Download PTU BHMCT 1st Semester 2019 May 14501 FOOD SCIENCE and NUTRITION I Question Paper

Download PTU (I. K. Gujral Punjab Technical University) BHMCT (Bachelor of Hotel Management and Catering Technology) 1st Semester 2019 May 14501 FOOD SCIENCE and NUTRITION I Question Paper.

1 | M-14501 (S5)-2160
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?1)
FOOD SCIENCE & NUTRITION-I
Subject Code : BH-101
M.Code : 14501
Time : 3 Hrs. Max. Marks : 30
INSTRUCTION TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark
each.
2. SECTION-B contains FIVE questions carrying 2
1
/
2
(Two and Half) marks each
and students has to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying FIVE marks each and students
have to attempt any TWO questions.

SECTION-A
1. Write short notes on :
a) Syneresis
b) Winterisation
c) Emulsification
d) Macro nutrients
e) Pasteurisation
f) Fermentation
g) Amylase
h) Food enzyme
i) Polysaccharides
j) Malnutrition
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1 | M-14501 (S5)-2160
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?1)
FOOD SCIENCE & NUTRITION-I
Subject Code : BH-101
M.Code : 14501
Time : 3 Hrs. Max. Marks : 30
INSTRUCTION TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark
each.
2. SECTION-B contains FIVE questions carrying 2
1
/
2
(Two and Half) marks each
and students has to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying FIVE marks each and students
have to attempt any TWO questions.

SECTION-A
1. Write short notes on :
a) Syneresis
b) Winterisation
c) Emulsification
d) Macro nutrients
e) Pasteurisation
f) Fermentation
g) Amylase
h) Food enzyme
i) Polysaccharides
j) Malnutrition
2 | M-14501 (S5)-2160
SECTION-B
2. Differentiate between Unsaturated fat and saturated fat.
3. Briefly explain the role of water in our body.
4. Define and classify vitamins.
5. Differentiate between fats and oils.
6. Write the significance of dietary fibres.

SECTION-C
7. Explain BMR as part of energy metabolism and the factors affecting them.
8. Discuss the functional properties of proteins (i.e. Viscosity, Foam ability, Emulsification)
9. Define Food Science, Food Processing and Food Microbiology. Discuss the
interrelationship between them.








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page of Answer Sheet will lead to UMC against the Student.

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