Q281
Open questionEgg is used in cookery as
1. sequestrant
2. stabiliser
3. emulsifier
4. clarifier
5. tenderiser
1. sequestrant
2. stabiliser
3. emulsifier
4. clarifier
5. tenderiser
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Home Science · all questionsFood Science and Food Service Management
Food Science and Food Service Management
practice.
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Q282
Open questionFood suppliers are often called
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Q283
Open questionArrange the following as per the Maslow's theory of hierarchy of needs for motivation.
1. Safety and security
2. Social needs - friendship and family
3. Physiological needs - air and water
4. Self actualisation - creativity and problem solving
5. Self esteem - confidence and achievement
1. Safety and security
2. Social needs - friendship and family
3. Physiological needs - air and water
4. Self actualisation - creativity and problem solving
5. Self esteem - confidence and achievement
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Q284
Open questionAGMARK head office is located at
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Q285
Open questionArrange the following steps of the HACCP system in the correct sequence.
1. Identifying critical control points.
2. Developing criteria for control and prevention.
3. Identification and assessment of hazards.
4. Taking corrective action.
5. Monitoring each critical control point.
1. Identifying critical control points.
2. Developing criteria for control and prevention.
3. Identification and assessment of hazards.
4. Taking corrective action.
5. Monitoring each critical control point.
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Q286
Open questionMatch the following.
| List-I (Tests) | List-II (Chemical Compounds) |
| a. Fehling's test | 1. Nitrogen |
| b. Seliwanoff's test | 2. Free fatty acids |
| c. Kjeldahl's test | 3. Ketose sugar |
| d. Xanthoproteic test | 4. Aromatic amino acids |
| e. Nitroprusside test | 5. Reducing sugar |
| 6. Distinguish between mono and disaccharides | |
| 7. Sulphur containing amino acids |
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Q287
Open questionWhich of the following processes improved the safety of milk and milk products?
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