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    ACADEMIC YEAR - 2016-2017: Subject Code: Cfpp16 EXAM DATE: 23.11.2016

    Uploaded by

    Kumar Satyam
    This document contains an exam for a course in Food Production and Patisserie. The exam covers the topic of hygiene and contains 8 multiple choice and short answer questions. Question 1 asks students to explain the importance of hygiene and how hygiene principles are applied in daily life. Question 2 asks students to discuss different aspects of personal hygiene. Question 3 asks about food poisoning, causative organisms, and food handler precautions. The remaining questions cover topics like kitchen hygiene, pest control, bacteria growth, cleaning materials, and matching key hygiene and food safety terms to their definitions.

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    ACADEMIC YEAR - 2016-2017: Subject Code: Cfpp16 EXAM DATE: 23.11.2016

    Uploaded by

    Kumar Satyam
    125 views2 pages
    This document contains an exam for a course in Food Production and Patisserie. The exam covers the topic of hygiene and contains 8 multiple choice and short answer questions. Question 1 asks students to explain the importance of hygiene and how hygiene principles are applied in daily life. Question 2 asks students to discuss different aspects of personal hygiene. Question 3 asks about food poisoning, causative organisms, and food handler precautions. The remaining questions cover topics like kitchen hygiene, pest control, bacteria growth, cleaning materials, and matching key hygiene and food safety terms to their definitions.

    Original Description:

    Hygiene - 27.11.2016

    Original Title

    HYGIENE - 23.11.2016

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    This document contains an exam for a course in Food Production and Patisserie. The exam covers the topic of hygiene and contains 8 multiple choice and short answer questions. Question 1 asks students to explain the importance of hygiene and how hygiene principles are applied in daily life. Question 2 asks students to discuss different aspects of personal hygiene. Question 3 asks about food poisoning, causative organisms, and food handler precautions. The remaining questions cover topics like kitchen hygiene, pest control, bacteria growth, cleaning materials, and matching key hygiene and food safety terms to their definitions.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    125 views2 pages

    ACADEMIC YEAR - 2016-2017: Subject Code: Cfpp16 EXAM DATE: 23.11.2016

    Uploaded by

    Kumar Satyam
    This document contains an exam for a course in Food Production and Patisserie. The exam covers the topic of hygiene and contains 8 multiple choice and short answer questions. Question 1 asks students to explain the importance of hygiene and how hygiene principles are applied in daily life. Question 2 asks students to discuss different aspects of personal hygiene. Question 3 asks about food poisoning, causative organisms, and food handler precautions. The remaining questions cover topics like kitchen hygiene, pest control, bacteria growth, cleaning materials, and matching key hygiene and food safety terms to their definitions.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    SUBJECT CODE: CFPP16 EXAM DATE: 23.11.

    2016

    ROLL No…………….
    NATIONAL COUNCIL FOR HOTEL MANAGEMENT
    AND CATERING TECHNOLOGY, NOIDA
    ACADEMIC YEAR – 2016-2017

    COURSE : 1st Semester of Craftsmanship Certificate Course in


    Food Production & Patisserie
    SUBJECT : Hygiene
    TIME ALLOWED : 02 Hours MAX. MARKS: 50
    ________________________________________________________________________
    (Marks allotted to each question are given in brackets)
    ________________________________________________________________________
    Q.1. Why hygiene is important? Explain briefly how the principles of hygiene are applied
    in everyday life.
    (5+5=10)

    Q.2. Discuss different aspects of personal hygiene.


    (10)

    Q.3. Explain food poisoning. List the causative organisms for food poisoning and food
    infections.
    (2+3=5)
    OR
    List the precautions to be taken by food handler to prevent food poisoning.
    (5)

    Q.4. Write short notes on any two:


    (a) PFA (b) Chlorine sanitiser
    (c) FPO (d) MPO
    (2x 2 ½ =5)

    Q.5. What are the factors to be considered in kitchen hygiene?


    OR
    Discuss the types of dry storage and cold storage.
    (5)

    Q.6. (a) Why is pest control essential in food sector area?


    (b) State two types of environmental conditions which need to be exercised in
    controlling pests.
    (3+2=5)
    OR
    Explain the factors responsible for growth and multiplication of bacteria.
    (5)

    COOK/NOV/ODD/16-17/01/NC Page 1 of 2
    SUBJECT CODE: CFPP16 EXAM DATE: 23.11.2016

    Q.7. Write (atleast five) cleaning materials and their usefulness in maintaining hygiene
    in a kitchen.
    OR
    High moisture foods are more prone to bacterial spoilage. Do you agree with the
    statement? Explain.
    (5)

    Q.8. Match the following:


    (a) Sodium hypochlorite (i) Communicable disease
    (b) Hair net (ii) 5ºC
    (c) Infection (iii) Sanitiser
    (d) Cold food (iv) 100ºC
    (e) Sterilization (v) Personal hygiene
    (5x1=5)

    **********

    COOK/NOV/ODD/16-17/01/NC Page 2 of 2

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