B.Sc. DEGREE EXAMINATION, NOVEMBER 2017
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. Write the definition of culinary.
2. How will you classify vegetables?
3. What is meant by Mis En Place?
4. List out some incorrect textures in cooking.
5. What is meant by Poaching?
6. Abbreviate SPS and explain.
7. What is meant by lard?
8. Write the different forms of starches used in kitchen.
9. What is Menu planning?
10. What is meant by Rechauffe?
Sub. Code
15
CP-8228
2
Wk 14
Part B x 5 25)
Answer all questions.
11. Explain the challenges and issues in culinary
industry.
Or
Write the selection procedure of vegetables and
fruits used in kitchen.
12. Explain the various types of textures used in
cooking.
Or
Why there is a need of time management in kitchen
and explain briefly?
13. Briefly explain the purchasing procedure and its
functions.
Or
Write the classification of cooking methods and
explain moist heat cooking methods.
14. Draw the picture of egg and explain its parts. Write
the uses of egg in cooking.
Or
Explain the classical accompaniments and garnishes.
15. Write the global trends in menu planning.
Or
Explain the term
Al dente
Bouquet garni
FIFO
Clarification.
CP-8228
3
Wk 14
Part C x 10 30)
Answer all questions.
16. Explain the history of cooking and write a short
note on classical cuisine.
Or
Briefly explain the Mis En Place techniques used in
hot and cold kitchen.
17. Explain the duties and responsibilities of all kitchen
staffs.
Or
Explain the cuts of beef with a neat diagram.
18. Explain the functioning of system catering.
Or
Briefly explain the preparation of some classical
potato preparations.
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