11. Which of the following statements is/are true regarding food service operation?
Statement I Food and services should be proided in ambience.
Statement II Provide cost effective price food to the satisfaction of the customers.
Statement I Food and services should be proided in ambience.
Statement II Provide cost effective price food to the satisfaction of the customers.
12. A la carte menu is
13. Which of the following etiquettes needs to followed in food service operation?
14. Crystallisation of sugar occurs in
15. Package serves the purpose of
1. protection of merchandise.
2. details nutritional information.
3. protecting environment.
4. certification by a regulatory authority.
1. protection of merchandise.
2. details nutritional information.
3. protecting environment.
4. certification by a regulatory authority.
16. The 'FSSAI' stands for . . . . . . . .
17. Following foods have low glycemic index.
1. Cornflakes
2. Rajmah
3. White bread
4. Oats
5. Apple
1. Cornflakes
2. Rajmah
3. White bread
4. Oats
5. Apple
18. . . . . . . . . makes a food acidic or sour.
19. A substance needed by the body for growth, energy, repair and maintenance is called
20. Quick service restaurants offer the nutritive value of their menus on
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