A. Preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching
B. Provides all the nutrients in required amounts and proper proportions
C. Causes deficiency related diseases
D. Provides non-nutrients such as dietary fibre, antioxidants and phytochemicals
Answer: Option C
This Question Belongs to Home Science >> Food Science And Food Service Management
Which of the following are the prospects of food service management?
A. Can be an entrepreneur in running food service operation
B. Can becomea teacher in schools and colleges
C. Can set-up independent restaurants
D. All of the above
A substance intentionally added that preserves flavour and improves the taste is called
A. food additive
B. food adulterant
C. food contaminant
D. food material
Which of the following means 'Table of the host' menu?
A. Table d'hote menu
B. A la carte menu
C. Combination menu
D. Buffet
In terms of additives, . . . . . . . . include both natural and synthetic colourants.
A. flavours
B. colours
C. gums
D. sweeteners
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