University Of Pune Question Paper
B.H.M.C.T. (Second Semester) EXAMINATION, 2010
205 : CATERING SCIENCE–II
(NEW 2008 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Attempt any four questions from Q. Nos. 2 to 7.
1. Define the following terms (any five) : [5×2=10]
(1) Food
(2) Dehydration
(3) Health
(4) Hydrogenation of oil
(5) Nutrition
(6) Complete proteins.
2. (a) Give reasons for the following (any five) : [5×2=10]
(i) Table salt is fortified with iodine.
(ii) Vegetable proteins are incomplete source of protein.
(iii) Natural fruit juices should be preferred instead of synthetic
cold drinks.
(iv) The energy requirement of an office executive is less as
compared to a construction labourer.
(v) Children should be exposed to sunlight.
(vi) Sugar syrup provides empty calories.
(b) A glass of mango milkshake gives approximately 260 kcal of energy.
It provides 6 gm proteins and 4 gm fats. Calculate the amount
of carbohydrates in the milkshake. [5]
3. (a) Classify carbohydrates giving suitable examples of each. [5]
(b) List any five ways to preserve nutrients while cooking
food. [5]
(c) Discuss ‘calcium’ on the basis of : [5]
(i) Any four food sources
(ii) Any two important functions.
(iii) One deficiency disease.
4. (a) Explain the basic five food groups with the nutrients
involved. [5]
(b) Explain the concept of supplementary value of protein giving
two suitable examples. [5]
(c) Define ‘Rancidity of Oil’. How will you prevent it ? [5]
5. (a) Explain the importance of avoiding junk foods. [5]
(b) List the essential amino acids needed for a child. [5]
Or
Give any four functions of proteins. What is the effect of heat
on proteins ? [5]
(c) Define ‘Minerals’. Give the importance and state the limitations
of sodium chloride/table salt in the diet. [5]
6. (a) Explain the ill-effects of excess consumption of fat on human
body. Give any four rich food sources of cholesterol. [5]
(b) Give any two foods to be recommended and two foods to be
avoided for the people suffering from : [5]
(i) Fever and infection
(ii) Diarrhoea
(iii) Peptic ulcer
(iv) Jaundice
(v) Diabetes mellitus.
(c) Discuss ‘Vitamin A’ on the basis of : [5]
(i) Four food sources
(ii) Its scientific name
(iii) Any two important functions.
7. (a) Give two rich dietary sources of : [5]
(i) Iron
(ii) Vitamin C
(iii) Polyunsaturated fatty acids
(iv) Dietary fibre
(v) Vegetable starch.
(b) Plan a balanced day’s diet for a sedentary working woman aged
35 years who is a non-vegetarian. [5]
(c) Differentiate between (any two) : [5]
(i) Kwashiorkor and Marasmus
(ii) Fat soluble vitamins and water soluble vitamins
(iii) Animal fat and vegetable fat.
B.H.M.C.T. (Second Semester) EXAMINATION, 2010
205 : CATERING SCIENCE–II
(NEW 2008 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Attempt any four questions from Q. Nos. 2 to 7.
1. Define the following terms (any five) : [5×2=10]
(1) Food
(2) Dehydration
(3) Health
(4) Hydrogenation of oil
(5) Nutrition
(6) Complete proteins.
2. (a) Give reasons for the following (any five) : [5×2=10]
(i) Table salt is fortified with iodine.
(ii) Vegetable proteins are incomplete source of protein.
(iii) Natural fruit juices should be preferred instead of synthetic
cold drinks.
(iv) The energy requirement of an office executive is less as
compared to a construction labourer.
(v) Children should be exposed to sunlight.
(vi) Sugar syrup provides empty calories.
(b) A glass of mango milkshake gives approximately 260 kcal of energy.
It provides 6 gm proteins and 4 gm fats. Calculate the amount
of carbohydrates in the milkshake. [5]
3. (a) Classify carbohydrates giving suitable examples of each. [5]
(b) List any five ways to preserve nutrients while cooking
food. [5]
(c) Discuss ‘calcium’ on the basis of : [5]
(i) Any four food sources
(ii) Any two important functions.
(iii) One deficiency disease.
4. (a) Explain the basic five food groups with the nutrients
involved. [5]
(b) Explain the concept of supplementary value of protein giving
two suitable examples. [5]
(c) Define ‘Rancidity of Oil’. How will you prevent it ? [5]
5. (a) Explain the importance of avoiding junk foods. [5]
(b) List the essential amino acids needed for a child. [5]
Or
Give any four functions of proteins. What is the effect of heat
on proteins ? [5]
(c) Define ‘Minerals’. Give the importance and state the limitations
of sodium chloride/table salt in the diet. [5]
6. (a) Explain the ill-effects of excess consumption of fat on human
body. Give any four rich food sources of cholesterol. [5]
(b) Give any two foods to be recommended and two foods to be
avoided for the people suffering from : [5]
(i) Fever and infection
(ii) Diarrhoea
(iii) Peptic ulcer
(iv) Jaundice
(v) Diabetes mellitus.
(c) Discuss ‘Vitamin A’ on the basis of : [5]
(i) Four food sources
(ii) Its scientific name
(iii) Any two important functions.
7. (a) Give two rich dietary sources of : [5]
(i) Iron
(ii) Vitamin C
(iii) Polyunsaturated fatty acids
(iv) Dietary fibre
(v) Vegetable starch.
(b) Plan a balanced day’s diet for a sedentary working woman aged
35 years who is a non-vegetarian. [5]
(c) Differentiate between (any two) : [5]
(i) Kwashiorkor and Marasmus
(ii) Fat soluble vitamins and water soluble vitamins
(iii) Animal fat and vegetable fat.
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