Other Bachelor Degree-Bachelor of Hotel Management and Catering Tech. 1st Sem 105 : CATERING SCIENCE—I(University of Pune, Pune-2013)

Total No. of Questions—7]                                  [Total No. of Printed Pages—4
Seat No. [4381]-105
                                              B.H.M.C.T. (First Semester) EXAMINATION, 2013
                                                             105 : CATERING SCIENCE—I

                                                               (2008 PATTERN)
Time : Three Hours                                                               Maximum Marks : 100

N.B. :— (i) Question No. 1 is compulsory.
(ii) Attempt all questions

1. Define the following terms (any five) : [5×2=10]
(i) Melting point
(ii) Gel
(iii) Food Additives
(iv) Boiling under pressure
(v) Density
(vi) Food spoilage.

2. (a) Give reasons for the following (any five) : [5×2=10]
(i) ‘Chef Cap’ is a must for the Kitchen Staff.[4381]-105 2
(ii) Apples turn brown when cut and kept in open.
(iii) Do not cough or sneeze over the food.
(iv) Thawing of food is important before cooking.
(v) Sodium benzoate is added to tomato ketchup.
(vi) Protective display of food is important.

(b) Explain the concept of ‘Danger Zone’ in Catering industry. [5]

3. (a) Explain any five natural toxins occurring in food. [5]
Or
Explain any five uses of different micro-organisms in catering industry.

(b) Define ‘Cross-Contamination’. Give any three ways to prevent it. [5]
(c) Explain the concept of ‘HACCP’ in catering industry. [5]

4. (a) Explain any three factors affecting the growth of micro-organisms. Mention any two preventive measures to control ‘Botulism’ food poisoning. [5]

(b) Mention the requirements necessary to store the food in dry food storage area. [5][4381]-105 3 P.T.O.

(c) Mention any two spoilage indicators for the following food stuffs : [5]
(i) Fish
(ii) Milk
(iii) Spinach
(iv) Cereals
(v) Egg.

5. (a) Define pH. Explain its importance in food industry with any two examples. [5]
(b) What is the role of food standards in India ? Explain any two food standards. [5]
(c) Mention any two control measures to control the following pests :
(i) Cockroaches
(ii) Rodents.
And, why is pest control necessary ? [5]

6. (a) With the help of diagram, explain the ‘direct transmission of disease’. [5]
Or
Explain the morphology of bacteria.[4381]-105 4
(b) Explain the importance of Rest, recreation and exercise in catering industry. [5]
(c) Define ‘Browning reactions’. Give any three ways to prevent undesirable browning in food. [5]

7. (a) Explain any three ways to control the growth of micro-organisms in food. Also, state any two differences between ‘food poisoning’ and ‘food infection’. [5]
(b) Define ‘Food Adulteration’. Mention the common food adulterant and the test to detect them in the following food-stuffs : [5]
(i) Semolina
(ii) Turmeric
(iii) Tea
(iv) Milk.
(c) Explain the importance of ‘Hygiene’ and ‘Sanitation’ in catering industry. [5]
Or
Explain any five food additives used in catering industry.