Match the following.
List-I List-II
a. Coal Wilhelm Scheele
1. Father of nanotechnology
b. Richard Feynman
2. Isolation of malic acid from apples
c. Food Chemistry
3. Scientific approach to food
d. J. G. Wallerius
4. Single grain experiment
A. a-2, b-4, c-1, d-3
B. a-2, b-1, c-4, d-3
C. a-3, b-4, c-2, d-1
D. a-4, b-1, c-3, d-2
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Match the following.
List-I List-II
a. Sieve analysis
1. Pycnometer
b. Fluid flow
2. Image processing
c. Porosity
3. Particle diameter
d. Volume
4. Size of sample
A. a-3, b-4, c-1, d-2
B. a-2, b-1, c-4, d-3
C. a-3, b-1, c-2, d-4
D. a-1, b-2, c-4, d-3
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Meal planning is important for
A. 1, 2, 3 and 4
B. 1 and 2
C. 2 and 3
D. 1 and 3
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It is legal for a label to say 'this product cures xyz disease'.
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Which of the following is a form of misdescription?
A. Incorrect origin
B. Incorrect quantitative description
C. Extending the food
D. All of the above
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The most sophisticated style and extremely formal service is
A. waiter service
B. self-service
C. room service
D. banquet service
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Why is it essential to maintain standards in food quality?
A. 1 and 2
B. 3 and 2
C. 1 and 4
D. 2 and 4
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Assertion (A) Holding temperatures of foods must be carefully watched to prevent them from coming within the danger zones of 10°C to 62°C.Reason (R) Higher holding temperatures than necessary, are not advisable because they affect the quality of food.
A. A is false, but R is true
B. A is true, but R is false
C. Both A and R are true and R is the correct explanation of A
D. Both A and R are true, but R is not the correct explanation of A
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Which of the following can be attributed to Maillard Reaction?
A. 1, 2 and 4
B. 2, 3 and 4
C. 1, 2 and 3
D. 4, 1 and 3
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Lodging properties use food and beverage service for all but which of the following marketing purposes?
A. Creating new business opportunities
B. Creating a desired public image
C. Increasing operating profitability
D. Attracting desired business
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In which of the following tests, multiple characteristics of a sample are analysed?
A. Objective method
B. Descriptive analysis test
C. Difference test
D. Scoring for intensity test
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Arrange in correct sequence the processes involved in food technology.
A. 5, 2, 1, 3, 4
B. 4, 3, 2, 1, 5
C. 1, 2, 3, 5, 4
D. 2, 1, 5, 4, 3
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Which method is used for recipe adjustment?
A. Mark up
B. Percentage
C. Prime
D. BARS
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Match the following.
List-I List-II
a. Product oriented
1. Routine test
b. Consumer oriented
2. Triangle test
c. Difference test
3. Affective
d. Objected evaluation
4. Analytical
A. a-4, b-3, c-2, d-1
B. a-4, b-1, c-2, d-3
C. a-3, b-1, c-2, d-4
D. a-3, b-4, c-1, d-2
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A standard recipe card sets out costs for?
A. A la carte menu
B. A function menu
C. A cycle menu
D. A menu item
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Give the right sequence for establishing HACCP.
A. 1, 3, 4, 6, 5, 2, 7
B. 2, 6, 4, 1, 3, 7, 5
C. 5, 3, 1, 7, 2, 4, 6
D. 5, 6, 4, 2, 3, 1, 7
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Which of the following food service control points links receiving and issuing functions?
A. Storing
B. Issuing
C. Purchasing
D. Accounting
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Ownership of product is transferred from the supplier to the food and beverage operation when the receiving employee signs the
A. delivery notice
B. daily receiving report
C. purchase order
D. standard purchase specification sheet
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Ingredients on a food label are listed in . . . . . . . . order, based on weight.
A. descending
B. alphabetical
C. ascending
D. chronological
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Match the following.
List-I List-II
a. FPO
1. Agricultural produce
b. AGMARK
2. Edible oil
c. VOCO
3. Meat products
d. MPO
4. Processed fruit products
A. a-4, b-2, c-1, d-3
B. a-3, b-4, c-1, d-2
C. a-3, b-2, c-1, d-4
D. a-4, b-1, c-2, d-3
Select an option to see the answer and solution.
