B. Sc. (Hospitality Studies) (Semester - II),CATERING SCIENCE,University Of Pune Question Paper,2010 Question Paper

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - II) Examination - 2010
CATERING SCIENCE
(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.
Q.1) Define the terms : (Any Five) [10]
(a) Nutrient
(b) Edible Portion of Food
(c) Hydrogenation of Oil
(d) Balanced Diet
(e) Health
(f) Empty Calories
Q.2) (A) Give scientific reasons for the following : (Any Five) [10]
(a) During summer an extra pinch of salt should be added
to various food stuffs.
(b) People living in hilly areas suffer from Goitre.
(c) Dietary Fibre should be included in our daily diet.
(d) Animal Proteins are a Complete Source of Protein.
(e) Oils should be stored in air tight containers.
(f) Fresh Fruit Juices are preferred to aerated soft drinks.
(B) The protein and fat content of a diet is 200 gms and 100 gms
respectively. The diet provides 2900 kcals of energy. Calculate
Carbohydrate Content of the Diet. [05]
Q.3) (A) Explain Ill-effects of Excess Consumption of Fat in the
Diet. [05]
(B) Give any four dietary sources of Water. How is water balance
maintained in our body. [05]
(C) Discuss ‘Vitamin A’ on the basis of :
(a) Four good food sources [02]
(b) One important function [01]
(c) One deficiency disease with one symptom [02]
Q.4) (A) Mention any three functions of Carbohydrates. Give four good
food sources of carbohydrate - rich food. [05]
(B) Explain Concept of Supplementary Value of Protein giving two
examples. [05]
(C) Explain importance of avoiding Fast Foods. [05]
Q.5) (A) List essential Amino Acids required by an Infant. [05]
(B) Plan a day’s balanced diet for an adult man aged 35 years,
working as an executive, who is a non-vegetarian ? [05]
(C) Discuss ‘Iron’ on the basis of :
(a) Any four good food sources [02]
(b) Deficiency disease and symptom [02]
(c) Any one function [01]
Q.6) (A) Define Vitamins. Classify them giving suitable examples. [05]
(B) Give any five ways to prevent nutrient loss from Food Stuffs
while Cooking. [05]
(C) Explain five basic food groups with relevant examples of
Food Stuffs. [05]
Q.7) (A) Mention any two foods to be avoided and two foods to be
recommended for the persons suffering from : [10]
(a) Diabetes Mellitus
(b) Cardio-vascular Diseases
(c) Jaundice
(d) Diarrhoea
(e) Fever and Infection
(B) Explain Effect of Heat on Proteins. Classify Proteins giving
suitable examples. [05]

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