Consideration of Element while pairing
Start serving the lighter wine and white wine before red wine
Serve dry before sweet wine
Consider the similarity of aromas and tastes in food
and wine
Consider chilled wine with hot dish
Be innovative, try, test and share your experience
Semester-II
Subject:
Foundation of Cuisine II (CAT 201)
Answer
all five questions
Q1. What are the four parts of the salad? Do all salads
have allthe four parts? In brief explain the basic guidelines to arrange a
salad.
OR
Explain the different types
of salads with two examples of each. List down ten different types of
lettuce/salad greens used in salad.
Q2.Elaborate on the role of hors d’oeuvres in French
cuisine.
OR
List & explain the
different hot and cold hors d’oeuvre of French cuisine.
Q3. With the help of a neat diagram, identify the primal
cuts of beef. List the major fabricated cuts obtained from beef.
OR
Describe the following terms
in relation to meet cookery:
a) Marbling
b) Ageing
c) Sweetbreads
d) Game
e) Tripe
f) Primal cuts
Q4. A). Give a
brief description of:
a) Pin Wheel
b) Club
c) Submarine
d) Tea sandwich
f) Wraps
B.) What are the care and precautions taken while
preparing a sandwich? How should a sandwich be stored?
OR
What are different
categories of cheese based on type of ripening, explain? Give examples of each
category. How should cheese be stored and served?
Q5. Write short
notes on:
a) Terrine
b) Galantine
c) Pate de foie gras
d) Ham
e) Bayonne
f) Bacon
OR
Define charcuterie. What do
you understand by sausage? Mention about various sausages casing and explain
any one in brief.
2nd SEMESTER OF BBA
CULINARY ARTS
SUBJECT- FOUNDATION OF
CUISINE-II (CAT 201)
(Marks Allotted to each Question are given in
Brackets)
Q1. Elaborate the following (any 05): (2*5=10)
a.Role of Dressing in salads
b. Types of Salads
c. Angel of horseback
d. Salad Green
e. Devil on horseback
f. Crudities
g. Smorresboard
h. Bouchee
OR
Define Salad and the
principle of salad layout with respect to green salad.
Q2. What do you understand by term hors d’oeuvres? Explain
any 3 hors d’oeuvres.
OR (2*5=10)
Explain the following (any
05)
a. Blue Cheese Dressing
b. Ranch dressing
c. Balsamic Vinaigrette
d. English Vinaigrette
e. Italian Vinaigrette
f. Japanese Dressing
g. Sour Cream
h. Fruit Dressing
2nd MID
TERM EXAMS
SESSION 2020-21
PROGRAMME: BBA
IN CULINARY ARTS SEMESTER-II
COURSE NAME:
FOUNDATION OF CUISINE-II COURSE CODE:
CAT 201
TIME ALLOWED- 1
HOUR MAXIMUM
MARKS: 20
Q1. With the help of a neat diagram, display the various
cuts of beef. (10 MARKS)
OR
Draw and label the cuts of
pork and give uses of each cut.
Q2. What are the various parts of a sandwich? Explain the
Importance of each part given
(10
MARKS)
OR
Classify Cheese and give two
examples of each with their country of origin.
Semester
–II
Subject:
Environmental Studies
Answer all five question
1 summarize the objectives and awareness of environmental studies.
OR
Explain renewable and non-renewable resources .
2 What do you understand by the concept of ecosystem structure?
OR
Explain food chain with two suitable examples values .
3 Explain the following: social ethical
and aesthetic values .
OR
Explain the conservation of bio-diversity
4 Write an essay on e-waste management .
OR
What are the natural and manmade
disasters? Explain any one of.
5 Explain the role of information
technology in environmental human health.
OR
Discuss about the threat to bio – diversity.
II
MID TERM Exam
Q1 What is the difference between
Ecosystem diversity and species diversity
OR
Describe the difference between in situ
and ex situ methods of biodiversity conservati
Q2 Discuss types of disaster in detail .
OR
Describe pollution , pollutant and acid
rain .
Semester – II
Subject: communicative French - II (CAT206)
Max
Marks: 60
Time: 02 Hours
Answer all five questions
(12x5=60)
Q1.Write short
notes on:
a)
Ecrivez les jours de la
semaine.
b)
Ecrivez les saisons de
l’annee
c)
Ecrivez les mois de
l”annee
OR
Presentezvotremeileur€ ami(e) en 12 phrases.
Q2. Repondez
les questions .
a) Comment
vousappelez- vous ?
b) Combine
de languesparlez- vous ?
c) D’
oues- tu ?
d) Quellesest
ton prenom ?
e) Que
lest ta couleurfavorite ?
f) Quelleesttespasse-
temps prefers?
g) Qulleestvotrenationalite?
h) Quelleslanguesparlez-
vous?
i)
Quel age as – tu ?
j)
Que lest tes plats
favories ?
k) Qu
habites – tu ?
OR
Quelleheuresest-il?
a) 7:30 g) 1:22
b) 8:15
pm
h) 8:59
c) 9:37
i) 6:45 am
d) 12:01
j) 3:33
e) 00;21
k) 4:44 am
f) 5:45
pm l) 12:12
Q3.
Ecrivesl;esnombres
a) 72
g) 2021
b) 99
h) 1992
c) 541
i) 16
d) 14
j) 53
e) 80
k) 21
f) 44
l) 66
OR
Conjuguez Les verbes entre arebtheses
a) Les
etudiants _______________ (venir) de Mumbai
b) Tu
_____________ (regarder) les films
c) Nous
_____________(finir) ces devoirs.
d) Vous
______________(apprendre) Francaisedans la classe.
e) Mes
parents___________ (aller) au Canada.
f) Tu
__________(ne pas repondre) la question.
g) C’
_____________(etre) unebellewmaisonbeleu.
h) Je
et mon amie __________(manager) des fruits.
i)
Est-ce que tu
__________(pouvoir) lire ca paraghrape?
j)
Ilsaiment
__________(boire) du café.
k) Nous_________(s’amuser)
au jardin.
l)
Tu_________(ouvir) la
fenetre.
Q4. Ecrivez
Les conjugation des verbesenfutur :(i) Avoir (ii) Faire (iii) se lever (iv)
savoir (v) Envoyer (vi) Parler.
OR
(i)
Completez avec les
adjectifspossessifs
a) Amit
habite avec________ famille.
b) L’
oiseau vole avec __________ alies
c) Vousentendez
____________ professeur
d) Les
chiensmarchent avec _________ pattes
e) Les
etudiants invented ____________ parents
f) _______________
maisonestbleue.
(ii)
Mettez les phrases au
negatif
a) Il
y a un arbredans le pare.
b) Tout
sembleinteressant
c) Il
y a quelqu’undans la mansion
d) Nous
eudionstoujours a lluniversite
e) Ce
sont des robes blaches
f) J’
adore visitercetendroit
Q5.
Ecrives la recettw (i) d’ une omelette
au fromageet (ii) Un plat provencal
OR
Ecrivez la recette (i) d’ un gateau au
chocolat et (ii) la saladenicoise.
2ND Semester of BBA culinary Arts
SUBJECT- communicative French – I (CAT-206)
Time-
1 hour
maximum marks = 20 marks
(MARKS ALLOTED TO EACH QUESTION ARE GIVEN IN
BRACKETS)
(5+5=10)
1.
Write the French
equivalents of cardinaux from
i.
11-20
ii.
70-71
OR
write the French equivalents of ordinaux
form
i.
1-10
ii.
30-40
(5+5=10)
2. i.
write any five les signes de ponctuations in French
ii write three
French words using L’ accent circonflexe& two words using L’ accent grave
OR
i.
wrte he five French
accet marks with the appropriate alphabets used.
ii.
Write thr French terms
for the followings
2ND Semester of BBA culinary Arts
SUBJECT- communicative French – I
Time- 1 hour maximum marks = 20 marks
(MARKS ALLOTED TO EACH
QUESTION ARE GIVEN IN BRACKETS)
Q1. (10 marks)
Write short notes on:
(i)
Ecrivez les
saisonsddel’annee (ii) Ecrivez les jours se la semaine. (iii) Ecrivez les mois
de l” annee.
OR
Ecrives
les nombers:
(i)
99 (ii) 43 (iii) 15
(iv) 81 (v) 14 (iv) 27 (vii) 80 (ix) 55 (x) 73
Q2. (10 marks)
Ecrives Les conjugation des verbesen future: (i)
savoir (ii) marcher (iii) dire (iv) vouloir (v) allier
OR
Completezavvee les adjectifs demonstrative (Ce, Cet,
Cette, Ces)
(i_______ yeux (ii) ____table(iii) ______television (iv) ______ cahier (v) _______tavleaux (vi) _________ jardin (vii) ______ parc (viii) _____ fleurs (ix) ______horloge (x) ______ fille.
2ND Semester of BBA culinary Arts
SUBJECT- communicative French – I (CAT-206)
Time-
1 hour
maximum marks = 20 marks
(MARKS ALLOTED TO EACH QUESTION ARE GIVEMN IN
BRACKETS)
Q1. Repondez
a) D’ouvendez-
vous ?
b) Comment
vousappelez – vous?
c) Ouhabites-
t ?
d) Quell
age les nombers
Q.2 Ecrivez les nombers
a.
80 b. 99 c. 321
d. 71 e. 982 f. 2020
g.
1993 h. 63 i. 14 j. 555
Q.3 Qulleheureest- it ?
a.
6:30 pm b. 9:15 am c. 12:00 d. 1:26 pm e. 9:15 am
f 00:01 am g. 10:37am h. 11:45 am 1:12 am j. 4:59 am
