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Home / Question Papers / B.A. (Culinary Arts) / SEM IV / 2022-2023 / March 2023 - REGIONAL INDIAN CUISINE AND LARDER

B.A. (Culinary Arts) SEM IV 2022 2023 March 2023 REGIONAL INDIAN CUISINE AND LARDER Question Paper - Mumbai University | munotes

S.Y.B.A (C A) SEM IV MARCH.23 REGIONAL INDIAN CUISINE AND LARDER (75 MARKS) (PD 27 MAR.23).pdf
SEM IV · 2022-2023 · 1 May 2025

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Older exam March 2023 - TIME TABLE Semester-end · 2022 2023 → Newer exam March 2023 - MENU DEVELOPMENT & FUNCTION CATERING Semester-end · 2022 2023 →

Questions asked in this paper

  1. Q1 a) Answer in one sentence. 5 marks
  2. Q2 Name North eastern Indian state cuisine
  3. Q3 What is pat rani macchi is?
  4. Q4 What is Nalli nihari is?
  5. Q5 What are the ingredients that goes in Modak?
    • b) Fillin the blanks. A spicy combination of lamb and corn is called 2.This is a paysam made with rice and milk is called as 3.khira poda pitha milk and rice pan cake is from which state ; 5
  6. Q4 a bone poultry or game stuffed with forced meat 5.chipolata is type of sausage
    • c) Match the columns. 5
  7. Q2 Attempt any three 15 marks
  8. Q1 Explain different types of wet masala
  9. Q2 Name and describe 5 non veg dishes of Maharashtra
  10. Q3 Explain in brief different types of gravies that are used in Indian cuisine
  11. Q4 Describe any 5 dishes of parsi cuisine
  12. Q5 Write short note on Bhori cuisine
  13. Q6 Name any five dishes of Tamil nadu cuisine and explain in brief
  14. Q3 Attempt any three. 15 marks
  15. Q1 Which are the small equipment that are used in larder kitchen?
  16. Q2 Explain the lay out of larder kitchen
  17. Q3 Name and explain types of salads
  18. Q4 Name popular sandwiches from around the world
  19. Q5 Explain salad and what are the component of salads
  20. Q6 What are the poinr to consider while making Sandwiches
  21. Q4 Attempt any three. 15 marks
  22. Q1 Which is the seasoning, additives and flavouring used in forcemeat?
  23. Q2 What is Non edible display and explain in brief?
  24. Q3 Explain in brief about salt dough and saltillage
  25. Q4 What are cure and curing agents?
  26. Q5 Explain types of marinades
  27. Q6 Difference between ham, gammon, and bacon
  28. Q5 Attempt any three. 15 marks
  29. Q1 What is aspic and explain chaudfroid
  30. Q2 Explain mousse and what are the basic component of mousse
  31. Q3 Give any five non veg dishes of India and explain in brief
  32. Q4 Name any 10 sweet dishes of India
  33. Q5 How curing is done of ham and what is ham

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B.A. (Culinary Arts) Notes B.A. (Culinary Arts) Syllabus

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March 2023 - GASTRONOMY March 2023 - HOSPITALY FINANCIAL ACCOUNTING March 2023 - HUMAN ASSETS MANAGEMENT March 2023 - MENU DEVELOPMENT & FUNCTION CATERING March 2023 - REGIONAL INDIAN CUISINE AND LARDER Open March 2023 - TIME TABLE
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