University of Pune 2010 B.Sc Health Education Catering science - exam paper
Total No. of Questions : 7] [Total No. of Printed Pages : 3
[3882]-105
B. Sc. (Hospitality Studies) (Semester - I) Examination - 2010
CATERING SCIENCE (New 2008 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) Explain the following terms : (Any Five)
[5x2=10]
(a) Evaporation
(b) Contamination of Food
(c) Hygiene
(d) AGMARK
(e) Desirable Browning
(f) Food Adulteration
Q.2) (A) Give difference between Food Poisoning and Food Infection. [05]
(B) Explain Concept of Danger Zone in Catering Industry. [05]
(C) Give requirements needed to store Food in a Refrigerated Storage Area. [05]
(a) Protective Clothing
(b) Food Additives and any of their three types
(c) Direct Transmission of Diseases
(d) Rest, Recreation and Exercise
Q.4) (A) Explain any five factors affecting growth of Micro-organisms. [05]
(B) Explain Importance of Protective Display of Food in Catering Industry. [05]
(C) Name Food Adulterants and tests to detect them in the following
|
Food |
Stuffs : |
|
(a) |
Ghee |
|
(b) |
Chilli Powder |
|
(c) |
Turmeric |
|
(d) |
Milk |
|
(e) |
Tea |
Q.5) (A) Define Cross-contamination. Give any three ways to prevent it. [05]
(B) Explain Concept of HACCP in Catering Industry. [05]
(C) Explain Importance of Hygiene and Sanitation in Catering Industry. [05]
Q.6) (A) Explain any five natural toxins occurring in Food. [05]
(B) List any two control measures each for Cockroaches and Flies and one control measure for Rodents. [05]
(C) Explain any five Non-bacterial Metal Poisoning in Food. [05]
(a) Egg
(b) Fish
(c) Semolina
(d) Spinach
(e) Peanuts
(B) Discuss Salmonellosis on the basis of : [05]
(a) Type of Food Borne Illness
(b) Responsible Organism
(c) Any two Foods Involved
(d) Any two Preventive Measures
(C) Give any five ways to control growth of Micro-organism in Food. [05]
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Attachment: |
| Earning: Approval pending. |
