Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 3rd Sem 74227 Culinary Arts V (Indian Halwai) 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 - 7 4 2 2 7 ( S 2 ) - 1 9 3
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
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
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 briefly :
a) Puran Poli
b) Pindi khoya
c) Black jack
d) Adhirasam
e) Halwai
f) Copra
g) Gulkand
h) Sakora
i) Peethi
j) Jaangiri

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1 | M - 7 4 2 2 7 ( S 2 ) - 1 9 3
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
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
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 briefly :
a) Puran Poli
b) Pindi khoya
c) Black jack
d) Adhirasam
e) Halwai
f) Copra
g) Gulkand
h) Sakora
i) Peethi
j) Jaangiri

2 | M - 7 4 2 2 7 ( S 2 ) - 1 9 3
SECTION-B
2. Describe the process of making a Jalebi.
3. What is the peculiarity of dessert of South India?
4. What is the concept of checking the Taar and how does it correspond to the stages of
sugar boiling?
5. What role does chemical play in the preparation of Indian sweets? Name any three and
their usage.
6. What is the importance of sweets in India and how are these different from Western
desserts?

SECTION-C
7. List the ingredients, time & method of preparation of Gajar ka Halwa for 100 portions.
Indicate portion size.
8. List down ten utensils & tools used in preparation of Indian sweets and a brief description
of each.
9. Explain the role of flavouring & spices in the preparation of Indian sweets.





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page of Answer Sheet will lead to UMC against the Student.
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