Arrange in order of sequence the principles of HACCP
A. 4, 1, 5, 3, 2
B. 4, 3, 2, 1, 5
C. 4, 1, 5, 3, 1
D. 1, 5, 4, 2, 3
Select an option to see the answer and solution.
Full form of FSSAI is
A. Food Security and Standards Association of India
B. Food Security and Safety Authority of India
C. Food Safety and Standards Association of India
D. Food Safety and Standards Authority of India
Select an option to see the answer and solution.
Match the following.
List-I (Food items)List-II (Items used for food adulteration)
a. Curd
1. Sand
b. Ghee
2. Water
c. Cereals
3. Talc
d. Flour
4. Blotting paper
5. Starch
A. a-4, b-5, c-1, d-3
B. a-1, b-5, c-2, d-4
C. a-2, b-4, c-1, d-3
D. a-4, b-3, c-2, d-1
Select an option to see the answer and solution.
This type of menu is similar to those found in early restaurants and provides little, if any, choice.
A. Cuisine
B. A la carte
C. Ristorante
D. Table d'hote
Select an option to see the answer and solution.
Subsidised pricing is followed in
A. restaurant
B. fast food unit
C. air catering
D. industrial canteen
Select an option to see the answer and solution.
Which of the following statements is/are correct?
A. Only 1
B. Only 2
C. Both 1 and 2
D. None of the above
Select an option to see the answer and solution.
Match the following.
List-I List-II
a. Micro encapsulation
1. Crinkled look
b. Antimicrobial
2. Perfumed lingerie
c. Nanotechnology
3. Combats foul odour of perspiration
d. Water proofing
4. Shower curtains
5. Self cleaning clothes
A. a-1, b-2, c-4, d-5
B. a-2, b-3, c-5, d-4
C. a-3, b-1, c-2, d-4
D. a-4, b-1, c-3, d-2
Select an option to see the answer and solution.
Selection of equipments in catering management must be guided by
A. simplicity of construction
B. ease with which it can be operated using existing skills of catering staff
C. hygiene and safety of both equipment and its environment factors
D. All of the above
Select an option to see the answer and solution.
Which of the following is not a definition of food quality?
A. It is the quality characteristics of food that is acceptable to consumers
B. It is an important food manufacturing requirement
C. It deals with product traceability
D. It is the addition or subtraction of any substance from food
Select an option to see the answer and solution.
Which of the following is not a benefit of a carefully planned menu?
A. Cut down expenses
B. Accurate calculation of food costs
C. Provides unappetising meals
D. Time and effort is minimised
Select an option to see the answer and solution.
Match the following.
List-I List-II
a. Patients
1. Educational institution
b. Children without guardians
2. Special institution
c. Children with autism
3. Hospital
d. Students
4. Orphanages
A. a-3, b-4, c-2, d-1
B. a-2, b-4, c-1, d-3
C. a-1, b-2, c-4, d-3
D. a-2, b-3, c-4, d-1
Select an option to see the answer and solution.
The first step in preparing to welcome guests to a food service establishment is
A. hiring service staff
B. purchasing supplies
C. designing the menu
D. creating recipes
Select an option to see the answer and solution.
Which of the following functions is/are not included in packaging?
A. Communication
B. Environmental issues
C. Product access
D. Flavour enhancement
Select an option to see the answer and solution.
Match the following.
List-I (Active Ingredients of Foods)List-II (Sources of Cancer Prevention)
a. Phytochemical
1. Tomatoes
b. Alpha Lipoic acid
2. Green tea
c. Flavonoids
3. Potatoes
d. Glutathione
4. Turmeric
e. Selenium
5. Broccoli
6. Sea foods
7. Asparagus
A. a-1, b-5, c-2, d-6, e-4
B. a-5, b-1, c-4, d-7, e-2
C. a-1, b-3, c-7, d-6, e-4
D. a-5, b-3, c-2, d-7, e-6
Select an option to see the answer and solution.
Match the following.
List-I (Organisms)List-II (Foods)
a. Salmonella
1. Raw vegetables and salad
b. Streptococcus
2. Low acid canned foods
c. Clostridium botulinum
3. Dehydrate vegetables
d. Taenia Solium
4. Egg and meat products
e. Shigella
5. Pork and its products
6. Cream and dairy products
A. a-3, b-4, c-2, d-1, e-5
B. a-4, b-6, c-2, d-5, e-1
C. a-4, b-1, c-3, d-5, e-2
D. a-3, b-5, c-2, d-6, e-1
Select an option to see the answer and solution.
Statement I Simmering is a cooking method similar to boiling.Statement II In this method, the food is cooked in a liquid which is held below boiling point.
A. Only statement I is true
B. Only statement II is true
C. Both the statements, I and II are true
D. Neither statement I nor statement II is true
Select an option to see the answer and solution.
A prison would most likely utilise which type of menu?
A. Table d'hote
B. Cycle
C. A la carte
D. Degustation
Select an option to see the answer and solution.
Foods that are sterilised by irradiation can be stored for . . . . . . . . without refrigeration.
A. years
B. weeks
C. months
D. days
Select an option to see the answer and solution.
Match the following.
List-I List-II
a. Cyclic menu
1. Menu of the day
b. A-La-carte menu
2. Set menu
c. Table d' hote menu
3. Choice of dishes
d. Dujour menu
4. Menu rotated at definite interval
A. a-4, b-3, c-2, d-1
B. a-1, b-2, c-3, d-4
C. a-2, b-1, c-3, d-4
D. a-3, b-4, c-2, d-1
Select an option to see the answer and solution.
Important attributes for a foodbuyer must include
A. 1, 2, 3
B. 1 and 2
C. 2, 3, 4
D. 1, 2, 3, 4
Select an option to see the answer and solution.
