Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 6th Sem 75039 Culinary Arts Xi (Molecular Gastronomy) 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-75039 (S2)-2144
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BSc. (Catering and Culinary Arts) (2015 & Onwards) (Sem.?6)
CULINARY ARTS XI (MOLECULAR GASTRONOMY)
Subject Code : BS CCA-602
M.Code : 75039
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
Q1 Write briefly :
a) Emulsion
b) Colloids
c) Note by note cooking
d) Convection
e) Stabilizers
f) Principles of sensory analysis
g) Coagulation of proteins
h) Caramelization
i) Freezing
j) Amylopectin


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1 | M-75039 (S2)-2144
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BSc. (Catering and Culinary Arts) (2015 & Onwards) (Sem.?6)
CULINARY ARTS XI (MOLECULAR GASTRONOMY)
Subject Code : BS CCA-602
M.Code : 75039
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
Q1 Write briefly :
a) Emulsion
b) Colloids
c) Note by note cooking
d) Convection
e) Stabilizers
f) Principles of sensory analysis
g) Coagulation of proteins
h) Caramelization
i) Freezing
j) Amylopectin


2 | M-75039 (S2)-2144
SECTION-B
2. What is the historical background of Molecular Gastronomy?
3. Name and describe the Principles of sensory analysis.
4. Differentiate between Amylose and Amylopectin.
5. Write short note on application of emulsions in modern cuisine.
6. Write short note on Equipments and Chemicals used in Molecular Gastronomy.

SECTION-C
7. How does cooking by different methods (conduction, convection, and radiation) affect
the textures and flavours of food? Discuss in detail.
8. Explain the role of Recipe Analysis and formulation in Molecular Gastronomy.
9. Explain the elements in presentation and their importance in Molecular Gastronomy.









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page of Answer Sheet will lead to UMC against the Student.
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