Catering Science Paper I

I.A. Name the deficiency diseases for the following nutrients 1. Protein 2. Thiamine 3. Vitamin C 4. Iodine 5. Retinol

60mks
(5)

B.

Name the adulterants used to contaminate the following foods 1. Coffee 2. Kesar 3. Peppercorns 4. Chilli powder 5. Corriander powder

(5)

II.

1. With the help of a neat labelled diagram, explain the bacterial growth curve (6) 2. Explain any 4 factors affecting growth of micro-organisms (4)

III.

Write short notes on any two of the following 1. Clostridium botulinum 2. 3 Sink method in dishwashing 3. Importance of catering science in the food industry Answer any two of the following 1. According to PFA, when is a food said to be adulterated? 2. Explain composting and vermiculture 3. How can one control rodent infestation in a catering establishment?

(10)

IV.

(10)

V. A. Name the following (10) 1. Sugar present in milk 2. Organism responsible for typhoid 3. Calories present in 25gms carbohydrates, 15gms proteins & 10gms fat 4. Examples of 2 essential fatty acids 5. Yeast responsible for leavening of bread 6. Composition of maltose 7. Two Indian food standards VI. Define the following terms (with examples wherever required) 1. Incubation period 2. Generation time 3. Food intoxication 4. Irradiation 5. Spray drying (10)

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Catering Science Paper II

60mks

I.A.

Name the deficiency diseases for the following nutrients 1.Vitamin D 2.Niacin 3.Iron 4. Iodine 5. Ascorbic Acid

(5)

B.

Name the adulterants used to contaminate the following foods 1. Cereal grains 4. Mustard oil 2. Kesar 5. Corriander powder 3. Peppercorns

(5)

II.

1. With the help of a neat labelled diagram, explain the bacterial growth curve (6) 2. According to PFA, define adulteration of foods (4)

III.

Write short notes on any two of the following 4. Hepatitis A virus 5. 3 Sink method in dishwashing 6. Smoking of foods as a method of food preservation Answer any two of the following 7. Describe any four factors affecting the growth of micro-organisms 8. Explain recycling and vermiculture 9. How can one control rodent infestation in a catering establishment?

(10)

IV.

(10)

V. A. Name the following 1. 2. 3. 4. 5. 6. 7. VI. Sugar present in beer Organism responsible for bloating of cans Calories present in 35gms carbohydrates, 10gms proteins & 10gms fat Examples of 2 essential amino acids Mould responsible for ripening of cheese Composition of lactose Two Indian food standards

(10)

Define the following terms (with examples wherever required) 1. Incubation period 2. Generation time 3. Food infection 4. Irradiation 5. Tunnel drying

(10)

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