Exam Details
| Subject | culinary arts and techniques | |
| Paper | ||
| Exam / Course | diploma in catering and hotel administration | |
| Department | ||
| Organization | alagappa university | |
| Position | ||
| Exam Date | November, 2017 | |
| City, State | tamil nadu, karaikudi |
Question Paper
DIPLOMA EXAMINATION, NOVEMBER 2017
Catering and Hotel Administration
CULINARY ARTS AND TECHNIQUES
(Upto 2015 batch)
Time 3 Hours Maximum 60 Marks
Part A x 3 18)
Answer all questions.
1. What is standard purchase specification?
2. Give short notes on Italian cuisine.
3. What is a sandwich?
4. What are sausages?
5. Give examples of different types of cakes.
6. Write short notes on sugar.
Part B x 8 32)
Answer any four questions.
7. Explain standard recipe and food cost percentage with
examples.
8. Explain Chinese cuisine in detail.
9. Explain about the different sections of gardemanger.
Sub. Code
35
CP-8451
2
Sp 1
10. Explain different cold cuts in detail.
11. What is a pastry? Explain types of pastries.
12. Explain the method of chocolate preparation in detail.
Part C x 10 10)
Compulsory
13. You are the incharge of bakery and confectionery section
in a five star hotel. You have got new staff who are new to
the hotel. As an incharge of this section how would you
teach different types of Icings?
————————
Catering and Hotel Administration
CULINARY ARTS AND TECHNIQUES
(Upto 2015 batch)
Time 3 Hours Maximum 60 Marks
Part A x 3 18)
Answer all questions.
1. What is standard purchase specification?
2. Give short notes on Italian cuisine.
3. What is a sandwich?
4. What are sausages?
5. Give examples of different types of cakes.
6. Write short notes on sugar.
Part B x 8 32)
Answer any four questions.
7. Explain standard recipe and food cost percentage with
examples.
8. Explain Chinese cuisine in detail.
9. Explain about the different sections of gardemanger.
Sub. Code
35
CP-8451
2
Sp 1
10. Explain different cold cuts in detail.
11. What is a pastry? Explain types of pastries.
12. Explain the method of chocolate preparation in detail.
Part C x 10 10)
Compulsory
13. You are the incharge of bakery and confectionery section
in a five star hotel. You have got new staff who are new to
the hotel. As an incharge of this section how would you
teach different types of Icings?
————————
Other Question Papers
Subjects
- accommodation operation
- advanced food production
- basic accommodation operation
- basic accommodation operations
- basic food production
- basic food service
- basic front office operation
- basic room division operation
- basic system operation
- beverage service
- computer applications
- culinary arts and techniques
- food and beverage service management
- hospitality law
- principles of accountancy
- principles of management
- quantity food production
- room division management
- room division operation
- travel and tourism