BA Culinary Arts SEM V 2023 2024 Dec 2024 CULINARY ARTS ADVANCED FOOD PRODUCTION Question Paper - Mumbai University | munotes

Questions asked in this paper

1. Q1 A. Fill in the blanks 5 marks
2. Q1 Kosher foods are those that confirm to the dietary regulations
3. Q2 is a high fiber food
4. Q3 As per the guiding principles of Ayurveda, has the most power to heal & transform the body
5. Q4 Restaurants adopting the farm to fork concept, require a constant change in
6. Q5 In French desserts, a traditional Vanilla sauce, which is cooked mixture of milk sugar and eggs is also known as R
7. Q1 B. Match the following Italian doughnuts | Density of sugar syrup 5 marks
8. Q1 C. Explain the following in one line 5 marks
9. Q2 Pate sucre
10. Q3 VLCD diet
11. Q4 Dash diet
12. Q2 Answer the following questions (any 3) 15 marks
13. Q1 Ayurveda’s eight important aspects of healthy foods are known as Ahara Vidhi Explain five basic principles of healthy foods as per Ayurveda
14. Q2 Explain five advantages of Sous Vide cooking
15. Q3 What are organic foods? Why are they gaining popularity?
16. Q4 Explain the general principle of 3D food printing. Explain the ingredients commonly used in 3D food printing
17. Q5 Discuss the advantages of using 3D food printing technology
18. Q6 Discuss the major causes for the increase in Food Miles DB80650BE052544F23A 1CC067B3A3388
19. Q3 Answer the following questions (any 3) 15 marks
20. Q1 What is the importance of fats in our diet? List 5 foods one should include in a low-fat
21. Q2 List & explain 5 kosher dietary rules & regulations
22. Q3 What is veganism? Why do people follow a vegan diet plan?
23. Q4 Discuss the health benefits of following an Intermittent fasting diet
24. Q5 List five foods to be avoided in low sodium diet. List five food categories in which sodium is naturally present
25. Q6 List five foods to be included & five foods to be avoided in high protein diets
26. Q4 Answer the following questions (any 3) 15 marks
27. Q1 Discuss the salient features of presenting desserts
28. Q2 List five dairy products used in making Indian sweets. Explain, with examples, in which form are they used
29. Q3 deserts, flavours should enhance or complement each other. Explain the statement in relation to flavour profile, in plated desserts
30. Q4 List five differences between the French desserts Patisserie & Créme Brulee
31. Q5 Explain the following Russian desserts oladyi & ginger bread
32. Q6 Explain the following Italian desserts Zabaglione & Zuccotto, Answer the following questions (any 3) (15 marks)
33. Q1 What are the precautions to be taken while making sorbets?
34. Q2 Explain the benefits of following a keto diet
35. Q3 Explain the benefits of following a VLCD diet. What are the limitations of following a
36. Q4 Explain the following American desserts: chiffon cake & red velvet cake DB80650BE052544F23A 1CC067B3A3388

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