Food Science And Food Service Management — Part 1 MCQs with Explanations

Degree of Unsaturation: The degree of unsaturation in fats refers to the number of double bonds present in the fatty acid chains. It indicates the amount of unsaturated fats, which have one or more double bonds, as opposed to saturated fats, which have no double bonds. Iodine Value: The iodine value is a measure used to determine the degree of unsaturation in fats and oils. It represents the amount of iodine (in grams) that can be absorbed by 100 grams of fat or oil. A higher iodine value indicates a higher degree of unsaturation. Other Methods: Option A: Acid value - This measures the free fatty acids present in fats and oils but does not indicate the degree of unsaturation. Option B: Saponification - This measures the total fatty acids in fats and oils by converting them into soap but does not specifically measure unsaturation. Option C: Benedict's method - This is used to detect reducing sugars and is not related to measuring unsaturation in fats. Therefore, the degree of unsaturation in fats is estimated by the Iodine value .

Sugars and sugary foods provide a valuable and inexpensive source of energy . Reasoning: Sugars are simple carbohydrates that are easily digested and quickly absorbed by the body, providing a rapid source of energy . This is why sugary foods are often consumed for a quick energy boost. Option A: fat - Sugars do not directly provide fat; they are carbohydrates. Option B: dessert - While sugars are commonly found in desserts, the primary contribution of sugars is energy, not the concept of dessert. Option D: carbohydrates - While sugars are a type of carbohydrate, the specific benefit highlighted here is their role in providing energy. Therefore, the correct answer is Option C: energy , as sugars and sugary foods are a valuable and inexpensive source of energy .

Statement 1: Menu planning helps to determine requirements accurately, including the amount of money and time to be spent. This is true because careful planning of menus allows for better estimation of quantities needed, budget management, and efficient use of time in meal preparation. Statement 2: It, however, has no impact on saving the wasting food. This is incorrect. Proper menu planning significantly impacts food waste reduction by ensuring that only the necessary quantities of food are prepared and used, thus minimizing leftovers and spoilage. Conclusion: Statement 1 is correct. Statement 2 is incorrect. Therefore, the correct answer is Only 1 .

Labeling Term "Free": The word "free" on a label means that a product contains no amount of, or only trivial or "physiologically inconsequential" amounts of, one or more of these components: fat, saturated fat, cholesterol, sodium, sugar, and calories. Other Options: Option A: low - Indicates that the product contains a small amount of a particular component, but not zero. Option B: lean - Usually refers to meat products with a limited amount of fat. Option D: reduced - Means that the product has at least 25% less of a particular component compared to the regular product. Therefore, the word "free" on a label indicates no amount or only trivial amounts of the specified components.

The correct matching is as follows: a. Patients - 3. Hospital Patients are treated in hospitals , where they receive medical care and treatment. b. Children without guardians - 4. Orphanages Children who do not have guardians or parents are taken care of in orphanages , which provide them with shelter, food, and education. c. Children with autism - 2. Special institution Children with autism require specialized care and education, which are provided in special institutions designed to support their unique needs. d. Students - 1. Educational institution Students attend educational institutions such as schools and colleges for learning and academic development. Thus, the correct answer is Option A: a-3, b-4, c-2, d-1 .

Cyclic menu: This refers to a menu that is rotated or changed at regular intervals, providing variety over a certain period. Therefore, it matches with "Menu rotated at definite interval", which is option 4. A-La-carte menu: This menu offers dishes individually priced and ordered separately, providing customers with a choice of dishes. Hence, it aligns with "Choice of dishes", which is option 3. Table d' hote menu: This is a fixed-price meal offering a selection of dishes served together as a full meal, typically with limited choices. Therefore, it corresponds to "Set menu", which is option 2. Dujour menu: This refers to a menu featuring dishes available on a particular day, often changing daily. Hence, it corresponds to "Menu of the day", which is option 1. Therefore, the correct matching is a-4, b-3, c-2, d-1.

A: This assertion is false . Cooking foods by moist heat methods like boiling does not necessarily increase the glycemic effect of foods. The glycemic effect primarily depends on factors such as the type of carbohydrate present and how it is prepared. R: This reason is true . Moist heat methods such as boiling can indeed break down the structure of food and reduce the particle size. Smaller particle size can lead to faster digestion and absorption of carbohydrates, potentially resulting in a higher glycemic effect. Therefore, the correct option is A is false, but R is true .

The Carryover Principle refers to the concept where additives or ingredients present in a raw material continue to be present in the final product made from that raw material. Option A: Additives added in raw materials are not present in final products - This contradicts the Carryover Principle. Option B: Antioxidant added to oil is present in all oil based products made from it - This correctly describes the Carryover Principle, where the antioxidant present in the oil remains in any products made from that oil. Option C: Both A and B - This is incorrect because Option A contradicts the Carryover Principle. Option D: Neither A nor B - This is incorrect because Option B accurately describes the Carryover Principle. Therefore, the correct answer is Option B: Antioxidant added to oil is present in all oil based products made from it , as it correctly describes the Carryover Principle.

Recipe Adjustment: Recipe adjustment refers to the process of modifying ingredient quantities in a recipe to scale it up or down according to the desired yield or portion size. Method Used: The BARS method is commonly used for recipe adjustment. BARS: BARS stands for "Batch, Amount, Ratio, Scale." It is a systematic approach to recipe adjustment where you adjust the ingredients based on batch size, amounts required, ratios of ingredients, and scaling factors. Option A: Mark up - Mark up refers to adding a percentage of cost to the price of a product to determine its selling price, not recipe adjustment. Option B: Percentage - While percentages can be used in recipe adjustment, it is not a specific method like BARS. Option C: Prime - "Prime" is not a recognized method for recipe adjustment in the context of food science and food service management. Therefore, the method used for recipe adjustment is BARS .

The correct sequence of steps involved in bulk purchasing of food is as follows: Market research for vendors (Step 4) Estimate quantities (Step 1) Determine standards (Step 3) Identify amounts to be purchased (Step 2) Develop purchase order (Step 6) Select and negotiate with vendors (Step 7) Identify needs (Step 5) Therefore, Option D is the correct answer as it follows the correct sequence of steps involved in bulk purchasing of food.

Hedonic tests are a type of sensory evaluation used to measure the degree of pleasure or liking for a particular food product. These tests focus on the affective, or emotional, response of the consumers rather than analytical or objective measurements. Reasoning: Option A: affective tests - This is correct because hedonic tests are designed to assess the subjective pleasure or liking of a product by the consumers. Option B: analytical tests - This is incorrect because analytical tests focus on the objective, measurable attributes of a product, such as texture or flavor intensity, rather than the emotional response. Option C: scoring for intensity tests - This is incorrect because intensity tests measure the strength of specific attributes (e.g., sweetness, sourness) and are more analytical in nature. Option D: difference tests - This is incorrect because difference tests are used to determine whether there are perceptible differences between products, not to measure liking or preference. Therefore, the correct answer is Option A: affective tests , as hedonic tests are associated with measuring the affective or emotional response to a food product.

Starches from different sources have varying properties, including their gelatinization temperatures. Gelatinization refers to the process where starch granules absorb water and swell, leading to thickening of the mixture. Potato starch generally gelatinizes at a lower temperature compared to corn starch. Let's analyze each option: Option A: "burn" - This is not related to the gelatinization process of starches. Option B: "smell" - This is not related to the gelatinization process of starches. Option C: "gelatinize" - This is correct. Gelatinization is the correct term for the process where starch granules absorb water and swell. Option D: "separate" - This is not related to the gelatinization process of starches. Therefore, the correct answer is Option C: gelatinize .

Protein sensitivity refers to an abnormal immune response to specific food proteins and is therefore classified as a food allergy . Vitamin C dissolves in water and is excreted easily from the body, so it is a water-soluble vitamin . Vitamin E dissolves in fats and oils and is stored in body tissues, hence it is a fat-soluble vitamin . Enzymes speed up chemical reactions in the body without being consumed and thus act as biochemical catalysts . Therefore, the correct matching is a-4, b-3, c-2, d-1 . Since this combination does not appear in any of the given options , the correct answer is none of the options provided .

According to Maslow's Hierarchy of Needs: 1. Physiological needs - air and water: These are the basic biological needs required for survival, such as food, water, air, and shelter. 2. Safety and security: Once physiological needs are met, individuals seek safety and security, including physical safety, financial security, health, and stability. 3. Self-actualization - creativity and problem solving: This is the highest level of Maslow's hierarchy, where individuals strive for personal growth, fulfillment, and realizing their full potential. 4. Self-esteem - confidence and achievement: Before self-actualization, individuals need to feel respected, have a sense of achievement, and develop confidence in themselves and their abilities. 5. Social needs - friendship and family: After physiological and safety needs are met, individuals seek love, belongingness, and meaningful relationships with others, including family, friends, and social groups. Therefore, the correct arrangement as per Maslow's theory of hierarchy of needs for motivation is 3, 1, 4, 5, 2 .

All of the above is the correct answer to “Which of the following are the prospects of food service management”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

food additive is the correct answer to “A substance intentionally added that preserves flavour and improves the taste is called”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

Table d'hote menu is the correct answer to “Which of the following means 'Table of the host' menu”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

colours is the correct answer to “In terms of additives, . . . . . . . . include both natural and synthetic colourants.”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

A is true, but R is false is the correct answer to “Assertion (A) Addition of Soda Bicarbonate during cooking of green vegetables makes them bright green. Reason (R) The pigment 'chlorophyll' changes to pheophytins in alkaline medium.”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

1, 3, 4 is the correct answer to “Which of the following are included under flavour of food? 1. Odour 2. Colour 3. Taste 4. Mouth feel”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

All of the above is the correct answer to “The signs of spoilage apparent in canning can be”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

Flax seed is the correct answer to “Following food is the richest source of ω - 3 fatty acids.”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

a-4, b-5, c-2, d-3 is the correct answer to “Match the following. List-I List-II a. E 104 1. Green S b. E 122 2. Ponceau 4R c. E 124 3. Patent Blue d. E 131 4. Quinoline yellow 5. Carmoisine”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

Malnutrition is the correct answer to “. . . . . . . . implies a person eats but does not receive the amount of nutrients to keep the body healthy.”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

3 and 4 is the correct answer to “Which of the following are optimum storage procedures for safety of food? 1. All ingredients should be kept on the floor. 2. Perishable and non-perishable items should be stored together. 3. Items should be transferred to air tight containers from packets. 4. Containers should be properly labelled.”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

a-4, b-1, c-2, d-3 is the correct answer to “Match the following. List-I List-II a. Tomato onion 1. Bread b. Naan 2. Fruit c. Peach 3. Snack d. Biscuit 4. Salad”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

1, 4, 3, 2, 5 is the correct answer to “Arrange the functions of packaging in their correct order. 1. Containment 2. Environmental issue 3. Communication 4. Protection 5. Product access”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

All of these is the correct answer to “Which of the following pairs is/are correctly matched? 1. Food technology - Study of food 2. Food processing - Sorting 3. Functional property - Calorie 4. Phytochemicals - Animal origin”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

set menu, sold at an inclusive price is the correct answer to “Table d'hote is a”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

theme restaurant is the correct answer to “If a restaurant makes you feel as though you have been transported in time and place and offers you entertainment with your meal, it might be called a (an)”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

2, 1, 4, 3 is the correct answer to “Give the correct sequence of steps in buying non-perishable foods for food service institutions. 1. Develop purchase order 2. Write specifications 3. Award contract 4. Issue bid request”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

It is an enabling technology that has not opened up new avenues of research and development. is the correct answer to “Which of the following is irrelevant to Nanotechnology”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

5, 3, 1, 2, 6, 4 is the correct answer to “Arrange in sequence the steps involved in the planning process of management. 1. Formulating possible course of action 2. Setting priorities 3. Obtaining relevant information 4. Organising 5. Recognition of the fact that a problem exists 6. Selecting the best course”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

1, 2, 4, 5 is the correct answer to “Reasons for testing food quality are 1. It affects a person's health. 2. It affects a person's mental strength. 3. It does not affect a person's nutritional status. 4. It improves the appearance of food. 5. It improves the nutritional value of food. 6. It does not effect taste of food.”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

a-1, b-2, c-3, d-4 is the correct answer to “Match the following. List-I (Food Standards) List-II (Descriptions) a. The PFA standard 1. Concerned with physical and chemical characteristics of food, both natural and acquired during processing b. The FPO standard 2. Lay down the minimum standards for all types of foods c. The AGMARK standards 3. Indicates confermity to laid down standards d. Indian standards 4. Concerned with the standards required for maintaining quality of fruits, vegetables and any products manufactured from them”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

10-7 is the correct answer to “1 nanometre = . . . . . . . . cm.”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

harvest is the correct answer to “In developing countries, the time before . . . . . . . . is most difficult for meeting nutritional needs of the people.”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

a-3, b-4, c-1, d-2 is the correct answer to “Match the following. List-I List-II a. Indoles 1. Green tea b. Isoflavone 2. Pink grape fruit c. Flavonoids 3. Broccoli d. Carotenoids 4. Soyabean products”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

Both A and R are true and R is the correct explanation of A is the correct answer to “Assertion (A) Foods that provide additional health promoting benefits beyond their well-established functions of nutrients contained in them are called functional foods. Reason (R) Bio active ingredients like probiotic, flavonoids and phytosterols possess health promoting effect.”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

the food should match the description is the correct answer to “Food authenticity means”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.