1. Which of the following are the prospects of food service management?
2. A substance intentionally added that preserves flavour and improves the taste is called
3. Which of the following means 'Table of the host' menu?
4. In terms of additives, . . . . . . . . include both natural and synthetic colourants.
5. Assertion (A) Addition of Soda Bicarbonate during cooking of green vegetables makes them bright green.
Reason (R) The pigment 'chlorophyll' changes to pheophytins in alkaline medium.
Reason (R) The pigment 'chlorophyll' changes to pheophytins in alkaline medium.
6. Which of the following are included under flavour of food?
1. Odour
2. Colour
3. Taste
4. Mouth feel
1. Odour
2. Colour
3. Taste
4. Mouth feel
7. The signs of spoilage apparent in canning can be
8. Following food is the richest source of ω - 3 fatty acids.
9. Match the following.
List-I
List-II
a. E 104
1. Green S
b. E 122
2. Ponceau 4R
c. E 124
3. Patent Blue
d. E 131
4. Quinoline yellow
5. Carmoisine
| List-I | List-II |
| a. E 104 | 1. Green S |
| b. E 122 | 2. Ponceau 4R |
| c. E 124 | 3. Patent Blue |
| d. E 131 | 4. Quinoline yellow |
| 5. Carmoisine |
10. . . . . . . . . implies a person eats but does not receive the amount of nutrients to keep the body healthy.
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