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

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Roll No. [ ] [ 1] [ ] Total No. of Pages : 02

Total No. of Questions : 09

B.Sc.(Catering and Culinary Arts) (2015 & Onwards) (Sem. -3)

FOOD SCIENCE AND NUTRITION

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Subject Code : BSCCA-304

M.Code : 74229

Time : 3 Hrs. Max. Marks : 60

INSTRUCTIONS TO CANDIDATES :

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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 :
   1. Auto oxidation

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   2. Winterisation
   3. Retrogredation
   4. Meringue
   5. Dextrins
   6. Micronutrients

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   7. Lipids
   8. Rancidity
   9. Soluble vitamins
   10. SDA

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SECTION-B

1. Dietary fibres are an essential element for maintain good health. Elaborate.
2. Classify carbohydrates.
3. Elaborate the effect of cooking on fats.

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4. What are the methods improving protein quality in food?
5. Give five functional uses of carbohydrates.

SECTION-C

1. What is the effect of cooking on carbohydrate?
2. Write a detailed note on importance of food covering physiological, psychological and social aspects.

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3. Explain any two of the following functional properties of proteins in detail :
   1. Formability
   2. Gelation
   3. 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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