21. Match the following.
List-I (Food Standards)
List-II (Descriptions)
a. The PFA standard
1. Concerned with physical and chemical characteristics of food, both natural and acquired during processing
b. The FPO standard
2. Lay down the minimum standards for all types of foods
c. The AGMARK standards
3. Indicates confermity to laid down standards
d. Indian standards
4. Concerned with the standards required for maintaining quality of fruits, vegetables and any products manufactured from them
| List-I (Food Standards) | List-II (Descriptions) |
| a. The PFA standard | 1. Concerned with physical and chemical characteristics of food, both natural and acquired during processing |
| b. The FPO standard | 2. Lay down the minimum standards for all types of foods |
| c. The AGMARK standards | 3. Indicates confermity to laid down standards |
| d. Indian standards | 4. Concerned with the standards required for maintaining quality of fruits, vegetables and any products manufactured from them |
22. The degree of unsaturation in fats is estimated by which method?
23. 1 nanometre = . . . . . . . . cm.
24. In developing countries, the time before . . . . . . . . is most difficult for meeting nutritional needs of the people.
25. Match the following.
List-I
List-II
a. Indoles
1. Green tea
b. Isoflavone
2. Pink grape fruit
c. Flavonoids
3. Broccoli
d. Carotenoids
4. Soyabean products
| List-I | List-II |
| a. Indoles | 1. Green tea |
| b. Isoflavone | 2. Pink grape fruit |
| c. Flavonoids | 3. Broccoli |
| d. Carotenoids | 4. Soyabean products |
26. Assertion (A) Foods that provide additional health promoting benefits beyond their well-established functions of nutrients contained in them are called functional foods.
Reason (R) Bio active ingredients like probiotic, flavonoids and phytosterols possess health promoting effect.
Reason (R) Bio active ingredients like probiotic, flavonoids and phytosterols possess health promoting effect.
27. Which of the following statements is/are correct?
28. Food authenticity means
29. Sugars and sugary foods provide a valuable and inexpensive source of
30. Food service management is needed whether the food service operation being
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.