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Food Science and Food Service Management
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Q101

GMO' stands for

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Q102

Assertion (A) Cooking foods by moist heat methods like boiling increases the glycemic effect of foods.
Reason (R) Moist heat reduces the particle size of the food.

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Q103

Which of the following is not correct about ISO?
1. It is a worldwide, non-governmental federation of national standard bodies.
2. It coordinates and promotes codex activities in India.
3. Its mission is to develop standardisation.
4. Its objective is to help in the smooth, free and fair flow of trade practices.

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Q104

One well known substitute for a milk product is

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Q105

What is 'Carryover Principle'?

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Q106

Which of the following is concerned with the functions of management?

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Q107

A diet high in saturated fats can be linked to which of the following?

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Q108

A guest relation programme adopted in a restaurant should include
1. anticipate customer need
2. never admit mistakes
3. do not specify the time of delivery
4. use pleasant and reassuring words
5. observe customer behaviour

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Q109

Match the following.

List-I	List-II
a. ECO MARK	1. Product certification
b. HALL MARK	2. Agricultural marketing
c. ISI MARK	3. Honesty
d. AGMARK	4. Environment friendly products
	5. Jewellery

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Q110

Following are the properties of egg.
1. Binding
2. Browning
3. Emulsifying
4. Fermenting
5. Thickening
6. Leavening

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Q111

Match the following.

List-I (Cost components)	List-II (Their examples)
a. Food costs	1. Equipment repair
b. Labour costs	2. Electricity
c. Overhead costs	3. Raw materials
d. Maintenance costs	4. Employee uniforms

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Q112

Which of the following is not a function of food additive?

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Q113

Arrange the following Acts in the ascending order of their years of enactment.
1. Environmental Protection Act
2. MRTP
3. PFA
4. ISI Certification Marks Act
5. Air Pollution Act

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Q114

To help make the receiving function secure and efficient, the physical transfer of food and beverage products to the storage area should be the responsibility of

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Q115

Arrange in sequence the following processes involved in nutrition.
1. Assimilation
2. Bio synthesis
3. Food intake
4. Excretion
5. Absorption

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Q116

Match the following.

List-I	List-II
a. Restaurant	1. Decentralised
b. Airports	2. Tray service
c. Malls	3. Table service
d. Hospital	4. Food court
e. Cafeteria	5. Fork Buffet
f. Trains	6. Vending
	7. Plated service

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Q117

A la carte menu is used in

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Q118

Codes for food handlers are
1. neat and clean working cloth.
2. wash kitchen utensils and equipments once in week.
3. wash hands before touching the food.
4. can smoke in kitchen of service areas.
Select the correct answer

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Q119

All of the following are nutrients found in food except

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Q120

Which of the following things one should not do while serving food?

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