Roll No. EEEEEEEEEEE Total No. of Pages : 02
Total No. of Questions : 09
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B.Sc.(Catering & Culinary Arts) (2015 & Onwards) (Sem.-4)
CULINARY ARTS-VII (CONFECTIONARY)
Subject Code : BSCCA-402
M.Code : 74361
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 :
- Tempering of chocolate
- Seizing of chocolate
- Parfait
- Compound chocolate
- Gelato
- Conching
- Fondant
- Pastillage
- Cocoa liquor
- Pulled sugar
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SECTION-B
- What are the favorable climatic conditions for growth of chocolate plant? Give the scientific name of the plant and major areas of its cultivation.
- What precautions are to be taken while storage and handling of frozen desserts?
- What are the tools and equipment used for making frozen desserts?
- What is the difference between mousse and soufflé?
- Name different types of chocolates, giving a brief description of each.
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SECTION-C
- Discuss the chocolate manufacturing process in detail.
- Write an elaborate note on French confectionary:
- Discuss in detail different elements of presentation giving importance of each.
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NOTE : Disclosure of identity by writing mobile number or making passing request on any page of Answer sheet will lead to UMC against the Student.
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This download link is referred from the post: PTU B.Sc (Catering And Culinary Arts) 2020 March Previous Question Papers