Download PTU BHMCT 2020 March 2nd Sem 14516 Food Science And Nutrition II Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) BHMCT 2020 March (Bachelor of Hotel Management and Catering Technology) 2nd Sem 14516 Food Science And Nutrition II Previous Question Paper

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Roll No. Total No. of Pages :02
Total No. of Questions : 09
BHMCT (Sem.?2)
FOOD SCIENCE AND NUTRITION-II
Subject Code : BH-102
M.Code : 14516
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 processing
b. Browning
c. Colloid
d. Emulsion
e. Balanced diet
f. Meal Planning
g. Proximate analysis
h. RDA
i. Tannin
j. Rheology
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1 | M C o d e 1 4 5 1 6 ( S 5 ) - 1 6 4 2

Roll No. Total No. of Pages :02
Total No. of Questions : 09
BHMCT (Sem.?2)
FOOD SCIENCE AND NUTRITION-II
Subject Code : BH-102
M.Code : 14516
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 processing
b. Browning
c. Colloid
d. Emulsion
e. Balanced diet
f. Meal Planning
g. Proximate analysis
h. RDA
i. Tannin
j. Rheology
2 | M C o d e 1 4 5 1 6 ( S 5 ) - 1 6 4 2

SECTION-B
2. What are the factors affecting meal planning?
3. What is the importance of balanced diet?
4. What are the effects of cooking on nutritive value of food?
5. What are the various types of browning? Give examples.
6. On what factors does RDA depend upon?

SECTION-C
7. Evaluate and examine critically the nutritive value and health aspects of fast foods.
8. What are emulsifying agents? How do they function to maintain an emulsion? Explain
various examples from food industry.
9. Explain in detail the concept of balanced diet. How is menu planning dependent upon the
3 food group system? Also enumerate the various factors affecting menu planning.








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.
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