Other Bachelor Degree-Bachelor of Hotel Management and Catering Tech. 2nd Sem 205 : CATERING SCIENCE–II(University of Pune, Pune-2013)
Total No. of Questions—7] [Total No. of Printed Pages—4
Seat No. [4381]-205
B.H.M.C.T. (Second Semester) EXAMINATION, 2013
205 : CATERING SCIENCE–II
(2008 PATTERN)
Time : Three Hours Maximum Marks : 100
N.B. :— (i) Question No. 1 is compulsory.
(ii) Attempt all questions from Q. Nos. 2 to 7.
1. Define the following terms (any five) : [10]
(a) Cholesterol
(b) Vitamins
(c) Nutrients
(d) Dehydration
(e) Hydrogenation of oil
(f) Health
(g) Empty calorie.
2. (A) Give reasons for the following (any five) : [10]
(a) Oil should be kept in an airtight container.
(b) Fruit juices are better than cold drinks.
(c) Khichdi is more nutritious than dal and rice.
(d) Children should be exposed to Sunlight.
(e) Salt should be fortified with Iodine.
(f) Energy requirement of a bank manager is less than that of a coolie.
(B) A diet provides 2,000 kcal. Out of this 300 gm is CHO content. The energy provided by protein is 250 kcal. Calculate fat content of the diet. [5]
3. (A) Classify carbohydrate, with examples of each. [5]
(B) Explain any four dietary sources of water and how is water balance maintained. [5]
(C) Enlist any three functions of fat in the diet. What is the effect of heat on fat ? [5]
4. Write short notes (any three) : [3×5=15]
(A) Excess consumption of fat in the diet
(B) Supplementary value of protein
(C) Importance of avoiding fast/junk food.
(D) Basic five food groups.[4381]-205 3 P.T.O.
5. (A) Define minerals. Write the importance of sodium chloride along with its food sources. [5]
(B) Discuss vit ‘A’ on the basis of :
(i) Scientific name [1]
(ii) One deficiency disease [1]
(iii) One function [1]
(iv) Four food sources. [2]
(C) Write the difference between complete protein and incomplete protein. [5]
6. (A) Discuss ‘Iron’ on the basis of :
(i) Deficiency disease [1]
(ii) Four food sources [2]
(iii) Any two functions [2]
(B) Define essential amino acid. Enlist all the amino acids required by an adult. [5]
(C) Explain any five ways to preserve nutrients while cooking food. [5][4381]-205 4
7. (A) Define balanced diet. Plan a lunch menu for an 18-year old girl who is a non-vegetarian. [5]
(B) Write two foods to be avoided and two foods to be recommended for the following diseases : [10]
(i) Constipation
(ii) Peptic ulcer
(iii) Fever and infection
(iv) Jaundice
(v) Heart related disease
| Earning: ₹ 8.20/- |
