51. Match the following.
List-I
List-II
a. Scarlet fever, septic sore throat
1. Salmonella typhi
b. Typhoid fever
2. Escherichia coli
c. Colitis
3. Staphylococcus aureus
d. Bacillary dysentery
4. Streptococcus pyogenes
e. Gastroenteritis
5. Shigella sonnei
| List-I | List-II |
| a. Scarlet fever, septic sore throat | 1. Salmonella typhi |
| b. Typhoid fever | 2. Escherichia coli |
| c. Colitis | 3. Staphylococcus aureus |
| d. Bacillary dysentery | 4. Streptococcus pyogenes |
| e. Gastroenteritis | 5. Shigella sonnei |
52. Work can be Simplified by viewing the kitchen and its activities from different aspects like
1. work area
2. worker's area of reach
3. work space
4. equipment, materials and supplies
Select the correct answer
1. work area
2. worker's area of reach
3. work space
4. equipment, materials and supplies
Select the correct answer
53. Which dye has been obtained from 'Dactylopius Coccus'?
54. The anti-nutritional factors present in foods of plant origin are
1. phytochemicals
2. trypsin inhibitor
3. tannins
4. antioxidants
5. phytates
1. phytochemicals
2. trypsin inhibitor
3. tannins
4. antioxidants
5. phytates
55. Assertion (A) Green leafy vegetables should be cooked in open pan to retain its green colour.
Reason (R) The formation of dark green colour is brought about by the reaction of iron and sulphur present in it which forms Ferrous Sulphide.
Reason (R) The formation of dark green colour is brought about by the reaction of iron and sulphur present in it which forms Ferrous Sulphide.
56. Food cost increase in a restaurant can be attributed to
1. Raw material bought off season.
2. Specification not precise.
3. Kitchen being automised.
4. Maintenance of Food Standards.
5. Storage temperature not maintained.
1. Raw material bought off season.
2. Specification not precise.
3. Kitchen being automised.
4. Maintenance of Food Standards.
5. Storage temperature not maintained.
57. Assertion (A) Dietary interventions with probiotics are recommended in diarrhoea patients.
Reason (R) Foods high in probiotics alter the gut micro flora.
Reason (R) Foods high in probiotics alter the gut micro flora.
58. Which of the following cannot be characterised as food property?
59. Which of the following statements is/are correct?
1. Semi-commercial services include establishments that do not have high investment on staff, e.g. roadside eatery.
2. Contract catering services operate on behalf of people who hire a hall, of their choice, to celebrate an event.
Select the correct answer
1. Semi-commercial services include establishments that do not have high investment on staff, e.g. roadside eatery.
2. Contract catering services operate on behalf of people who hire a hall, of their choice, to celebrate an event.
Select the correct answer
60. Match the following.
List-I
List-II
a. FD & C Blue No. 1
1. Indigotine
b. E 100
2. Lutein
c. E 161 b
3. Turmeric
d. FD & C Blue No. 2
4. Brilliant Blue
| List-I | List-II |
| a. FD & C Blue No. 1 | 1. Indigotine |
| b. E 100 | 2. Lutein |
| c. E 161 b | 3. Turmeric |
| d. FD & C Blue No. 2 | 4. Brilliant Blue |
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