Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 6th Sem 75038 Culinary Arts X (International) Question Paper

FirstRanker.com

Roll No. Total No. of Pages : 02
Total No. of Questions : 09

--- Content provided by FirstRanker.com ---

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

--- Content provided by‌ FirstRanker.com ---

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

--- Content provided by‌ FirstRanker.com ---

1. Write short notes on :
   1. Aldente
   2. Shawarma
   3. Olla
   4. Trio
   5. Brine

   --- Content provided by‍ FirstRanker.com ---

   6. Spray head
   7. Dry Cure
   8. Smorgasbord
   9. Pretzel
   10. Derby

   --- Content provided by‌ FirstRanker.com ---

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?

--- Content provided by‍ FirstRanker.com ---

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.

--- Content provided by⁠ FirstRanker.com ---

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.