University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - I) Examination - 2012
CATERING SCIENCE - I
(New 2008 Pattern)
Time : 3 Hours] [Max. Marks : 70
Instructions :
(1) Question No. 1 is compulsory.
(2) Attempt any four from Q. Nos. 2 to 7.
(3) Draw diagrams wherever necessary.
Q.1) Define the following : (Any Five) [5x2=10]
(a) Sanitation
(b) Food Poisoning
(c) Surface Tension
(d) Relative Density
(e) Flash Point
(f) Formula used to convert the temperature from Centigrade to
Farenheit.
Q.2) (A) Explain Concept of HACCP.
(B) Explain any five factors that affect the Growth of Microorganisms.
(C) Give any two examples of Desirable Browning and any three
examples of Undesirable Browning and the ways to prevent
Undesirable Blowning. [5x3=15]
[4283]-105 1 P.T.O.
Seat
No.
Q.3) Write notes : (Any Three) [5x3=15]
(a) Non-bacterial Metal Poisoning
(b) Concept of Cross Contamination and any three ways to prevent it.
(c) Any five Food Standards in India
(d) Importance of Protective Clothing while working in Kitchen
Q.4) (A) How would you ensure that proper personnel hygiene is maintained
during Food Service ? (Give any five factors)
(B) Why is Storage of Food Essential ? List the different types of
Food Storage. Explain about ‘Freezer Storage’.
(C) Explain Morphology of Yeast. [5x3=15]
Q.5) (A) What do you understand by the term ‘Food Spoilage’ ? Name two
spoilage indicators of :
(a) Egg
(b) Milk
(c) Coriander Leaves
(d) Fish
(B) Explain ‘Danger Zone’. Draw a neat labelled diagram to support
your explanation of ‘Danger Zone’ related to Food.
(C) Name any five natural toxins present in food and name the food
in which the toxin is present. [5x3=15]
Q.6) (A) Define ‘Food Additive’. Name any four food additives and state
the name of the food in which the additive is used.
(B) Name the adulterant present in the following foods and a test
to detect its presence :
(a) Milk
(b) Butter
(c) Tea
(d) Turmeric Powder
(e) Semolina
(C) What are the factors to be considered for ‘Protective Display
of Foods’ ? [5x3=15]
[4283]-105 2 Contd.
Q.7) (A) Name any five Micro-organisms and state the role of each in
Food Industry.
(B) Discuss ‘PERFRINGENS’ Food Poisoning with reference to :
(a) Name of the organism causing the above poisoning and
symptoms.
(b) Any two foods involved.
(c) Preventive Measures
(C) Why is Pest Control essential in Kitchen ? How would you control
the entry of Cockroaches, Houseflies and Mosquitos in
Kitchen ?
B. Sc. (Hospitality Studies) (Semester - I) Examination - 2012
CATERING SCIENCE - I
(New 2008 Pattern)
Time : 3 Hours] [Max. Marks : 70
Instructions :
(1) Question No. 1 is compulsory.
(2) Attempt any four from Q. Nos. 2 to 7.
(3) Draw diagrams wherever necessary.
Q.1) Define the following : (Any Five) [5x2=10]
(a) Sanitation
(b) Food Poisoning
(c) Surface Tension
(d) Relative Density
(e) Flash Point
(f) Formula used to convert the temperature from Centigrade to
Farenheit.
Q.2) (A) Explain Concept of HACCP.
(B) Explain any five factors that affect the Growth of Microorganisms.
(C) Give any two examples of Desirable Browning and any three
examples of Undesirable Browning and the ways to prevent
Undesirable Blowning. [5x3=15]
[4283]-105 1 P.T.O.
Seat
No.
Q.3) Write notes : (Any Three) [5x3=15]
(a) Non-bacterial Metal Poisoning
(b) Concept of Cross Contamination and any three ways to prevent it.
(c) Any five Food Standards in India
(d) Importance of Protective Clothing while working in Kitchen
Q.4) (A) How would you ensure that proper personnel hygiene is maintained
during Food Service ? (Give any five factors)
(B) Why is Storage of Food Essential ? List the different types of
Food Storage. Explain about ‘Freezer Storage’.
(C) Explain Morphology of Yeast. [5x3=15]
Q.5) (A) What do you understand by the term ‘Food Spoilage’ ? Name two
spoilage indicators of :
(a) Egg
(b) Milk
(c) Coriander Leaves
(d) Fish
(B) Explain ‘Danger Zone’. Draw a neat labelled diagram to support
your explanation of ‘Danger Zone’ related to Food.
(C) Name any five natural toxins present in food and name the food
in which the toxin is present. [5x3=15]
Q.6) (A) Define ‘Food Additive’. Name any four food additives and state
the name of the food in which the additive is used.
(B) Name the adulterant present in the following foods and a test
to detect its presence :
(a) Milk
(b) Butter
(c) Tea
(d) Turmeric Powder
(e) Semolina
(C) What are the factors to be considered for ‘Protective Display
of Foods’ ? [5x3=15]
[4283]-105 2 Contd.
Q.7) (A) Name any five Micro-organisms and state the role of each in
Food Industry.
(B) Discuss ‘PERFRINGENS’ Food Poisoning with reference to :
(a) Name of the organism causing the above poisoning and
symptoms.
(b) Any two foods involved.
(c) Preventive Measures
(C) Why is Pest Control essential in Kitchen ? How would you control
the entry of Cockroaches, Houseflies and Mosquitos in
Kitchen ?
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