Periyar University 2004 Hotel Management and Catering science, Food Science - Question Paper

No:375
99 UHMC 3/AQS/CXN

(For the candidates admitted from 2004 onwards)

B.Sc. DEGREE EXAMINATIOIN October/November 2004
Third Semester
Hotel Management and Catering Science
Food Science
Time: 3 hours Maximum :100 marks
PART A- (10X2=20 marks)
ans all ques.
1. Define microbiology
2. Define a preservative
3. What is the function of a disinfectant?
4. Explain the harmful effect of mould
5. What is a colloid?
6. Explain an emulsifying agent.
7. What is syneresis?
8. Explain hydrogenation of oil.
9. What are the functions and kinds of pigments?
10. Explain EPO and ISI
PART—B (5X7=35 marks)
11 a What are the beneficial and harmful effect of bacteria?
b Explain the economic importance of Yeast.
12. a Explain the function and uses of sterilizationi
b. Explain how temperature preservation
13. a. Explain the properties of colloid.
b. Explain emulsion, kinds and emulsifying agents.
14. a. write a short note on action of heat carbohydrates and syneresis.
b. Explain Foams.
15. a. What are the precautionary measures taken to ensure personalhygiene?
b. Write a short note on Food standards
Part – C (3x15=45)
16. What is Food adulteration? elaborate the common adulterants observed?
17. What is browning reaction? discuss its kinds.
18. Explain the kinds of chemical preservatives commonly used in the Hotel.
19. Write a short note on classification of Bacteria on the basis of morpholoty.
20. Explain the action of heat on chlorophyll and Anthocyanin pigments.

Earning:   Approval pending.