62.
Match the following.
List-I (Quality marks) List-II (Their respective applications)
a. ECOMARK 1. Product certification
b. HALLMARK 2. Agricultural marketing
c. ISI MARK 3. Land identification
d. AGMARK 4. Environmental friendly products
5. Organisational standards
6. Jewellery

63.
Which one of the followingis not true for the FSSAI?

64.
Arrange in the right sequence the steps taken in food management.
1. Storage
2. Service
3. Preparation
4. Receiving
5. Packing
6. Menu planning

66.
Match the following.
List-I List-II
a. Yeast 1. Fermentation
b. Moulds 2. Mycotoxin
c. AIDS 3. HIV
d. Fungi 4. Damp places

67.
Match the following.
List-I List-II
a. Chlorophyll 1. Yellow pigment
b. Carotenoid 2. Red/blue
c. Anthocyanin 3. White
d. Anthoxanthin 4. Green pigment

68.
Consider the following statements.
1. To ensure a healthy environment, it is necessary to guarantee clean drinking water should be provided.
2. Proper washing and toilet facilities are essential.
Which of the statements given above is/are correct?

69.
Arrange in correct sequence the processing steps involved in manufacturing of 'black tea'.
1. Withering
2. Rolling
3. Drying
4. Fermentation
5. Blending
6. Grading

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