B.Sc. DEGREE EXAMINATION, APRIL 2018
Second Year
Culinary Arts and Chef Management
CUISINES OF ASIA AND AMERICA
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 X 2 20)
Answer all questions.
1. Define Asian cuisine.
2. Define term 'trend'.
3. What are the culinary objectives?
4. Name any three cooking method in China.
5. What is cold kitchen?
6. How to prepare Japanese Omelet?
7. Name any five Vietnam dishes.
8. What are the most famous Thailand tourist area?
9. Define American fast food.
10. What is Creole and Cajun cooking?
Sub. Code
24
CP-8733
2
Ws9
Part B x 5 25)
Answer all questions.
11. Explain the dining trend in Asian cooking.
Or
Write short note on developments of Asian cooking
concept.
12. Write about traditional culinary of Chinese.
Or
How to prepare dragon food festival menu?
13. Explain the details of Korean conventional kitchen.
Or
Write short notes on cuisine variation of Korea.
14. Write about theme of Japanese restaurant.
Or
Explain the development of Japanese cuisine among
world.
15. Explain the receipe of thai-coffee.
Or
Write the details Mexican cuisine.
Part C X 10 30)
Answer all questions.
16. Brief about the challenges and issues in the Asian
cuisine.
Or
Write the leading chefs of Asian cuisine.
CP-8733
3
Ws9
17. Explain the Thailand cuisines and its importance in
Asian countries.
Or
Explain the growth of Chinese cuisine in India.
18. Brief about barbecue kitchen and restaurant.
Or
Explain the Mexican seafood dishes and advantages
in hospitality.
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