Arrange the following works of 'Food Chemistry' in increasing years of occurrence.
A. 4, 3, 1, 2
B. 2, 1, 3, 4
C. 3, 1, 2, 4
D. 1, 2, 3, 4
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PFA stands for
A. Association for Prevention of Food Adulteration
B. Act for Prevention of Food Adulteration
C. Prevention of Food Adulteration Association
D. Prevention of Food Adulteration Act
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The basic foundation of baked products is usually flour and
A. sugar
B. liquid
C. eggs
D. leavening
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Full form of CAC is
A. Codex Commission Alimentarius
B. Codex Alimentarius Committee
C. Codex Alimentarius Commission
D. Alimentarius Committee for Codex
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Which of the following can be attributed to food preparation?
A. 1, 2 and 3
B. 1, 3 and 4
C. 2, 3 and 4
D. 1, 2 and 4
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Match the following.
List-I List-II
a. Food is completely prepared and portioned in kitchen. Food is arranged in platter.
1. American service style
b. Customer selects food from men card, prepared food is served in the crockery placed on table.
2. Banquet service style
c. A much elaborated style where final finishing is given on the table
3. Russian service style
d. Large number of people are served together by a team of
waiter
4. French service style
A. a-2, b-3, c-1, d-4
B. a-4, b-1, c-2, d-3
C. a-2, b-4, c-3, d-1
D. a-3, b-1, c-4, d-2
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Match the following.
List-I List-II
a. E Coli infection
1. Tuna and shrimp
b. Gastroenteritus
2. Cream-filled pastry
c. Bacillary dysentry
3. Cheese
d. Arizona infection
4. Cereal product
A. a-3, b-4, c-1, d-2
B. a-3, b-2, c-1, d-4
C. a-3, b-1, c-2, d-4
D. a-2, b-4, c-3, d-1
Select an option to see the answer and solution.
Match the following.
List-I List-II
a. Protein sensitivity
1. Bio-chemical catalysts
b. Vitamin C
2. Fat soluble
c. Vitamin E
3. Water soluble
d. Enzymes
4. Food allergy
A. a-2, b-1, c-4, d-3
B. a-3, b-1, c-4, d-2
C. a-4, b-3, c-1, d-2
D. a-1, b-3, c-2, d-4
E. None of the above
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Arrange in the right sequence the steps taken in planning a physical facility for food service unit.
A. 1, 2, 4, 3, 6, 5
B. 1, 6, 3, 4, 5, 2
C. 4, 1, 6, 2, 3, 5
D. 6, 5, 4, 3, 2, 1
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What is the main difference between commercial food services and non-commercial food services?
A. Non-commercial food services are not permanent, whereas commercial food services are full service restaurants
B. The size of the establishment and the clientele differ
C. Non-commercial food services are found in businesses whose focusis not food
D. In commercial food services, the same company owns and manages the restaurant, and in non-commercial food services, one person owns the restaurant and another company manages it
Select an option to see the answer and solution.
Which of the following smoking point are correct?
A. 1, 3, 4
B. 3, 4, 2
C. 1, 2, 3
D. 4, 2, 1
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The implementation and enforcement of Food Safety and Standards Act, 2006 rests with . . . . . . . .
A. Central Government
B. State Government
C. The traders
D. The scientists
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Which of the following marks was introduced in 1991 to identify biodegradable products?
A. ISO
B. ECOMARK
C. FSSAI
D. SQF
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Reducing the volume and weight of a product saves . . . . . . . . during processing.
A. time
B. money
C. energy
D. flavour
Select an option to see the answer and solution.
Match the type of menu in Lisi I with its characteristic in List II.
List-I List-II
a. A la cart menu
1. Menu of the day
b. Single use menu
2. Menu rotated at definite time interval
c. Table d'hote menu
3. Complete meal at a fixed price
d. Du jour menu
4. Food items are priced separately
5. Menu planned for a certain day or event and not repeated exactly in same form
A. a-3, b-1, c-5, d-4
B. a-4, b-1, c-3, d-5
C. a-5, b-4, c-3, d-2
D. a-4, b-5, c-3, d-1
Select an option to see the answer and solution.
. . . . . . . . help in maintaining/controlling acidic/alkaline changes during food processing and hence maintain flavour and stability.
A. Buffering agents
B. Sequestrants
C. Anti-caking agents
D. Anti-foaming agents
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Factors responsible for browning of cut fruits are
A. 1, 2 and 3
B. 2, 3 and 4
C. 1, 3 and 4
D. All of these
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Full form of ISO is
A. International Space Organisation
B. Indian Space Organisation
C. International Organisation for Standardisation
D. International Standardisation Organisation
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Consistency of food refers to
A. its thickness viscosity
B. its taste
C. its odour
D. its colour
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Fermentation is used in the production of
A. 1, 3, 4
B. 2, 3, 5
C. 1, 2, 3
D. 3, 4, 5
Select an option to see the answer and solution.
