Roll No. | [ ] [ ] ] [ 1] Total No. of Pages : 02
Total No. of Questions : 09
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B.Sc. (Catering and Culinary Arts) (2015 & Onwards) (Sem.-5)
CULINARY ARTS VIII (ORIENTAL)
Subject Code : BSCCA-501
M.Code : 74738
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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1) Write briefly :
- Chinese ladle set
- Schezwan Pepper
- Scallions
- Importance of spices in Malaysian Cuisine
- Wok and bamboo broom
- Elements of Japanese cuisine
- Hunan Cuisine
- Laksa lemak
- Bamboo steamer
- Kafir lime leaves
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SECTION-B
2) Name 10 basic vegetables used in Hongkong cuisine.
3) Give Brief Introduction about Malaysian cuisine.
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4) List 5 methods of cooking used in Japanese cuisine with brief description of each.
5) How does the philosophy of Yin and Yan works in Chinese cuisine?
6) Write about importance of Spices in Thai Cuisine.
SECTION-C
7) What are the different cooking methods used in Hong Kong cuisine?
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8) What is the Importance of Historical Back ground in Cuisines, enlight Japanese cuisine history?
9) Illustrate regional Cuisine of Thailand.
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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