Download SGBAU BSc 2019 Summer 5th Sem Food Science Food Processing I Question Paper

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Time : Three Hours | [Maximum Marks : 80

B.Sc. (Part-III) Semester-V Examination

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5S : FOOD SCIENCE

(Food Processing-I)

Note :— (1) All questions are compulsory.

(2) Q.No. 2 to 7 carry equal marks.

(3) Draw a diagram/flowchart wherever necessary.

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1. (A) Fill in the blanks :
   1. Weaning food is another name for __________. (baby food/protein food)
   2. Cereals are rich sources of __________. (carbohydrates/proteins)
   3. Flavor improvers are __________. (additives/preservatives)
   4. Oils contains mainly __________ fatty acids. (saturated/unsaturated)
   (B) Choose the correct alternative :
   1. Baking is a method used to cook :
      1. Rice

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      2. Legumes
      3. Soysauce
      4. Biscuit
   2. __________ utensils cannot be used in microwave oven.
      1. Metal

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      2. Glass
      3. Paper
      4. None of the above
   3. Removal of skins from vegetables is __________
      1. Cutting

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      2. Trimming
      3. Peeling
      4. Grating
   4. __________ is the main ingredient of hard boiled candies.
      1. Salt

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      2. Sugar
      3. Starch
      4. Acid
   (C) Answer in one sentence :
   1. What is Paddy ?

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   2. What is steaming ? Give an example.
   3. What kind of radiations are used for microwave cooking ?
   4. Define speciality food.
2. Classify cooking methods. Give the advantages and disadvantages of at least two methods in each class. 12

   OR

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   Explain microwave oven. Give details about use of material of utensils. Give advantages and disadvantages. 12
3. (A) Discuss the sanitation parameters in food plant. 4 (B) What is personal hygiene ? 4

   OR

   (P) Define quality. What are the sources of Contamination ? 4 (Q) What is HACCP ? Give the principles. 4 (R) What are the types of tests involved in sensory evaluation ? Explain any one. 4
4. (A) Enlist the steps involved in rice milling. 4 (B) Draw a flow diagram showing dry milling of corn 4 (C) Explain milling of legumes 4

   OR

   (P) What are the various wheat milling products ? 4 (Q) What are the factors that determine the quality of wheat ? Draw structure of wheat grain. 4 (R) Enlist the various cereals and legumes important in India. Give processing of any one. 4

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5. (A) Discuss the composition of lipids. 4 (B) Explain hydrogenation of oils with examples. 4 (C) Explain refining of oil and its importance 4

   OR

   (P) Discuss physical and chemical properties (any two) of oils in brief. 4 (Q) What are the steps involved in preparation of oil seeds before oil extraction ? 4 (R) What are the various methods of oil extraction ? Explain any one. 4
6. (A) What are the main ingredients of bread making ? Discuss the functions of each. 4 (B) What are pastries ? Give its preparation. 4 (C) Discuss the manufacturing of chocolates 4

   OR

   (P) Explain cookies. Give its manufacturing. 4 (Q) Explain preparation of cake 4 (R) Explain preparation of hard boiled confectioneries. 4
7. What are additives ? Give need and importance. Explain non-nutritive sweeteners. 12

   OR

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   Define speciality food, functional food, health food and baby food. Give the scope and importance of functional food and weaning food 12

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