41. Which method evaluates the external features of food?
42. Match the following.
List-I
List-II
a. Egg and butter toast
1. Soup
b. Fruit cream
2. Snack
c. Rasam
3. Dessert
d. Grilled sandwich
4. Breakfast
| List-I | List-II |
| a. Egg and butter toast | 1. Soup |
| b. Fruit cream | 2. Snack |
| c. Rasam | 3. Dessert |
| d. Grilled sandwich | 4. Breakfast |
43. Which of the following microorganisms cause food borne intoxication?
1. Staphylococcus aureus
2. E coli
3. Clostridium botulinum
4. Listeria monocytogenes
5. Salmonella
Select the correct answer
1. Staphylococcus aureus
2. E coli
3. Clostridium botulinum
4. Listeria monocytogenes
5. Salmonella
Select the correct answer
44. A method of service, where food is displayed and the guests have to help themselves is termed as
45. In the preparation of paneer from milk, the pH at which case in precipitate is
46. Ideal cooking oil include which of the following?
1. It must contain high amounts of monounsaturated fats.
2. It must have a smoke point higher than the cooking temperature.
3. It should not have any trans fat.
4. It must contain high amount of saturated fats.
1. It must contain high amounts of monounsaturated fats.
2. It must have a smoke point higher than the cooking temperature.
3. It should not have any trans fat.
4. It must contain high amount of saturated fats.
47. Which one of the following refers to microbial contamination of food?
1. Accidental introduction of microbes.
2. Food poisoning occurs before eating food contaminated by bacteria.
3. Bacteria cannot be seen, smelled or tasted.
4. Microbes include yeast, fungi and virus.
1. Accidental introduction of microbes.
2. Food poisoning occurs before eating food contaminated by bacteria.
3. Bacteria cannot be seen, smelled or tasted.
4. Microbes include yeast, fungi and virus.
48. Which of the following spices is not rich in antioxidants?
49. Consider the following statement
1. A bacterial food intoxication refers to food borne illnesses caused by the presence of a bacterial toxin formed in the food.
2. A bacterial food infection refers to food borne illnesses caused by the entrance of bacteria into the body through ingestion of contaminated foods and the reaction of the body to their presence or to their metabolites.
Which of the statements given above is/are correct?
1. A bacterial food intoxication refers to food borne illnesses caused by the presence of a bacterial toxin formed in the food.
2. A bacterial food infection refers to food borne illnesses caused by the entrance of bacteria into the body through ingestion of contaminated foods and the reaction of the body to their presence or to their metabolites.
Which of the statements given above is/are correct?
50. Which vitamin is used most commonly to control browning in fruits by enzymes?
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