University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2010
105 : CATERING SCIENCE–I
(NEW 2008 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Attempt any four questions from Q. No. 2 to Q. No. 7.
(iii) Draw diagrams wherever necessary.
1. Explain the following terms (any five) : [10]
(a) Boiling point
(b) pH
(c) Hygiene
(d) Undesirable browning
(e) Evaporation
(f) Emulsion.
2. (a) Give any two beneficial effects of bacteria, two beneficial effects
of yeast and one beneficial effect of mould respectively. [5]
(b) Explain any five natural toxins present in the food. [5]
(c) Explain the concept of Danger zone in catering industry. [5]
3. Write short notes on (any three) : [15]
(a) Importance of rest, recreation and exercise
(b) Requirements of dry food storage area
(c) Protective clothing in food industry
(d) 5 methods or 5 ways to control the growth of micro-organisms
in food industry.
4. (a) Mention any two spoilage indicators in the following foodstuffs
: [5]
(i) Milk
(ii) Egg
(iii) Fish
(iv) Vegetables
(v) Cereals and pulses.
(b) Explain the morphology of yeast. [5]
(c) Differentiate between food poisoning and food infection. [5]
5. (a) Explain the concept of HACCP in relation to catering
industry. [5]
(b) Discuss the common food adulterants and the simple test to
detect them in the following food-stuffs : [5]
(i) Coffee
(ii) Semolina
(iii) Turmeric
(iv) Ghee
(v) Milk
(c) Discuss ‘Botulism’ on the basis of : [5]
(i) Type of food borne illness
(ii) Any two foods involved
(iii) One mode of transmission
(iv) Any two preventive measures.
6. (a) Define cross-contamination. Mention any three ways to prevent
it. [5]
(b) What is the role of food standards ? Explain any three food
standards in India. [5]
(c) Explain any five non-bacterial metal poisoning. [5]
7. (a) Why is pest control necessary ? Mention any two ways to control
flies and cockroaches. [5]
(b) Explain any five factors affecting the growth of microorganisms.
[5]
(c) Define food additives. Explain any three food additives. [5]
B.H.M.C.T. (First Semester) EXAMINATION, 2010
105 : CATERING SCIENCE–I
(NEW 2008 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Attempt any four questions from Q. No. 2 to Q. No. 7.
(iii) Draw diagrams wherever necessary.
1. Explain the following terms (any five) : [10]
(a) Boiling point
(b) pH
(c) Hygiene
(d) Undesirable browning
(e) Evaporation
(f) Emulsion.
2. (a) Give any two beneficial effects of bacteria, two beneficial effects
of yeast and one beneficial effect of mould respectively. [5]
(b) Explain any five natural toxins present in the food. [5]
(c) Explain the concept of Danger zone in catering industry. [5]
3. Write short notes on (any three) : [15]
(a) Importance of rest, recreation and exercise
(b) Requirements of dry food storage area
(c) Protective clothing in food industry
(d) 5 methods or 5 ways to control the growth of micro-organisms
in food industry.
4. (a) Mention any two spoilage indicators in the following foodstuffs
: [5]
(i) Milk
(ii) Egg
(iii) Fish
(iv) Vegetables
(v) Cereals and pulses.
(b) Explain the morphology of yeast. [5]
(c) Differentiate between food poisoning and food infection. [5]
5. (a) Explain the concept of HACCP in relation to catering
industry. [5]
(b) Discuss the common food adulterants and the simple test to
detect them in the following food-stuffs : [5]
(i) Coffee
(ii) Semolina
(iii) Turmeric
(iv) Ghee
(v) Milk
(c) Discuss ‘Botulism’ on the basis of : [5]
(i) Type of food borne illness
(ii) Any two foods involved
(iii) One mode of transmission
(iv) Any two preventive measures.
6. (a) Define cross-contamination. Mention any three ways to prevent
it. [5]
(b) What is the role of food standards ? Explain any three food
standards in India. [5]
(c) Explain any five non-bacterial metal poisoning. [5]
7. (a) Why is pest control necessary ? Mention any two ways to control
flies and cockroaches. [5]
(b) Explain any five factors affecting the growth of microorganisms.
[5]
(c) Define food additives. Explain any three food additives. [5]
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