Exam Details
| Subject | cuisines of india | |
| Paper | ||
| Exam / Course | bhmct | |
| Department | ||
| Organization | Gujarat Technological University | |
| Position | ||
| Exam Date | May, 2018 | |
| City, State | gujarat, ahmedabad |
Question Paper
1
Seat No.: Enrolment
GUJARAT TECHNOLOGICAL UNIVERSITY
BE -BHMCT- SEMESTER- IV- • EXAMINATION SUMMER 2018
Subject Code:143301 Date: 01/05/2018
Subject Name: Cuisines Of India
Time: 10:30 AM TO 01:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1
Define the terms: sheermal, baste, adhirsam, bhatura, inji puli, offals,
07
Answer in one sentence each: (any7)
1. Name atleast 5 famous ingredients of Andhra Pradesh
2. Which state does cuisine of awadh belong to?
3. Name 5 unique ingredients used in Bengali cuisine
4. What are certain festivals celebrated in Goa what are the dishes associated with them
5. Name any 5 dishes from Kerala that are specially made on festivals
6. Name 5 ingredients used in parsi cuisine
7. Name 5 types of dosas made in tamil nadu
8. Name 5 festive dishes of Rajasthan
07
Q.2
Explain the characteristic feature of Goan cuisine with 7 famous dishes.
07
Explain the characteristic feature of Kashmiri cuisine with its 7special ingredients
07
OR
Write short note on "Kerala cuisine", Describe its 7 special ingredients with its use.
07
Q.3
Explain 7 basic Indian Breads with description which are made in tandoor
07
Name 2 festive desserts make on following occasions: 1. Holi, 2.Janamashtmi 3. Onam 4. Eid 5. Durgapuja 6. New year 7. Harvest festival.
07
OR
Q.3
Enlist describe in short about street foods of western India
07
Name 7each of flavoring agent, spicing agent and aromatic agents used in tandoor.
07
Q.4
Differentiate between Hyderabadi Andhra cuisine
07
How is zarda different from Yakhni pulao
07
OR
Q.4
Explain step by step process of making kebabs
07
List 3 rice dishes from Bengal, Kashmir, Punjab, Goa, Maharashtra, Rajasthan, South India.
07
Q.5
Describe 6 basic Indian gravies with its ingredients
07
Explain Basic rice preparation methods.
07
OR
Q.5
Name 7 Indian spices and state its use in cooking
07
Write a note on Maharashtrian Cuisine and explain 3 culinary region of Maharashtra.
07
Seat No.: Enrolment
GUJARAT TECHNOLOGICAL UNIVERSITY
BE -BHMCT- SEMESTER- IV- • EXAMINATION SUMMER 2018
Subject Code:143301 Date: 01/05/2018
Subject Name: Cuisines Of India
Time: 10:30 AM TO 01:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1
Define the terms: sheermal, baste, adhirsam, bhatura, inji puli, offals,
07
Answer in one sentence each: (any7)
1. Name atleast 5 famous ingredients of Andhra Pradesh
2. Which state does cuisine of awadh belong to?
3. Name 5 unique ingredients used in Bengali cuisine
4. What are certain festivals celebrated in Goa what are the dishes associated with them
5. Name any 5 dishes from Kerala that are specially made on festivals
6. Name 5 ingredients used in parsi cuisine
7. Name 5 types of dosas made in tamil nadu
8. Name 5 festive dishes of Rajasthan
07
Q.2
Explain the characteristic feature of Goan cuisine with 7 famous dishes.
07
Explain the characteristic feature of Kashmiri cuisine with its 7special ingredients
07
OR
Write short note on "Kerala cuisine", Describe its 7 special ingredients with its use.
07
Q.3
Explain 7 basic Indian Breads with description which are made in tandoor
07
Name 2 festive desserts make on following occasions: 1. Holi, 2.Janamashtmi 3. Onam 4. Eid 5. Durgapuja 6. New year 7. Harvest festival.
07
OR
Q.3
Enlist describe in short about street foods of western India
07
Name 7each of flavoring agent, spicing agent and aromatic agents used in tandoor.
07
Q.4
Differentiate between Hyderabadi Andhra cuisine
07
How is zarda different from Yakhni pulao
07
OR
Q.4
Explain step by step process of making kebabs
07
List 3 rice dishes from Bengal, Kashmir, Punjab, Goa, Maharashtra, Rajasthan, South India.
07
Q.5
Describe 6 basic Indian gravies with its ingredients
07
Explain Basic rice preparation methods.
07
OR
Q.5
Name 7 Indian spices and state its use in cooking
07
Write a note on Maharashtrian Cuisine and explain 3 culinary region of Maharashtra.
07
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