Communicative French - II (CAT206)

 

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.

2^ND 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

 

 

2^ND 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.

 

2^ND 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

 

 

 

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?

BAKERY AND CONFECTIONERY CAT 102 QP

 

1^st MID TERM EXAMINATIONS

SUBJECT – BAKERY AND CONFECTIONERY

 

Q1. Explain the evolution of breads from biblical times to the modern day.           (10marks)

OR

Write a detailed note on milling process of wheat.

 

Q2. What are the quality characteristics of a good bread?               (10marks)

 

Q3. Draw a labelled diagram of wheat grain. Explain the role of salt and sugar in bread making.                                                                                              (5marks)

 

Q4. Write a short note on following (any five)                             (2*5=10marks)

a.       gelatin

b.      Baking powder

c.       Combination oven

d.      Fermentation

e.       Gluten free flours

f.       Caramelization

 

Q5. Name five large and five small equipments and their use in bakery and confectionery. (5marks)

OR

Write a detailed note on yeast and role it plays in bread making process.

 

Q6. Fill in the blanks                                                                             (1*10=10marks)

a.       Innermost part of wheat kernel is known as ………….

b.      Almond paste used in cake decoration ……………..

c.       ……………. is a classical bread from France.

d.      Yeast multiplies by a process called …………

e.       ………… is a frothy mass of beaten egg white and sugar.

f.       Sugar substitute used to prepare sugar showpieces ……………

g.      Ideal temperature to store flour is ………….

h.      Baking a pastry shell without any filling is termed as ……………..

i.        ……………. is a water insoluble protein present in flour.

j.        Baking powder is made by mixing baking soda and …………….

1^st MID TERM EXAMS

SUBJECT – BAKERY AND CONFECTIONERY BASIC (CAT-102)

 

Q1. Write a short note on following types of ovens. Any two                   (5marks)

a.       Combination oven

b.      Microwave oven

c.       Dutch oven

OR

List 5 heavy and 5 light equipments of bakery department and write 1 or 2 lines about each equipment.

 

Q2. Briefly explain the following terms                                                    (5marks)

a.       Docking

b.      Crimping

c.       Proofing

d.      Praline

e.       Dead dough

 

Q3. Explain the internal and external characteristics of good bread.                    (10marks)

OR

Elaborate on different bread making methods.

 

 

 

 

Bakery and Confectionary Techniques (CAT 202)

 

Semester – II

Bakery and Confectionary Techniques (CAT 202)

 

Answer all five questions

 

Q1. Explain why preheating and using different rack positions in a n oven is an important step in baking.

OR

With the help of example baker’s percentage and formula yield.

 

Q2. What are the different methods of heat transfer? Give example.

OR

Describe the sensory properties of food products.

 

Q3. Explain different types of basic meringues. Support your answer with proper recipes of each.

OR

Describe souffle and pate choux.

 

Q4. Differentiate between pies and tarts. Enlist 3 pies and 3 tarts and describe them in 2-3 lines.

 

OR

Explain different types of pie dough.

 

Q5. Explain role of different ingredients used in cookies and biscuits.

OR

Illustrate different types of cookies. Give example of each.

 

2^nd MID TERM EXAMS

 

Course Name : Bakery and Confectionary Techniques                              Course Code : CAT 202

 

Q1. What pate choux? List 4 products prepared from pate a choux and also give a brief.

 

OR

 

What are the precautions taken while preparing meringues and souffle?

Q2. Explain different types of pie fillings.

 

OR

 

Explain different types of pie fillings. Enlist and give reasons for various pie faults.

AYURVEDIC PRACTICES AND CONCEPTS [CAE 207] Question Paper

 

SEMESTER – II

AYURVEDIC PRACTICES AND CONCEPTS [CAE 207]

 ANSWER ALL FIVE QUESTIONS

Q1. Elaborate on concept of Ayurveda and its contribution to Indian cuisine.

OR

      Elaborate on preventive care in Ayurveda through Indian food style.

Q2. Write down about Ayurvedic significance of ingredients used in Indian cusine.

OR

     List the utensils mentioned in Aurveda used to cook and serve food and their health benefits.                                      

     Also write Medicinal and health importance of cow milk and its by-products.

Q3. Narrate the role of Ayurvedic food in preventing diseases.

OR

     Write different food tastes and its significance in Ayurvedic food.

Q4. Write  Ayurvedic guidelines in food consumption of different seasons.

OR

Write in detail about dietary guidelines for different body constituents-

Vatta, Pitta and Kapha.

Q5. Elaborate modern day food habits and its consequences and remedies in Ayurveda.

 OR

Write down how Ayurvedic practices ave helped  in present pandemic situation for Revitalizing Energy, Concentration and Anti-aging.

 

1^st MID TERM EXANS

 

Q1. Define taste? Explain its types with examples of Ingredients.

OR

How does taste impact human body? Write in detail about Tongue taste?

Q2. Explain in detail about impact, prevention and cure of diseases through Ayurvedic eating.

OR

Explain the dietary guideline for different body constitution Vatta, Pitta and Kapha.

Q3. Write short notes on any five:

a)      Goal of Ayurveda

b)      Purpose of Ayurveda

c)      Importance of cow milk

d)     Astringent Taste

e)      Prevention from Gastric problems

f)       Vata

g)      Kapha

h)      Medicinal benefits of Ayurvedic food

 

Q4. What do you understand by Satvik, Rajsik and Tamsik?

OR

According  to Ayurveda How to eat, what to eat and when to eat? Explain in detail.

 

2^nd MID TERM EXAMINATION

2^nd Semester BBA in CULINARY ARTS

SUBJECT- AYURVEDIC PRACTICES AND CONCEPTS (CAOE -207)

 

Q1. Explain in detail the concept of fasting in Ayurveda.

OR

Explain the 8 factors which influence the way nutrition is absorbed in our body.

Q2. Explain in accordance with Ayurveda, the different types into which food is categorized.

OR

Fill up the blanks:

a)      Satvik diet is based on foods in Ayurveda and yoga literature that contains the _______ quality.

b)      __________food promotes dullness and ignorance as it takes time to digest.

c)      According to Ayurveda foods that decrease the energy of the body are called _______.

d)     Hot and spicy, refined cereals fall under _______food.

e)      ________type of food provides calmness, longevity, and strength.

f)       __________type of food often revokes mental restlessness.

g)      __________type of food should be consumed only by people who indulge in heavy physical work.

h)       Meat, garlic, eggplant, onions are examples of _______ food.

i)         Milk and milk products, fresh fruits, fresh vegetables, are examples of _______ food.