11. Which of the following are optimum storage procedures for safety of food?
1. All ingredients should be kept on the floor.
2. Perishable and non-perishable items should be stored together.
3. Items should be transferred to air tight containers from packets.
4. Containers should be properly labelled.
1. All ingredients should be kept on the floor.
2. Perishable and non-perishable items should be stored together.
3. Items should be transferred to air tight containers from packets.
4. Containers should be properly labelled.
12. Match the following.
List-I
List-II
a. Tomato onion
1. Bread
b. Naan
2. Fruit
c. Peach
3. Snack
d. Biscuit
4. Salad
| List-I | List-II |
| a. Tomato onion | 1. Bread |
| b. Naan | 2. Fruit |
| c. Peach | 3. Snack |
| d. Biscuit | 4. Salad |
13. Arrange the functions of packaging in their correct order.
1. Containment
2. Environmental issue
3. Communication
4. Protection
5. Product access
1. Containment
2. Environmental issue
3. Communication
4. Protection
5. Product access
14. Which of the following pairs is/are correctly matched?
1. Food technology - Study of food
2. Food processing - Sorting
3. Functional property - Calorie
4. Phytochemicals - Animal origin
1. Food technology - Study of food
2. Food processing - Sorting
3. Functional property - Calorie
4. Phytochemicals - Animal origin
15. Table d'hote is a
16. If a restaurant makes you feel as though you have been transported in time and place and offers you entertainment with your meal, it might be called a (an)
17. Give the correct sequence of steps in buying non-perishable foods for food service institutions.
1. Develop purchase order
2. Write specifications
3. Award contract
4. Issue bid request
1. Develop purchase order
2. Write specifications
3. Award contract
4. Issue bid request
18. Which of the following is irrelevant to Nanotechnology?
19. Arrange in sequence the steps involved in the planning process of management.
1. Formulating possible course of action
2. Setting priorities
3. Obtaining relevant information
4. Organising
5. Recognition of the fact that a problem exists
6. Selecting the best course
1. Formulating possible course of action
2. Setting priorities
3. Obtaining relevant information
4. Organising
5. Recognition of the fact that a problem exists
6. Selecting the best course
20. Reasons for testing food quality are
1. It affects a person's health.
2. It affects a person's mental strength.
3. It does not affect a person's nutritional status.
4. It improves the appearance of food.
5. It improves the nutritional value of food.
6. It does not effect taste of food.
1. It affects a person's health.
2. It affects a person's mental strength.
3. It does not affect a person's nutritional status.
4. It improves the appearance of food.
5. It improves the nutritional value of food.
6. It does not effect taste of food.
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