QUESTION BANK

BHM 117 PRINCIPLES OF FOOD SCIENCE (Question Bank)

The questions that follow below carry 10 marks each

1. (a) Define Food Science.

    (b) Enumerate its importance for catering establishments.

2. (a) Classify carbohydrates.

    (b) Describe any five functions of carbohydrates in food preparation.

3. Explain the process of gelatinization with the help of an illustration and state the

factors affecting it.

5. The hotel industry uses the principles of food science in many of its operations.

     Explain how?

6. Food Science is inter-related with various other field. Explain.

7. Name five examples of processed foods available in stores today. What are the

benefits of food processing?

8. Highlight the types of food processing techniques using heat and cold

temperature.

9. (a) Classify carbohydrates.

    (b) Describe any five functions of carbohydrates in food preparation.

10. What are the refining techniques used for oils?

11. Define food science and discuss the relationship of food science with food chemistry, food micro-biology and food processing.

12. What are Fats and Oils? Differentiate between them.

13. Differentiate between amylose and amylopectin. Explain the factors      

affecting starch gel formation.

 14. Define Food Science, Food Processing and Food Microbiology.

      Discuss the inter-relationship between them.

The questions that follow below carry 5 marks each.

Give brief description of the following:

(a)  Dextrinisation

(b)  Gelatinisation

(c)   Commercial uses of fat

(d)  Autoxidation

(e)  Retrogradation

The questions that follow below carry 2.5 marks each.

Answer in brief:

1.    Refining of Fats.

2.    Pasteurization

3.    Winterization

4.    Freezing as a method of Food processing.

5.    Rendering of oil.

6.    Shortening Agent

Fill in the blanks (each blank carries 1 mark)

1.    _________ is a protein present in wheat flour.

2.    The unpleasant odour of fat results in _________.

3.    Flavour reversion is a phenomenon usually encountered in _________.

4.    Rancidity occurs in __________.

5.    The protein gluten is present in __________.

6.    Dry heating of starch is known as __________.

7.    Class of carbohydrate that do not dissolve in water_____________.

8.    A processing technique applying heat which kills only the disease causing micro-organism is ___________.

9.    Starch is present in two forms ____________ and ___________.

10. Frozen foods can be preserved at ____________ degree Celsius for a duration of

one year.

11. Curd is formed due the ________________ bacteria.

12. Undesirable change in flavor and colour of lipids is known as ______________ .

13. _________ is a type of fat extracted from Beef.

14. Rancidity is of two types __________ and _____________ .

15. _____________ is the best thickening agent used in the food industry.

16. The oil extracted by rendering, pressing or solvent extraction is called _________oil.

State whether True or false   (1 mark each)                                                                       (5X1=5)

            (a) Lard is a type of plant fat.

(b)Gelatin is used while making puddings.

(c)Halibut is a type of Marine oil.

(d) Carbohydrates are made up of Carbon, Halogen and Oxygen.

(e) Lipase is a natural antioxidant present in Lipids.