Bsc 5th Semester-Question bank

                                        Question bank-5th Semester



Q1.  What is larder?Explain the various preaprations prepared in larder section in detail?

Q2. Explain the duties and responsibilities of Chef Garde Manger.Also mention about the control device used in larder section?

Q3.Define charcuterie.What do you understand by sausage?Mention about various sausage casings and explain any one in brief?

Q4.Write short notes on

a) Pate       b)Terrine       c)Roulade         d)Gallantine         e)Ballontine


Q5. What are the various types of sandwiches?Explain in detail about bookmaker and croquet monsieur?

Q6.What are brines and marinades?What are various components of marinade?

Q7.Write short notes on

a) Salami             b)Gallantines       c)Canapes                          d)Relsih           e)Zakuskis


Q8. a) Wine plays an importat role in kitchen.Explain the statement.

       b)What are thye factors taken into consideration while using wine in kitchen.


Q9. Aspic plays an important role in cold kitchen .Explain the statement?

Q10. Explain the following terms:

 a)  Ice sculpture             b)Pastillage          c)Tallow sculpture         d)Hamburger      e)Fricasse

  f)  Stew.

Q11. What is truffle?Explain in brief about white and black truffle?

Q12. What is foie gras?Expalin the various preparations of foie gras.

Q13. a) Explain the various preparations in which forcemeat can be used.

       b)What is chaud froid?Explain its classification?



Match the following:


a)Tallow sculupture                  1)Mettwurst
b)Bacon                                      2)Hotdog
c)Hamburger                               3)Beef fat
d) Cooked  sausage                      4)Cured meat

e)Fresh smoke sausages              5)Cream
f)Mouselline                                6)Mushroom
g)Champignon                             7)Bone saw
h)Larder                                       8)Submucossa
i)Natural casings                         9)Germany
j)Artificial casings                      10)Ham
                                                    11)Cellulose