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-6 section-2

Arrange the correct order of catering personnel according to seniority

A) Manager, Utility worker, Cook, Supervisor B) Manager, Cook, Supervisor, Utility worker C) Manager, Supervisor, Cook, Utility worker D) Manager, Utility worker, Supervisor, Cook

Discuss

Answer & Solution

Answer: Option A

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Fermentation is the . . . . . . . . form of food preservation.

A) oldest B) best C) newest D) cheapert

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Answer & Solution

Answer: Option A

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Poaching is used to cook which of the following foods?
1. Eggs
2. Fish
3. Dhokla
4. Soup

A) 1 and 2 B) 3 and 4 C) 1 and 4 D) 2 and 3

Discuss

Answer & Solution

Answer: Option A

No explanation is given for this question. Let's Discuss on Board

Which of the following methods of cooking food use moist heat?
1. Poaching
2. Broiling
3. Sauteing
4. Stewing
5. Braising

A) 1, 2 and 4 B) 1, 3 and 4 C) 1, 4 and 5 D) 1, 2 and 3

Discuss

Answer & Solution

Answer: Option C

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Which of the following tests are used to differentiate perceptible appearance of two samples using sensory analysis?

A) Triangle test B) Objective evaluation test C) Descriptive analysis test D) Scoring for intensity test

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Answer & Solution

Answer: Option A

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Suppose you need to deactivate the enzymes in sliced potatoes that cause browning to occur. Which processing method is specifically designed for this purpose?

A) Blanching B) Bleaching C) Pasteurization D) Retorting E) Belching

Discuss

Answer & Solution

Answer: Option A

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Statement I Nano technology has the potential of application in the food industry and processing.
Statement II It is an enabling technology which opened new avenues of research and development.
Which of the above statement(s) is/are true?

A) Statement I is true B) Statement II is true C) Both the statements, I and II are true D) Neither statement I nor statement II is true

Discuss

Answer & Solution

Answer: Option C

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Arrange the foods in decreasing order as per their fibre content.
1. Wheat
2. Bengal gram whole
3. Banana
4. Cheeku (Sapota)
5. Methi

A) 2, 1, 4, 3, 5 B) 2, 1, 5, 3, 4 C) 1, 2, 4, 5, 3 D) 2, 1, 4, 5, 3

Discuss

Answer & Solution

Answer: Option D

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Assertion (A) Consumption of foods rich in antioxidants can lower the risk of carcinogenesis.
Reason (R) Antioxidants neutralise the free radicals circulating in blood stream.

A) Both A and R are true B) Both A and R are false C) A is true, but R is false D) A is false, but R is true

Discuss

Answer & Solution

Answer: Option A

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Which of the following is not true about Clostridium Botulinum?

A) Improperly canned food is contaminated by this bacteria B) Honey is contaminated by this bacteria C) This bacteria attacks children who do not have a normal immune system D) Low acid vegetables are affected by this bacteria

Discuss

Answer & Solution

Answer: Option C

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