Download PTU BHMCT 2nd Semester 2019 May 14516 FOOD SCIENCE AND NUTRITION II Question Paper

Download PTU (I. K. Gujral Punjab Technical University) BHMCT (Bachelor of Hotel Management and Catering Technology) 2nd Semester 2019 May 14516 FOOD SCIENCE AND NUTRITION II Question Paper.

1 | M C o d e 1 4 5 1 6 ( S 5 ) - 4 8

Roll No. Total No. of Pages :02
Total No. of Questions : 09
BHMCT (Sem.?2)
FOOD SCIENCE AND NUTRITION-II
Subject Code : BH-102
Paper ID : [C0310]
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) Food
b) Emulsifying agent
c) Nutrition
d) Menu
e) Enzymes
f) Fast food
g) Colloids
h) Starch
i) Fat
j) Minerals
FirstRanker.com - FirstRanker's Choice
1 | M C o d e 1 4 5 1 6 ( S 5 ) - 4 8

Roll No. Total No. of Pages :02
Total No. of Questions : 09
BHMCT (Sem.?2)
FOOD SCIENCE AND NUTRITION-II
Subject Code : BH-102
Paper ID : [C0310]
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) Food
b) Emulsifying agent
c) Nutrition
d) Menu
e) Enzymes
f) Fast food
g) Colloids
h) Starch
i) Fat
j) Minerals
2 | M C o d e 1 4 5 1 6 ( S 5 ) - 4 8

SECTION-B
2. Explain the effect of Heat on Proteins?
3. How does Gender affect the R.D.A of a person?
4. What do you understand by Health specific meal?
5. What is Non-Enzymatic Browning?
6. Discuss the preventions we should take care during Mass food production.

SECTION-C
7. Explain the role of balanced diet for healthy living.
8. Discuss the different constituents of Food.
9. Write your view on advantages and disadvantages of Fast Food.









NOTE : Disclosure of Identity by writing Mobile No. or Marking of passing request on any
paper of Answer Sheet will lead to UMC against the Student.
FirstRanker.com - FirstRanker's Choice