Roll No. [ ] [ ] [ [ ] Total No. of Pages : 02
Total No. of Questions : 09
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B.Sc. (Catering and Culinary Arts) (2015 & Onwards) (Sem.-3)
CULINARY ARTS-V (INDIAN HALWAI)
Subject Code : BSCCA-302
M.Code : 74227
Time : 3 Hrs. Max. Marks : 60
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INSTRUCTIONS TO CANDIDATES :
- SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks each.
- SECTION-B contains FIVE questions carrying FIVE marks each and students have to attempt any FOUR questions.
- SECTION-C contains THREE questions carrying TEN marks each and students have to attempt any TWO questions.
SECTION-A
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- Write briefly :
- Puran Poli
- Pindi khoya
- Black jack
- Adhirasam
- Halwai
- Copra
- Gulkand
- Sakora
- Peethi
- Jaangiri
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SECTION-B
- Describe the process of making a Jalebi.
- What is the peculiarity of dessert of South India?
- What is the concept of checking the Taar and how does it correspond to the stages of sugar boiling?
- What role does chemical play in the preparation of Indian sweets? Name any three and their usage.
- What is the importance of sweets in India and how are these different from Western desserts?
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SECTION-C
- List the ingredients, time & method of preparation of Gajar ka Halwa for 100 portions. Indicate portion size.
- List down ten utensils & tools used in preparation of Indian sweets and a brief description of each.
- Explain the role of flavouring & spices in the preparation of Indian sweets.
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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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