Food Science and Food Service Management MCQ Questions and Answers

A. Consistency

B. Physical and chemical compositions

C. Size

D. Shape and colour

A. Clientele

B. Location

C. Season

D. All of these

A. carbon engineering

B. atomic engineering

C. small technology

D. microphysics

A. Prevention of Food Adulteration Act, 1954

B. Milk and Milk Products Order, 1992

C. Fruit Products Order, 1955

D. AGMAR

A. In conventional food system the foodis produced totally from raw ingredients processed on the premises prior to service

B. In convenience food system some of the food and ingredients are brought prepared or from the markets

C. The ready food system involves preparation of food into ready portions of individual food items or cooked dishes which are sealed and chilled, frozen and stored for use when required

D. All of the above

A. a-3, b-5, c-6, d-1, e-4

B. a-3, b-6, c-2, d-1, e-5

C. a-3, b-2, c-1, d-6, e-4

D. a-3, b-5, c-4, d-1, e-2

A. bacterial toxin

B. viral toxin

C. mycotoxin

D. chemical toxin

A. Table d'hote

B. Du Jour

C. Set menu

D. A la carte

A. pigment

B. sunshine

C. sugar

D. osmosis

A. a-4, b-1, c-2, d-3

B. a-1, b-3, c-2, d-4

C. a-2, b-3, c-4, d-1

D. a-4, b-2, c-1, d-3