1. Starch potato begins to . . . . . . . . at a lower temperature than corn starch.
2. One of the most common physical test performed on fats is a determination of the . . . . . . . . point.
3. Which of the following statements is/are correct?
1. There is no adult supervision at a 'Family Style Meal Service'.
2. Food is not served in hospitals where patients are at a higher risk of developing food borne illness.
Select the correct answer
1. There is no adult supervision at a 'Family Style Meal Service'.
2. Food is not served in hospitals where patients are at a higher risk of developing food borne illness.
Select the correct answer
4. In relation to the purchasing function, the term quality refers to
5. Fermentation is stopped by pasteurising and
6. The FSSAI was formed in
7. Match the following.
List-I
List-II
a. Consumer Protection Act
1. 1937
b. The Essential Commodities Act
2. 1976
c. The Drugs and Cosmetics Act
3. 1986
d. The (AGMARK) Agricultural Product Act
4. 1955
e. The Standards of Weight and Measures Act
5. 1940
6. 1952
| List-I | List-II |
| a. Consumer Protection Act | 1. 1937 |
| b. The Essential Commodities Act | 2. 1976 |
| c. The Drugs and Cosmetics Act | 3. 1986 |
| d. The (AGMARK) Agricultural Product Act | 4. 1955 |
| e. The Standards of Weight and Measures Act | 5. 1940 |
| 6. 1952 |
8. Which one of the following is not a regional office of FSSAI?
9. Match the following.
List-I
List-II
a. Dextrinisation
1. Mayonnaise
b. Gelatinisation
2. Peeled potatoes
c. Coagulation
3. Kneeding of dough
d. Emulsification
4. Toasted bread
e. Enzymatic browning
5. Preparation of paneer
6. Preparation of white sauce
| List-I | List-II |
| a. Dextrinisation | 1. Mayonnaise |
| b. Gelatinisation | 2. Peeled potatoes |
| c. Coagulation | 3. Kneeding of dough |
| d. Emulsification | 4. Toasted bread |
| e. Enzymatic browning | 5. Preparation of paneer |
| 6. Preparation of white sauce |
10. Match the following.
List-I
List-II
a. Fat content
1. Potential for Hydrogen
b. Rancidity
2. Kjeldahl method
c. pH
3. Foss-Let instrument
d. Protein analysis
4. TBA test
| List-I | List-II |
| a. Fat content | 1. Potential for Hydrogen |
| b. Rancidity | 2. Kjeldahl method |
| c. pH | 3. Foss-Let instrument |
| d. Protein analysis | 4. TBA test |
Read More Section(Food Science and Food Service Management)
Each Section contains maximum 100 MCQs question on Food Science and Food Service Management. To get more questions visit other sections.