Food Science And Food Service Management — Part 2 MCQs with Explanations

All of these is the correct answer to “Food service management is needed whether the food service operation being”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

Physical and chemical compositions is the correct answer to “Which of the following are the internal factors of food quality”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

All of these is the correct answer to “When planning a menu, what considerations need to be taken into account”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

atomic engineering is the correct answer to “Nanotechnology in other words is”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

AGMAR is the correct answer to “Which of the Act is not under FSSAI Act”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

a-3, b-5, c-6, d-1, e-4 is the correct answer to “Match the following. List-I (Nutrients) List-II (Methods of Estimation) a. Monosaccharides 1. Microkjeldahl method b. Ketose sugars 2. Iodine value c. Amino acids 3. Fehlings test d. Proteins 4. Dichlorophenol indophenol titration e. Ascorbic acid 5. Seliwanoff's test 6. Ninhydrin test”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

bacterial toxin is the correct answer to “The causal agent of human disease botulism can be classified under”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

A la carte is the correct answer to “A menu where food items are priced separately is called”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

pigment is the correct answer to “Fruits and vegetables get their characteristic colour from”. 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. Campylobacter 1. Poor hygiene b. Shigellosis 2. Improperly canned food c. Botulism 3. Poisonous mushrooms d. Cryptosporidosis 4. Raw or uncooked chicken”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

1 and 4 is the correct answer to “Which of the following microorganisms are responsible for causing food poisoning? 1. Clostridium botulinum 2. Trichinella spiralis 3. Ascaris lumbricoides 4. Staphylococus aureus Select the correct answer”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

they use a limited mean and provide no table servic is the correct answer to “Fast food restaurants are able to keep prices low because”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

False is the correct answer to “Is it true or false that toxins can be produced by certain bacteria outside the body, in the food we eat, but never by bacteria once they are inside the GI tract.”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

Food Safety and Standards Authority of India is the correct answer to “Expanded form of FSSAI is”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

Dining is the correct answer to “Which one of the following means the same as food service”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

4, 1, 3, 2, 5 is the correct answer to “HACCP is a preventive programme for hygienic control and food safety. Arrange the following steps of the HACCP system intheir correct sequence. 1. Identifying critical control points. 2. Monitoring each critical control point. 3. Developing criteria for control and prevention. 4. Identification and assessment of hazards. 5. Taking immediate corrective action.”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

3, 5, 2, 1, 4 is the correct answer to “Arrange the steps to be taken while purchasing equipment for food service establishments in the correct sequence. 1. Set guidelines/specifications for purchase of these items. 2. Estimate the expenditure by obtaining prices of these items from different sources. 3. Assess the need. 4. Select after careful consideration ensuring that the equipment satisfy the required specification. 5. Decide on the list of equipments to be purchased.”. 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. FD & C Blue No. 1 1. Erythrosine b. FD & C Yellow No. 5 2. Indigotine c. FD & C Red NO. 3 3. Brilliant Blue d. FD & C Blue No. 2 4. Tartrazine 5. Sunset Yellow”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

Nicolas Appert is the correct answer to “Who developed the process of canning”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

Glutathione is the correct answer to “Which of the following is an example of overlapping antioxidant”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

a series of dishes as chosenby a customer and cooked to order is the correct answer to “The term A la carte means”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

2006 is the correct answer to “Food Safety and Standards Act was implemented in the year.”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

4, 2, 1, 3, 6, 5, 7 is the correct answer to “Arrange in the correct sequence the steps involved in food production in acommissary system 1. Rapid Chill 2. Production 3. Portioning 4. Hold refrigerated raw material 5. Reheat 6. Cold hold 7. Service”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

a-2, b-4, c-1, d-3 is the correct answer to “Match the following. List-I (Contaminants) List-II (Health Effects) a. Mercury 1. Sleeplessness b. Cadmium 2. Loss of concentration c. Lead 3. Eye inflamation d. Poly Chlorinate Biphenyls (PCBs) 4. Kidney damage”. 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) Mayonnaise is considered as a permanent emulsion. Reason (R) Sugar, salt and acids are used as stabiliser in mayonnaise.”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

Chef is the correct answer to “In relation to the food servicing purchasing cycle, which of the following positions is generally responsible for completing an issue requisition when items are needed in food production areas”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

Both A and R are correct is the correct answer to “Assertion (A) Planning menus helps to provide meals to customers at a reasonable price. Reason (R) Price advantage can be obtained by buying seasonal foods and in quantities which carry discounts.”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

Steaming is the correct answer to “Which of the cooking methods preserves vitamins and nutrients”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

All of the above is the correct answer to “Food comprises of any material or substance which consists of”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

Bread is the correct answer to “. . . . . . . . flour has been used for many products as a substitute flour for individuals with an allergy to wheat flour.”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

Menu mix is the correct answer to “Which of the following is an example ofan internal factor influencing decisions to change a menu”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

Both 1 and 2 is the correct answer to “Consider the following statements 1. The Indian Standard Institution is now called Bureau of Indian Standards. 2. Bureau of Indian Standards operates the ISI Certification Marks Act, 1952. Which of the statements given above is/are correct”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

a-4, b-3, c-2, d-1 is the correct answer to “Match the following. List-I List-II a. Non-nutrients 1. Water b. Macro nutrients 2. Minerals c. Micro nutrients 3. Carbohydrates d. Nutrients 4. Dietary fiber”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

The science that interprets the interaction of nutrients and other substances in food is the correct answer to “Which one of the following is not the definition of Food Science”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

serves one kind of food (for example, Pizza) is the correct answer to “A speciality restaurant”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

a-5, b-2, c-4, d-1, e-3 is the correct answer to “Match the following. List-I List-II a. Hospital 1. Table service b. Cafeteria 2. Counter service c. Hotel 3. Pantry service d. Hostel 4. Banquet e. Railways 5. Centralised”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

A is incorrect and R is correct is the correct answer to “Assertion (A) A cycle menu is a selective menu. Reason (R) It is rotated at definite intervals.”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

a-3, b-1, c-6, d-5, e-4 is the correct answer to “Match the following. List-I (Active Ingredients) List-II (Food Sources) a. Selenium 1. Garlic b. Flavonoids 2. Tomato c. Glutathione 3. Sea food d. Vitamin E 4. Spinach e. Alpha lipoic acid 5. Almonds 6. Asparagus”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

Oxidation is the correct answer to “Which of the following chain reactions produce free radicals damaging the cells of organisms”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.

Norio Taniguchi is the correct answer to “The term 'Nanotechnology' was coined by”. This question is standard in competitive examination syllabi for Food Science And Food Service Management.