BA Culinary Arts SEM I 2022 2023 Dec 2023 PRODUCT KNOWLEDGE Question Paper - Mumbai University | munotes

Questions asked in this paper

1. Q1 A) Fill in the blanks 15 marks
   • i. is belly part of pork
   • ii. Eggs consist of egg white, yolk & ili. means whole fish is deboned
   • iv. Hing is known as in English
   • v. Thousand island sauce is a derivative of
   • B) Match the followings
   • iv. Bacon
   • C) True or false
   • i. Bacon comes from chicken
   • ii. eyed pea falls under the category of pulses
   • iii. Halal poultry is not good for health
   • iv. Chowder is a soup
   • v. Wheat contains gluten in it
2. Q2 Answer the following questions (any 3) 15 marks
   • a) Define how to choose/select fish?
   • b) Explain Cheese and its storage
   • c) neat labeled diagram of egg
   • d) Write down any 10 cuts of vegetables
   • e) Write down the four components of salad Write down any 10 salad dressing with their origin?
3. Q3 Answer the following uns (any 3) 15 marks
   • a) List down the basic mother sauces with one derivative of each
   • b) What is cheese? Write its 5 types with origin
   • c) What is the difference bctween Mayonnaise and Hollandaise?
   • d) Define fruits and how a fresh fruit should be
   • e) List down 10 types’ fruits and vegetables in English and their local names
   • f) Draw a neat and labeled diagram of Cuts of poultry
4. Q4 Answer the following questions (any 3) 15 marks
   • a) Why is Halal poultry necessary?
   • b) What is Homogenization?
   • c) What are cereals explain with 5 examples?
   • d) What are the health benefits of rice, pulses & cereals? What is beef? Write down the different cuts of beef
   • f) List down 10 International salads with country origin Answer the following questions (any3) 15 marks
   • a) Write down the names of 10 thickening agents
   • b) What are pulses explain with 10 examples?
   • c) Draw Dissection of Lamb
   • d) List 10 Indian and English names of spices Write 10 names of different types of poultry
   • f) Draw a labeiea diagram of wheat

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