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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-3

Each section contains 100 MCQs on Food Science and Food Service Management .
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
Discuss
Answer & Solution
Answer: Option C
No explanation is given for this question. Let's Discuss on Board
32
The implementation and enforcement of Food Safety and Standards Act, 2006 rests with . . . . . . . .
Discuss
Answer & Solution
Answer: Option B
No explanation is given for this question. Let's Discuss on Board
33
Which of the following marks was introduced in 1991 to identify biodegradable products?
Discuss
Answer & Solution
Answer: Option B
No explanation is given for this question. Let's Discuss on Board
34
Reducing the volume and weight of a product saves . . . . . . . . during processing.
Discuss
Answer & Solution
Answer: Option B
No explanation is given for this question. Let's Discuss on Board
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
Discuss
Answer & Solution
Answer: Option D
No explanation is given for this question. Let's Discuss on Board
36
. . . . . . . . help in maintaining/controlling acidic/alkaline changes during food processing and hence maintain flavour and stability.
Discuss
Answer & Solution
Answer: Option A
No explanation is given for this question. Let's Discuss on Board
37
Factors responsible for browning of cut fruits are
1. oxygen
2. phenolic compounds
3. enzyme
4. optimum pH
Discuss
Answer & Solution
Answer: Option D
No explanation is given for this question. Let's Discuss on Board
38
Full form of ISO is
Discuss
Answer & Solution
Answer: Option C
No explanation is given for this question. Let's Discuss on Board
39
Consistency of food refers to
Discuss
Answer & Solution
Answer: Option A
No explanation is given for this question. Let's Discuss on Board
40
Fermentation is used in the production of
1. Ketchup
2. Wine
3. Cocoa powder
4. Marmalade
5. Cheese
Discuss
Answer & Solution
Answer: Option B
No explanation is given for this question. Let's Discuss on Board