Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 1st Sem 72696 Kitchen Operations I Question Paper

FirstRanker.com

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

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

B.Sc.(Catering and Culinary Arts) (2015 & Onwards) (Sem.-1)
KITCHEN OPERATIONS - |
Subject Code : BSCCA-101
M.Code : 72696
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. Define the following :
   1. Nouvelle cuisine
   2. Cleaver
   3. Conical strainer
   4. Salamander
   5. Larder chef

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

   6. Poaching
   7. Brunoise
   8. Oven spring
   9. Bouquet garni
   10. French vinaigrette

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

SECTION-B

2. Explain flow of work in kitchen.
3. List 5 small and 5 large equipments used in kitchen.
4. Write short note on care and maintenance of knives.

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

5. Explain elements of presentation using colour and texture.
6. Write recipe for 1 litre béchamel sauce.

SECTION-C

7. Explain kitchen hierarchy in small and large hotels.
8. Explain kitchen stewarding and its functionality in food production department.

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

9. Discuss cooking methods on basis of heat transfer.

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