B.H.M.C.T. (II Semester) EXAMINATION, 2018
AE-204 FOOD SCIENCE
(2016 PATTERN)
Time Two Hours Maximum Marks 50
N.B. Question No. 1 is compulsory.
(ii Attempt any four questions from Q. No. 2 to Q. No. 7.
1. Give reasons (any five)
Good health of staff is important in a catering establishment.
Fibre rich food should be included in our daily diet.
We should not choose protein foods as a source of energy.
Fresh fruit juice should be preferred to a soft drink.
People in the Kangra Valley suffer from Goitre.
Food should be kept out of the Danger Zone.
Define (any five)
Cross contamination
Food additives
Emulsion
Evaporation
Food.
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2. What is Food Adulteration Explain any 3 compulsory food
standards.
Define Nutrients. Explain any 4 ways by which we can preserve
nutrients while cooking.
Or
Give the general rules or guidelines for refrigerated food storage
area.
3. Why is personal hygiene necessary for a food handler Explain
the importance of protective clothing for a kitchen
employee.
Or
Explain the effect of heat on proteins. Give any 4 sources
of protein in our diet.
Differentiate between food poisoning and food infection with
examples (any 2 differences). Give any 1 use of bacteria and
1 use of yeast in the food industry.
Or
Explain vit A with reference to
2 sources of food
2 functions
1 deficiency disease.
4. Why is pest control necessary in a catering establishment
Give any 2 control measures for each cockroach and rats.[3+2]
[5371]-204 3 P.T.O.
Or
Explain the basic 5 food groups with examples.
Explain the importance and benefits of HACCP in the food
industry.
Or
Give any 4 functions of Fat. Mention any 2 food sources of
fat.
5. Write short notes on (any
Protective display of food.
pH and its relevance to food industry.
Importance of avoiding junk food.
6. What is convenience food List any 2 foods recommended and
any 2 foods to be avoided in the following diseases
Peptic ulcer
Jaundice
Diabetes Mellitus.
Give any 2 spoilage indicators in the following foods
Leafy vegetables
Cooked foods
Cereals
Egg
Fish.
Or
A glass of Lassi gives 270 kcals. It provides 6 gms of proteins
and 4 gms of fat. Calculate the carbohydrate content of the
Lassi.
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7. Define browning reactions. Explain any 3 ways to prevent undesirable
browning in food.
Or
Classify minerals and give importance of Iron in our body.
Plan a balanced lunch menu for a college girl who prefers
non-vegetarian food.
Or
Explain water balance in relation to human health. Give any
4 dietary sources of water.