PART A
1. What is saddle of lamb?
Saddle of lamb is a premium cut of lamb from the loin area of the animal that’s made up
of the loin on either side of the backbone.
2. What is Capen?
There are multiple matches for Capen, including an exam, a course, a university chancellor, and a Middle English word:
Certified AppSec Pentester (CAPen)
An intermediate-level exam that tests a candidate’s knowledge of application security. The exam is four hours long and covers topics such as Owasp top 10, security misconfiguration, TLS security, and more.
3. What are offals?
Offal is the edible internal organs and parts of an animal that are used for food: Heart, kidney, liver, tongue, spleen, and testicles: Red offal, which is considered a delicacy in some countries.
4. Define darne?
A darne is a thick section cut from a substantial fish, such as salmon or tuna.
5. What is Ham?
Ham is the cured leg of pork. Fresh ham is an uncured leg of pork. Fresh ham will bear the term “fresh” as part of the product name and is an indication that the product is not cured.
6. Enlist any five equipments used in Nepalese cuisine.
Here are some pieces of equipment used in Nepalese cuisine:
7. What is Lamination?
Lamination is the process of joining multiple layers of materials together to create a composite material with improved properties: The layers can be made from a variety of materials, including paper, metal, plastic,
polymers, and metal particles.
8. Define the term ‘Bhagar’
Bhagar, also known as barnyard millet, little millet, or samak chawal, is a nutritious gluten-free millet that is often served during Hindu fasts. It is a good source of protein, iron, magnesium, and phosphorus. Bhagar is used to make many dishes.
9. Give the meaning of Sow?
An adult female swine. Also : the adult female of various other animals (such as a bear)
10. What is spring chicken?
Chickens born in the spring brought better prices than ‘old’ ones that had gone through the winter. When farmers tried to sell the old birds as ‘new spring born’, buyers complained that they were ‘no spring chicken’.
PART B
11(a) What are the characteristics of Chinese cuisine.
Is characterized by staple ingredients like rice, soy sauce, noodles, tea, and tofu, and tools such as chopsticks and the wok.
Firstly, the ingredients used are unique, including a variety of vegetables, meats, and spices not commonly found in other cuisines. Chinese menus often feature a balance of flavors and textures, such as sweet and sour or crispy and soft, within a single dish. Chinese menus also categorize dishes differently. Chinese characters are square-shaped, the structures of characters are not all the same. The structures include single-element characters; top-bottom structure; left- right structure; left-middle- right; three quarters/one quarter division; half-enclosed; fully-enclosed, etc.
11(b) Explain the salient features of Arabic Cuisine?
Arabic cuisine has many salient features, including:
12(a) Elaborate the east European cuisine?
Eastern European cuisine is a diverse cuisine that reflects the region’s many cultures, ethnicities, and histories. It’s influenced by the climate and availability of ingredients, and varies by country. Here are some examples of Eastern European dishes:
12(b) Explain various cold preparations of a Garde manger?
Garde manger, or pantry chef, prepares and stores cold foods and dishes in a cool, ventilated area of a kitchen. They are responsible for a variety of cold food preparations, including:
13(a) Explain in detail the specialty of Spanish cuisine.
Spanish cuisine is known for its use of fresh ingredients, simple cooking techniques, and a balance of flavors. Here are some of the specialties of Spanish cuisine:
13(b) What are the internal and external bread faults.
Some internal and external faults that can occur in bread include:
Other faults that can occur in bread include:
14(a) Describe the characteristics of Italian cuisine.
Italian cuisine is known for its simplicity, fresh ingredients, and rich flavors. Here are some characteristics of Italian cuisine:
14(b) Indicate and explain special ingredients used in French cooking.
French cooking uses many special ingredients, including:
15(a) Differentiate between kings and toppings.
Toppings are anything that is used to cover a cake or a pastry and it may be fruits, jam, nuts etc. And Icings are that part of toppings which are sweet coatings that may be applied to cakes and pastries
Condiments usually refers to mustard and mayo. Toppings or trimmings are usually veggies, such as lettuce, tomato, pickles, onions, and so forth.
Frosting is the thickest of these confections and is ideal for spreading or piping on cakes, cupcakes and cookies. Icing is a little thinner than frosting and is often poured or piped over coffee cakes, pound cakes, doughnuts and cookies—and it usually hardens when it dries.
15(b) List in detail the equipment used in the production of Frozen deserts.
The equipment needed to produce frozen desserts depends on the scale of production and the available space. Here are some common pieces of equipment used in the production of frozen desserts:
The churning process is important for ice cream and sherbet because it keeps the ice crystals small and incorporates air into the dessert. Without churning, the frozen dessert would freeze into a solid block of ice.
PART – C
16(a) Write an essay on “Classical Hersd’ Oeuvres” with examples.
Hors d’oeuvres are small, savory appetizers that are often highly seasoned. Some examples of classic hors d’oeuvres include:
Hors d’œuvre in French literally means ‘outside the work’, that is “not part of the ordinary set of courses in a meal”. In practice, it is a dish which stands on its own as a snack or supports the main course.[1][6] The French spelling is the same for singular and plural usage. In English, the typographic ligature ⟨œ⟩ is usually replaced by the digraph ⟨oe⟩ and two plural forms are acceptable: “hors d’oeuvre” (same as singular) or “hors d’oeuvres
Small number of food historians believe that the tradition may have begun in Russia, where small snacks of fish, caviar and meats were common after long travels.[10][self- published source] However, it may be that the custom originated in China, possibly coming through the Steppes, into Russia, Scandinavia, France and other European countries. The tradition may have reached Italy, Greece and the Balkan nations through Russia or Persia. Many national customs are related, including the Swedish smörgåsbord, Russian zakuska, middle eastern mezze, and Italian antipasto.[11] During the Roman Period the meal practice was to have two main courses which were supplemented before the meal with small amounts of fish, vegetables, cheeses, olives[12 [13] and even stuffed dormice.[14] These would be served at the start of the meal known as either gustatio or promulsis. The Greeks called the appetiser course propoma.[13] As early as 500 CE, the Babylonian Talmud (Yoma 83b) recounts the practice of feeding sweet desserts to a person before the main course of a meal in order to revive his strength and increase his appetite
During the Middle Ages formal French meals were served with entremets between the serving of plates. These secondary dishes could be either actual food dishes, or elaborate displays and even dramatic or musical presentations. In the 14th century, recipes for entremets were mostly made with meat, fish, pork and vegetables. By the 15th century the elaborate display and performances were served up between courses, and could be edible or displays of subjects relevant to the host, created in butter sculpture or other types of crafted work.[15] With the introduction in the 17th century of service à la française, where all the dishes are laid out at once in very rigid symmetrical fashion, entremets began to change in meaning but were still mainly savoury. Along with this came elaborate silver and ceramic table displays as well as pièces montées. The entremets were placed between the other dishes within the main work of the meal.
16(b) Name any five vegetables accompaniments with brief explanation.
Here are five vegetable accompaniments:
Accompaniment foods are foods served with another food to enhance its palatability. Other examples of accompaniment foods include butter, jelly, cream cheese, salad dressing, croutons, and condiments.
17(a) i)Meringue
(i) Meringue : A type of dessert or candy, of French origin,[2] traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear
(ii) Balter : Balter is a verb that means to dance clumsily or artlessly, but usually with enjoyment. It
can also refer to:
(iii) King
The “king” in a king cake is a person who finds a hidden trinket or figurine in their slice of cake and is named “king” for the day. The trinket can be a bean, coin, nut, or a small plastic or ceramic baby figure. The person who finds the baby is considered lucky.
King cake is a sweet, buttery pastry ring that’s covered in icing and sprinkles and is a tradition associated with Mardi Gras and the Christian holiday of Epiphany. The cake’s shape symbolizes the unity of faiths. The colors of the sprinkles symbolize faith, power, and justice: green for faith, purple for power, and yellow for justice.
(iv) Pita : Pita is a soft, round, flatbread that originated in the Middle East and is a staple in many cuisines:
17(b) Write the recipe of “Chicken Galantine.
Chicken galantine is a French dish of deboned chicken that’s stuffed and formed into a log shape and cooked. Here are some steps for making chicken galantine:
Learn how to make the classic French dish of Chicken Galantine
French cuisine, galantine (French: [galɑ̃tin]) is a dish of boned, stuffed meat, most commonly poultry or fish, that is usually poached and served cold, often coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape.
Galantines are a classic example of the traditional art of garde manger, which includes making sausages, pâtés, terrines, and many other kinds of smoked, cured, pickled or otherwise preserved foods. Indeed, once cooled, a galantine could be stored for several days in a cool room.
18(a) Describe in detail about Cantonese cuisine.
Cantonese cuisine is a regional Chinese cuisine that originated in the Guangdong province of southeast China, around Hong Kong and Guangzhou:
It’s the most widely served Chinese cuisine globally, focusing on fresh vegetables and meat with sweet sauces. Think of it as barbecued spare ribs, steamed fish with ginger, or stir-fried beef with oyster sauce from a Western perspective.
18(b) Differentiate between additives and preservatives that used in ice cream
manufacture?
Additives are substances added to food to improve its texture, taste, appearance, and shelf life. Preservatives are added to food to prevent spoilage and increase its shelf life. Ice cream manufacturers use both additives and preservatives to ensure their products maintain their quality and taste over time.
Emulsifiers such as the monoglyceride glycerol monostearate and related diglycerides help to keep the milk fat in suspension and limit the growth of ice crystals. Other emulsifiers such as lecithin and polysorbate 80 perform similar functions. Emulsifiers have a significant effect on making the fat globules stick together in chains, rather than flowing together in larger globules, or staying separated as tiny ones. This adds to the structure of the ice cream and affects the texture and the ability to incorporate air into the mixture.
Gums such as guar gum, locust bean gum, xanthan gum, carrageenan, and methylcellulose help to prevent ice crystals from forming during freezing and re-freezing after a trip from the grocery store. They also have a “mouth feel” similar to milk fat, so the milk fat is not missed as much in low-fat ice creams. Like emulsifiers, they also aid in keeping the air whipped into the mix. Gums keep the ice cream from becoming grainy due to crystals forming from either ice or lactose.
Some ice creams contain sodium citrate to decrease the tendency of fat globules to coalesce, and to decrease protein aggregation. This results in a “wetter” ice cream. The citrates and phosphates are both used for this effect. Calcium and magnesium salts have the opposite effect, making a “dryer” ice cream.
The main difference between additives and preservatives in ice cream is that additives are used for a variety of purposes, while preservatives prevent spoilage: