Food Science and Food Service Management MCQ Questions and Answers

Arrange the mechanics at waiter service in the correct sequence
1. Clearing
2. Receiving customers and taking order
3. Serving
4. Preparation of service boys, sideboards and table
5. Sending off the customer

Statement I Drying is one of the most modern technique of food preservation.
Statement II In this method, the food is preserved by slowing down the growth and reproduction of microorganisms.
Which of the above statement(s) is/are true?

Which of the following are part of High Pressure Processing (HPP)?
1. Help in new development of product.
2. A new processing method.
3. A cold pasteurisation technique.
4. It is part of traditional thermal and chemical treatment.

Give the correct sequence of steps involved in the process of receiving the supplies in a food service establishment.
1. Quality of ingredients are checked with specifications given to supplier.
2. Counts, weights or volume are checked to tally with amounts of various items on the delivery note.
3. Unacceptable items are returned with the person executing the delivery along with a note on delivery challan stating the items returned.
4. Delivery note is checked with copy of the order placed.
5. Delivery challan is countersigned by the receiving authority and the deliverer of supplies.

Following are the moist heat methods of cooking.
1. Simmering
2. Broiling
3. Stewing
4. Steaming
5. Sauteing
Select the correct answer

Which of the following marks is compulsory for Indian F and V products?

A healthy diet in humans does not include which one of the following?

Assertion (A) Flavour potentiators are used to enhance the flavour of the food.
Reason (R) They exert their action of flavour enhancement by adding their own distinctive flavour.

Which of the following statements is/are correct?
1. It is important to achieve reduction of food waste and duplication of procurement time and effort which can result from sudden menu changes or production policy shifts.
2. Purchasing in charge need to have a thorough knowledge of the market environment and the purchasing policies of those offering similar goods and services to their customers.
Select the correct answer

The most common methods of food service may be classified as