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-4 section-2
Each section contains 100 MCQs on
Food Science and Food Service Management .
Recipe Adjustment: Recipe adjustment refers to the process of modifying ingredient quantities in a recipe to scale it up or down according to the desired yield or portion size.
Method Used: The BARS method is commonly used for recipe adjustment.
BARS: BARS stands for "Batch, Amount, Ratio, Scale." It is a systematic approach to recipe adjustment where you adjust the ingredients based on batch size, amounts required, ratios of ingredients, and scaling factors.
Option A: Mark up - Mark up refers to adding a percentage of cost to the price of a product to determine its selling price, not recipe adjustment.
Option B: Percentage - While percentages can be used in recipe adjustment, it is not a specific method like BARS.
Option C: Prime - "Prime" is not a recognized method for recipe adjustment in the context of food science and food service management.
Therefore, the method used for recipe adjustment is BARS.
Give the right sequence for establishing HACCP.
1. Establish the critical points.
2. Establish the correct action.
3. Identify the critical control point.
4. Establish effective record keeping.
5. Identify hazard and assess the severity and risk.
6. Establish procedure to verify that system.
7. Establish procedure to monitor CCP.
