| 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 |
A. a-4, b-3, c-6, d-1, e-5
B. a-3, b-5, c-6, d-1, e-2
C. a-5, b-4, c-3, d-1, e-2
D. a-4, b-6, c-5, d-1, e-2
Answer: Option D
This Question Belongs to Home Science >> Food Science And Food Service Management
Which of the following are the prospects of food service management?
A. Can be an entrepreneur in running food service operation
B. Can becomea teacher in schools and colleges
C. Can set-up independent restaurants
D. All of the above
A substance intentionally added that preserves flavour and improves the taste is called
A. food additive
B. food adulterant
C. food contaminant
D. food material
Which of the following means 'Table of the host' menu?
A. Table d'hote menu
B. A la carte menu
C. Combination menu
D. Buffet
In terms of additives, . . . . . . . . include both natural and synthetic colourants.
A. flavours
B. colours
C. gums
D. sweeteners
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