Culinary Studie
Max Marks: 30
Note: The Question paper is divided into three sections A, B, and C. Write Answer as per the given instruction.
Section-A
(Very Short Answer Type Questions)
Note: Answer all questions. As per the nature of the question you delimit your answer in one word, one sentence or maximum up to 30 words. Each question carries 1 mark. 6×1=06
1. (i) Enlist ten point codes for food handlers.
(ii) What are raising agents?
(iii) Define Vegetables
(iv) How would you define a soup?
(v) What are jelled consommé?
(vi) What is the thickening agent used in bisque?
Section-B
(Short Answer Type Questions)
Note: Answer any four questions. Each answer should not exceed 100 words. Each question carries 3 marks.4×3=12
2. What do you mean by organic food?
3. What is classical brigade?
4. What is the meaning of Production Process.?
5. Explain the aims & objectives of cooking food?
6. What the various effects of cooking on food constituents?
Section ‘C’
(Long Answer Type Questions)
Note: Answer any two questions. You have to delimit your each answer maximum up to 400 words. Each question carries 06 marks.
7. Write an essay of 400 words on Chinese cookery?
8. Why cooking is important? Discuss about the cooking method?
9. Describe in detail the structure of Egg. List at least 5 types of Breakfast preparations of egg?
10. Discuss and role of fat & oils as shortening agents. Explain the various types of flavours used in Indian cooking?
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