Casual Dining (CAT 203)

 Semester- II

Subject: Casual Dining (CAT 203)

Answer all five questions

 

Q1. Elaborate on origin of Menu?

OR

List and explain the Types of Menu?

Q2. Write down about Carte du Jour, Plat du Jour and Cyclic Menu?

OR

 List 2 examples of each course in French Classical Menu?

Q3. Write down the accompaniments and table setup for following courses:

a.       Asparagus.

b.      Caviar.

c.       Seafood Cocktails.

d.      Smoked Salmon.

OR

Write down the accompaniments and table setup for following courses:

a.       Minestrone.

b.      Omelet.

c.       PauletSauté Chasseur.

d.      Jambon Bouilli.

Q4. Write in detail processing and manufacturing of Tea?

OR

Write in detail processing of Coffee Beans?

Q5. Discuss in detail about following Coffee preparation methods:

a.       Pot Method.

b.      Filter Method.

c.       Percolator Method.

OR

Write in detail about:

a.       Nourishing Beverages.

b.      Refreshing Beverages.

 

IInd MID TERM EXAMS

 

Course Name: Casual Dining                                                 Course Code: CAT 203

 

Q1. Write down the standard accompaniment along with service of Caviar, Chic?

 

OR

 

Arrange (Legumes, Releve, Entree, Fromage, Potage and Sorbet) in an appropriate?

 

Q2. Classify the non-alcoholic beverage and explain nourishing drinks?

 

OR

 

What is the difference between Green tea and Black tea?