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Food Science and Food Service Management
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Q161

Consider the following statements.
1. Hygiene and sanitation playa role in promoting and protecting health and well-being of people for whom food is prepared.
2. Safety implies the concern for providing, conditions at work which will protect people from inflection and injury.
Which of the statements given above is/are correct?

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Q162

Arrange the steps involved in bulk purchasing of food in the correct sequence.
1. Estimate quantities
2. Identify amounts to be purchased
3. Determine standards
4. Market research for vendors
5. Identify needs
6. Develop purchase order
7. Select and negotiate with vendors

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Q163

What is the meaning of 'Codex Alimentarius'?

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Q164

A table d'hote menu can be described as

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Q165

Hedonic tests are associated with

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Q166

Of the microorganisms, . . . . . . . . are the greatest threat to food safety.

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Q167

Match the following.

List-I	List-II
a. Copper	1. Sensory analysis
b. Lactic acid	2. Winter green odour
c. Food colouring	3. Tart taste
d. Methyl salicyclate	4. Dietary supplement

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Q168

Assertion (A) Preparing a production schedule helps in controlling the activities in the hotel kitchen.
Reason (R) Production scheduling involves setting a time-table for implementing various activities that need to be completed in order to achieve the objectives.

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Q169

Match the following.

List-I (Mycotoxin)	List-II (Foods form which isolated)
a. Aflatoxin	1. Apple juice
b. Patulin	2. Barley
c. Penicillic acid	3. Blue cheese
d. Roquefortine	4. Dried beans

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Q170

Match the following.

List-I	List-II
a. Phytochemicals	1. Cereal group
b. Pathogens	2. Minerals
c. Millets	3. Vitamin E
d. Oilseeds	4. Disease producing
	5. Flavones

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Q171

Arrange the steps of flow of food for a conventional food service system in the correct sequence.
1. Production
2. Storage
3. Holding
4. Receiving
5. Service

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Q172

Arrange the correct order of food consumption during the day.

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Q173

Which of the following is incorrect about additives?

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Q174

Which of the following international bodies is concerned with 'Quality Management'?

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Q175

. . . . . . . . like onions and garlic are enlargements above the roots.

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Q176

Assertion (A) Commissary service has a large centralised production unit with satellite units located separately where foodis finally prepared and served.
Reason (R) This type of system uses frozen and chilled food, does large volume purchase, has large labour force and equipment and minimal transport.

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Q177

Which of the following tests are not used to test the routine quality of food products?
1. Objective method.
2. Ranking for intensity test.
3. Difference test.
4. Scoring for intensity test.

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Q178

Food is a . . . . . . . . commodity.

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Q179

What does 'Calorie' of a food signify?

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Q180

Which of the following need not be in the same vision of field?

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