Noble Institute Of Education Society 2005 B.ScHotel Management and Catering science, Food Science - Question Paper

No:1111
CXN

(For the candidates admitted from 2004 onwards)

B.Sc. DEGREE EXAMINATIOIN April/May 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 are the beneficial effect of mould?
2. What are the economic importance of yeast
3. What is LIST & HTST?
4. What are disinfectants?
5. What is a colloid?
6. Define an emulsion
7. What is gelatinization?
8. What is rancidity?
9. Explain the different kinds of synthetic flavor intensifiers.?
10. What are the common adulterants of pepper and chilly powder?
PART—B (5X7=35 marks)
11 a Explain the morphology of Bacteria?
b Explain the classification of microorganisms
12. a Explain pasteurization of milk.
b. What is sterilization? discuss the sterilization process carried out in kitchen and
service equipment
13. a. What are the different properties of a colloid?
b. Explain a solution, Isotonic solution, Super saturated solution, actual
solution and suspension
14. a. Explain the effect of heat on fat and hydrogenation
b. Explain retrogradation, syneresis and staling of bread
15. a. Explaini the action of heat, acid and alkaline chlorophyll pigment.?
b. How are the different food quality assured in India.
Part – C (3x15=45)
16. Explain different kinds of browning reaction
17. Explain food adulteration in detail
18. Why is food hygiene and personal hygiene important in terms of food poisoning?
What are different hygienic precautions to be taken to prevent identical.
19. What is a preservative? elaborate the different chemical preservatives?
20. How is food quality assessed by many methods.

Earning:   Approval pending.