Exam Details
| Subject | hygiene & nutrition theory | |
| Paper | ||
| Exam / Course | diploma in food production | |
| Department | ||
| Organization | acharya nagarjuna university-distance education | |
| Position | ||
| Exam Date | May, 2017 | |
| City, State | new delhi, new delhi |
Question Paper
Total No. of Questions 10] [Total No. of Pages 01
DIPLOMA DEGREE EXAMINATION, MAY 2017
FOOD PRODUCTION
Paper-III: Hygiene Nutrition Theory
Time 3 Hours Maximum Marks 70
Answer any Five questions × 14 70]
All questions carry equal marks
Q1) Explain the personal care of catering employees with regard to their hands and feet.
Q2) Discuss the importance of Hygiene in catering industry.
Q3) Explain the causes for food contamination and food borne diseases.
Q4) Discuss the control measures for food contamination and the precautions to be taken by
food handlers.
Q5) Explain the methods of safe dispose of garbage in kitchen industry.
Q6) Discuss the advantages and methods of pest control in food industry.
Q7) Explain the case of premises and its impact on Hygiene conditions of catering.
Q8) Write in detail about various methods of storage of food.
Q9) How do you minimize spoilage of food? Discuss various methods in detail.
Q10) How do you study the nutrition values of proteins and fats?
DIPLOMA DEGREE EXAMINATION, MAY 2017
FOOD PRODUCTION
Paper-III: Hygiene Nutrition Theory
Time 3 Hours Maximum Marks 70
Answer any Five questions × 14 70]
All questions carry equal marks
Q1) Explain the personal care of catering employees with regard to their hands and feet.
Q2) Discuss the importance of Hygiene in catering industry.
Q3) Explain the causes for food contamination and food borne diseases.
Q4) Discuss the control measures for food contamination and the precautions to be taken by
food handlers.
Q5) Explain the methods of safe dispose of garbage in kitchen industry.
Q6) Discuss the advantages and methods of pest control in food industry.
Q7) Explain the case of premises and its impact on Hygiene conditions of catering.
Q8) Write in detail about various methods of storage of food.
Q9) How do you minimize spoilage of food? Discuss various methods in detail.
Q10) How do you study the nutrition values of proteins and fats?