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Food Science and Food Service Management
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Q141

Microwave radiation is often called . . . . . . . . radiation.

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Q142

Purchasing activity for food includes
1. activity involving exchange of money only
2. series of activities
3. receipt of demand from kitchen
4. selecting supplier according to quantity and quality of food stuff required
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Q143

Match the following.

List-I	List-II
a. Baking	1. Ice water
b. Blanching	2. Fragile food
c. Poaching	3. Browning process
d. Caramelisation	4. Dry heat

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Q144

The FSSAI has its head-office at

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Q145

Which of the following is not a characteristic of A la carte menu?

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Q146

Which of these condiments is unique due to the nano scale interactions between its ingredients?

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Q147

Which of the following is a must in food labelling?

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Q148

The most sophisticated and extremely formal style of service is

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Q149

Which of the following are included in the seven imperative bans enforced by FSSAI?
1. Stapler pins for tea bags.
2. 'Non-veg' silver leaf in Indian desserts.
3. Ban on medicines.
4. Ban on health supplements as medicines.
5. Ban on carbide for artificial ripening of fruits.

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Q150

Match the following.

List-I	List-II
a. CPA	1. 1969
b. MRTP	2. 1986
c. The Agricultural Produce Act	3. 1955
d. The Essential Commodities Act	4. 1937
	5. 1980

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Q151

Arrange the correct order of catering personnel according to seniority

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Q152

Fermentation is the . . . . . . . . form of food preservation.

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Q153

Poaching is used to cook which of the following foods?
1. Eggs
2. Fish
3. Dhokla
4. Soup

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Q154

Which of the following methods of cooking food use moist heat?
1. Poaching
2. Broiling
3. Sauteing
4. Stewing
5. Braising

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Q155

Which of the following tests are used to differentiate perceptible appearance of two samples using sensory analysis?

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Q156

Suppose you need to deactivate the enzymes in sliced potatoes that cause browning to occur. Which processing method is specifically designed for this purpose?

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Q157

Statement I Nano technology has the potential of application in the food industry and processing.
Statement II It is an enabling technology which opened new avenues of research and development.
Which of the above statement(s) is/are true?

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Q158

Arrange the foods in decreasing order as per their fibre content.
1. Wheat
2. Bengal gram whole
3. Banana
4. Cheeku (Sapota)
5. Methi

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Q159

Assertion (A) Consumption of foods rich in antioxidants can lower the risk of carcinogenesis.
Reason (R) Antioxidants neutralise the free radicals circulating in blood stream.

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Q160

Which of the following is not true about Clostridium Botulinum?

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