Total No. of Pages : 02
Total No. of Questions : 18
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B.Voc. (Hospitality & Catering Management) (2019 Batch) (Sem.-1)
FOOD SAFETY AND QUALITY
Subject Code : BVHCM-102-19
M.Code : 77138
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 :
- Food Safety
- Food Hazards
- Contaminants and food hygiene
- Types of food additives
- Infections and intoxication
- Common preservatives in Food
- HACCP
- Common Food borne microorganisms
- Factors affecting their growth in food
- Principles of food hygiene
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SECTION-B
- What are food preservatives and list the basic principles?
- Explain food contaminants and adulterants.
- List food laws and their importance in hotels.
- Explain food borne diseases.
- What are the various microorganisms which causes various diseases?
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SECTION-C
- Explain importance of Food Safety in hotel kitchen.
- Differentiate between Food Preservatives and Food Additives with proper examples.
- What do you understand by food standards? List the ways to prevent common diseases caused by food pathogens.
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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.Voc Last 10 Years 2011-2021 Previous Question Papers (Bachelor of Vocational Education)