B.Sc. DEGREE EXAMINATION, APRIL 2018
First Year
Culinary Arts and Chef Management
BASIC CULINARY ARTS
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 X 2 20)
Answer all questions.
1. What are non-perishables?
2. Expand S.P.S.
3. Define Texture.
4. What is consistency?
5. What is meant by controls?
6. What are goals?
7. Give examples for game birds and animals.
8. Define a Garnish.
9. Give two examples of cuts of fish.
10. What is a menu?
Sub. Code
15
CP-8729
2
Ws2
Part B X 5 25)
Answer all questions.
11. Write short notes on history of cooking.
Or
Write short notes on perishables.
12. Write short notes on texture.
Or
What is time management?
13. Write short notes on moist heat cooking method.
Or
Write short notes on purchase process.
14. Write short notes on different potato preparations.
Or
Write short notes on poultry.
15. Write short notes on factors affecting menu
planning.
Or
Write short notes on rechauffe.
Part C X 10 30)
Answer all questions.
16. Classify vegetables and explain in detail.
Or
Explain about Mise-en-place and its importance.
CP-8729
3
Ws2
17. Explain kitchen hierarchy with a neat diagram.
Or
Classify various types of cooking methods and
explain in detail.
18. Explain cuts of lamb in detail.
Or
Explain the importance of menu planning in detail.
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