21. Arrange the following works of 'Food Chemistry' in increasing years of occurrence.
1. 'Elements of Agricultural Chemistry' was published.
2. Isolation of malic acid from apples.
3. Formation of Society of Public Analysts.
4. Establishment of Food Chemistry Division by Institute of Food Technologists.
1. 'Elements of Agricultural Chemistry' was published.
2. Isolation of malic acid from apples.
3. Formation of Society of Public Analysts.
4. Establishment of Food Chemistry Division by Institute of Food Technologists.
22. PFA stands for
23. The basic foundation of baked products is usually flour and
24. Full form of CAC is
25. Which of the following can be attributed to food preparation?
1. It is a broad topic involving all steps from obtaining raw ingredients to consuming food.
2. It is about cooking food.
3. The temperature is around 70°-85°C in poaching.
4. A sheet of newspaper is about 1,00,000 nanometres thick.
1. It is a broad topic involving all steps from obtaining raw ingredients to consuming food.
2. It is about cooking food.
3. The temperature is around 70°-85°C in poaching.
4. A sheet of newspaper is about 1,00,000 nanometres thick.
26. Match the following.
List-I
List-II
a. Food is completely prepared and portioned in kitchen. Food is arranged in platter.
1. American service style
b. Customer selects food from men card, prepared food is served in the crockery placed on table.
2. Banquet service style
c. A much elaborated style where final finishing is given on the table
3. Russian service style
d. Large number of people are served together by a team of
waiter
4. French service style
| List-I | List-II |
| a. Food is completely prepared and portioned in kitchen. Food is arranged in platter. | 1. American service style |
| b. Customer selects food from men card, prepared food is served in the crockery placed on table. | 2. Banquet service style |
| c. A much elaborated style where final finishing is given on the table | 3. Russian service style |
| d. Large number of people are served together by a team of waiter | 4. French service style |
27. Match the following.
List-I
List-II
a. E Coli infection
1. Tuna and shrimp
b. Gastroenteritus
2. Cream-filled pastry
c. Bacillary dysentry
3. Cheese
d. Arizona infection
4. Cereal product
| List-I | List-II |
| a. E Coli infection | 1. Tuna and shrimp |
| b. Gastroenteritus | 2. Cream-filled pastry |
| c. Bacillary dysentry | 3. Cheese |
| d. Arizona infection | 4. Cereal product |
28. Match the following.
List-I
List-II
a. Protein sensitivity
1. Bio-chemical catalysts
b. Vitamin C
2. Fat soluble
c. Vitamin E
3. Water soluble
d. Enzymes
4. Food allergy
| List-I | List-II |
| a. Protein sensitivity | 1. Bio-chemical catalysts |
| b. Vitamin C | 2. Fat soluble |
| c. Vitamin E | 3. Water soluble |
| d. Enzymes | 4. Food allergy |
29. Arrange in the right sequence the steps taken in planning a physical facility for food service unit.
1. Planning team
2. Menu analysis
3. Architectural features
4. Prospectus
5. Budget
6. Feasibility study
1. Planning team
2. Menu analysis
3. Architectural features
4. Prospectus
5. Budget
6. Feasibility study
30. What is the main difference between commercial food services and non-commercial food services?
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