University of Pune 2011-1st Sem B.Sc.(Hospitality Studies) ; : BSc(Hospitality Studies) - ; Title of the : Catering Science (New 2008 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

(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) Define the terms : (Any Five) [5x2=10]

(a) Smoking Point

(b) Food Adulteration

(c) Emulsion

(d) Evaporation

(e) Density

(f) Boiling Under Pressure

 

Q.2) (A) Answer the following : (Any Five) [5x2=10]

(a) Give any two sanitary practices that a food handler should follow while working in

the Kitchen.

(b) What is the role of Food Standards in India ? Mention any two Food Standards.

(c) Give any two differences between Food Poisoning and Food Infection.

(d) Define pH. Explain its importance in Food Industry.

(e) How do Bacteria reproduce ?

(f) Give any four uses of Micro-organisms in Food Industry.

 

(B) Explain Concept of Danger Zone in the Catering Industry. [05]

OR

(B) Explain Morphology of Moulds. [05]

 

Q.3) (A) Explain any five Natural Toxins occurring in Food. [05]

(B) List requirements to store food in a Refrigerated Storage Area. [05]

(C) Discuss Bacillus Cereus Food Poisoning on the basis of :

(a) Mode of Transmission [01]

(b) Any two Foods Involved [02]

(c) Any two Preventive Measures [02]

 

Q.4) (A) Define Cross-contamination. Give any three ways to prevent it. [05]

(B) Mention Food Adulterants and test to detect them in the following Food Stuffs : [05]

(a) Milk

(b) Sugar

(c) Semolina

(d) Tea

(e) Turmeric

(C) Explain Concept of HACCP in the Catering Industry. [05]

 

Q.5) (A) It is necessary to display food in a protective manner. Explain. [05]

(B) What is the importance of Protective Clothing in Catering Industry ? [05]

(C) Explain any five factors affecting Growth of Micro-organisms. [05]

 

Q.6) (A) Explain any five Non-bacterial Metal Poisoning in Food. [05]

(B) What is the importance of Hygiene and Sanitation in Food Industry ? [05]

(C) Explain Direct Transmission of Disease. Give names of any two Intestinal Parasites.

[05]

OR

(C) Discuss Salmonellosis on the basis of :

(a) Responsible Micro-organism [01]

(b) Any two Foods Involved [02]

(c) Any one symptom and one preventive measure [02]

 

Q.7) (A) List any two Spoilage Indicators in the following Food Stuffs : [05]

(a) Spinach Leaves

(b) Cereals and Pulses

(c) Fish

(d) Egg

(e) Milk

(B) Explain any five ways to control Growth of Micro-organisms in Food.

(C) Why are additives added to the Food ? Explain any three Food Additives with one

example of each. [05]

 

 

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