Write a brief note on Indian regional cuisine.
[7 marks]Briefly explain Nouvelle cuisine with example.
[7 marks]Write aims and objectives of cooking food.
[7 marks]Explain the food constituents.
[7 marks]Write the advantages of cooking food.
[7 marks]List and explain the different types of kitchen equipment used in hotel.
[7 marks]Explain the different cuts of vegetable.
[7 marks]What is hygiene, Explain personal hygiene and its importance in kitchen.
[7 marks]Explain the HACCP Principles.
[7 marks]Classify different cooking methods. Explain in detail any tow methods.
[7 marks]Explain the principles of cooking food.
[7 marks]Make a lean hierarchy of kitchen staff and discuss duties and responsibilities of sous chef.
[7 marks]Define the stock. What are the important point to be noted while making good quality stock?
[7 marks]What do you mean by herbs and spices? What are the importance of herbs and spices in food preparation?
[7 marks]Explain any tow classical egg preparation with recipe.
[7 marks]Define the following terms: (01 marks each) I) Fond de cuisine II) Abats III) Bouquet garni IV) Aspic V) Roux VI) Mice-en-place VII) Chiffonade
[7 marks]