00 00 ON A 0 A NAQ-007-001405 Seat No, —___ B. Sc. (Home Sci.) (Sem. IV) (CBCS) Examination March / April - 2017 Food Science - II (F.N) Faculty Code : 007 Subject Code : 001405 ‘Time : 2 Hours} {Total Marks : 50 2 RA Bae te aa, AT ver ae dA wind. 40 aaa 1 Yel Yer Mart views wayerl BA wuldl aU. oO 2% -wsouwri wa Woda RA arh. oO aaat RBs ZAM rate Yedl AA afl GAL sddla ur WAL seal qo vale weud. SMe MAL Yel Yer ws EA BA aril. 410 *aal BS gaat a2 Ua aaa aad areal. 4o eal] Uaells iu Bad. 4o aaat e wsew dolls Rand anna, 4o NW gorile avd: (AS yet A) 10 (a) senall sda Dyer yer ve adl wad (2) asad Mer yer (3) audeaBrdl nae (s) dare NAQ-007-001405] 1 [ Contd...ox ENGLISH VERSION Enumerating rating test. Explain any three test. oR Give information about different types of flesh foods. Write about vegetable pigments. OR Write about method of cooking of dry pulses and factors affecting cooking. Describe types of milk available in market. OR Write about effect of heat on constituents of milk. Explain chemical composition of fruits. OR Explain classification of vegetables. Short notes : (any two) (Explain effect of germination on the nutritive value of pulses. @) Nutritive value of nuts (8) Tee cream making (Apple 10 10 10 10 10 10 10 10 10 NAQ-007-001405] 2 [ 200 ]