University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2010
105 : CATERING SCIENCE–I
(2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Answer any four questions from Q. Nos. 2 to 6.
(iii) Draw neat diagrams wherever necessary.
1. Answer the following (any five) : [5×2=10]
(i) What is the significance of hygiene and sanitation in the catering
industry ?
(ii) Explain the concept of cross-contamination. List any two ways
in which cross-contamination can occur in the kitchen.
(iii) Define pH. Explain its relevance in the food industry.
(iv) Name any two useful micro-organisms and their uses in the food
industry.
(v) At which temperatures should the refrigerator and freezer stores
be maintained ?
(vi) Define ‘Emulsions’ giving two examples from the food industry.
(vii) Why should acidic foods not be stored in brass utensils ?
2. (a) Define ‘Food Spoilage’. List any two spoilage indicators in : [5]
(i) Eggs
(ii) Canned food
(iii) Pulses
(iv) Milk
(b) Write a short note on dry food store and its maintenance. [5]
(c) How will a food handler take care of his hands in a catering
establishment ? [5]
3. (a) Differentiate between microbial food poisoning and food infections
giving one example of each. [5]
(b) Explain the concept of desirable browning in food giving any
three examples. [5]
(c) Write a short note on the voluntary Indian standards ensured
to establish food safety. [5
4. (a) Write a short note on the natural toxins present in food. [5]
(b) How can flies pose as pests in the catering establishment ? How
will you control them ? [5]
(c) Write a short note on Hazard analysis critical control
point. [5]
5. (a) Discuss any one bacterial food poisoning giving the following
details : [5]
(i) Name of the organism
(ii) 2 sources of contamination
(iii) 2 modes of transmission
(iv) 2 methods to control the micro-organism
(b) Explain the concept of Blast freezing. What are the advantages
of this process ? [5]
(c) Explain microbial growth with the help of a diagram. [5]
6. (a) Explain the importance of thawing in the catering industry. [5]
(b) How can temperature be used as a measure to control microbial
growth in the food industry ? [5]
(c) Define ‘Food Adulteration’. State the adulterant present and a
test to detect the adulterant in the following foods : [5]
(i) Tea
(ii) Turmeric
(iii) Milk
(iv) Chilli powder.
B.H.M.C.T. (First Semester) EXAMINATION, 2010
105 : CATERING SCIENCE–I
(2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Answer any four questions from Q. Nos. 2 to 6.
(iii) Draw neat diagrams wherever necessary.
1. Answer the following (any five) : [5×2=10]
(i) What is the significance of hygiene and sanitation in the catering
industry ?
(ii) Explain the concept of cross-contamination. List any two ways
in which cross-contamination can occur in the kitchen.
(iii) Define pH. Explain its relevance in the food industry.
(iv) Name any two useful micro-organisms and their uses in the food
industry.
(v) At which temperatures should the refrigerator and freezer stores
be maintained ?
(vi) Define ‘Emulsions’ giving two examples from the food industry.
(vii) Why should acidic foods not be stored in brass utensils ?
2. (a) Define ‘Food Spoilage’. List any two spoilage indicators in : [5]
(i) Eggs
(ii) Canned food
(iii) Pulses
(iv) Milk
(b) Write a short note on dry food store and its maintenance. [5]
(c) How will a food handler take care of his hands in a catering
establishment ? [5]
3. (a) Differentiate between microbial food poisoning and food infections
giving one example of each. [5]
(b) Explain the concept of desirable browning in food giving any
three examples. [5]
(c) Write a short note on the voluntary Indian standards ensured
to establish food safety. [5
4. (a) Write a short note on the natural toxins present in food. [5]
(b) How can flies pose as pests in the catering establishment ? How
will you control them ? [5]
(c) Write a short note on Hazard analysis critical control
point. [5]
5. (a) Discuss any one bacterial food poisoning giving the following
details : [5]
(i) Name of the organism
(ii) 2 sources of contamination
(iii) 2 modes of transmission
(iv) 2 methods to control the micro-organism
(b) Explain the concept of Blast freezing. What are the advantages
of this process ? [5]
(c) Explain microbial growth with the help of a diagram. [5]
6. (a) Explain the importance of thawing in the catering industry. [5]
(b) How can temperature be used as a measure to control microbial
growth in the food industry ? [5]
(c) Define ‘Food Adulteration’. State the adulterant present and a
test to detect the adulterant in the following foods : [5]
(i) Tea
(ii) Turmeric
(iii) Milk
(iv) Chilli powder.
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