Exam Details
| Subject | food science | |
| Paper | ||
| Exam / Course | b.sc. (hospitality studies) | |
| Department | ||
| Organization | savitribai phule pune university | |
| Position | ||
| Exam Date | April, 2018 | |
| City, State | maharashtra, pune |
Question Paper
Total No. of Questions—7] [Total No. of Printed Pages—4
Seat
No. [5320]-15
B.Sc. (Hospitality Studies) (First Year) EXAMINATION, 2018
HS-105 FOOD SCIENCE
(2016 PATTERN)
Time Three Hours Maximum Marks 80
N.B. Question No. 1 is compulsory.
(ii Attempt any five questions from Q. No. 2 to Q. No 7.
1. Define the following terms (any five)
Hygiene
Food spoilage
Relative density
Boiling under pressure
Smoking point
pH
Match the following
I II
Yeast — Vitamin E
Prevention of Rancidity — Fermentation of sugar
Staphylococcus — Contaminated chicken
Coffee — Binary fission
Emulsion — 100°C
[5320]-15 2
Danger zone — Chicory
Bacteria — Food poisoning
Boiling point of water — Oil in water
Salmonellosis — 5 63°C
Sol — Sugar
— Colloidal chemistry of
solid in liquid
— 0°C
2. Differentiate between Food Poisoning and Food Infection. Give
S.I. unit of Area and Volume.
Describe on the basis of
Responsible micro-organism
Any two foods involved
Any two symptoms
One preventive measure
3. Explain any six natural toxins occurring in food.
Define Food Additives. Give any four types of Food Additives
with example.
Or
Define cross contamination with two examples and two preventive
measures.
[5320]-15 3 P.T.O.
4. Explain the importance of hygiene and sanitation in food
industry.
List any two spoilage indicators in the following
Butter
Canned foods
Fish
Spinach
Groundnuts
Cereal grains
Or
Why is pest control necessary in Food Industry Give two
control measures each for Rats, Houseflies.
5. Explain any three factors affecting growth of micro-organisms.
Give any three uses of micro-organisms in food industry.
What is the importance of protective clothing in catering industry
Why is protective display of food necessary
6. Explain the concept of HACCP in the catering industry.
Define Food Adulteration. Name the food adulterant and simple
test to detect them in the following foods
Milk, Semolina, Tea, Turmeric
Or
Explain any six non-bacterial metal poisoning.
[5320]-15 4
7. Give any three sanitary practices to be followed by a food
handler while working in the kitchen. Convert 50°C to F.
Give three examples of desirable browning and any three ways
to prevent undesirable browning in foods.
Or
Why are food standards necessary Explain any two food
standards in India.
Seat
No. [5320]-15
B.Sc. (Hospitality Studies) (First Year) EXAMINATION, 2018
HS-105 FOOD SCIENCE
(2016 PATTERN)
Time Three Hours Maximum Marks 80
N.B. Question No. 1 is compulsory.
(ii Attempt any five questions from Q. No. 2 to Q. No 7.
1. Define the following terms (any five)
Hygiene
Food spoilage
Relative density
Boiling under pressure
Smoking point
pH
Match the following
I II
Yeast — Vitamin E
Prevention of Rancidity — Fermentation of sugar
Staphylococcus — Contaminated chicken
Coffee — Binary fission
Emulsion — 100°C
[5320]-15 2
Danger zone — Chicory
Bacteria — Food poisoning
Boiling point of water — Oil in water
Salmonellosis — 5 63°C
Sol — Sugar
— Colloidal chemistry of
solid in liquid
— 0°C
2. Differentiate between Food Poisoning and Food Infection. Give
S.I. unit of Area and Volume.
Describe on the basis of
Responsible micro-organism
Any two foods involved
Any two symptoms
One preventive measure
3. Explain any six natural toxins occurring in food.
Define Food Additives. Give any four types of Food Additives
with example.
Or
Define cross contamination with two examples and two preventive
measures.
[5320]-15 3 P.T.O.
4. Explain the importance of hygiene and sanitation in food
industry.
List any two spoilage indicators in the following
Butter
Canned foods
Fish
Spinach
Groundnuts
Cereal grains
Or
Why is pest control necessary in Food Industry Give two
control measures each for Rats, Houseflies.
5. Explain any three factors affecting growth of micro-organisms.
Give any three uses of micro-organisms in food industry.
What is the importance of protective clothing in catering industry
Why is protective display of food necessary
6. Explain the concept of HACCP in the catering industry.
Define Food Adulteration. Name the food adulterant and simple
test to detect them in the following foods
Milk, Semolina, Tea, Turmeric
Or
Explain any six non-bacterial metal poisoning.
[5320]-15 4
7. Give any three sanitary practices to be followed by a food
handler while working in the kitchen. Convert 50°C to F.
Give three examples of desirable browning and any three ways
to prevent undesirable browning in foods.
Or
Why are food standards necessary Explain any two food
standards in India.
Other Question Papers
Subjects
- accommodation operations-ii
- accommodation services
- accommodation techniques
- advanced food production
- advanced food services andmanagement
- basic food production
- basic principles of accounting
- basic rooms division
- beverage service methodology
- beverage services
- catering science-ii
- catering science–i
- communication fundamentals (skills)
- communication skills-ii
- communication skills(english/french)
- computer fundamentals
- entrepreneurship development
- food and beverage operations
- food and beverage service
- food and beverage services and management
- food production principles
- food science
- fundamentals of food and beverage service methodology
- fundamentals of food production principles
- hotel accounting
- hotel engineering
- hotel related law
- human resource management
- information systems
- marketing management
- principles of management
- principles of nutrition
- principles of quantity food production
- quantity food production
- rooms division services
- rooms division techniques
- specialised accommodation management
- specialized food production
- the science of hotel engineering
- total quality management
- tourism operations
- travel and tourism