71. Match the following.
List-I (Active Ingredients)
List-II (Food Sources)
a. Selenium
1. Garlic
b. Flavonoids
2. Tomato
c. Glutathione
3. Sea food
d. Vitamin E
4. Spinach
e. Alpha lipoic acid
5. Almonds
6. Asparagus
| List-I (Active Ingredients) | List-II (Food Sources) |
| a. Selenium | 1. Garlic |
| b. Flavonoids | 2. Tomato |
| c. Glutathione | 3. Sea food |
| d. Vitamin E | 4. Spinach |
| e. Alpha lipoic acid | 5. Almonds |
| 6. Asparagus |
72. Which of the following chain reactions produce free radicals damaging the cells of organisms?
73. The term 'Nanotechnology' was coined by
74. What is the role of a food control system?
1. To enforce adoption of food standards.
2. To implement food standards.
3. To inspect food.
4. To allow food to be contaminated.
1. To enforce adoption of food standards.
2. To implement food standards.
3. To inspect food.
4. To allow food to be contaminated.
75. Convenience food system allows
1. preparation of food from raw ingredients prior to serving customers.
2. freezer storage and transportation to user point.
3. allows purchase of pre prepared food items.
4. finishing at the time ofservice e.g. soups and noodles, pizza.
Select the correct answer
1. preparation of food from raw ingredients prior to serving customers.
2. freezer storage and transportation to user point.
3. allows purchase of pre prepared food items.
4. finishing at the time ofservice e.g. soups and noodles, pizza.
Select the correct answer
76. Give the correct sequence of steps involved in the HACCP system.
1. Developing criteria for control and prevention.
2. Monitoring each critical control point.
3. Identifying critical control points.
4. Identifying and assessing hazards.
5. Taking immediate corrective action.
1. Developing criteria for control and prevention.
2. Monitoring each critical control point.
3. Identifying critical control points.
4. Identifying and assessing hazards.
5. Taking immediate corrective action.
77. . . . . . . . . is a soft cheese like food made by curdling fresh soya milk with a coagulant.
78. Assertion (A) Prebiotics help in regulating gastrointestinal functions.
Reason (R) Prebiotics get fermented in the colon, where they stimulate the growth and activity of healthy bacteria.
Reason (R) Prebiotics get fermented in the colon, where they stimulate the growth and activity of healthy bacteria.
79. Which of the following are a part of 'objective measurement' of food quality testing?
1. It measures overall quality of product.
2. There in no need to change existing product in case of new product development.
3. It includes all types of instrumental analysis.
4. The test results should be correlated with sensory testing of similar product.
5. The test must be appropriate for the food product being tested.
1. It measures overall quality of product.
2. There in no need to change existing product in case of new product development.
3. It includes all types of instrumental analysis.
4. The test results should be correlated with sensory testing of similar product.
5. The test must be appropriate for the food product being tested.
80. The corporate management team of a theme restaurant chain recently evaluated the chain's menu items and identified several puzzles.
Which of the following would be reasonable strategies for the management team to adopt in relation to these items?
Which of the following would be reasonable strategies for the management team to adopt in relation to these items?
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