Three Years B.Voc Integrated Course in Food Processing and
Management(Semester (CBCS) Examination December-2018
FUNDAMENTALS OF FOOD SCIENCE
Time 2½ Hours Max. Marks: 70
Instructions: All questions are compulsory.
Draw neat and labeled diagrams wherever necessary.
Figures to the right indicate full marks.
All questions carry equal marks.
Q.1 Choose the correct answer. 14
Heat is used in broiling method of cooking in the form of
Radiation heat Conduction heat
Convection Heat None of the above
Toasting of bread is essentially by heat.
Radiation Conduction
Convection None of the above
Roasting temperature is
130 120
140 150
Boiling, simmering and stewing involves cooking of food in
Water Fat
Air None of the above
Sauteing is cooking method of food used for preparation of
Meat Dosa
Vegetables None of the above
Oils and fats are excellent source of
Calorie Energy
Vitamins Minerals
Gelatinization of starch in paddy during parboiling takes place at
70 80
90 100
The removal of undesirable matters from the desired food item is known as

Cleaning Grading
Separating None of the above
Pulses contain of protein.
20-30 30-40
40-50 45
10) Maize protein is deficient in amino acid like
Tryptophan Thiamine 8
Alanine Aspargine
11) Tofu is prepared from milk.
Cow Camel
Soyabean Donkey
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SLR-FP-2
12) Almonds have of Fat.
50 40
30 60
13) Ground nuts are exceptionally rich in
Fat Energy
Vitamin B Niacin
14) The antioxidant Melatonin is present in
Ground nut Walnut
Coconut Almond
Q.2 Answer the following. (Any four) 08
Define Aflatoxin.
Define Germination of pulses.
Define Dextrinization.
Explain Nutritive value of Oats.
Define Parboiling.
Write a note on. (Any two) 06
Explain Boiling.
Explain role of cereals in cookery.
Give nutritive value of groundnut.
Q.3 Answer the following. (Any two) 08
Explain the role of nuts and oilseeds in cookery.
Discuss the anti-nutritional factors of pulses.
Give advantages and disadvantages of pressure cooking.
Answer the following. (Any one) 06
Why do we cook food? What are limitations of it?
Define gelatinization. Explain factors affecting gelatinization.
Q.4 Answer the following. (Any two) 10
What products can be prepared from soyabean?
Explain the method in which air is used as medium of cooking.
Discuss the classification of food. Explain in detail basic five group
classification of food.
Answer the following. (Any one) 04
Name two preliminary preparation of cooking. Discuss advantages and
limitations.
Give functions of food.
Q.5 Answer the following. (Any two) 14
Classify different methods of cooking and explain any six methods in detail.
Enlist cereals used in cookery. State nutritive value of any six cereals in detail.
Explain nutritive value of pulses. Discuss the role of pulses in cookery.