ExamVeda
Login
Home

Food Science and Food Service Management MCQ Questions and Answers

Explore the Food Science and Food Service Management with this comprehensive collection of MCQ questions and answers.Food Science and Food Service Management is perfect for Home Science students preparing for competitive exams such as BA (Home Science), MA (Home Science), UPSC, UGC NET, State PCS, and more. Enhance your understanding, excel in your studies, and strengthen your preparation with this valuable resource. Page-1 section-3

Each section contains 100 MCQs on Food Science and Food Service Management .
1
Starch potato begins to . . . . . . . . at a lower temperature than corn starch.
Discuss
Answer & Solution
Answer: Option C
Solution:
Starches from different sources have varying properties, including their gelatinization temperatures. Gelatinization refers to the process where starch granules absorb water and swell, leading to thickening of the mixture. Potato starch generally gelatinizes at a lower temperature compared to corn starch.

Let's analyze each option:

Option A: "burn" - This is not related to the gelatinization process of starches.

Option B: "smell" - This is not related to the gelatinization process of starches.

Option C: "gelatinize" - This is correct. Gelatinization is the correct term for the process where starch granules absorb water and swell.

Option D: "separate" - This is not related to the gelatinization process of starches.

Therefore, the correct answer is Option C: gelatinize.
2
One of the most common physical test performed on fats is a determination of the . . . . . . . . point.
Discuss
Answer & Solution
Answer: Option C
No explanation is given for this question. Let's Discuss on Board
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
Discuss
Answer & Solution
Answer: Option D
No explanation is given for this question. Let's Discuss on Board
4
In relation to the purchasing function, the term quality refers to
Discuss
Answer & Solution
Answer: Option C
No explanation is given for this question. Let's Discuss on Board
5
Fermentation is stopped by pasteurising and
Discuss
Answer & Solution
Answer: Option A
No explanation is given for this question. Let's Discuss on Board
6
The FSSAI was formed in
Discuss
Answer & Solution
Answer: Option C
No explanation is given for this question. Let's Discuss on Board
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
Discuss
Answer & Solution
Answer: Option D
No explanation is given for this question. Let's Discuss on Board
8
Which one of the following is not a regional office of FSSAI?
Discuss
Answer & Solution
Answer: Option C
No explanation is given for this question. Let's Discuss on Board
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
Discuss
Answer & Solution
Answer: Option D
No explanation is given for this question. Let's Discuss on Board
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
Discuss
Answer & Solution
Answer: Option A
No explanation is given for this question. Let's Discuss on Board