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

University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester - II) Examination - 2010
FOOD SCIENCE
(Old 2005 Pattern)
Time : 3 Hours] [Max. Marks : 70
Instructions :
(1) Question No. 1 is compulsory.
(2) Attempt any four from Q. Nos. 2 to 7.
(3) Draw diagrams wherever necessary.
Q.1) Define the terms : (Any Five) [10]
(a) Emulsion
(b) Boiling under Pressure
(c) pH
(d) Smoking Point
(e) Humidity
(f) Density
Q.2) (A) Differentiate between Food Poisoning and Food Infection. Why
is Protective Display of Food necessary ? [05]
(B) Define ‘Food Additives’. Explain any three Food Additives used
in Food Industry. [05]
(C) List requirements needed to store Food in Dry Food Storage
Area. [05]
Q.3) (A) Explain any five Natural Toxins occurring in Food. How will you
prevent them ? [05]
(B) List any five rules of Personal Hygiene. [05]
(C) Define ‘Cross-contamination’. Give any three ways to prevent
it. [05]
Q.4) (A) Explain any five factors affecting growth of Micro-organisms. [05]
(B) Define ‘Desirable Browning’. How will you prevent Undesirable
Browning in Food’ ? (any three ways) [05]
(C) Mention any two Spoilage Indicators in the following Food Stuffs : [05]
(a) Fish
(b) Methi Leaves
(c) Semolina
(d) Paneer
(e) Egg
Q.5) (A) Discuss ‘Salmonellosis’ Food Infection on the basis of :
(a) Mode of Transmission [01]
(b) Four Foods Involved [02]
(c) Any Two Preventive Measures [02]
OR
(A) Explain Concept of Danger Zone in Catering Industry. [05]
(B) As a Catering Manager how will you take care regarding good
health of Staff ? [05]
(C) Why is Pest Control necessary ? List any two Control Measures
to control the following : [05]
(a) House Flies
(b) Rodents
(c) Cockroaches
Q.6) (A) Explain any five ways to control Growth of Micro-organisms
in Food. [05]
(B) Explain Concept of ‘HACCP’ in Catering Industry. [05]
(C) Mention Common Food Adulterants and the tests to detect them
in the following Food Stuffs : [05]
(a) Milk
(b) Coffee
(c) Chilli Powder
(d) Semolina
(e) Sugar
Q.7) (A) Explain any five Non-bacterial Metal Poisoning in Food. [05]
(B) Explain any two uses of Bacteria, two uses of Yeast and one
use of Mould in Food Industry. [05]
(C) Write importance of any two : [05]
(a) Rest, Recreation and Exercise in relation to Catering
Industry.
(b) Hygiene and Sanitation related to Catering Establishment.
(c) Food Standards in India

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