61. Consider the following statements.
1. Hygiene and sanitation playa role in promoting and protecting health and well-being of people for whom food is prepared.
2. Safety implies the concern for providing, conditions at work which will protect people from inflection and injury.
Which of the statements given above is/are correct?
1. Hygiene and sanitation playa role in promoting and protecting health and well-being of people for whom food is prepared.
2. Safety implies the concern for providing, conditions at work which will protect people from inflection and injury.
Which of the statements given above is/are correct?
62. Arrange the steps involved in bulk purchasing of food in the correct sequence.
1. Estimate quantities
2. Identify amounts to be purchased
3. Determine standards
4. Market research for vendors
5. Identify needs
6. Develop purchase order
7. Select and negotiate with vendors
1. Estimate quantities
2. Identify amounts to be purchased
3. Determine standards
4. Market research for vendors
5. Identify needs
6. Develop purchase order
7. Select and negotiate with vendors
63. What is the meaning of 'Codex Alimentarius'?
64. A table d'hote menu can be described as
65. Hedonic tests are associated with
66. Of the microorganisms, . . . . . . . . are the greatest threat to food safety.
67. Match the following.
List-I
List-II
a. Copper
1. Sensory analysis
b. Lactic acid
2. Winter green odour
c. Food colouring
3. Tart taste
d. Methyl salicyclate
4. Dietary supplement
| List-I | List-II |
| a. Copper | 1. Sensory analysis |
| b. Lactic acid | 2. Winter green odour |
| c. Food colouring | 3. Tart taste |
| d. Methyl salicyclate | 4. Dietary supplement |
68. Assertion (A) Preparing a production schedule helps in controlling the activities in the hotel kitchen.
Reason (R) Production scheduling involves setting a time-table for implementing various activities that need to be completed in order to achieve the objectives.
Reason (R) Production scheduling involves setting a time-table for implementing various activities that need to be completed in order to achieve the objectives.
69. Match the following.
List-I (Mycotoxin)
List-II (Foods form which isolated)
a. Aflatoxin
1. Apple juice
b. Patulin
2. Barley
c. Penicillic acid
3. Blue cheese
d. Roquefortine
4. Dried beans
| List-I (Mycotoxin) | List-II (Foods form which isolated) |
| a. Aflatoxin | 1. Apple juice |
| b. Patulin | 2. Barley |
| c. Penicillic acid | 3. Blue cheese |
| d. Roquefortine | 4. Dried beans |
70. Match the following.
List-I
List-II
a. Phytochemicals
1. Cereal group
b. Pathogens
2. Minerals
c. Millets
3. Vitamin E
d. Oilseeds
4. Disease producing
5. Flavones
| List-I | List-II |
| a. Phytochemicals | 1. Cereal group |
| b. Pathogens | 2. Minerals |
| c. Millets | 3. Vitamin E |
| d. Oilseeds | 4. Disease producing |
| 5. Flavones |
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