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-3
Each section contains 100 MCQs on
Food Science and Food Service Management .
Work can be Simplified by viewing the kitchen and its activities from different aspects like
1. work area
2. worker's area of reach
3. work space
4. equipment, materials and supplies
Select the correct answer
Assertion (A) Green leafy vegetables should be cooked in open pan to retain its green colour. Reason (R) The formation of dark green colour is brought about by the reaction of iron and sulphur present in it which forms Ferrous Sulphide.
Food cost increase in a restaurant can be attributed to
1. Raw material bought off season.
2. Specification not precise.
3. Kitchen being automised.
4. Maintenance of Food Standards.
5. Storage temperature not maintained.
Assertion (A) Dietary interventions with probiotics are recommended in diarrhoea patients. Reason (R) Foods high in probiotics alter the gut micro flora.
Which of the following statements is/are correct?
1. Semi-commercial services include establishments that do not have high investment on staff, e.g. roadside eatery.
2. Contract catering services operate on behalf of people who hire a hall, of their choice, to celebrate an event.
Select the correct answer
