Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 1st Sem 72697 Commodity Knowledge Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) B.Sc (Catering-And-Culinary-Arts) 2020 March Previous Question Papers

1 | M72697 (S2)-1750
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BSc. (Catering and Culinary Arts) (2015 & Onwards) (Sem.?1)
COMMODITY KNOWLEDGE
Subject Code : BSCCA-102
M.Code : 72697
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
1. Write briefly :
a. Homogenization
b. Stone fruits
c. HTST
d. Market research
e. Whole milk
f. Basil
g. Anthocyanin
h. Lactose
i. Molluscs
j. Rigor mortis

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1 | M72697 (S2)-1750
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BSc. (Catering and Culinary Arts) (2015 & Onwards) (Sem.?1)
COMMODITY KNOWLEDGE
Subject Code : BSCCA-102
M.Code : 72697
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
1. Write briefly :
a. Homogenization
b. Stone fruits
c. HTST
d. Market research
e. Whole milk
f. Basil
g. Anthocyanin
h. Lactose
i. Molluscs
j. Rigor mortis

2 | M72697 (S2)-1750
SECTION-B
2. List the uses of five different herbs and spices used in kitchen.
3. What are the different colouring pigments available in natural food materials? Explain
each.
4. Briefly explain cereals and list various cereals used in kitchen.
5. Write the classification of fruits along with examples from each group.
6. Classify sea food and explain its storage.

SECTION-C
7. What are semi perishable commodities used in kitchen? Explain the storage conditions
used for storing non-perishable items.
8. Write composition of milk and list the dairy products with its uses in cookery.
9. Differentiate between fats and oils. Explain rancidity of fats and oil and its causes.







NOTE : Disclosure of Identity by writing Mobile No. or Making of passing request on any
page of Answer Sheet will lead to UMC against the Student.
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