Food Science and Food Service Management MCQs with Answers 2027

Q61

Consider the following statements.
1. Menu planning helps to determine requirement accurately, money and time to be spent.
2. It, however, has not impact on saving the wasting food.
Which of the statements given above is/are correct?

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Q62

Open question

Which of the following is an example ofan internal factor influencing decisions to change a menu?

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Q63

Open question

Which of the following is incorrect?

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Q64

Open question

Consider the following statements
1. The Indian Standard Institution is now called Bureau of Indian Standards.
2. Bureau of Indian Standards operates the ISI Certification Marks Act, 1952.
Which of the statements given above is/are correct?

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Q65

Open question

Match the following.

List-I	List-II
a. Non-nutrients	1. Water
b. Macro nutrients	2. Minerals
c. Micro nutrients	3. Carbohydrates
d. Nutrients	4. Dietary fiber

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Q66

Open question

The word . . . . . . . . on a label means that a product contains no amount of, or only trivial or 'physiologically inconsequential' amounts of, one or more of these components: fat, saturated fat, cholesterol, sodium, sugar and calories.

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Q67

Open question

Which one of the following is not the definition of Food Science?

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Q68

Open question

A speciality restaurant

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Q69

Open question

Match the following.

List-I	List-II
a. Hospital	1. Table service
b. Cafeteria	2. Counter service
c. Hotel	3. Pantry service
d. Hostel	4. Banquet
e. Railways	5. Centralised

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Q70

Open question

Assertion (A) A cycle menu is a selective menu.
Reason (R) It is rotated at definite intervals.

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Q71

Open question

Match the following.

List-I (Active Ingredients)	List-II (Food Sources)
a. Selenium	1. Garlic
b. Flavonoids	2. Tomato
c. Glutathione	3. Sea food
d. Vitamin E	4. Spinach
e. Alpha lipoic acid	5. Almonds
	6. Asparagus

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Q72

Open question

Which of the following chain reactions produce free radicals damaging the cells of organisms?

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Q73

Open question

The term 'Nanotechnology' was coined by

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Q74

Open question

What is the role of a food control system?
1. To enforce adoption of food standards.
2. To implement food standards.
3. To inspect food.
4. To allow food to be contaminated.

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Q75

Open question

Convenience food system allows
1. preparation of food from raw ingredients prior to serving customers.
2. freezer storage and transportation to user point.
3. allows purchase of pre prepared food items.
4. finishing at the time ofservice e.g. soups and noodles, pizza.
Select the correct answer

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Q76

Open question

Give the correct sequence of steps involved in the HACCP system.
1. Developing criteria for control and prevention.
2. Monitoring each critical control point.
3. Identifying critical control points.
4. Identifying and assessing hazards.
5. Taking immediate corrective action.

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Q77

Open question

. . . . . . . . is a soft cheese like food made by curdling fresh soya milk with a coagulant.

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Q78

Open question

Assertion (A) Prebiotics help in regulating gastrointestinal functions.
Reason (R) Prebiotics get fermented in the colon, where they stimulate the growth and activity of healthy bacteria.

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Q79

Open question

Which of the following are a part of 'objective measurement' of food quality testing?
1. It measures overall quality of product.
2. There in no need to change existing product in case of new product development.
3. It includes all types of instrumental analysis.
4. The test results should be correlated with sensory testing of similar product.
5. The test must be appropriate for the food product being tested.

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Q80

Open question

The corporate management team of a theme restaurant chain recently evaluated the chain's menu items and identified several puzzles.
Which of the following would be reasonable strategies for the management team to adopt in relation to these items?

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Food Science and Food Service Managementpractice.

Food Science and Food Service Management
practice.