B.Sc. DEGREE EXAMINATION, APRIL 2018
Second Year
Culinary Arts And Chef Management
GLOBAL CUISINE AND GASTRONOMY
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 X 2 20)
Answer all questions.
1. What is gastronomy?
2. Define modular Haute cuisine.
3. What are the cooking methods Persia?
4. What are the major ingredients in Persian cuisine?
5. Write the name of the important region of Spain.
6. Define-Indigenous ingredients.
7. What is balsamic vinegar?
8. Name any five Italian pizza.
9. Define French cuisine.
10. Write any five vegetables in French term.
Sub. Code
25
CP-8734
2
Ws19
Part B X 5 25)
Answer all questions.
11. Write about economic and social values of
gastronomy.
Or
Explain "Ethnic" Restaurants".
12. Write about Persian cuisine.
Or
Explain in detail of Arab Levant history.
13. Explain Importance of Spain cuisine.
Or
Brief about geographical and climatic condition of
Spain.
14. Write about significant of Italian dishes.
Or
Write short notes of Impact of Italian cuisine in
star hotels.
15. Write short notes on south, north, central France
specialties.
Or
Explain Ethics, Agricultural, food production.
CP-8734
3
Ws19
Part C X 10 30)
Answer all questions.
16. Explain in details of planning designing of the New
gastronomy.
Or
Write about-Avant-gardu and new technology.
17. Explain the significant of Spanish dishes.
Or
Write about Geographical condition of Germany.
18. Write about indigenous ingredients of the France.
Or
Explain the Cuisine of Switzerland and Austria