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[QUOTE=Brightlin;316073][B][U]Name of the University [/U][/B]: Netaji Subhas Open University
[B][U]Name of the Exam [/U][/B]: BDP Term End Exam
[B][U]Document Type [/U][/B]: Sample Question Paper
[B][U]Year[/U][/B]: 2016
[B][U]Subject[/U][/B]: Application Oriented Course

[B][U]Website [/U][/B]: [URL]http://www.wbnsou.ac.in/student_zone/e-resources/question_bank/bdp/aoc/Dec2015-June2016/aoc_Dec2015-June2016.shtml#aoc_Dec2015-June2016[/URL]
[B][U]Download Model/Sample Question Papers[/U][/B]:
[B][U]AOC - I [/U][/B]:  [url]http://www.indianjobtalks.com/uploads/76305-AOC-01.pdf[/url]
[B][U]AOC - II [/U][/B]:  [url]http://www.indianjobtalks.com/uploads/76305-AOC-02.pdf[/url]
[B][U]AOC - III [/U][/B]: [url]http://www.indianjobtalks.com/uploads/76305-AOC-03.pdf[/url]

[B][U]BDP Term End Application Oriented Course Paper [/U][/B]:
[B][U]AOC–2 [/U][/B]: Food Processing 
[B][U]Time [/U][/B]: 3 Hours 
[B][U]Full Marks [/U][/B]: 100

Group – A
[B][U]Answer any two questions. [/U][/B]: 20 × 2 = 40
1. Discuss the importance of protein, vitamin and minerals in nutrition science. What is functional food ? Cite examples of two vitamin antioxidants. 
What do you understand by balanced food ? 
What is R.D.A. ? What are the importances of presence of chlorophyll and cytochrome in food ? 10 + 2 + 2 + 2 + 2 + 2

2. Give two examples of carbohydrate. 
How does it produce energy ? What is Glycolysis ?
How is protein formed ? What is the importance of fibre in food science ?
Why are Vitamin D and K important ?
Give a detailed account of nutritional value of food available in fruits and vegetables. 2 + 3 + 2 + 3 + 2 + 2 + 6

3. What is meant by food packaging ? 
What are the criteria for the selection of food packaging materials ? 
What is hermatic container ? 
What is the importance of steel plate packaging in food preservation ?
What is edible film package ? 
Write down the advantages and disadvantages of plastic as packaging material. 2 + 4 + 2 + 4 + 2 + 6

[B][U]4. Write short notes on any four [/U][/B]: 5 × 4 = 20
Nutritional value of food; Change in colour of milk; Production of yeast by fermentation; Botulism; Aflatoxin; Thermophilic anaerobic spoilage in canned food; Mechanical process of drying of food.

[B][U]Group – B [/U][/B]:
[B][U]Answer any three questions. [/U][/B]: 12 × 3 = 36
5. What are meant by oil and fat ?
What are the differences between oil and fat ? 
Cite one example each of vegetable oil, vegetable fat,animal oil and animal fat. What is rancidity ?
How can rancidity be prevented ? 
By which mechanism fat is prepared from oil ? 1 + 2 + 2 + 4 + 1 + 2

6. a) What is staphylococcal gastroenteritis ?
b) What is shigellosis ?
c) What are the two functional enzymes that act in anaerobic fermentative production of alcohol ? 
d) Give the example of the mold responsible for spoilage of jelly.
e) What is pesticide residue ? 3 + 2 + 2 + 3 + 2

7. What do you mean by genetically modified food ?
What are the advantages of homocellulose ?
What do you understand by biological analysis of food ? What are nutrients ?  
What is enzyme ? 4 + 2 + 2 + 2 + 2

8. What are allergens ? 
What is lathyrogen ? 
Give one example each of an anti-enzyme, antivitamin and an anti-metabolite.
How would you identify the presence of castor oil contamination in vegetable oils ? 3 + 3 + 3 + 3

9. What is yoghurt ? 
How is it prepared ? 
What are the products prepared from wheat by application of technology ? 
What is malt ? 
How is beer prepared with the help of malt ? 1 + 3 + 4 + 1 + 3

10. What is meant by quality of food ? Discuss briefly the methods of quality control of food. What are 'Prevention of Food Adulteration Act' and 'Bureau of Indian Standard' ? 2 + 6 + ( 2 + 2 )

[B][U]Group – C [/U][/B]:
[B][U]Answer any four questions. [/U][/B]: 6 × 4 = 24
11. Write down short notes on the following ( any two ) : 3 + 3
VOPO, AGMARK, HACCP, ADI, LD-50.

12. What happens when protein undergoes heat treatment at high temperature ? 
How is protein excreted from our body after metabolism ? 
What is the name of the protein hydrolysing enzyme and what are the products formed ? 1 + 2 + 1 + 2

13. Give example of a dairy product and a spice which can be easily adulterated. 
Mention the adulterant used in each case and write down the test which can detect the adulterant. 3 + 3

14. Name two molds that produce antibiotics. 
Name the antibiotics they produce. 
Which bacteria converts milk into curd ? What is a single cell protein ? 2 + 2 + 1 + 1

15. How is vinegar manufactured from fruit juice ? 
Which bacteria produces bacterial protease ? 5 + 1

16. What is parboiling process ?
What are the major advantages and disadvantages of parboiling ? 2 + ( 2 + 2 )[/QUOTE]

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