#1
2nd August 2014, 12:41 PM
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Food Science and Technology question papers
Please provide me question paper for Food Science and Technology examination of JNTU Hyderabad?
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#2
2nd August 2014, 02:27 PM
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Re: Food Science and Technology question papers
Here I am giving you question paper for Food Science and Technology examination of JNTU Hyderabad below : SET :1 Give an account of nutritive values of various foods? Discuss various physical and chemical properties can influence microbial growth of food? Briefly comment on microorganisms associated with cured meats and cured meat preservation methods? What are different kinds of ionizing radiations and their use in food preservation? Comment on beer as fermented product? Enumerate the steps involved in production and spoilage of high fructose corn syrup? Discuss the microorganisms importance in food industries? Briefly explain the over view of food borne diseases with examples. SET : 2 Discuss the importance of Biotechnology in modern food industries? Comment on various intrinsic and extrinsic factors of foods which can influence microbial growth? Explain the importance of pasteurization in preservation of milk? Explain the importance of effected metabolism by freezing and subfreezing temperatures in food preservation ? Write a note on production of beer? Comment on use of microbiological quality criteria and role of various agencies in quality control? Give an account of microorganisms used in food industries? Discuss bacterial food-borne diseases with examples? SET :3 Explain various Biotechnological processes involved food industries? Comment on various intrinsic and extrinsic factors of foods which can influence microbial growth? Discuss in detail the preservation of vegetables? Explain how chemical and enzymatic changes occur in freezing and storage? Discuss the importance of raw material and the production of beer? Discuss the importance of food quality by giving atleast three case studies? Discuss various artificial and natural sweeteners and their importance Briefly explain the over view of food borne diseases with examples. SET : 4 Discuss the importance of Biotechnology in modern food industries? Discuss various physical and chemical properties can influence microbial growth of food? Explain the sequential steps involved in spoilage of milk and organisms responsible? Explain principle and application of ultraradiation in food preservation? Briefly describe steps involved in the production of beer? Briefly explain the microbiological quality criteria and control measures? Explore the utilization of microorganisms in food industries? Briefly explain the over view of food borne diseases with examples. |
#3
22nd May 2015, 08:16 AM
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Re: Food Science and Technology question papers
I need question paper of Food Science and Technology. Would you like to share the question paper of Food Science and Technology?
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#4
22nd May 2015, 08:18 AM
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Re: Food Science and Technology question papers
As per your request, I am forwarding you question paper of the Food Science and Technology, have a look. Food Science and Technology question paper Short Questions: 1. (a) Give TWO reasons why food is used in celebrating or remembering an occasion. (2 marks) (b) Give TWO examples of food and describe how they are related to particular celebrations. (2 marks) (c) People of certain regions do not eat certain food on specific days. Give TWO examples. (2 marks) Total: 6 marks 2. Describe TWO customs associated with eating, that may be seen as strange or offensive to others from different cultures. Indicate the cultures involved. (4 marks) Total: 4 marks Data analysis questions: 3. (a) Australia has no distinct cuisine. Explain why you think this may be the case. (2 marks) (b) Modern Australian cuisine is known as “fusion”. Explain why this term is used. (1 mark) Total: 3 marks 4. With reference to the differences of the dietary patterns of Asian and Western cultures, explain why cardiovascular diseases is more common for people adopting dietary pattern of Western cultures. (4 marks) Total: 4 marks HKDSE-TL (FOOD) 2-3 (Sample Paper) 58 5. (a) Customs have an impact on the food we eat or the way we eat. Other than types of foods eaten, list TWO other religious customs that are associated with food. (2 marks) (b) Use the information in the Religion and Food Table (below), to make recommendations regarding a choice of each course for a Jew & a Hindus. (6 marks) Type of Food Jewish Hindu Vegetables, fruits & nuts Yes Yes Alcohol Yes No Lamb Kosher Some Beef Kosher No Pork No Some Animal fats No Some Fish With scales, fins & backbone With fins & scales Shellfish No Some Chicken Kosher Some Eggs Yes Some Milk Products No rennet (used for curdling milk for cheese) No milk products with meat No rennet (used for curdling milk for cheese) Western Banquet Menu Choice of Appetizers: Shrimp Cocktail Smoked Salmon Napoleon Lobster Bisque New England Clam Chowder Mixed Greens with House Vinaigrette Caesar Salads Choice of Entr es: Filet Mignon with Mushrooms & Onions Linguini with Red or White Clam Sauce Grilled Marinated Chicken Breast Stuffed Shrimp with Crabmeat Choice of Dessert: Tiramisu Cheesecake Total: 8 marks Essay Question: 6. Compare Szechuan and Cantonese cuisines. Discuss how and why each cuisine had developed differently. (15 marks) Total: 15 marks HKDSE-TL (FOOD) 2-4 (Sample Paper) 59 SECTION B FOOD SCIENCE AND TECHNOLOGY EXTENDED STUDY Answer ALL questions in this section. Short questions: 1. Wheat flour is the major ingredient used in the production of bakery product. (a) Describe the chemical reactions occurred for the development of crust color. (1 mark) (b) Describe the biological reactions that take placed during bread baking. (4 marks) Total: 5 marks 2. A stable food system is a dispersion containing two phases of a continuous phase and a dispersed phase. (a) What are the colloidal dispersions? (2 marks) (b) Describe the aggregation of food colloids. (3 marks) Total: 5 marks Data analysis questions: 3. Nutrient composition of various types of food items as listed in the following table: Food items (100g) Protein (g) Carbohydrate (g) Fat (g) Cholesterol (mg) Energy (kcal) Fresh tuna fish 30 0 1.18 33 131 Hard boiled egg (~50g/each) 12 2 10 426 148 Cottage Cheese (Low fat) 13.8 3.5 1.8 8.3 90 (a) Which one of the food items is more perishable than the others? Give TWO reasons to support your answer. (3 marks) (b) It is not recommended for adult to take more than one egg per day. Why? (2 marks) (c) What is the name of dairy carbohydrate in cottage cheese? (1 marks) Total: 6 marks HKDSE-TL (FOOD) 2-5 (Sample Paper) 60 4. The ingredients and processing steps for manufacture of frozen spaghetti are given as follows: Ingredients used: 30 kg Spaghetti 3 kg water 90g salt 6 kg frozen beef 6 kg tomato sauce Processing steps: in-process steps for food preparation heat processing for minced beef and spaghetti packaged in a aluminum foil container as finished product receiving of raw materials and ingredients storage the product in freezer distribution to sales outlets (a) Explain how the ‘Hurdle technology’ is used in the food product. (3 marks) (b) Develop a flow diagram in order for manufacture of frozen cooked spaghetti. (3 marks) (c) Identify the critical control points (CCPs) for the whole process. (3 marks) Total: 9 marks Essay Question: 5. Properties of lipids do not only contribute to its uses in food product but also create problem in storage and transport. Discuss. (15 marks) Total: 15 marks HKDSE-TL (FOOD) 2-6 (Sample Paper) 61 SECTION C FOOD PRODUCTION DEVELOPMENT Answer ALL questions in this section. Short questions: 1. Product analysis is an important part of food product development. (a) Why is product analysis useful and important in development new food products? (2 marks) (b) List THREE of the criteria that may be used when assessing a food product. (3 marks) Total: 5 marks 2. Modern technology has affected many aspects of food technology, including packaging. (a) What does modified atmosphere packaging (MAP) stand for? How does it help to extend the shelf life of food? (3 marks) (a) Give TWO examples of food products where MAP is used. (2 marks) Total: 5 marks Data analysis question: 3. The ingredients listed below have been developed for a lasagna produced as a home meal replacement. Ingredients: Minced beef Plain flour Onion Butter Green pepper Full fat milk Mushroom Cheddar cheese Beef stock Lasagna sheets Herbs Tomatoes (a) Suggest TWO sensory descriptors for each of the following areas that could be used on a star diagram for rating this product when it is finished. (8 marks) Appearance Taste Texture Smell (b) Some of these lasagna ingredients are unsuitable for someone on a low fat diet. Using the table below, name TWO unsuitable ingredients and give an alternative in each case. (4 marks) Unsuitable ingredients Alternative (c) Why might Coeliacs find this product unsuitable? What kind of diet do Coeliacs need to follow? (3 marks) Total: 15 marks Essay Question: 4. Discuss the advantages and disadvantages of genetically modified (GM) ingredients / food on the environment and consumers. (15 marks) |
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