Foundation of Cuisine II (CAT 201) QP

 

                       

                                                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.

 

                                    2^nd 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

 

                                                2^nd 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.