Exam Details
| Subject | Food Fundamentals | |
| Paper | ||
| Exam / Course | Diploma Programme in Value Added Products from Fruits and Vegetables(D.V.A.P.F.V.) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
1. Give one word answer for the following:
A by-product of sugar industry used for alcohol distillation.
Complex mixture of odorous and steam volatile compounds.
Rearing of chicks upto the age of 6-8 weeks.
The process of releasing eggs by female and wilt by male.
It refers to subdivision or reduction of raw meat into meat pieces.
Pressure of cell content on the partially elastic cell walls.
Structural changes in proteins caused by heat, pH and light.
Dipping of fruits or vegetables in boiling water or exposing to steam for few minutes.
Exposure to radiation to sterilize food.
Maintenance of conditions which are clean and promote good health.
2. Write full form for the following: 10x1=10
NABL
OM!
FHA
FlEO
TKP
APEOA
MFPI
FRAC
TGEB
MUG
Explain in detail the method of paraboiling of paddy. Also give its merits and demerits.
Why and how conditioning of pulses and oil-seeds is done
4. Write short notes on any FOUR of the following:
Residue analysis
Codex Alimentarius
Principles of HACCP
Food safety issues
Hygiene and sanitation
5. Fill in the blanks in the following:
Pepper is known as of spices.
Cardamom is considered as of spices.
India is considered as of spices.
India is the largest exporter of small cardamom in the world.
Tamarind pulp contain acid.
Tamarind seed contain a polysaccharide called
Turmeric is added to food as a colourant and
The cardamom is considered best in the world.
Pungent compound in pepper is an alkaloid called
The advantage of herbal remedies in comparison to chemical medicine is
Discuss the factors which influence the basal metabolic rate.
Explain modified atmosphere packaging.
List three natural and three synthetic food colours.
Discuss antimicrobial agents used in food.
Explain the role of high pressure and microwave in the prevention of food deterioration.
8. Define any ten of the following:
Ginning
Jaggery
Cheese
Gloss
Food poisoning
Anti-nutritional Factors
Maillard reaction
Degradation
Oxidation
Food structure
Residue
Grading
A by-product of sugar industry used for alcohol distillation.
Complex mixture of odorous and steam volatile compounds.
Rearing of chicks upto the age of 6-8 weeks.
The process of releasing eggs by female and wilt by male.
It refers to subdivision or reduction of raw meat into meat pieces.
Pressure of cell content on the partially elastic cell walls.
Structural changes in proteins caused by heat, pH and light.
Dipping of fruits or vegetables in boiling water or exposing to steam for few minutes.
Exposure to radiation to sterilize food.
Maintenance of conditions which are clean and promote good health.
2. Write full form for the following: 10x1=10
NABL
OM!
FHA
FlEO
TKP
APEOA
MFPI
FRAC
TGEB
MUG
Explain in detail the method of paraboiling of paddy. Also give its merits and demerits.
Why and how conditioning of pulses and oil-seeds is done
4. Write short notes on any FOUR of the following:
Residue analysis
Codex Alimentarius
Principles of HACCP
Food safety issues
Hygiene and sanitation
5. Fill in the blanks in the following:
Pepper is known as of spices.
Cardamom is considered as of spices.
India is considered as of spices.
India is the largest exporter of small cardamom in the world.
Tamarind pulp contain acid.
Tamarind seed contain a polysaccharide called
Turmeric is added to food as a colourant and
The cardamom is considered best in the world.
Pungent compound in pepper is an alkaloid called
The advantage of herbal remedies in comparison to chemical medicine is
Discuss the factors which influence the basal metabolic rate.
Explain modified atmosphere packaging.
List three natural and three synthetic food colours.
Discuss antimicrobial agents used in food.
Explain the role of high pressure and microwave in the prevention of food deterioration.
8. Define any ten of the following:
Ginning
Jaggery
Cheese
Gloss
Food poisoning
Anti-nutritional Factors
Maillard reaction
Degradation
Oxidation
Food structure
Residue
Grading
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Entrepreneurship and Marketing
- Food Chemistry and Physiology
- Food Fundamentals
- Food Processing and Engineering- I
- Food Processing and Engineering- II
- Food Quality Testing and Evaluation
- Microbiology
- Post Harvest Management