Name of the University : Netaji Subhas Open University
Name of the Exam : BDP Term End Exam
Document Type : Sample Question Paper
Year: 2016
Subject: Application Oriented Course

Website : http://www.wbnsou.ac.in/student_zone...c2015-June2016
Download Model/Sample Question Papers:
AOC - I : http://www.indianjobtalks.com/uploads/76305-AOC-01.pdf
AOC - II : http://www.indianjobtalks.com/uploads/76305-AOC-02.pdf
AOC - III : http://www.indianjobtalks.com/uploads/76305-AOC-03.pdf

BDP Term End Application Oriented Course Paper :
AOC–2 : Food Processing
Time : 3 Hours
Full Marks : 100

Group – A
Answer any two questions. : 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

4. Write short notes on any four : 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.

Group – B :
Answer any three questions. : 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 )

Group – C :
Answer any four questions. : 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 )