81. Which of the followingis not 'heart' of a food service organisation?
82. Following foods have Glycemic Index less than 50%.
1. Soya bean
2. White wheat bread
3. Apple
4. Boiled rice
5. Methi
Select the correct answer
1. Soya bean
2. White wheat bread
3. Apple
4. Boiled rice
5. Methi
Select the correct answer
83. Arrange the following food products in increasing order of their pH range.
1. Egg white
2. Pickle
3. Soft cheese
4. Yogurt
1. Egg white
2. Pickle
3. Soft cheese
4. Yogurt
84. Which of the following statements is correct?
1. Purchasing good food materials is the basis for preparing and serving meals that are acceptable to the consumer.
2. Food purchasing is a difficult, but challenging task and needs to be based on certain established principles.
Select the correct answer
1. Purchasing good food materials is the basis for preparing and serving meals that are acceptable to the consumer.
2. Food purchasing is a difficult, but challenging task and needs to be based on certain established principles.
Select the correct answer
85. Which of the following is not a functional property of food?
86. Match the following.
List-I (Active Components)
List-II (Food Sources)
a. Lycopene
1. Cloves
b. Flavonoids
2. Turmeric
c. Selenium
3. Sea food
d. Vitamin E
4. Garlic
e. Coumarin
5. Tomatoes
6. Wheat germ
| List-I (Active Components) | List-II (Food Sources) |
| a. Lycopene | 1. Cloves |
| b. Flavonoids | 2. Turmeric |
| c. Selenium | 3. Sea food |
| d. Vitamin E | 4. Garlic |
| e. Coumarin | 5. Tomatoes |
| 6. Wheat germ |
87. Assertion (A) Food safety plan serves as an operational tool.
Reason (R) HACCP is a stand alone safety for food service unit.
Reason (R) HACCP is a stand alone safety for food service unit.
88. Arrange in the right sequence the steps taken for purchasing activity in food service industry.
1. Inspect foods
2. Prepare order
3. Accounts for payments
4. Demand from kitchen
5. Prepare specification for supplies
6. Selecting supplies according to quantity and quality
1. Inspect foods
2. Prepare order
3. Accounts for payments
4. Demand from kitchen
5. Prepare specification for supplies
6. Selecting supplies according to quantity and quality
89. Match the following.
List-I
List-II
a. Rheology
1. Thermal degradation
b. Phytochemicals
2. Atoms
c. Nanotechnology
3. Value addition
d. Food processing
4. Deformation of water
| List-I | List-II |
| a. Rheology | 1. Thermal degradation |
| b. Phytochemicals | 2. Atoms |
| c. Nanotechnology | 3. Value addition |
| d. Food processing | 4. Deformation of water |
90. Which menu allows the customers to choose items as per his/her liking?
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