University Of Pune Question Paper
B. Sc. (Hospitality Studies) (Semester -I) Examination - 2010
CATERING SCIENCE
(Old 2005 Pattern)
Time : 3 Hours] [Max. Marks : 70
Instructions :
(1) Question No. 1 is compulsory.
(2) Answer any four from Q. Nos. 2 to 7.
Q.1) Define the following terms : (Any Five) [5x2=10]
(a) Oedema
(b) Nutrient
(c) Hollow Calories
(d) Vitamins
(e) Hydrogenation of Oil
(f) Health
Q.2) (A) Describe any three functions of Carbohydrate. Give any four
Food Sources of Carbohydrate. [05]
(B) Explain Supplementary Value of Protein with two examples. [05]
(C) A diet provides 1600 kcal. Out of this 270 gm is Carbohydrate
Content. The energy provided by fat is 288 kcals. Calculate
Protein Content of the diet. [05]
Q.3) (A) Match of following : [05]
‘A’ ‘B’
Niacin Scurvy
Vitamin B1 Pernicious Anaemia
Folic Acid Beri Beri
Ascorbic Acid Megaloblastic Anaemia
Cyanocobalamine Pellagra
Night Blindness
(B) Give reasons : (Any Five) [5x2=10]
(a) Fruits and Vegetables should be washed before peeling and
cutting.
(b) Dietary fibre should be avoided by a patient suffering from
diarrhoea.
(c) Citrus Food should not be dehydrated.
(d) Vegetable Proteins are not the complete source of Protein.
(e) Pressure Cooking is always advisable.
(f) We should add an extra pinch of salt during summer.
Q.4) (A) Discuss Iron under the following headings :
(a) Any two functions [02]
(b) Any two good food sources [02]
(c) Name of the deficiency disease [01]
(B) Define Essential Amino Acid and enlist all essential Amino Acids
needed by an adult. [05]
(C) Plan a balanced lunch menu for a 18 years old adolescent boy
who is a vegetarian using five basic food groups. [05]
Q.5) (A) Explain Dehydration. What is the role of ORT in Dehydration ? [05]
(B) Explain importance of avoiding Fast/Junk Food. [05]
(C) Give any five measures to preserve nutrients while Cooking Food. [05]
Q.6) (A) Define Rancidity of Oil. How will you prevent it ? [05]
(B) Classify Proteins giving suitable examples. [05]
(C) Discuss ‘Vitamin C’ on the basis of :
(a) Two good food sources [02]
(b) One function [01]
(c) One deficiency disease and one symptom [02]
Q.7) (A) List one food each to be avoided and recommended for patients
suffering from the following diseases : [05]
(a) Kidney Disease
(b) Jaundice
(c) Heart Disease
(d) Constipation
(e) Peptic Ulcer
(B) Explain basic five Food Groups giving suitable examples. [05]
(C) Explain ill effects of excess consumption of Fat in the diet.
Give any two good food sources of Cholesterol. [05]
B. Sc. (Hospitality Studies) (Semester -I) Examination - 2010
CATERING SCIENCE
(Old 2005 Pattern)
Time : 3 Hours] [Max. Marks : 70
Instructions :
(1) Question No. 1 is compulsory.
(2) Answer any four from Q. Nos. 2 to 7.
Q.1) Define the following terms : (Any Five) [5x2=10]
(a) Oedema
(b) Nutrient
(c) Hollow Calories
(d) Vitamins
(e) Hydrogenation of Oil
(f) Health
Q.2) (A) Describe any three functions of Carbohydrate. Give any four
Food Sources of Carbohydrate. [05]
(B) Explain Supplementary Value of Protein with two examples. [05]
(C) A diet provides 1600 kcal. Out of this 270 gm is Carbohydrate
Content. The energy provided by fat is 288 kcals. Calculate
Protein Content of the diet. [05]
Q.3) (A) Match of following : [05]
‘A’ ‘B’
Niacin Scurvy
Vitamin B1 Pernicious Anaemia
Folic Acid Beri Beri
Ascorbic Acid Megaloblastic Anaemia
Cyanocobalamine Pellagra
Night Blindness
(B) Give reasons : (Any Five) [5x2=10]
(a) Fruits and Vegetables should be washed before peeling and
cutting.
(b) Dietary fibre should be avoided by a patient suffering from
diarrhoea.
(c) Citrus Food should not be dehydrated.
(d) Vegetable Proteins are not the complete source of Protein.
(e) Pressure Cooking is always advisable.
(f) We should add an extra pinch of salt during summer.
Q.4) (A) Discuss Iron under the following headings :
(a) Any two functions [02]
(b) Any two good food sources [02]
(c) Name of the deficiency disease [01]
(B) Define Essential Amino Acid and enlist all essential Amino Acids
needed by an adult. [05]
(C) Plan a balanced lunch menu for a 18 years old adolescent boy
who is a vegetarian using five basic food groups. [05]
Q.5) (A) Explain Dehydration. What is the role of ORT in Dehydration ? [05]
(B) Explain importance of avoiding Fast/Junk Food. [05]
(C) Give any five measures to preserve nutrients while Cooking Food. [05]
Q.6) (A) Define Rancidity of Oil. How will you prevent it ? [05]
(B) Classify Proteins giving suitable examples. [05]
(C) Discuss ‘Vitamin C’ on the basis of :
(a) Two good food sources [02]
(b) One function [01]
(c) One deficiency disease and one symptom [02]
Q.7) (A) List one food each to be avoided and recommended for patients
suffering from the following diseases : [05]
(a) Kidney Disease
(b) Jaundice
(c) Heart Disease
(d) Constipation
(e) Peptic Ulcer
(B) Explain basic five Food Groups giving suitable examples. [05]
(C) Explain ill effects of excess consumption of Fat in the diet.
Give any two good food sources of Cholesterol. [05]
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