Match the following.
List-I (Food Standards)List-II (Descriptions)
a. The PFA standard
1. Concerned with physical and chemical characteristics of food, both natural and acquired during processing
b. The FPO standard
2. Lay down the minimum standards for all types of foods
c. The AGMARK standards
3. Indicates confermity to laid down standards
d. Indian standards
4. Concerned with the standards required for maintaining quality of fruits, vegetables and any products manufactured from them
A. a-3, b-2, c-4, d-1
B. a-1, b-2, c-3, d-4
C. a-2, b-4, c-1, d-3
D. a-4, b-3, c-2, d-1
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The degree of unsaturation in fats is estimated by which method?
A. Acid value
B. Saponification
C. Benedict's method
D. Iodine value
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1 nanometre = . . . . . . . . cm.
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In developing countries, the time before . . . . . . . . is most difficult for meeting nutritional needs of the people.
A. planting
B. harvest
C. evicting
D. spring
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Match the following.
List-I List-II
a. Indoles
1. Green tea
b. Isoflavone
2. Pink grape fruit
c. Flavonoids
3. Broccoli
d. Carotenoids
4. Soyabean products
A. a-3, b-4, c-1, d-2
B. a-2, b-3, c-1, d-4
C. a-1, b-4, c-2, d-3
D. a-4, b-1, c-2, d-3
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Assertion (A) Foods that provide additional health promoting benefits beyond their well-established functions of nutrients contained in them are called functional foods.Reason (R) Bio active ingredients like probiotic, flavonoids and phytosterols possess health promoting effect.
A. A is true, but R is false
B. Both A and R are false
C. A is false, but R is true
D. Both A and R are true and R is the correct explanation of A
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Which of the following statements is/are correct?
A. In a canteen, lunch roomor cafeteria, the menu would probably be displayed as a list of items with prices on a board
B. In institutions like hostels and hospitals, menus are charted out for a week or ten days in advance
C. In these institutional menus, it is not the practice to indicate pricesor portions because these establishments are generally non-profit making
D. All of the above
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Food authenticity means
A. the food should match the description
B. the food should taste good
C. food should be cheap
D. None of the above
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Sugars and sugary foods provide a valuable and inexpensive source of
A. fat
B. dessert
C. energy
D. carbohydrates
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Food service management is needed whether the food service operation being
A. small
B. medium
C. large
D. All of these
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Which of the following are the internal factors of food quality?
A. Consistency
B. Physical and chemical compositions
C. Size
D. Shape and colour
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When planning a menu, what considerations need to be taken into account?
A. Clientele
B. Location
C. Season
D. All of these
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Nanotechnology in other words is
A. carbon engineering
B. atomic engineering
C. small technology
D. microphysics
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Which of the Act is not under FSSAI Act?
A. Prevention of Food Adulteration Act, 1954
B. Milk and Milk Products Order, 1992
C. Fruit Products Order, 1955
D. AGMAR
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Which of the following statements is/are correct?
A. In conventional food system the foodis produced totally from raw ingredients processed on the premises prior to service
B. In convenience food system some of the food and ingredients are brought prepared or from the markets
C. The ready food system involves preparation of food into ready portions of individual food items or cooked dishes which are sealed and chilled, frozen and stored for use
when required
D. All of the above
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Match the following.
List-I (Nutrients)List-II (Methods of Estimation)
a. Monosaccharides
1. Microkjeldahl method
b. Ketose sugars
2. Iodine value
c. Amino acids
3. Fehlings test
d. Proteins
4. Dichlorophenol indophenol titration
e. Ascorbic acid
5. Seliwanoff's test
6. Ninhydrin test
A. a-3, b-5, c-6, d-1, e-4
B. a-3, b-6, c-2, d-1, e-5
C. a-3, b-2, c-1, d-6, e-4
D. a-3, b-5, c-4, d-1, e-2
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The causal agent of human disease botulism can be classified under
A. bacterial toxin
B. viral toxin
C. mycotoxin
D. chemical toxin
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A menu where food items are priced separately is called
A. Table d'hote
B. Du Jour
C. Set menu
D. A la carte
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Fruits and vegetables get their characteristic colour from
A. pigment
B. sunshine
C. sugar
D. osmosis
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Match the following.
List-I List-II
a. Campylobacter
1. Poor hygiene
b. Shigellosis
2. Improperly canned food
c. Botulism
3. Poisonous mushrooms
d. Cryptosporidosis
4. Raw or uncooked chicken
A. a-4, b-1, c-2, d-3
B. a-1, b-3, c-2, d-4
C. a-2, b-3, c-4, d-1
D. a-4, b-2, c-1, d-3
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