Why cooking is important – Explain
[3 marks]Write Five National Soup and mention their ingredients.
[4 marks]Write a brief note on Indian regional cuisine.
[7 marks]What is HACCP? Explain.
[3 marks]Differentiate between cereals and pulses.
[4 marks]List and explain the different types of kitchen equipment used in hotel.
[7 marks]Write the recipe of tomato sauce for 1 liter.
Write a short note on fumigation.
[3 marks]Write a short note on nouvelle cuisine.
[4 marks]Make chart of method of cooking and elaborate the braising method.
[7 marks]Define the stock. What are the important points to be noted while making good quality stock?
[3 marks]Describe: 1. Brunnoise 2. Bouquet garni 3. Basting 4. Mousse 5. Panada
[4 marks]Draw lean hierarchy of kitchen staff and discuss duties and responsibilities of CDP.
[7 marks]Write various personal protective equipment used in kitchen by chefs.
[3 marks]What is hygiene, Explain personal hygiene and its importance in kitchen?
[4 marks]What is Culinary? Narrate the various famous cuisines.
[7 marks]Give the name of exotic vegetable which is use in cookery.
[3 marks]Explain egg cookery and any tow classical egg preparation with recipe.
[4 marks]What is diet and explain the importance of balance diet?
[7 marks]What are the basic principles of cookery? Explain.
[3 marks]Draw and explain the kitchen layout.
[4 marks]Write the duties and responsibilities of Sous Chef.
[7 marks]Write down the all mother Sauces.
[3 marks]Classify & explain vegetables using a flowchart and examples.
[4 marks]Draw and explain various vegetable cuts.
[7 marks]