Periyar University 2005 Hotel Management and Catering science, Food Science - Question Paper

No:798
CXN/99 UHMC 3/AQS


B.Sc. DEGREE EXAMINATIOIN October/November 2005
Third Semester
Hotel Management and Catering Science
Food Science
Time: 3 hours Maximum :100 marks
PART A- (10X2=20 marks)
ans all ques.
1. What is the importance of yeast?
2. Explain the harmful effect of mould
3. What is preservation?
4. Define a preservative
5. Define a colloid
6. Define an emulsion
7. Explain Rancidity
8. What is hydrogenation?
9. What is an adulterant?
10. What are natural flavor enhancers?
PART—B (5X7=35 marks)
11 a Explain the factors affecting the growth of bacteria
b Explain the beneficial and harmful effect of yeast
12. a Explain pasteurization
discuss Canning
13. a. What are the different properties of a colloid?
b. Explain kinds of emulsifying agents and preparations of emulsion
14. a. Explain the action of heat on protein
b. Explain the action of heat on fat.
15. a. Explain the different natural and synthetic coloring agents.
b. Explain the action of heat, acid and alkaline chlorophyll pigment.
Part – C (3x15=45)
16. Explain browning reaction and its kinds.
17. What are the various chemical preservatives?
18. Write a note on food adulteration and discuss
19. Why is personal hygiene considered an important criteria in Hotels?
20. Explain the beneficial and harmful effect bacteria.

Earning:   Approval pending.