Department of Culinary Arts

Fourth Semester B.A. in Culinary Arts

Sub: Global Cuisine & Gastronomy (BAC 202)
Time: 30 minutes
Q1. Fill the blanks with appropriate words or phrases.

Max. Marks: 50
[10]

A)
One who is well versed in gastronomy is called a ------GASTRONOME-------------------------------------------.

B)
-------------------Haute cuisine---------------------------is characterized by meticulous preparation
and careful presentation of food, at a high price level, accompanied by rare wines.

C)

---------Migration----------------------- Of people has also been a major factor in gastro history.

D)
One of the key stage in the development of gastronomy was the ----French Revolution------------------------------------.

E)
In the early 1900s our knowledge of the world around us was greatly advanced by the
advent of -------Media/CINEMA-------------------------------.

F)
---Apicius---------------- wrote about the ..art of the table and recorded recipes, processes
and the dining habits of Imperial Rome.

G)
The gastronomy of a region may rightly be considered to be part of the -----Culture --------------and --------------Heritage-------------------of that region.

H)
-----English----------------------- contains more different cooking words than any other
language.

I)

-----Stir-fry-------------------------- is an example of compound English cooking vocabulary.

J)
-.

(+) direct heat hyponyms are ----Broil------------------ and --------Barbeque ----------------------------

Q2. State true or False.

[10]

A)

BROWN/BROWING is an Auxiliary English cooking vocabulary.( T/F)

B)

TUVER is to braise or simmer in butter (T/F)

C)

FLAMBER to brown with direct heat (T/F)

D)

all cooking words presuppose a heat source.(T/F)

E)

The process of business model construction is not a part of business strategy.(T/F)

F)

One of the major elements of An action plan is Resource allocation (T/F)

G)
Marie-Antoine is best known for his grand cooking style for European royalty, typically
known as Nouvelle cuisine.(T/F)
H)
Marie-Antoine codified the art of "cold food" that aimed to preserve as much taste as it had
when cooked.(T/F)
I)

Foie Gras en Brioche is signature dish of Escoffier.(T/F)

J)

Escoffier was a pioneer in food preservation.(T/F)

Q3. Match the following:

A. Escoffier

[10]

1. grand cooking style for European royalty

B. Marie-Antoine Carme 1

2.Fair trade

C. Fernand Point 10

3. American restaurant critic

D. Craig Claiborne
E. Julia Child
F. Paul Bocuse
G. Ethicurean

6
7
2

4.GMO
5.Developed brigade system
6. Mastering the Art of French Cooking
7. L Abbaye de Collonges

H. Deconstructing Supper 4

8. Topolobampo

I. Alice Waters

9. Chez Panisse

J. Rick Bayless

10. La Pyramide

Q4. Identify the author:

[10]

A)
Authentic Mexican: Regional Cooking from the Heart of Mexico.( Craig Claiborne/ Alice
Waters/ Rick Bayless)
B)
Mediterranean Women Stay Slim, Too: Eating to Be Sexy, Fit, and Fabulous!( Melissa Kelly /
Alice Waters/ Rick Bayless)
C)

Ma Cuisine ( Fernand Point/ Paul Bocuse/ Escoffier)

D)

A Feast Made for Laughter (Julia Child/ Rick Bayless/. Craig Claiborne)

E)

Ma Gastronomie (Fernand Point/ Paul Bocuse/. Marie-Antoine Carme)

F)

L'Art de la Cuisine Franaise ((Fernand Point/ Paul Bocuse/. Marie-Antoine Carme)

G)

Le guide culinaire(( Fernand Point/ Paul Bocuse/ Escoffier)

H)

The Art of Simple Food (Julia Child/ Alice Water/ Craig Claiborne)

I)

La grande cuisine minceur ((Michel Gurard /Julia Child/ Alice Water)

J)

Le Ptissier royal (Fernand Point/ Paul Bocuse/. Marie-Antoine Carme)

Q5. List any five commandments of nouvelle cuisine. [5]

1.---------------------------------------------------------------------------------------------------------------------------

2.--------------------------------------------------------------------------------------------------------------------------

3.---------------------------------------------------------------------------------------------------------------------------

4.---------------------------------------------------------------------------------------------------------------------------

5.---------------------------------------------------------------------------------------------------------------------------

Q6. List five Nouvelle cuisine Chefs and their contributions. [5]
1.
2.
3.
4.
5.