University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2012
105 : CATERING SCEINCE—I
(OLD & NEW PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Answer any four more questions from Question Nos. 2
to 7.
(iii) Draw neat diagrams wherever necessary.
1. Define the following words with suitable examples (any five) : [10]
(1) Boiling point
(2) Surface tension
(3) Flash point
(4) Desirable browing in Food preparations
(5) Emulsion
(6) Food additives.
2. (a) Write short notes on (any two) : [5]
(1) Cross contamination
(2) The morphology of yeast
(3) Botulism food poisoning.
(b) Why is ‘Personal Hygiene’ important for a catering
professional ? [5]
(c) Explain any five ways to control the growth of micro-organisms.
[5]
3. (a) With the help of a diagram explain direct transmission of diseases.
Give any two intestinal parasites. [5]
(b) Mention the food adulterant and the test to detect them in
the following food-stuff : [5]
(1) Coffee powder
(2) Butter
(3) Chilli powder
(4) Milk
(5) Semolina.
(c) Explain the importance of ‘Pest Control’. Give any two control
measures for the following : [5]
(1) Rodents
(2) Ants.
4. (a) Give any three differences between food poisoning and food
infection. Explain any tow non-bacterial metal poisoning in
food. [5]
(b) Explain the significance of hygiene and sanitation in the food
industry. [5]
(c) Give any two beneficial uses of bacteria, any two beneficial
uses of yeast, any one beneficial use of mould with respect
to food industry. [5]
5. (a) Give any three sanitary practices to be followed by the food
handler while preparing food. Explain any two natural toxins
present in food. [5]
(b) Explain the concept of ‘Danger Zone’ in the catering
industry. [5]
(c) Mention any two spoilage indicators for the following food
stuffs : [5]
(i) Meat
(ii) Coriander leaves
(iii) Canned food
(iv) Milk
(v) Semolina.
[4281]-105 3 P.T.O.
6. (a) Define ‘Food Adulteration’. Explain any three food standards
in India. [5]
(b) Explain any five factors which affect the growth of microorganisms.
[5]
(c) Give the importance of protective display of food. [5]
7. (a) Explain any five guidelines for freezer storage. [5]
(b) Explain the concept of HACCP in the catering industry.[5]
(c) Define pH. Explain the application of pH in the catering
industry.
B.H.M.C.T. (First Semester) EXAMINATION, 2012
105 : CATERING SCEINCE—I
(OLD & NEW PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Answer any four more questions from Question Nos. 2
to 7.
(iii) Draw neat diagrams wherever necessary.
1. Define the following words with suitable examples (any five) : [10]
(1) Boiling point
(2) Surface tension
(3) Flash point
(4) Desirable browing in Food preparations
(5) Emulsion
(6) Food additives.
2. (a) Write short notes on (any two) : [5]
(1) Cross contamination
(2) The morphology of yeast
(3) Botulism food poisoning.
(b) Why is ‘Personal Hygiene’ important for a catering
professional ? [5]
(c) Explain any five ways to control the growth of micro-organisms.
[5]
3. (a) With the help of a diagram explain direct transmission of diseases.
Give any two intestinal parasites. [5]
(b) Mention the food adulterant and the test to detect them in
the following food-stuff : [5]
(1) Coffee powder
(2) Butter
(3) Chilli powder
(4) Milk
(5) Semolina.
(c) Explain the importance of ‘Pest Control’. Give any two control
measures for the following : [5]
(1) Rodents
(2) Ants.
4. (a) Give any three differences between food poisoning and food
infection. Explain any tow non-bacterial metal poisoning in
food. [5]
(b) Explain the significance of hygiene and sanitation in the food
industry. [5]
(c) Give any two beneficial uses of bacteria, any two beneficial
uses of yeast, any one beneficial use of mould with respect
to food industry. [5]
5. (a) Give any three sanitary practices to be followed by the food
handler while preparing food. Explain any two natural toxins
present in food. [5]
(b) Explain the concept of ‘Danger Zone’ in the catering
industry. [5]
(c) Mention any two spoilage indicators for the following food
stuffs : [5]
(i) Meat
(ii) Coriander leaves
(iii) Canned food
(iv) Milk
(v) Semolina.
[4281]-105 3 P.T.O.
6. (a) Define ‘Food Adulteration’. Explain any three food standards
in India. [5]
(b) Explain any five factors which affect the growth of microorganisms.
[5]
(c) Give the importance of protective display of food. [5]
7. (a) Explain any five guidelines for freezer storage. [5]
(b) Explain the concept of HACCP in the catering industry.[5]
(c) Define pH. Explain the application of pH in the catering
industry.
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