81. Arrange in order of sequence the principles of HACCP
1. Identify critical control points.
2. Record keeping.
3. Verification.
4. Conduct a hazard analysis.
5. Establish critical limits.
1. Identify critical control points.
2. Record keeping.
3. Verification.
4. Conduct a hazard analysis.
5. Establish critical limits.
82. Full form of FSSAI is
83. Match the following.
List-I (Food items)
List-II (Items used for food adulteration)
a. Curd
1. Sand
b. Ghee
2. Water
c. Cereals
3. Talc
d. Flour
4. Blotting paper
5. Starch
| List-I (Food items) | List-II (Items used for food adulteration) |
| a. Curd | 1. Sand |
| b. Ghee | 2. Water |
| c. Cereals | 3. Talc |
| d. Flour | 4. Blotting paper |
| 5. Starch |
84. This type of menu is similar to those found in early restaurants and provides little, if any, choice.
85. Subsidised pricing is followed in
86. Which of the following statements is/are correct?
1. Food service industry requires professional approach and special skills and knowledge; while catering does not require any aesthetic or scientific knowledge about food industry.
2. Industrial canteens, where employees are entitled to subsidised food, is part of welfare catering.
Select the correct answer
1. Food service industry requires professional approach and special skills and knowledge; while catering does not require any aesthetic or scientific knowledge about food industry.
2. Industrial canteens, where employees are entitled to subsidised food, is part of welfare catering.
Select the correct answer
87. Match the following.
List-I
List-II
a. Micro encapsulation
1. Crinkled look
b. Antimicrobial
2. Perfumed lingerie
c. Nanotechnology
3. Combats foul odour of perspiration
d. Water proofing
4. Shower curtains
5. Self cleaning clothes
| List-I | List-II |
| a. Micro encapsulation | 1. Crinkled look |
| b. Antimicrobial | 2. Perfumed lingerie |
| c. Nanotechnology | 3. Combats foul odour of perspiration |
| d. Water proofing | 4. Shower curtains |
| 5. Self cleaning clothes |
88. Selection of equipments in catering management must be guided by
89. Which of the following is not a definition of food quality?
90. Which of the following is not a benefit of a carefully planned menu?
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