Food Science and Food Service Management MCQ Questions and Answers

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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-2

Each section contains 100 MCQs on Food Science and Food Service Management .

Match the following.

List-I (Cost components)	List-II (Their examples)
a. Food costs	1. Equipment repair
b. Labour costs	2. Electricity
c. Overhead costs	3. Raw materials
d. Maintenance costs	4. Employee uniforms

A) a-3, b-4, c-2, d-1 B) a-3, b-1, c-4, d-2 C) a-3, b-4, c-1, d-2 D) a-4, b-3, c-2, d-1

Discuss

Answer & Solution

Answer: Option A

No explanation is given for this question. Let's Discuss on Board

Which of the following is not a function of food additive?

A) To maintain product consistency B) To maintain nutritive value C) Controlling acidity/alkalinity D) None of the above

Discuss

Answer & Solution

Answer: Option D

No explanation is given for this question. Let's Discuss on Board

Arrange the following Acts in the ascending order of their years of enactment.
1. Environmental Protection Act
2. MRTP
3. PFA
4. ISI Certification Marks Act
5. Air Pollution Act

A) 4, 3, 2, 5, 1 B) 2, 3, 1, 4, 5 C) 4, 2, 3, 1, 5 D) 1, 2, 3, 4, 5

Discuss

Answer & Solution

Answer: Option A

No explanation is given for this question. Let's Discuss on Board

To help make the receiving function secure and efficient, the physical transfer of food and beverage products to the storage area should be the responsibility of

A) supplier delivery personnel B) assigned staff from the property C) the food and beverage controller D) None of the above

Discuss

Answer & Solution

Answer: Option B

No explanation is given for this question. Let's Discuss on Board

Arrange in sequence the following processes involved in nutrition.
1. Assimilation
2. Bio synthesis
3. Food intake
4. Excretion
5. Absorption

A) 3, 5, 1, 2, 4 B) 4, 1, 2, 3, 5 C) 2, 3, 4, 5, 1 D) 1, 5, 2, 3, 4

Discuss

Answer & Solution

Answer: Option A

No explanation is given for this question. Let's Discuss on Board

Match the following.

List-I	List-II
a. Restaurant	1. Decentralised
b. Airports	2. Tray service
c. Malls	3. Table service
d. Hospital	4. Food court
e. Cafeteria	5. Fork Buffet
f. Trains	6. Vending
	7. Plated service

A) a-3, b-6, c-4, d-1, e-2, f-7 B) a-3, b-6, c-1, d-5, e-4, f-7 C) a-6, b-2, c-5, d-7, e-3, f-1 D) a-1, b-2, c-3, d-4, e-6, f-5

Discuss

Answer & Solution

Answer: Option A

No explanation is given for this question. Let's Discuss on Board

A la carte menu is used in

A) railway catering B) mid-day meals C) collegehostel D) office canteen

Discuss

Answer & Solution

Answer: Option D

No explanation is given for this question. Let's Discuss on Board

Codes for food handlers are
1. neat and clean working cloth.
2. wash kitchen utensils and equipments once in week.
3. wash hands before touching the food.
4. can smoke in kitchen of service areas.
Select the correct answer

A) 1 and 2 B) 1 and 4 C) 1 and 3 D) All of these

Discuss

Answer & Solution

Answer: Option C

No explanation is given for this question. Let's Discuss on Board

All of the following are nutrients found in food except

A) plasma B) proteins C) carbohydrates D) vitamins

Discuss

Answer & Solution

Answer: Option A

No explanation is given for this question. Let's Discuss on Board

Which of the following things one should not do while serving food?

A) Hear the conversation of the guests B) Interrupt the customers when they are taking food C) Do not solicit for tips D) Present the menu card only, if asked by the customer

Discuss

Answer & Solution

Answer: Option C

No explanation is given for this question. Let's Discuss on Board

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