Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 5th Sem 74739 Culinary Arts Ix (Advance Confectionery) Question Paper

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Roll No. EEEEEEEEEEN Total No. of Pages : 02
Total No. of Questions : 09

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BSc. (Catering and Culinary Arts) (2015 & Onwards) (Sem.-5)
CULINARY ARTS-IX (ADVANCE CONFECTIONERY)
Subject Code : BSCCA-502
M.Code : 74739
Time : 3 Hrs. Max. Marks : 60

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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.

SECTION-A

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1. Write short notes on :
   1. Blown sugar
   2. Caramel
   3. Baume
   4. Crystallization
   5. Pastillage

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   6. Modelling Chocolate
   7. Tempering
   8. Cigars
   9. Sponge cake
   10. Pound cake

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SECTION-B

1. What effect does colour and texture have on presentation?
2. Write a short note on Non edible displays.
3. “Chocolate garnishes play a vital role-in dessert presentation”. Explain.

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4. Various artistic sugar showpieces enhance the beauty of any dessert counter .Write a short note on techniques involved in sugar displays.
5. What various forms of sugars are available to a confectioner?

SECTION-C

1. Write a detailed narration on History, types and various sources of sugars available to a confectioner.
2. “Chocolate displays and sugar displays play an important role in a buffet enhancement’. What various techniques are involved in preparing chocolate displays for an occasion?

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3. “Cakes are an important element of a confectionery department”. Why? Explain in detail what all cakes are made in a confectionery department. Also throw some light on theme and occasion cakes and how they enhance the function?

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.