Exam Details
| Subject | culinary arts and techniques | |
| Paper | ||
| Exam / Course | b.sc. in catering and hotel administration | |
| Department | ||
| Organization | alagappa university | |
| Position | ||
| Exam Date | November, 2017 | |
| City, State | tamil nadu, karaikudi |
Question Paper
B.Sc. DEGREE 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. Name any Six Indian Pulses.
2. Explain about "Dum Cooking".
3. Briefly explain about "Wazwan".
4. Give six tandoori meat dish names.
5. Explain about the muslim influence on Indian Cuisine.
6. Give examples for modern menu alternatives.
Part B 8 32)
Answer any four questions.
7. Explain in detail about Indian Spices and its uses.
8. Explain in detail about Awadhi Cuisine and its famous
dishes.
Sub. Code
27
CP-7798
2
WS 20
9. Write down the recipe of "Kachi Ghost Ka Biriyani'.
10. Explain in detail about Bengal Cuisine.
11. Explain about the Portuguese influence on Indian
Cuisine.
12. Explain in detail about Indian Fast Food Industry and
it's growth.
Part C x 10 10)
Compulsory.
13. As an executive chef of a reputed 5 star hotel in New
Delhi, how you are going to conduct three days South
Indian Food Festival. And also explain how to execute.
——————
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. Name any Six Indian Pulses.
2. Explain about "Dum Cooking".
3. Briefly explain about "Wazwan".
4. Give six tandoori meat dish names.
5. Explain about the muslim influence on Indian Cuisine.
6. Give examples for modern menu alternatives.
Part B 8 32)
Answer any four questions.
7. Explain in detail about Indian Spices and its uses.
8. Explain in detail about Awadhi Cuisine and its famous
dishes.
Sub. Code
27
CP-7798
2
WS 20
9. Write down the recipe of "Kachi Ghost Ka Biriyani'.
10. Explain in detail about Bengal Cuisine.
11. Explain about the Portuguese influence on Indian
Cuisine.
12. Explain in detail about Indian Fast Food Industry and
it's growth.
Part C x 10 10)
Compulsory.
13. As an executive chef of a reputed 5 star hotel in New
Delhi, how you are going to conduct three days South
Indian Food Festival. And also explain how to execute.
——————
Other Question Papers
Subjects
- accommodation operation
- advanced accommodation management
- advanced food prodcution
- advanced food production and patisserie
- advanced rooms division management
- basic accommodation operation
- basic food and beverage service
- basic food production and patisserie
- basic front office operation
- basics of computer science
- beverage service
- computer applications
- culinary arts and techniques
- environmental studies
- food and beverage management
- food and beverage service
- front office management
- front office operation
- hotel accounting
- hotel and catering laws
- house keeping and facilities bmanagement
- human resource management
- management information system
- personality development
- principle of management
- sales and marketing practices
- travel and tourism management