51. The term A la carte means
52. Food Safety and Standards Act was implemented in the year.
53. Arrange in the correct sequence the steps involved in food production in acommissary system
1. Rapid Chill
2. Production
3. Portioning
4. Hold refrigerated raw material
5. Reheat
6. Cold hold
7. Service
1. Rapid Chill
2. Production
3. Portioning
4. Hold refrigerated raw material
5. Reheat
6. Cold hold
7. Service
54. Match the following.
List-I (Contaminants)
List-II (Health Effects)
a. Mercury
1. Sleeplessness
b. Cadmium
2. Loss of concentration
c. Lead
3. Eye inflamation
d. Poly Chlorinate Biphenyls (PCBs)
4. Kidney damage
| List-I (Contaminants) | List-II (Health Effects) |
| a. Mercury | 1. Sleeplessness |
| b. Cadmium | 2. Loss of concentration |
| c. Lead | 3. Eye inflamation |
| d. Poly Chlorinate Biphenyls (PCBs) | 4. Kidney damage |
55. Assertion (A) Mayonnaise is considered as a permanent emulsion.
Reason (R) Sugar, salt and acids are used as stabiliser in mayonnaise.
Reason (R) Sugar, salt and acids are used as stabiliser in mayonnaise.
56. In relation to the food servicing purchasing cycle, which of the following positions is generally responsible for completing an issue requisition when items are needed in food production areas?
57. Assertion (A) Planning menus helps to provide meals to customers at a reasonable price.
Reason (R) Price advantage can be obtained by buying seasonal foods and in quantities which carry discounts.
Reason (R) Price advantage can be obtained by buying seasonal foods and in quantities which carry discounts.
58. Which of the cooking methods preserves vitamins and nutrients?
59. Food comprises of any material or substance which consists of
60. . . . . . . . . flour has been used for many products as a substitute flour for individuals with an allergy to wheat flour.
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