Food Science and Food Service Management MCQ Questions and Answers
Explore the Food Science and Food Service Management with this comprehensive collection of MCQ questions and answers.Food Science and Food Service Management is perfect for Home Science students preparing for competitive exams such as BA (Home Science), MA (Home Science), UPSC, UGC NET, State PCS, and more. Enhance your understanding, excel in your studies, and strengthen your preparation with this valuable resource. Page-2 section-1
Each section contains 100 MCQs on
Food Science and Food Service Management .
Which of the following are optimum storage procedures for safety of food?
1. All ingredients should be kept on the floor.
2. Perishable and non-perishable items should be stored together.
3. Items should be transferred to air tight containers from packets.
4. Containers should be properly labelled.
Which of the following pairs is/are correctly matched?
1. Food technology - Study of food
2. Food processing - Sorting
3. Functional property - Calorie
4. Phytochemicals - Animal origin
If a restaurant makes you feel as though you have been transported in time and place and offers you entertainment with your meal, it might be called a (an)
Give the correct sequence of steps in buying non-perishable foods for food service institutions.
1. Develop purchase order
2. Write specifications
3. Award contract
4. Issue bid request
Arrange in sequence the steps involved in the planning process of management.
1. Formulating possible course of action
2. Setting priorities
3. Obtaining relevant information
4. Organising
5. Recognition of the fact that a problem exists
6. Selecting the best course
Reasons for testing food quality are
1. It affects a person's health.
2. It affects a person's mental strength.
3. It does not affect a person's nutritional status.
4. It improves the appearance of food.
5. It improves the nutritional value of food.
6. It does not effect taste of food.
