B.Sc. DEGREE EXAMINATION, NOVEMBER 2017
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 are seasonings?
2. What are spices? Give examples.
3. Define Tandoor.
4. What is a thickening agent?
5. What is meant by ethnic?
6. What are the types of rice?
7. Who are invaders?
8. What is organic food?
9. What are souring agents?
10. Give examples for Indian sweets.
Sub. Code
18
CP-8231
2
Ws5
Part B x 5 25)
Answer all questions.
11. Write short notes on types of salts.
Or
Write short notes on food tatoos.
12. Write short notes on thickening agents used in
Indian cooking.
Or
Write short notes on Gravies.
13. How do metals play a major role in Indian cuisine?
Or
Write short notes on rice.
14. Write about slow food cooking.
Or
Write short notes on tenderizing agents.
15. Write short notes on equipments used in Indian
sweet preparation.
Or
Write short notes on Indian breads in relation to
South India.
CP-8231
3
Ws5
Part C x 10 30)
Answer all questions.
16. Explain about the foreign influence on Indian
cooking.
Or
Explain various Indian gravies in detail.
17. Explain various rice preparations in detail.
Or
Explain about the fabrication and installation of a
tandoor.
18. Explain about various Indian breads.
Or
Explain purchasing process in detail.
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