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Food Science and Food Service Management
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Q261

The prefix 'nano' comes from

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Q262

Match the following.

List-I (Quality marks)	List-II (Their respective applications)
a. ECOMARK	1. Product certification
b. HALLMARK	2. Agricultural marketing
c. ISI MARK	3. Land identification
d. AGMARK	4. Environmental friendly products
	5. Organisational standards
	6. Jewellery

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Q263

Which one of the followingis not true for the FSSAI?

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Q264

Arrange in the right sequence the steps taken in food management.
1. Storage
2. Service
3. Preparation
4. Receiving
5. Packing
6. Menu planning

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Q265

Which one of the following is not a pathogen?

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Q266

Match the following.

List-I	List-II
a. Yeast	1. Fermentation
b. Moulds	2. Mycotoxin
c. AIDS	3. HIV
d. Fungi	4. Damp places

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Q267

Match the following.

List-I	List-II
a. Chlorophyll	1. Yellow pigment
b. Carotenoid	2. Red/blue
c. Anthocyanin	3. White
d. Anthoxanthin	4. Green pigment

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Q268

Consider the following statements.
1. To ensure a healthy environment, it is necessary to guarantee clean drinking water should be provided.
2. Proper washing and toilet facilities are essential.
Which of the statements given above is/are correct?

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Q269

Arrange in correct sequence the processing steps involved in manufacturing of 'black tea'.
1. Withering
2. Rolling
3. Drying
4. Fermentation
5. Blending
6. Grading

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Q270

Which of the following foods are rich source of omega-3 fatty acid?
1. Walnuts
2. Fish
3. Butter
4. Egg

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Q271

How many certified colour additives have been approved for use in the United States?

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Q272

Match the following.

List-I (Laboratory tests)	List-II (Chemical Compounds)
a. Ninhydrin test	1. Cholesterol
b. Benedict's test	2. Free fatty acids
c. Kjeldahl's test	3. Reducing sugars
d. Iodine value	4. Ascorbic acid
e. 2, 6 dichlorophenol indophenol test	5. Amino acid
	6. Nitrogen
	7. Unsaturation of fats

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Q273

Match the following.

List-I	List-II
a. Agricultural marketing	1. ISI MARK
b. Environment friendly products	2. HALL MARK
c. Product certification	3. AGMARK
d. Gold Jewellery	4. TRADEMARK
	5. ECO MARK

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Q274

Monoglycerides and diglycerides are used as . . . . . . . . in a variety of foods.

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Q275

In addition to professionally planned menus, a properly designed and equipped kitchen, well trained employees, and effective preparation and production systems, high quality food and service depend on

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Q276

Arrange in order of sequence the functions of FSSAI
1. Lay guidelines for accreditation of certification bodies.
2. Framing of regulations.
3. Collect and collate data.
4. Provide training programmes.
5. Promote general awareness about food standards.

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Q277

Match the following.

List-I	List-II
a. WHO	1. Nanotechnology
b. MOSPI	2. Generally recognised as safe
c. AgNPs	3. World Health Organisation
d. GRAS	4. Food processing

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Q278

Breakfast menus appear as

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Q279

Role of food service manager does not include

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Q280

Which of the following statements is/are correct?

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