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Food Science and Food Service Management
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Q201

Starch potato begins to . . . . . . . . at a lower temperature than corn starch.

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Q202

One of the most common physical test performed on fats is a determination of the . . . . . . . . point.

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Q203

Which of the following statements is/are correct?
1. There is no adult supervision at a 'Family Style Meal Service'.
2. Food is not served in hospitals where patients are at a higher risk of developing food borne illness.
Select the correct answer

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Q204

In relation to the purchasing function, the term quality refers to

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Q205

Fermentation is stopped by pasteurising and

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Q206

The FSSAI was formed in

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Q207

Match the following.

List-I	List-II
a. Consumer Protection Act	1. 1937
b. The Essential Commodities Act	2. 1976
c. The Drugs and Cosmetics Act	3. 1986
d. The (AGMARK) Agricultural Product Act	4. 1955
e. The Standards of Weight and Measures Act	5. 1940
	6. 1952

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Q208

Which one of the following is not a regional office of FSSAI?

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Q209

Match the following.

List-I	List-II
a. Dextrinisation	1. Mayonnaise
b. Gelatinisation	2. Peeled potatoes
c. Coagulation	3. Kneeding of dough
d. Emulsification	4. Toasted bread
e. Enzymatic browning	5. Preparation of paneer
	6. Preparation of white sauce

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Q210

Match the following.

List-I	List-II
a. Fat content	1. Potential for Hydrogen
b. Rancidity	2. Kjeldahl method
c. pH	3. Foss-Let instrument
d. Protein analysis	4. TBA test

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Q211

Which of the following statements is/are true regarding food service operation?
Statement I Food and services should be proided in ambience.
Statement II Provide cost effective price food to the satisfaction of the customers.

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Q212

A la carte menu is

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Q213

Which of the following etiquettes needs to followed in food service operation?

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Q214

Crystallisation of sugar occurs in

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Q215

Package serves the purpose of
1. protection of merchandise.
2. details nutritional information.
3. protecting environment.
4. certification by a regulatory authority.

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Q216

The 'FSSAI' stands for . . . . . . . .

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Q217

Following foods have low glycemic index.
1. Cornflakes
2. Rajmah
3. White bread
4. Oats
5. Apple

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Q218

. . . . . . . . makes a food acidic or sour.

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Q219

A substance needed by the body for growth, energy, repair and maintenance is called

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Q220

Quick service restaurants offer the nutritive value of their menus on

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