B.Sc-B.Sc.(Hospitality Studies) 2nd Sem CATERING SCIENCE - II(University of Pune, Pune-2013)
Total No. of Questions : 7 Total No. of Printed Pages : 3
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B. Sc. (Hospitality Studies) (Semester - II) Examination - 2013
CATERING SCIENCE - II
(New 2008 Pattern)
Time : 3 Hours] [Max. Marks : 70
Instructions :
(1) Q. No. 1 is compulsory.
(2) Attempt any four from Q. Nos. 2 to 7.
Q.1) Define the following terms : (Any Five) [5x2=10]
(1) Balanced Diet
(2) Dehydration
(3) Empty Calories
(4) Health
(5) Carbohydrate
(6) Hydrogenation of Oil
Q.2) (A) As serving of Moongdal and Green Peas Khichdi provides 60 gms of Carbohydrates, 20 gms of Proteins and Fat content is 10 gms. Calculate the calories provided by two such servings of Khichdi. [05]
(B) Enlist any three main functions of Protein in the Diet. Give any four good food sources of Protein Rich Food. [05]
(C) Define ‘Minerals’. Name the deficiency disease caused by each of the following : [05]
(a) Calcium
(b) Iron
(c) Iodine
Q.3) (A) Classify Carbohydrates giving suitable examples of each. [05]
(B) Mention any four Dietary Sources of Water. How is Water Balance maintained ? [05]
(C) Explain the ill-effects of excess consumption of fat on Human Body. State any two points of difference between Fat and Oil. [05]
Q.4) (A) Define ‘Rancidity of Oil’. Give any three ways to prevent it. [05]
(B) Explain Concept of Basic Five Food Groups. [05]
(C) As a Catering Manager, what precautions will you take to preserve nutrients while Cooking Food ? [05]
Q.5) (A) What changes are seen in Carbohydrate Rich Food after heating ? Explain the importance of Dietary Fibre in the Diet. [05]
(B) Explain the importance of avoiding Junk Food. [05]
(C) Classify Vitamins giving suitable examples. Answer Vitamin ‘C’on the basis of : [05]
(a) Its Scientific Name
(b) Two Good Food Sources
(c) One important Function
Q.6) (A) Explain Concept of ‘Supplementary Value of Protein’ giving suitable examples. [05]
(B) Write a note on ‘Cholesterol’. Give any four food sources rich in Cholesterol. [05]
(C) Plan a day’s diet for an adult woman aged 40 yrs. using the basic five food groups. She is a home maker and likes non-vegetarian food [05]
Q.7) (A) Define ‘Amino Acids’. Classify them giving suitable examples. List the two important Amino Acids needed for children. [05]
OR
(A) Explain the importance of Sodium Chloride in the Diet. Give any of its four rich food sources. [05]
(B) Give any two foods to be recommended and two foods to be avoided for the following diseases : [10]
(a) Diabetes Mellitus
(b) Fever and Infection
(c) Diarrhoea
(e) Jaundice
(f) Heart Related Diseases
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