University Of Pune Question Paper
BHMCT (Second Semester) EXAMINATION, 2010
205 : CATERING SCIENCE–II
(OLD 2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Attempt any four more questions from Q. Nos. 2 to 7.
1. Explain the following terms (any five) : [10]
(i) Food
(ii) Oedema
(iii) Health
(iv) Rancidity of oil
(v) Balanced diet
(vi) Coagulation of proteins.
2. (A) Explain the following : [5×2]
(i) Carbohydrates must be present along with proteins in the
meal.
(ii) Fresh lime juice is preferable to Limca.
(iii) Children should be exposed to sunlight.
(iv) Dietary fibres should be included in out daily diet.
(v) Cooking soda should not be added during cooking food.
(B) The fats, proteins and fibre content of a diet is 100 grams, 200
grams and 50 grams respectively. The diet provides 2900 kcals
of energy. Calculate the total carbohydrate content of the diet. [5]
3. (A) Explain any five functions of proteins in the diet. [10]
(B) Discuss iron under the following headings : [5]
(i) Any four good food sources
(ii) Any two functions
(iii) Name one deficiency disease
4. (A) Explain how will you take care of food in terms of preserving
its nutrients. [10]
(B) Plan a balanced lunch menu for an adult woman aged 30 years
who is a vegetarian. [5]
5. (A) List four important foods to be avoided for a person suffering
from various diseases : [10]
(i) Diabetes mellitus
(ii) Kidney diseases
(iii) Diarrhoea
(iv) Fever and infection
(v) Peptic ulcer.
(B) Explain the effect of excess intake of carbohydrates in the
diet. [5]
6. (A) Differentiate between animal fat and vegetable fat. [5]
(B) Give a short account on basic five food groups. What is the
importance of avoiding fast foods ? [10]
7. (A) List the essential amino acids required by a child. [10]
(B) What is the effect of heat on carbohydrates and fat ? Explain
for each of it. [5]
BHMCT (Second Semester) EXAMINATION, 2010
205 : CATERING SCIENCE–II
(OLD 2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Attempt any four more questions from Q. Nos. 2 to 7.
1. Explain the following terms (any five) : [10]
(i) Food
(ii) Oedema
(iii) Health
(iv) Rancidity of oil
(v) Balanced diet
(vi) Coagulation of proteins.
2. (A) Explain the following : [5×2]
(i) Carbohydrates must be present along with proteins in the
meal.
(ii) Fresh lime juice is preferable to Limca.
(iii) Children should be exposed to sunlight.
(iv) Dietary fibres should be included in out daily diet.
(v) Cooking soda should not be added during cooking food.
(B) The fats, proteins and fibre content of a diet is 100 grams, 200
grams and 50 grams respectively. The diet provides 2900 kcals
of energy. Calculate the total carbohydrate content of the diet. [5]
3. (A) Explain any five functions of proteins in the diet. [10]
(B) Discuss iron under the following headings : [5]
(i) Any four good food sources
(ii) Any two functions
(iii) Name one deficiency disease
4. (A) Explain how will you take care of food in terms of preserving
its nutrients. [10]
(B) Plan a balanced lunch menu for an adult woman aged 30 years
who is a vegetarian. [5]
5. (A) List four important foods to be avoided for a person suffering
from various diseases : [10]
(i) Diabetes mellitus
(ii) Kidney diseases
(iii) Diarrhoea
(iv) Fever and infection
(v) Peptic ulcer.
(B) Explain the effect of excess intake of carbohydrates in the
diet. [5]
6. (A) Differentiate between animal fat and vegetable fat. [5]
(B) Give a short account on basic five food groups. What is the
importance of avoiding fast foods ? [10]
7. (A) List the essential amino acids required by a child. [10]
(B) What is the effect of heat on carbohydrates and fat ? Explain
for each of it. [5]
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