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81
Egg is used in cookery as
1. sequestrant
2. stabiliser
3. emulsifier
4. clarifier
5. tenderiser
Discuss
Answer & Solution
Answer: Option C
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82
Food suppliers are often called
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Answer & Solution
Answer: Option B
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83
Arrange the following as per the Maslow's theory of hierarchy of needs for motivation.
1. Safety and security
2. Social needs - friendship and family
3. Physiological needs - air and water
4. Self actualisation - creativity and problem solving
5. Self esteem - confidence and achievement
Discuss
Answer & Solution
Answer: Option B
Solution:
According to Maslow's Hierarchy of Needs:

1. Physiological needs - air and water: These are the basic biological needs required for survival, such as food, water, air, and shelter.

2. Safety and security: Once physiological needs are met, individuals seek safety and security, including physical safety, financial security, health, and stability.

3. Self-actualization - creativity and problem solving: This is the highest level of Maslow's hierarchy, where individuals strive for personal growth, fulfillment, and realizing their full potential.

4. Self-esteem - confidence and achievement: Before self-actualization, individuals need to feel respected, have a sense of achievement, and develop confidence in themselves and their abilities.

5. Social needs - friendship and family: After physiological and safety needs are met, individuals seek love, belongingness, and meaningful relationships with others, including family, friends, and social groups.

Therefore, the correct arrangement as per Maslow's theory of hierarchy of needs for motivation is 3, 1, 4, 5, 2.
84
AGMARK head office is located at
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Answer & Solution
Answer: Option B
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85
Arrange the following steps of the HACCP system in the correct sequence.
1. Identifying critical control points.
2. Developing criteria for control and prevention.
3. Identification and assessment of hazards.
4. Taking corrective action.
5. Monitoring each critical control point.
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Answer & Solution
Answer: Option A
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86
Match the following.
List-I (Tests) List-II (Chemical Compounds)
a. Fehling's test 1. Nitrogen
b. Seliwanoff's test 2. Free fatty acids
c. Kjeldahl's test 3. Ketose sugar
d. Xanthoproteic test 4. Aromatic amino acids
e. Nitroprusside test 5. Reducing sugar
6. Distinguish between mono and disaccharides
7. Sulphur containing amino acids
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Answer & Solution
Answer: Option A
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87
Which of the following processes improved the safety of milk and milk products?
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Answer & Solution
Answer: Option B
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