Roll No. [ [ ]] | [ [ ] Total No. of Pages : 02
Total No. of Questions : 09
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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
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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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Q1 Write briefly :
- Emulsion
- Colloids
- Note by note cooking
- Convection
- Stabilizers
- Principles of sensory analysis
- Coagulation of proteins
- Caramelization
- Freezing
- Amylopectin
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SECTION-B
- What is the historical background of Molecular Gastronomy?
- Name and describe the Principles of sensory analysis.
- Differentiate between Amylose and Amylopectin.
- Write short note on application of emulsions in modern cuisine.
- Write short note on Equipments and Chemicals used in Molecular Gastronomy.
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SECTION-C
- How does cooking by different methods (conduction, convection, and radiation) affect the textures and flavours of food? Discuss in detail.
- Explain the role of Recipe Analysis and formulation in Molecular Gastronomy.
- Explain the elements in presentation and their importance in Molecular Gastronomy.
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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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