University Of Pune Question Paper
B.H.M.C.T. (First Semester) EXAMINATION, 2011
105 : CATERING SCIENCE—I
(OLD AND NEW PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Answer any four more questions from Q. No. 2 to
Q. No. 7.
(iii) Draw neat diagrams wherever necessary.
1. Define the terms with suitable example (any five) : [10]
(1) Boiling under pressure
(2) Food adulteration
(3) Emulsion
(4) Gel
(5) Smoking point
(6) Density
(7) Foam.
2. (a) Define ‘Cross-Contamination’. Explain any three ways to
prevent it. [5]
(b) Mention any five general guidelines for storage of all types
of food-stuffs. [5]
(c) Why is pest control necessary in catering establishment ? Give
any two control measures for each : [5]
(i) Cockroach
(ii) Housefly.
3. (a) Explain any two factors affecting the growth of micro-organisms
in food. Give any three uses of micro-organisms in food
industry. [5]
(b) Explain the importance of Hygiene and Sanitation in catering
industry. [5]
(c) Why are additives added to the food ? Explain any two food
additives used in food industry. [5]
4. (a) List any five requirements necessary to store food in refrigerated
storage area. [5]
(b) Explain the concept of HACCP in catering industry. [5]
(c) Mention any two spoilage indicators for the following foodstuffs
: [5]
(i) Fish
(ii) Milk
(iii) Spinach leaves
(iv) Egg
(v) Groundnuts.
5. (a) Give reason as to why : [5]
(i) Green and sprouting potatoes should not be used for
cooking.
(ii) Protective display of food is necessary.
(iii) pH level of foods affects cooking.
(iv) Personal hygiene is necessary in catering establishment.
(v) Mushrooms should be purchased from a licensed manufacturer.
(b) With the help of diagram explain the indirect transmission
of disease. List any two intestinal parasites. [5]
(c) Explain any five non-bacterial metal poisoning in food. [5]
6. (a) Explain the concept of Danger Zone in food industry. [5]
(b) Mention the food adulterant and the test to detect them in
the following food-stuffs : [5]
(i) Semolina
(ii) Turmeric
(iii) Sugar
(iv) Ghee
(v) Tea.
(c) Differentiate between food poisoning and food infection. [5]
7. (a) Write short notes on (any two) : [5]
(i) Staphylococcal food poisoning.
(ii) Importance of protective clothing for kitchen staff.
(iii) Physiological characteristics of Bacteria.
(b) Define undesirable browning in food. Give any three ways to
prevent it. [5]
(c) Mention any two sanitary practices while cooking food. What
is the importance of rest, recreation and exercise. [5]
B.H.M.C.T. (First Semester) EXAMINATION, 2011
105 : CATERING SCIENCE—I
(OLD AND NEW PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Answer any four more questions from Q. No. 2 to
Q. No. 7.
(iii) Draw neat diagrams wherever necessary.
1. Define the terms with suitable example (any five) : [10]
(1) Boiling under pressure
(2) Food adulteration
(3) Emulsion
(4) Gel
(5) Smoking point
(6) Density
(7) Foam.
2. (a) Define ‘Cross-Contamination’. Explain any three ways to
prevent it. [5]
(b) Mention any five general guidelines for storage of all types
of food-stuffs. [5]
(c) Why is pest control necessary in catering establishment ? Give
any two control measures for each : [5]
(i) Cockroach
(ii) Housefly.
3. (a) Explain any two factors affecting the growth of micro-organisms
in food. Give any three uses of micro-organisms in food
industry. [5]
(b) Explain the importance of Hygiene and Sanitation in catering
industry. [5]
(c) Why are additives added to the food ? Explain any two food
additives used in food industry. [5]
4. (a) List any five requirements necessary to store food in refrigerated
storage area. [5]
(b) Explain the concept of HACCP in catering industry. [5]
(c) Mention any two spoilage indicators for the following foodstuffs
: [5]
(i) Fish
(ii) Milk
(iii) Spinach leaves
(iv) Egg
(v) Groundnuts.
5. (a) Give reason as to why : [5]
(i) Green and sprouting potatoes should not be used for
cooking.
(ii) Protective display of food is necessary.
(iii) pH level of foods affects cooking.
(iv) Personal hygiene is necessary in catering establishment.
(v) Mushrooms should be purchased from a licensed manufacturer.
(b) With the help of diagram explain the indirect transmission
of disease. List any two intestinal parasites. [5]
(c) Explain any five non-bacterial metal poisoning in food. [5]
6. (a) Explain the concept of Danger Zone in food industry. [5]
(b) Mention the food adulterant and the test to detect them in
the following food-stuffs : [5]
(i) Semolina
(ii) Turmeric
(iii) Sugar
(iv) Ghee
(v) Tea.
(c) Differentiate between food poisoning and food infection. [5]
7. (a) Write short notes on (any two) : [5]
(i) Staphylococcal food poisoning.
(ii) Importance of protective clothing for kitchen staff.
(iii) Physiological characteristics of Bacteria.
(b) Define undesirable browning in food. Give any three ways to
prevent it. [5]
(c) Mention any two sanitary practices while cooking food. What
is the importance of rest, recreation and exercise. [5]
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