Food Science and Food Service Management MCQ Questions and Answers

Statement 1: Menu planning helps to determine requirements accurately, including the amount of money and time to be spent. This is true because careful planning of menus allows for better estimation of quantities needed, budget management, and efficient use of time in meal preparation.

Statement 2: It, however, has no impact on saving the wasting food. This is incorrect. Proper menu planning significantly impacts food waste reduction by ensuring that only the necessary quantities of food are prepared and used, thus minimizing leftovers and spoilage.

Conclusion:

Statement 1 is correct.

Statement 2 is incorrect.

Therefore, the correct answer is Only 1.

Labeling Term "Free": The word "free" on a label means that a product contains no amount of, or only trivial or "physiologically inconsequential" amounts of, one or more of these components: fat, saturated fat, cholesterol, sodium, sugar, and calories.

Other Options:

Option A: low - Indicates that the product contains a small amount of a particular component, but not zero.

Option B: lean - Usually refers to meat products with a limited amount of fat.

Option D: reduced - Means that the product has at least 25% less of a particular component compared to the regular product.

Therefore, the word "free" on a label indicates no amount or only trivial amounts of the specified components.