Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 4th Sem 74360 Culinary Arts Vi (Quqntity Food Kitchen) Question Paper

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Roll No. HEEEEEEE [ ] Total No. of Pages : 02

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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.

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SECTION-A

1. Write briefly :
   1. Braising Pan
   2. Pulveriser
   3. Cook-Chill
   4. Area allocation

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   5. Volume Feeding
   6. Standard Recipes
   7. Hamam Dasta
   8. Galley
   9. Mobile Catering

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   10. Cyclic Menu

SECTION-B

2. Write short notes on standard purchase specification.
3. Describe the importance of cyclic menu in institutional catering.

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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.

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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.

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