Roll No. ‘ ‘ ‘ ‘ ‘ ‘ ‘ ‘ ‘ ‘ ‘ Total No. of Pages : 02
Total No. of Questions : 09
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BSc. (Catering and Culinary Arts) (2015 & Onwards) (Sem.-1)
COMMODITY KNOWLEDGE
Subject Code : BSCCA-102
M.Code : 72697
Time : 3 Hrs. Max. Marks : 60
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INSTRUCTIONS TO CANDIDATES :
- SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks each.
- SECTION-B contains FIVE questions carrying FIVE marks each and students have to attempt any FOUR questions.
- SECTION-C contains THREE questions carrying TEN marks each and students have to attempt any TWO questions.
SECTION-A
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- Write briefly :
- Homogenization
- Stone fruits
- HTST
- Market research
- Whole milk
- Basil
- Anthocyanin
- Lactose
- Molluscs
- Rigor mortis
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SECTION-B
- List the uses of five different herbs and spices used in kitchen.
- What are the different colouring pigments available in natural food materials? Explain each.
- Briefly explain cereals and list various cereals used in kitchen.
- Write the classification of fruits along with examples from each group.
- Classify sea food and explain its storage.
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SECTION-C
- What are semi perishable commodities used in kitchen? Explain the storage conditions used for storing non-perishable items.
- Write composition of milk and list the dairy products with its uses in cookery.
- Differentiate between fats and oils. Explain rancidity of fats and oil and its causes.
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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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This download link is referred from the post: PTU B.Sc (Catering And Culinary Arts) 2020 March Previous Question Papers