Food Science and Food Service Management MCQs with Answers 2027

Q41

Which of the following microorganisms are responsible for causing food poisoning?
1. Clostridium botulinum
2. Trichinella spiralis
3. Ascaris lumbricoides
4. Staphylococus aureus
Select the correct answer

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Q42

Open question

Fast food restaurants are able to keep prices low because

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Q43

Open question

Is it true or false that toxins can be produced by certain bacteria outside the body, in the food we eat, but never by bacteria once they are inside the GI tract.

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Q44

Open question

Expanded form of FSSAI is

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Q45

Open question

Which one of the following means the same as food service?

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Q46

Open question

HACCP is a preventive programme for hygienic control and food safety. Arrange the following steps of the HACCP system intheir correct sequence.
1. Identifying critical control points.
2. Monitoring each critical control point.
3. Developing criteria for control and prevention.
4. Identification and assessment of hazards.
5. Taking immediate corrective action.

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Q47

Open question

Arrange the steps to be taken while purchasing equipment for food service establishments in the correct sequence.
1. Set guidelines/specifications for purchase of these items.
2. Estimate the expenditure by obtaining prices of these items from different sources.
3. Assess the need.
4. Select after careful consideration ensuring that the equipment satisfy the required specification.
5. Decide on the list of equipments to be purchased.

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Q48

Open question

Match the following.

List-I	List-II
a. FD & C Blue No. 1	1. Erythrosine
b. FD & C Yellow No. 5	2. Indigotine
c. FD & C Red NO. 3	3. Brilliant Blue
d. FD & C Blue No. 2	4. Tartrazine
	5. Sunset Yellow

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Q49

Open question

Who developed the process of canning?

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Q50

Open question

Which of the following is an example of overlapping antioxidant?

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Q51

Open question

The term A la carte means

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Q52

Open question

Food Safety and Standards Act was implemented in the year.

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Q53

Open question

Arrange in the correct sequence the steps involved in food production in acommissary system
1. Rapid Chill
2. Production
3. Portioning
4. Hold refrigerated raw material
5. Reheat
6. Cold hold
7. Service

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Q54

Open question

Match the following.

List-I (Contaminants)	List-II (Health Effects)
a. Mercury	1. Sleeplessness
b. Cadmium	2. Loss of concentration
c. Lead	3. Eye inflamation
d. Poly Chlorinate Biphenyls (PCBs)	4. Kidney damage

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Q55

Open question

Assertion (A) Mayonnaise is considered as a permanent emulsion.
Reason (R) Sugar, salt and acids are used as stabiliser in mayonnaise.

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Q56

Open question

In relation to the food servicing purchasing cycle, which of the following positions is generally responsible for completing an issue requisition when items are needed in food production areas?

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Q57

Open question

Assertion (A) Planning menus helps to provide meals to customers at a reasonable price.
Reason (R) Price advantage can be obtained by buying seasonal foods and in quantities which carry discounts.

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Q58

Open question

Which of the cooking methods preserves vitamins and nutrients?

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Q59

Open question

Food comprises of any material or substance which consists of

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Q60

Open question

. . . . . . . . flour has been used for many products as a substitute flour for individuals with an allergy to wheat flour.

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Food Science and Food Service Managementpractice.

Food Science and Food Service Management
practice.