University of Pune 2011-1st Sem B.Sc.(Hospitality Studies) ; : BSc(Hospitality Studies) - ; Title of the : Catering Science (Old 2005 Pattern) - Question Paper

Total No. of Questions : 7] [Total No. of Printed Pages : 3

 

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B. Sc. (Hospitality Studies) (Semester - I) Examination - 2011

CATERING SCIENCE

(Old 2005 Pattern)

 

Time : 3 Hours] [Max. Marks : 70

 

Instructions :

(1) Q. No. 1 is compulsory.

(2) Answer any four from Q. 2 to Q. 7.

 

Q.1) Define the following terms : (Any Five) [5x2=10]

(a) Nutrition

(b) Health

(c) Essential Amino Acids

(d) Dextrinisation

(e) Malnutrition

(f) Edible Portion of Food

 

Q.2) (A) Give reasons : (Any Five) [5x2=10]

(a) Fruits and Vegetables should be washed before peeling and cutting.

(b) Vitamin A rich food sources should be given to children suffering from

Nightblindness.

(c) Oil should be stored in air tight container.

(d) Cereals and Pulges should be combined in the Diet.

(e) An energy requirement of a Typist is low as compared to a Swimmer.

(f) We should add extra pinch of Salt during Summer.

 

(B) Define Vitamins and classify them. [05]

 

Q.3) (A) Explain basic five Food Groups with their size of serving. [05]

(B) What is Dehydration ? Explain role of ORS in treatment. [05]

(C) Define Rancidity of Oil. How will you prevent it ? [05]

 

Q.4) (A) Explain Vitamin C on the basis of : [05]

(a) Four Good Food Sources

(b) One Function

(c) Name of the Deficiency Disease and its one symptom

 

(B) Write Food to be avoided for the following disorders : [05]

(a) Diabetes Mellitus

(b) Heart Disease

(c) Diarrhoea

(d) Fever and Infection

(e) Constipation

 

(C) Explain any five ways to preserve Nutrients while cooking Food. [05]

Q.5) (A) Define Balanced Diet and plan a Balanced Lunch Menu for 18 year old boy who is a

Non-vegetarian. [05]

(B) Explain any five functions of Protein. [05]

(C) A Balanced Diet contains 60 gm of Protein, 280 gm of Carbohydrate

and 25 gm of Fat. Calculate energy content of the Diet. [05]

 

Q.6) (A) Discuss Calcium on the basis of : [05]

(a) Any two Rich Food Sources

(b) One important function

(c) Name of Deficiency Disease and its one symptom

 

(B) Write classification of Carbohydrates, giving suitable example. [05]

 

(C) Write short notes : (Any Two) [05]

(a) Cholesterol

(b) Role of Sodium Chloride in the Diet and its limitations

(c) Hydrogenation of Fat

 

Q.7) (A) Discuss importance of Dietary Fibre in the Diet. [05]

(B) Match the following : [05]

 

Group - I Group II

 

(a) Riboflavin (i) Nightblindness

(b) Thiamin (ii) Osteoporosis

(c) Vitamin C (iii) Ariboflavinosis

(d) Vitamin A (iv) Anaemia

(e) Iron (v) Beri-beri

(vi) Scurvy

 

(C) Explain ill effects of excess consumption of Fat. State any two differences

between Fat and Oil. [05]

 

 

 

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