University Of Pune Question Paper
B.H.M.C.T. (Semester – I) Examination, 2014
105 : CATERING SCIENCE – I
(2008 Pattern)
Time : 3 Hours Max. Marks : 70
Instructions : i) Q. No. 1 is compulsory.
ii) Attempt any four more questions from Q. No. 2 to Q. No. 7.
iii) Draw diagrams wherever necessary.
1. Define the terms (any 5) : (5×2=10)
1) Boiling point
2) Gel
3) Density
4) Smoking point
5) Food additives
6) Evaporation.
2. A) Give reasons for the following (any 5) : (5×2=10)
1) Good health of a food handler is important in catering industry.
2) Green and sprouted potatoes should not be used for cooking.
3) Groundnuts turn brown when roasted.
4) Pest control is necessary in food industry.
5) The First-in-First-out (FIFO) rule is important in food stores department.
6) A food handler should not wear finger rings while working in kitchen.
B) Define ‘Cross-Contamination’. Give any three ways to prevent it. 5
OR
Explain any three ways to control the growth of micro-organisms in food. Give any two
sanitary practices to be followed by a food handler while cooking food.
3. A) Explain the morphology of yeast. 5
OR
What is the role of food standards in India ? Explain any two food standards.
B) Explain the requirements needed to store food in refrigerated food storage area. 5
Seat
No.
P.T.O.
[4676] – 105 -2-
C) Mention the common food adulterant and the test to detect them in the following food
stuffs : 5
i) Milk
ii) Sugar
iii) Turmeric
iv) Coffee
v) Semolina.
4. A) Differentiate between ‘Food poisoning’ and ‘Food infection’. List any two intestinal
parasites. 5
B) Define ‘Hygiene’. Explain the importance of Hygiene and Sanitation in catering
industry. 5
C) Describe the kitchen uniform of a food handler. How recreation is important for a food
handler. 5
OR
Explain Indirect mode of transmission of disease.
5. A) Explain any three non-bacterial metal poisoning in food. State the S.I. unit of length and
weight. 5
B) Explain the concept of ‘Danger Zone’ in catering industry. Give any two ways to display
the food protectively. 5
C) Mention any two spoilage indicators for the following food-stuffs : 5
i) Egg
ii) Curd
iii) Fish
iv) Spinach leaves
v) Milk.
6. A) Mention the natural toxins present in
1) Masoordal/Kesridal
2) Ground nuts
Also, explain any three uses of micro-organisms in food industry. 5
B) Define ‘Browning reactions in food’. Explain any three ways to prevent undesirable
browning in food. 5
C) Explain any five factors affecting the growth of micro-organisms. 5
OR
Explain ‘Staphylococcal’ food poisoning on the basis of :
i) Responsible organism
ii) Two foods involved
iii) Two preventive measures.
7. A) Explain the following with suitable examples : 5
1) Food colours 2) Preservatives
B) Explain the concept of HACCP in catering industry. 5
C) List any two control measures for each, Cockroaches and Houseflies and one control
measure for rodent. 5
OR
Define pH with its one importance in food industry. C
B.H.M.C.T. (Semester – I) Examination, 2014
105 : CATERING SCIENCE – I
(2008 Pattern)
Time : 3 Hours Max. Marks : 70
Instructions : i) Q. No. 1 is compulsory.
ii) Attempt any four more questions from Q. No. 2 to Q. No. 7.
iii) Draw diagrams wherever necessary.
1. Define the terms (any 5) : (5×2=10)
1) Boiling point
2) Gel
3) Density
4) Smoking point
5) Food additives
6) Evaporation.
2. A) Give reasons for the following (any 5) : (5×2=10)
1) Good health of a food handler is important in catering industry.
2) Green and sprouted potatoes should not be used for cooking.
3) Groundnuts turn brown when roasted.
4) Pest control is necessary in food industry.
5) The First-in-First-out (FIFO) rule is important in food stores department.
6) A food handler should not wear finger rings while working in kitchen.
B) Define ‘Cross-Contamination’. Give any three ways to prevent it. 5
OR
Explain any three ways to control the growth of micro-organisms in food. Give any two
sanitary practices to be followed by a food handler while cooking food.
3. A) Explain the morphology of yeast. 5
OR
What is the role of food standards in India ? Explain any two food standards.
B) Explain the requirements needed to store food in refrigerated food storage area. 5
Seat
No.
P.T.O.
[4676] – 105 -2-
C) Mention the common food adulterant and the test to detect them in the following food
stuffs : 5
i) Milk
ii) Sugar
iii) Turmeric
iv) Coffee
v) Semolina.
4. A) Differentiate between ‘Food poisoning’ and ‘Food infection’. List any two intestinal
parasites. 5
B) Define ‘Hygiene’. Explain the importance of Hygiene and Sanitation in catering
industry. 5
C) Describe the kitchen uniform of a food handler. How recreation is important for a food
handler. 5
OR
Explain Indirect mode of transmission of disease.
5. A) Explain any three non-bacterial metal poisoning in food. State the S.I. unit of length and
weight. 5
B) Explain the concept of ‘Danger Zone’ in catering industry. Give any two ways to display
the food protectively. 5
C) Mention any two spoilage indicators for the following food-stuffs : 5
i) Egg
ii) Curd
iii) Fish
iv) Spinach leaves
v) Milk.
6. A) Mention the natural toxins present in
1) Masoordal/Kesridal
2) Ground nuts
Also, explain any three uses of micro-organisms in food industry. 5
B) Define ‘Browning reactions in food’. Explain any three ways to prevent undesirable
browning in food. 5
C) Explain any five factors affecting the growth of micro-organisms. 5
OR
Explain ‘Staphylococcal’ food poisoning on the basis of :
i) Responsible organism
ii) Two foods involved
iii) Two preventive measures.
7. A) Explain the following with suitable examples : 5
1) Food colours 2) Preservatives
B) Explain the concept of HACCP in catering industry. 5
C) List any two control measures for each, Cockroaches and Houseflies and one control
measure for rodent. 5
OR
Define pH with its one importance in food industry. C
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