DIPLOMA IN MEAT TECHNOLOGY (DMT) - Google Sites

1 downloads 230 Views 80KB Size Report
3. (gisi4q10 -4 -T-TrAWf t ,t,ild TErrt? 7. (a). -artr tgr2f -4OF---d-w --14-T) t. ixtrr .4 TTI---A-1-atzt. 5 ch) r-i ti
I BPVI-021

No. of Printed Pages : 6

DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination December, 2015

00010

BPVI-021 : FUNDAMENTALS OF FOOD AND MEAT SCIENCE Maximum Marks : 50

Time : 2 hours

Note : Attempt five questions. Question no. 1 is compulsory. All questions carry equal marks.

1.

10x1=10 Fill in the blank (any ten) : Protective foods are rich in protein, vitamins (a) and (b) Night blindness is caused due to deficiency of Two water soluble vitamins are (c) and (d) Dietary fibers are made up of acid. Leucine is an essential (e) Precursor of vitamin A is (f) (g) Deficiency of vitamin D leads to a condition known as gland. (h) Bile juice is secreted by The elements required for bone formation (i) are calcium and Bacteria reproduces by a process called (j) fission. The controlled application of energy from (k) ionizing radiation is known as (1) Packaging of meat product in a pack without air is known as packaging.

BPVI-021

1

P.T.O.

2.

(a) (b) (c) (d)

3.

(a) (b) (c) (d)

Define body building food and give examples. What are the functions of carbohydrates in our body ? Why carbohydrates are known as quick energy food ? What do you mean by essential amino acid ? Give two examples. What are simple lipids ? Give examples. Name different myofibrillar proteins. Write the functions of calcium or phosphorus in our body. Name three hormones with the site of their production.

2 3

2 3

2 2 3 3

4.

Write one function and one deficiency symptom of each of the following : 4x2=8 (i) Vitamin A (ii) Vitamin C (iii) Iron (iv) Iodine (b) Why bioflavonoids are considered as good 2 for health ?

5.

(a) Discuss digestion of carbohydrates in different parts of gastro intestinal tract. (b) Write the functions of bile salt. (c) What is the difference between food allergy and food intolerance ?

6.

(a)

(a) What is meant by 'food borne infections' ? (b) Discuss different measures to be taken to prevent food borne illness. (c) What are the sources of microorganisms in food ?

BPVI-021

2

5 3

2

2 5 3

7. (a) How microbial growth in food can be controlled by using physical agents ? (b) Write about meat preservation by curing. (c) Write a note on meat preservation by fermentation. 8.

5 3 2

Write short notes on the following (any four) : (a) Irradiation 4x2.5=10 (b) Enzymes (c) Meat preservation by chilling (d) Microbial growth curve (e) Hurdle technology

BPVI-021

3

*AI:11.34-021

Tifrrail j 1ijctt

1+fi ( ATTA

trffair qt-1441, 2015

Tnfff

*.111*.3fft.-021 :

aTrgm 3l TIN

1

Ih

WWI : 2

ft:14M

3.7filTUTI 37W : 50

: ik# rft Mq/ drit efqq/

R.11 1:94-rt (a) (b)

TIT 1-F-14.w /NTETTRW 4477

(h) (i)

r cbRui,

4)41 t I

3117

t, ml-1c11 t I

31T-Mtzf 311741.4

(e) (f) (g)

tI

14M icle.1

(c) (d)

10x1=10 : radrfrrq 3111 7

(

7Tff 14 3

SR/ Ff. I WT drit

afw d el

37f-4-474 'l Froft 37-q11

1.

*

t

, 1eld111-11 W6-0-1th t I FA TI TR,

7 ch41

T4Trrt t

i); WA. qkll, 3rtf-qdti 3Trayqw ara-zra t, c17114

3117

BPVI-021

4

P.T.O.

5.

(a)

ssIdill 1-11 4

Farir %TM -44 4,141 le. 4-ci A

crci --1-r-- R I Rill rig uf *••"7:11 - '''ffffft§f7 I urfr io,-,fi 3t)-T Tirt1-31-Err—rdr 4 4411 4,4 t ?

5

-

(b)

(c) 6.

7.

-

"a-r-tr-Arld 49nHuir

(b)

(gitizir-ici Gili-iirQ

(c)

-1-ciiTlf-A-RI (gisi4q10 -4 -T-TrAWf t ,t,ild TErrt?

-q-4

-

(c)

Tf -cr 44 f-*--4"qn. -ER -ild f- r-uR -

(a)

fchtuI.i

(b)

11 4-1

(c)

771179. gRI 41e. 4rt(-Tut

(d) (e)

BPVI-021

Tr-4. asi, 317tfq

ail lPirn1

6

:

2 2

Fa 145T 7crit A

5 3

artr tgr2f -4OF---d-w --14-T) t. ixtrr .4 TTI---A-1-atzt ch) r-i tiTi i V4 f-* -zrr ii ,Hobor t? 'TEPT 4-1d kArttiuT* cii -4 fffrru71 f*-0-d7 411e. Lirttiut "97 -ile. fi-gfR I

(a) (b)

8.

4 cm 3-1.51-5rP1 t ?

(a)

3

5 3 2

4x2.5=10

fg-ds-1

(j) (k)

2.

t ms311-1 F-NFid 3-1-170T, 3-1179-Tit fafcb tur 4 d).-1 c) 1t11 ti 14. 1417 37-9.7 -FZI-TfT-ff 11 Uf-47 trftlitEru-11-77*dqu1

(b)

4 f9Tri-o-r ,tvj TI*71"{17

(c)

cbim

(d)

31f971-4 34#1-91 31WE

(a)

3r9hzrr

c1191 &Ai

2

t?

3

aiC1 (A1.4 , iql2f 441

2

3-77 7ir TrgrdA

3

?

dcitut q1{',411 3.



? 341k 1.1 1 q11 ∎ 1 I

(a) (b)

TINTTITT fffftr- T:11

(c)

V=11- Vit{ 14 MC.-qiqH err Lilik-4,1

Falim Hiql ,rorsicii T

2 2

it ffft17 I

3

f -PJ7 I

4.

(d)

d1-ttai,

(a)

r-ii—Ircirod 14

ssv1TIF-Offfr7§17 I

3

-) cht4 47 T4-44 x2 = 8 fffftR :

dc-M d -I 7

(i)

rae14-1-r Tn-

(b)

(iii)

cs•N occs

(iv)

3Trzfrtff

m1414co-liq ,s1111

BPVI-021

ch.) .40kii 3

r cN1 1-1111

2

t?

5

P.T.O.

5.

(a) TO Tff474 (notifiable) t +IT ath tl-W1 17 T414/ 1:Ifkit rakt -9-r-4-R (b)

(c)

rc-R c-RaffaTrf9-0-zrTtrtit? rchl fTerra-t eni4 -a-R:r silc

atdrk 3111:1 6.

7.

fWT1T

4

4qj

2

tichoi t?

(a)

q-.1 crA (77f-47)

RAT

3-TPT qz1T

2

(b)

tftg7 I

5

(c)

fit? i - 510f*E173- -t7f4TT -97 Tft1-14 T4t7 Taf-4- Tr far

qzu t ?

3

(a)

if-Tit 5f-dvr-d frt ?

(b)

(c) (d) 8.

tc\LI

4

1

1Rj3ff tr#7 5f-d719.

awen 1,1 4 -t? Wrr bra f v-11 -4 31-rw t? 47 r-tchici4 31TIT ,

.40714 -lid t-ft17 : .qq.

(b) (d)

cItur (rendering) TTf 41-11 3‘,311o ,-11 (scalding) ult.)\311

(e)

4-11-talr-an (Tzrqui)

(c)

BPVI-022

(~i

4

31-PT

3

t?

2 2x5=10

(a)

ate

3fiTTr-d- cht4

t1 $TIIr

6