31. Which of the following smoking point are correct?
1. Extra light olive oil = 242°C
2. Walnut oil = 204°C
3. Butter = 177°C
4. Coconut oil = 216°C
1. Extra light olive oil = 242°C
2. Walnut oil = 204°C
3. Butter = 177°C
4. Coconut oil = 216°C
32. The implementation and enforcement of Food Safety and Standards Act, 2006 rests with . . . . . . . .
33. Which of the following marks was introduced in 1991 to identify biodegradable products?
34. Reducing the volume and weight of a product saves . . . . . . . . during processing.
35. Match the type of menu in Lisi I with its characteristic in List II.
List-I
List-II
a. A la cart menu
1. Menu of the day
b. Single use menu
2. Menu rotated at definite time interval
c. Table d'hote menu
3. Complete meal at a fixed price
d. Du jour menu
4. Food items are priced separately
5. Menu planned for a certain day or event and not repeated exactly in same form
| List-I | List-II |
| a. A la cart menu | 1. Menu of the day |
| b. Single use menu | 2. Menu rotated at definite time interval |
| c. Table d'hote menu | 3. Complete meal at a fixed price |
| d. Du jour menu | 4. Food items are priced separately |
| 5. Menu planned for a certain day or event and not repeated exactly in same form |
36. . . . . . . . . help in maintaining/controlling acidic/alkaline changes during food processing and hence maintain flavour and stability.
37. Factors responsible for browning of cut fruits are
1. oxygen
2. phenolic compounds
3. enzyme
4. optimum pH
1. oxygen
2. phenolic compounds
3. enzyme
4. optimum pH
38. Full form of ISO is
39. Consistency of food refers to
40. Fermentation is used in the production of
1. Ketchup
2. Wine
3. Cocoa powder
4. Marmalade
5. Cheese
1. Ketchup
2. Wine
3. Cocoa powder
4. Marmalade
5. Cheese
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