Chhatrapati Shivaji Maharaj University Chhatrapati Shivaji Maharaj University

Panvel, Navi Mumbai Panvel, Navi Mumbai

Second Internal Assessment Oct, 2019 Second Internal Assessment Oct, 2019
Program Name: B.Sc (Hospitality St) Program Code: BSCHS Program Name: B.Sc (Hospitality St) Program Code: BSCHS
Batch: 1st Semester:1st Batch: 1st Semester:1st
Subject Name: Catering Science - I Subject Code: 104 Subject Name: Catering Science - I Subject Code: 104

Time: 90 Minutes Max Marks. 20 Time: 90 Minutes Max Marks. 20

Section-A Section-A

1. Define the following ( attempt any 2) 5 Marks 1. Define the following ( attempt any 2) 5 Marks

a) Smoking Point 2.5 Mark a) Smoking Point 2.5 Mark

b) HACCP 2.5 Mark b) HACCP 2.5 Mark
c) Boiling Point 2.5 Mark c) Boiling Point 2.5 Mark
d) pH 2.5 Mark d) pH 2.5 Mark
e) Melting Point 2.5 Mark e) Melting Point 2.5 Mark

Section-B Section-B

Note Attempt Any 3 questions. 15 Marks Note Attempt Any 3 questions. 15 Marks

2. What are common food additives? Give examples. 5 Marks 2. What are common food additives? Give examples. 5 Marks

3. Convert the following 5 Marks 3. Convert the following 5 Marks

a) 112 F b) 321 F c) 52 C a) 112 F b) 321 F c) 52 C d)

d) 72 C e) 125 C 72 C e) 125 C

4. How to prevent undesirable browning in food? 5 Marks 4. How to prevent undesirable browning in food? 5 Marks

5. Write down the 7 principles of HACCP? 5 Marks 5. Write down the 7 principles of HACCP? 5 Marks

6. List 10 common food adultrants? 5 Marks 6. List 10 common food adultrants? 5 Marks