31. In which of the following tests, multiple characteristics of a sample are analysed?
32. Arrange in correct sequence the processes involved in food technology.
1. Preservation
2. Selection
3. Use of safe food
4. Distribution
5. Packaging
1. Preservation
2. Selection
3. Use of safe food
4. Distribution
5. Packaging
33. Which method is used for recipe adjustment?
34. Match the following.
List-I
List-II
a. Product oriented
1. Routine test
b. Consumer oriented
2. Triangle test
c. Difference test
3. Affective
d. Objected evaluation
4. Analytical
| List-I | List-II |
| a. Product oriented | 1. Routine test |
| b. Consumer oriented | 2. Triangle test |
| c. Difference test | 3. Affective |
| d. Objected evaluation | 4. Analytical |
35. A standard recipe card sets out costs for?
36. 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.
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.
37. Which of the following food service control points links receiving and issuing functions?
38. Ownership of product is transferred from the supplier to the food and beverage operation when the receiving employee signs the
39. Ingredients on a food label are listed in . . . . . . . . order, based on weight.
40. Match the following.
List-I
List-II
a. FPO
1. Agricultural produce
b. AGMARK
2. Edible oil
c. VOCO
3. Meat products
d. MPO
4. Processed fruit products
| List-I | List-II |
| a. FPO | 1. Agricultural produce |
| b. AGMARK | 2. Edible oil |
| c. VOCO | 3. Meat products |
| d. MPO | 4. Processed fruit products |
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