21. Match the following.
List-I
List-II
a. Coal Wilhelm Scheele
1. Father of nanotechnology
b. Richard Feynman
2. Isolation of malic acid from apples
c. Food Chemistry
3. Scientific approach to food
d. J. G. Wallerius
4. Single grain experiment
| List-I | List-II |
| a. Coal Wilhelm Scheele | 1. Father of nanotechnology |
| b. Richard Feynman | 2. Isolation of malic acid from apples |
| c. Food Chemistry | 3. Scientific approach to food |
| d. J. G. Wallerius | 4. Single grain experiment |
22. Match the following.
List-I
List-II
a. Sieve analysis
1. Pycnometer
b. Fluid flow
2. Image processing
c. Porosity
3. Particle diameter
d. Volume
4. Size of sample
| List-I | List-II |
| a. Sieve analysis | 1. Pycnometer |
| b. Fluid flow | 2. Image processing |
| c. Porosity | 3. Particle diameter |
| d. Volume | 4. Size of sample |
23. Meal planning is important for
1. planning of food budget.
2. nutritional adequacy.
3. variety in diet.
4. efficient utilisation of resources.
Select the correct answer
1. planning of food budget.
2. nutritional adequacy.
3. variety in diet.
4. efficient utilisation of resources.
Select the correct answer
24. It is legal for a label to say 'this product cures xyz disease'.
25. Which of the following is a form of misdescription?
26. The most sophisticated style and extremely formal service is
27. Why is it essential to maintain standards in food quality?
1. Food helps in existence of all beings.
2. Food can be consumed in its contaminated form.
3. Adulterated food is beneficial to health.
4. To enhance nutritional quality of food.
1. Food helps in existence of all beings.
2. Food can be consumed in its contaminated form.
3. Adulterated food is beneficial to health.
4. To enhance nutritional quality of food.
28. Assertion (A) Holding temperatures of foods must be carefully watched to prevent them from coming within the danger zones of 10°C to 62°C.
Reason (R) Higher holding temperatures than necessary, are not advisable because they affect the quality of food.
Reason (R) Higher holding temperatures than necessary, are not advisable because they affect the quality of food.
29. Which of the following can be attributed to Maillard Reaction?
1. Foods that undergo Maillard Reaction contain both protein and carbohydrates.
2. It is a chemical reaction between an amino acid and glucose or fructose.
3. This reaction results in a flavour of food.
4. It is a technigue of preserving fruit.
1. Foods that undergo Maillard Reaction contain both protein and carbohydrates.
2. It is a chemical reaction between an amino acid and glucose or fructose.
3. This reaction results in a flavour of food.
4. It is a technigue of preserving fruit.
30. Lodging properties use food and beverage service for all but which of the following marketing purposes?
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