81. Egg is used in cookery as
1. sequestrant
2. stabiliser
3. emulsifier
4. clarifier
5. tenderiser
1. sequestrant
2. stabiliser
3. emulsifier
4. clarifier
5. tenderiser
82. Food suppliers are often called
83. Arrange the following as per the Maslow's theory of hierarchy of needs for motivation.
1. Safety and security
2. Social needs - friendship and family
3. Physiological needs - air and water
4. Self actualisation - creativity and problem solving
5. Self esteem - confidence and achievement
1. Safety and security
2. Social needs - friendship and family
3. Physiological needs - air and water
4. Self actualisation - creativity and problem solving
5. Self esteem - confidence and achievement
84. AGMARK head office is located at
85. Arrange the following steps of the HACCP system in the correct sequence.
1. Identifying critical control points.
2. Developing criteria for control and prevention.
3. Identification and assessment of hazards.
4. Taking corrective action.
5. Monitoring each critical control point.
1. Identifying critical control points.
2. Developing criteria for control and prevention.
3. Identification and assessment of hazards.
4. Taking corrective action.
5. Monitoring each critical control point.
86. Match the following.
List-I (Tests)
List-II (Chemical Compounds)
a. Fehling's test
1. Nitrogen
b. Seliwanoff's test
2. Free fatty acids
c. Kjeldahl's test
3. Ketose sugar
d. Xanthoproteic test
4. Aromatic amino acids
e. Nitroprusside test
5. Reducing sugar
6. Distinguish between mono and disaccharides
7. Sulphur containing amino acids
| List-I (Tests) | List-II (Chemical Compounds) |
| a. Fehling's test | 1. Nitrogen |
| b. Seliwanoff's test | 2. Free fatty acids |
| c. Kjeldahl's test | 3. Ketose sugar |
| d. Xanthoproteic test | 4. Aromatic amino acids |
| e. Nitroprusside test | 5. Reducing sugar |
| 6. Distinguish between mono and disaccharides | |
| 7. Sulphur containing amino acids |
87. Which of the following processes improved the safety of milk and milk products?
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