuisine considering historical background, cooking
styles and methods of cooking.
8. Explain the characteristics of South African Cuisine.
9. Describe the process of curing and the types of curing.









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.
FirstRanker.com - FirstRanker's Choice