Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 3rd Sem 74229 Food Science And Nutrition Question Paper

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

1 | M -74229 (S2)-857
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(Catering and Culinary Arts) (2015 & Onwards) (Sem.?3)
FOOD SCIENCE AND NUTRITION
Subject Code : BSCCA-304
M.Code : 74229
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) Auto oxidation
b) Winterisation
c) Retrogredation
d) Meringue
e) Dextrins
f) Micronutrients
g) Lipids
h) Rancidity
i) Soluble vitamins
j) SDA

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1 | M -74229 (S2)-857
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(Catering and Culinary Arts) (2015 & Onwards) (Sem.?3)
FOOD SCIENCE AND NUTRITION
Subject Code : BSCCA-304
M.Code : 74229
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) Auto oxidation
b) Winterisation
c) Retrogredation
d) Meringue
e) Dextrins
f) Micronutrients
g) Lipids
h) Rancidity
i) Soluble vitamins
j) SDA

2 | M -74229 (S2)-857
SECTION-B
2. Dietary fibres are an essential element for maintain good health. Elaborate.
3. Classify carbohydrates.
4. Elaborate the effect of cooking on fats.
5. What are the methods improving protein quality in food?
6. Give five functional uses of carbohydrates.

SECTION-C
7. What is the effect of cooking on carbohydrate?
8. Write a detailed note on importance of food covering physiological, psychological and
social aspects.
9. Explain any two of the following functional properties of proteins in detail :
a) Formability
b) Gelation
c) Emulsification




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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