Explain Nouvelle cuisine.
[3 marks]Explain Indian Regional cuisine.
[4 marks]Write about popular International cuisine.
[7 marks]Define some of the popular spices.
[3 marks]Describe 1. Crouton 2. Mis-en-place 3. Gardemanger 4. KOT
[4 marks]Explain the Aims and importance of cooking.
[7 marks]Explain the action of heat on food.
What are the different types of kitchen equipment
[3 marks]Name some of the speciality equipment
[4 marks]Describe about heat and cold generating equipment's.
[7 marks]What is HACCP. Explain.
[3 marks]What are the safe practices of HACCP
[4 marks]Write seven methods of cooking with temperatures and principles.
[7 marks]Define about few dry heat method of cooking.
[3 marks]How does a microwave work.
[4 marks](a) What is a Mis-en-place. Write detailed Mis-en-place for White and brown stock.
[7 marks]Define Hygiene and its importance
[3 marks]Explain about safe handling of food and storage care
[4 marks]Describe about Sanitation and Fumigation
[7 marks]What are cereals- give example.
[3 marks]Write about pulses and legume.
[4 marks]What are the different American Measures and British Measures.
[7 marks]Write some International foods.
[3 marks]Describe with a diagram of five different small equipment of kitchen
[4 marks](a) Describe the difference between braising and stewing.
[7 marks]