Q181
Open questionWhich of the followingis not 'heart' of a food service organisation?
Select an option to see the answer and solution.
Home Science · all questionsFood Science and Food Service Management
Food Science and Food Service Management
practice.
Practice every MCQ with options. Use Show answers when you want the correct option and solution.
287
Questions
10/15
Page
Pick an option on a question to see the right answer and solution.
Q182
Open questionFollowing foods have Glycemic Index less than 50%.
1. Soya bean
2. White wheat bread
3. Apple
4. Boiled rice
5. Methi
Select the correct answer
1. Soya bean
2. White wheat bread
3. Apple
4. Boiled rice
5. Methi
Select the correct answer
Select an option to see the answer and solution.
Q183
Open questionArrange the following food products in increasing order of their pH range.
1. Egg white
2. Pickle
3. Soft cheese
4. Yogurt
1. Egg white
2. Pickle
3. Soft cheese
4. Yogurt
Select an option to see the answer and solution.
Q184
Open questionWhich of the following statements is correct?
1. Purchasing good food materials is the basis for preparing and serving meals that are acceptable to the consumer.
2. Food purchasing is a difficult, but challenging task and needs to be based on certain established principles.
Select the correct answer
1. Purchasing good food materials is the basis for preparing and serving meals that are acceptable to the consumer.
2. Food purchasing is a difficult, but challenging task and needs to be based on certain established principles.
Select the correct answer
Select an option to see the answer and solution.
Q185
Open questionWhich of the following is not a functional property of food?
Select an option to see the answer and solution.
Q186
Open questionMatch the following.
| List-I (Active Components) | List-II (Food Sources) |
| a. Lycopene | 1. Cloves |
| b. Flavonoids | 2. Turmeric |
| c. Selenium | 3. Sea food |
| d. Vitamin E | 4. Garlic |
| e. Coumarin | 5. Tomatoes |
| 6. Wheat germ |
Select an option to see the answer and solution.
Q187
Open questionAssertion (A) Food safety plan serves as an operational tool.
Reason (R) HACCP is a stand alone safety for food service unit.
Reason (R) HACCP is a stand alone safety for food service unit.
Select an option to see the answer and solution.
Q188
Open questionArrange in the right sequence the steps taken for purchasing activity in food service industry.
1. Inspect foods
2. Prepare order
3. Accounts for payments
4. Demand from kitchen
5. Prepare specification for supplies
6. Selecting supplies according to quantity and quality
1. Inspect foods
2. Prepare order
3. Accounts for payments
4. Demand from kitchen
5. Prepare specification for supplies
6. Selecting supplies according to quantity and quality
Select an option to see the answer and solution.
Q189
Open questionMatch the following.
| List-I | List-II |
| a. Rheology | 1. Thermal degradation |
| b. Phytochemicals | 2. Atoms |
| c. Nanotechnology | 3. Value addition |
| d. Food processing | 4. Deformation of water |
Select an option to see the answer and solution.
Q190
Open questionWhich menu allows the customers to choose items as per his/her liking?
Select an option to see the answer and solution.
Q191
Open questionArrange the mechanics at waiter service in the correct sequence
1. Clearing
2. Receiving customers and taking order
3. Serving
4. Preparation of service boys, sideboards and table
5. Sending off the customer
1. Clearing
2. Receiving customers and taking order
3. Serving
4. Preparation of service boys, sideboards and table
5. Sending off the customer
Select an option to see the answer and solution.
Q192
Open questionStatement I Drying is one of the most modern technique of food preservation.
Statement II In this method, the food is preserved by slowing down the growth and reproduction of microorganisms.
Which of the above statement(s) is/are true?
Statement II In this method, the food is preserved by slowing down the growth and reproduction of microorganisms.
Which of the above statement(s) is/are true?
Select an option to see the answer and solution.
Q193
Open questionWhich of the following are part of High Pressure Processing (HPP)?
1. Help in new development of product.
2. A new processing method.
3. A cold pasteurisation technique.
4. It is part of traditional thermal and chemical treatment.
1. Help in new development of product.
2. A new processing method.
3. A cold pasteurisation technique.
4. It is part of traditional thermal and chemical treatment.
Select an option to see the answer and solution.
Q194
Open questionGive the correct sequence of steps involved in the process of receiving the supplies in a food service establishment.
1. Quality of ingredients are checked with specifications given to supplier.
2. Counts, weights or volume are checked to tally with amounts of various items on the delivery note.
3. Unacceptable items are returned with the person executing the delivery along with a note on delivery challan stating the items returned.
4. Delivery note is checked with copy of the order placed.
5. Delivery challan is countersigned by the receiving authority and the deliverer of supplies.
1. Quality of ingredients are checked with specifications given to supplier.
2. Counts, weights or volume are checked to tally with amounts of various items on the delivery note.
3. Unacceptable items are returned with the person executing the delivery along with a note on delivery challan stating the items returned.
4. Delivery note is checked with copy of the order placed.
5. Delivery challan is countersigned by the receiving authority and the deliverer of supplies.
Select an option to see the answer and solution.
Q195
Open questionFollowing are the moist heat methods of cooking.
1. Simmering
2. Broiling
3. Stewing
4. Steaming
5. Sauteing
Select the correct answer
1. Simmering
2. Broiling
3. Stewing
4. Steaming
5. Sauteing
Select the correct answer
Select an option to see the answer and solution.
Q196
Open questionWhich of the following marks is compulsory for Indian F and V products?
Select an option to see the answer and solution.
Q197
Open questionA healthy diet in humans does not include which one of the following?
Select an option to see the answer and solution.
Q198
Open questionAssertion (A) Flavour potentiators are used to enhance the flavour of the food.
Reason (R) They exert their action of flavour enhancement by adding their own distinctive flavour.
Reason (R) They exert their action of flavour enhancement by adding their own distinctive flavour.
Select an option to see the answer and solution.
Q199
Open questionWhich of the following statements is/are correct?
1. It is important to achieve reduction of food waste and duplication of procurement time and effort which can result from sudden menu changes or production policy shifts.
2. Purchasing in charge need to have a thorough knowledge of the market environment and the purchasing policies of those offering similar goods and services to their customers.
Select the correct answer
1. It is important to achieve reduction of food waste and duplication of procurement time and effort which can result from sudden menu changes or production policy shifts.
2. Purchasing in charge need to have a thorough knowledge of the market environment and the purchasing policies of those offering similar goods and services to their customers.
Select the correct answer
Select an option to see the answer and solution.
Q200
Open questionThe most common methods of food service may be classified as
Select an option to see the answer and solution.