B.Sc. DEGREE EXAMINATION, APRIL 2018.
First Year
Culinary Arts and Chef Management
INDIAN CUISINE AND CULTURE
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 X 2 20)
Answer all questions.
1. What is Cuisine?
2. List out any five Indian Spices.
3. What is Food Tatoos?
4. List out types of Vinegar.
5. What are the different types of Salts?
6. Define Gravy.
7. What is dum booking?
8. List out different Indian Breads.
9. What is tendering agents?
10. List out the aromatic agents used in Indian Cooking.
Sub. Code
18
CP-8731
2
WS 20
Part B X 5 25)
Answer all questions.
11. What are the factors influencing Indian Cuisine?
Or
What are the cultural and philosophical influence
on Indian Cooking?
12. Explain different types of Indian Spices.
Or
What are the different types of seasonings and
flavours? Explain.
13. What are the basic techniques of Indian Cooking?
Explain.
Or
List out the uses of basic Indian Cuisines.
14. What are the ettrinic equipment used in different
regional cuisine.
Or
List out and explain special equipments and its uses
which are used in Dum Cooking.
15. Explain the security theft prevention procedure.
Or
What are the souring agents used in Indian
Cooking? Explain.
CP-8731
3
WS 20
Part C X 10 30)
Answer all questions.
16. List out and explain different methods of Indian
Cooking.
Or
Explain the origin and history of rice and explain its
types.
17. Explain the origin of dum cooking and Tandoor
cooking.
Or
What are the aromatic agents used in Indian
Cooking? Discuss.
18. Explain in detail about purchase process.
Or
Discuss the origin and history of Indian Sweets.
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