Food Science and Food Service Management MCQ Questions and Answers Page-1 section-2

Section 1 Section 2 Section 3

1.
GMO' stands for

A. Genetically Modified Organism

B. Grass Mouldy Oranges

C. Genetically Manufactured Oranges

D. Genetically Malfunctioning Organisms

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2.
Assertion (A) Cooking foods by moist heat methods like boiling increases the glycemic effect of foods.
Reason (R) Moist heat reduces the particle size of the food.

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

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3.
Which of the following is not correct about ISO?
1. It is a worldwide, non-governmental federation of national standard bodies.
2. It coordinates and promotes codex activities in India.
3. Its mission is to develop standardisation.
4. Its objective is to help in the smooth, free and fair flow of trade practices.

A. 1, 2 and 3

B. 2 and 4

C. 2, 3 and 4

D. 3 and 4

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4.
One well known substitute for a milk product is

A. cheese

B. powdered milk

C. dried milk

D. margarine

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5.
What is 'Carryover Principle'?

A. Additives added in raw materials are not present in final products

B. Antioxidant added to oil is present in all oil based products made from it

C. Both A and B

D. Neither A nor B

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6.
Which of the following is concerned with the functions of management?

A. Henri Fayol

B. Taylor

C. Gilbreth

D. Elton Mayo

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7.
A diet high in saturated fats can be linked to which of the following?

A. Kidney failure

B. Bulimia

C. Anorexia

D. Cardiovascular disease

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8.
A guest relation programme adopted in a restaurant should include
1. anticipate customer need
2. never admit mistakes
3. do not specify the time of delivery
4. use pleasant and reassuring words
5. observe customer behaviour

A. 1, 2 and 4

B. 3, 4 and 5

C. 1, 4 and 5

D. 1, 2 and 3

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9.
Match the following.

List-I List-II

a. ECO MARK 1. Product certification

b. HALL MARK 2. Agricultural marketing

c. ISI MARK 3. Honesty

d. AGMARK 4. Environment friendly products

5. Jewellery

A. a-4, b-5, c-1, d-2

B. a-4, b-5, c-3, d-2

C. a-4, b-5, c-1, d-3

D. a-4, b-3, c-5, d-1, e-6

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10.
Following are the properties of egg.
1. Binding
2. Browning
3. Emulsifying
4. Fermenting
5. Thickening
6. Leavening

A. 2, 3, 4, 6

B. 1, 2, 5, 6

C. 1, 3, 5, 6

D. 3, 4, 5, 6

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1 2 3 4 5 6 7 8 9 10

List-I	List-II
a. ECO MARK	1. Product certification
b. HALL MARK	2. Agricultural marketing
c. ISI MARK	3. Honesty
d. AGMARK	4. Environment friendly products
	5. Jewellery

Food Science and Food Service Management MCQ Questions and Answers

1. GMO' stands for

Answer & Solution

2. Assertion (A) Cooking foods by moist heat methods like boiling increases the glycemic effect of foods. Reason (R) Moist heat reduces the particle size of the food.

Answer & Solution

Answer & Solution

4. One well known substitute for a milk product is

Answer & Solution

5. What is 'Carryover Principle'?

Answer & Solution

6. Which of the following is concerned with the functions of management?

Answer & Solution

7. A diet high in saturated fats can be linked to which of the following?

Answer & Solution

8. A guest relation programme adopted in a restaurant should include 1. anticipate customer need 2. never admit mistakes 3. do not specify the time of delivery 4. use pleasant and reassuring words 5. observe customer behaviour

Answer & Solution

9. Match the following. List-I List-II a. ECO MARK 1. Product certification b. HALL MARK 2. Agricultural marketing c. ISI MARK 3. Honesty d. AGMARK 4. Environment friendly products 5. Jewellery

Answer & Solution

10. Following are the properties of egg. 1. Binding 2. Browning 3. Emulsifying 4. Fermenting 5. Thickening 6. Leavening

Answer & Solution

Read More Section(Food Science and Food Service Management)

1.
GMO' stands for

2.
Assertion (A) Cooking foods by moist heat methods like boiling increases the glycemic effect of foods.
Reason (R) Moist heat reduces the particle size of the food.

4.
One well known substitute for a milk product is

5.
What is 'Carryover Principle'?

6.
Which of the following is concerned with the functions of management?

7.
A diet high in saturated fats can be linked to which of the following?

8.
A guest relation programme adopted in a restaurant should include
1. anticipate customer need
2. never admit mistakes
3. do not specify the time of delivery
4. use pleasant and reassuring words
5. observe customer behaviour

9.
Match the following.

List-I List-II

a. ECO MARK 1. Product certification

b. HALL MARK 2. Agricultural marketing

c. ISI MARK 3. Honesty

d. AGMARK 4. Environment friendly products

5. Jewellery

10.
Following are the properties of egg.
1. Binding
2. Browning
3. Emulsifying
4. Fermenting
5. Thickening
6. Leavening