Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 4th Sem 74360 Culinary Arts Vi (Quqntity Food Kitchen) 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-74360 (S2)-366
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(Catering and Culinary Arts) (2015 & Onwards) (Sem.?4)
CULINARY ARTS ? VI (QUQNTITY FOOD KITCHEN)
Subject Code : BSCCA-401
M.Code : 74360
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) Braising Pan
b) Pulveriser
c) Cook-Chill
d) Area allocation
e) Volume Feeding
f) Standard Recipes
g) Hamam Dasta
h) Galley
i) Mobile Catering
j) Cyclic Menu
FirstRanker.com - FirstRanker's Choice
1 | M-74360 (S2)-366
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(Catering and Culinary Arts) (2015 & Onwards) (Sem.?4)
CULINARY ARTS ? VI (QUQNTITY FOOD KITCHEN)
Subject Code : BSCCA-401
M.Code : 74360
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) Braising Pan
b) Pulveriser
c) Cook-Chill
d) Area allocation
e) Volume Feeding
f) Standard Recipes
g) Hamam Dasta
h) Galley
i) Mobile Catering
j) Cyclic Menu
2 | M-74360 (S2)-366
SECTION-B
2. Write short notes on standard purchase specification.
3. Describe the importance of cyclic menu in institutional catering.
4. Mention the principles of indenting for volume production.
5. List & briefly explain the criteria while selecting equipment.
6. What are the objectives of Food Presentation?

SECTION-C
7. Discuss the space allocation for various sections of a quantity kitchen serving North
Indian cuisine.
8. Explain in detail the challenges of volume catering.
9. Describe the different types of large equipment used in Quantity Food Cooking.







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