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-3 section-3
Each section contains 100 MCQs on
Food Science and Food Service Management .
Arrange the following works of 'Food Chemistry' in increasing years of occurrence.
1. 'Elements of Agricultural Chemistry' was published.
2. Isolation of malic acid from apples.
3. Formation of Society of Public Analysts.
4. Establishment of Food Chemistry Division by Institute of Food Technologists.
Which of the following can be attributed to food preparation?
1. It is a broad topic involving all steps from obtaining raw ingredients to consuming food.
2. It is about cooking food.
3. The temperature is around 70°-85°C in poaching.
4. A sheet of newspaper is about 1,00,000 nanometres thick.
Protein sensitivity refers to an abnormal immune response to specific food proteins and is therefore classified as a food allergy.
Vitamin C dissolves in water and is excreted easily from the body, so it is a water-soluble vitamin.
Vitamin E dissolves in fats and oils and is stored in body tissues, hence it is a fat-soluble vitamin.
Enzymes speed up chemical reactions in the body without being consumed and thus act as biochemical catalysts.
Therefore, the correct matching is a-4, b-3, c-2, d-1.
Since this combination does not appear in any of the given options, the correct answer is none of the options provided.
29
Arrange in the right sequence the steps taken in planning a physical facility for food service unit.
1. Planning team
2. Menu analysis
3. Architectural features
4. Prospectus
5. Budget
6. Feasibility study
