Q241
Open questionWhich method evaluates the external features of food?
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Food Science and Food Service Management
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Q242
Open questionMatch the following.
| List-I | List-II |
| a. Egg and butter toast | 1. Soup |
| b. Fruit cream | 2. Snack |
| c. Rasam | 3. Dessert |
| d. Grilled sandwich | 4. Breakfast |
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Q243
Open questionWhich of the following microorganisms cause food borne intoxication?
1. Staphylococcus aureus
2. E coli
3. Clostridium botulinum
4. Listeria monocytogenes
5. Salmonella
Select the correct answer
1. Staphylococcus aureus
2. E coli
3. Clostridium botulinum
4. Listeria monocytogenes
5. Salmonella
Select the correct answer
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Q244
Open questionA method of service, where food is displayed and the guests have to help themselves is termed as
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Q245
Open questionIn the preparation of paneer from milk, the pH at which case in precipitate is
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Q246
Open questionIdeal cooking oil include which of the following?
1. It must contain high amounts of monounsaturated fats.
2. It must have a smoke point higher than the cooking temperature.
3. It should not have any trans fat.
4. It must contain high amount of saturated fats.
1. It must contain high amounts of monounsaturated fats.
2. It must have a smoke point higher than the cooking temperature.
3. It should not have any trans fat.
4. It must contain high amount of saturated fats.
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Q247
Open questionWhich one of the following refers to microbial contamination of food?
1. Accidental introduction of microbes.
2. Food poisoning occurs before eating food contaminated by bacteria.
3. Bacteria cannot be seen, smelled or tasted.
4. Microbes include yeast, fungi and virus.
1. Accidental introduction of microbes.
2. Food poisoning occurs before eating food contaminated by bacteria.
3. Bacteria cannot be seen, smelled or tasted.
4. Microbes include yeast, fungi and virus.
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Q248
Open questionWhich of the following spices is not rich in antioxidants?
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Q249
Open questionConsider the following statement
1. A bacterial food intoxication refers to food borne illnesses caused by the presence of a bacterial toxin formed in the food.
2. A bacterial food infection refers to food borne illnesses caused by the entrance of bacteria into the body through ingestion of contaminated foods and the reaction of the body to their presence or to their metabolites.
Which of the statements given above is/are correct?
1. A bacterial food intoxication refers to food borne illnesses caused by the presence of a bacterial toxin formed in the food.
2. A bacterial food infection refers to food borne illnesses caused by the entrance of bacteria into the body through ingestion of contaminated foods and the reaction of the body to their presence or to their metabolites.
Which of the statements given above is/are correct?
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Q250
Open questionWhich vitamin is used most commonly to control browning in fruits by enzymes?
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Q251
Open questionMatch the following.
| List-I | List-II |
| a. Scarlet fever, septic sore throat | 1. Salmonella typhi |
| b. Typhoid fever | 2. Escherichia coli |
| c. Colitis | 3. Staphylococcus aureus |
| d. Bacillary dysentery | 4. Streptococcus pyogenes |
| e. Gastroenteritis | 5. Shigella sonnei |
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Q252
Open questionWork can be Simplified by viewing the kitchen and its activities from different aspects like
1. work area
2. worker's area of reach
3. work space
4. equipment, materials and supplies
Select the correct answer
1. work area
2. worker's area of reach
3. work space
4. equipment, materials and supplies
Select the correct answer
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Q253
Open questionWhich dye has been obtained from 'Dactylopius Coccus'?
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Q254
Open questionThe anti-nutritional factors present in foods of plant origin are
1. phytochemicals
2. trypsin inhibitor
3. tannins
4. antioxidants
5. phytates
1. phytochemicals
2. trypsin inhibitor
3. tannins
4. antioxidants
5. phytates
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Q255
Open questionAssertion (A) Green leafy vegetables should be cooked in open pan to retain its green colour.
Reason (R) The formation of dark green colour is brought about by the reaction of iron and sulphur present in it which forms Ferrous Sulphide.
Reason (R) The formation of dark green colour is brought about by the reaction of iron and sulphur present in it which forms Ferrous Sulphide.
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Q256
Open questionFood cost increase in a restaurant can be attributed to
1. Raw material bought off season.
2. Specification not precise.
3. Kitchen being automised.
4. Maintenance of Food Standards.
5. Storage temperature not maintained.
1. Raw material bought off season.
2. Specification not precise.
3. Kitchen being automised.
4. Maintenance of Food Standards.
5. Storage temperature not maintained.
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Q257
Open questionAssertion (A) Dietary interventions with probiotics are recommended in diarrhoea patients.
Reason (R) Foods high in probiotics alter the gut micro flora.
Reason (R) Foods high in probiotics alter the gut micro flora.
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Q258
Open questionWhich of the following cannot be characterised as food property?
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Q259
Open questionWhich of the following statements is/are correct?
1. Semi-commercial services include establishments that do not have high investment on staff, e.g. roadside eatery.
2. Contract catering services operate on behalf of people who hire a hall, of their choice, to celebrate an event.
Select the correct answer
1. Semi-commercial services include establishments that do not have high investment on staff, e.g. roadside eatery.
2. Contract catering services operate on behalf of people who hire a hall, of their choice, to celebrate an event.
Select the correct answer
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Q260
Open questionMatch the following.
| List-I | List-II |
| a. FD & C Blue No. 1 | 1. Indigotine |
| b. E 100 | 2. Lutein |
| c. E 161 b | 3. Turmeric |
| d. FD & C Blue No. 2 | 4. Brilliant Blue |
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