CFN-1 in English Solved Assignment 2020

CFN-1 in English Solved Assignment 2020

Course Code: CFN-1
Assignment Code: CFN-1/AST-1/TMA-1/20
For January 2020 session last date of Submission: 30th March, 2020
For July 2020 session last date of Submission: 30th September, 2020
Maximum Marks: 100

Assignment-1 consists of two parts and is of 100 marks. The weightage given to each part is
indicated in the brackets.
a) Descriptive type question (60 Marks)
b) Practical Exercise (40 Marks)
Part A: Descriptive Type Question (60 Marks)
All questions are compulsory
1. What are dry heat methods? Enumerate. (5)
2. Briefly explain the functions of fats. (3)
3. Comment on the nutritive value of pulses. (3)
4. What points would you keep in mind while selecting vegetables from market? (3)
5. Briefly describe the various uses of cereals. (3)
6. Classify foods according to their food groups, giving examples. (5)
7. Discuss the nutritional adequacy of vegetarian and non-vegetarian diets. (3)
8. What are the various sources of food spoilage and how can we prevent these? (5)
9. Discuss the functions, sources and effect of deficiency disorder of the
following nutrients: (3+5)
a) Protein b) Vitamin D c) Calcium
10. Jam does not crystallize upon storage. This is because of which property
of sugar? Explain. (3)
11. Explain the principles of egg preparation. (4)
12. Give classification and nutritive value of fruits. (3)
13. What are convenience foods? Write advantages and disadvantages of
using these foods. (5)
5
PART B (Practical Exercises) (40 Marks)
This part consists of four practical exercises. All are compulsory.
1. Record your dietary intake for one day. List the menu and food
items consumed in a day and also record the nutrients in a tabular form. (10)
2. Conduct a survey in your nearby market and find out the different foods
preserved by sugar, salt, acid and chemical preservatives. (10)
3. What points would you keep in mind while selecting pulses. Next, cook the following
pulses and record the time taken: Also give reason for the difference in time taken
during cooking pulses. (10)
a. Soyabean
b. Rajma
c. Arhar Dal
4. Suggest any two preparations made from following food products. (10)
a) Puffed Pice b) Sprouts c) Seasame seeds d) Khoa
List down the ingredients and method of preparation.

CFN-1, CFN 1, CFN1, CFN-01, CFN01, CFN 01