Food Science And Food Service Management - Study Mode

Show All Answers

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

(A) a-2, b-1, c-4, d-3

(B) a-2, b-3, c-4, d-1

(C) a-3, b-4, c-1, d-2

(D) a-3, b-1, c-2, d-4

Correct Answer

(B) a-2, b-3, c-4, d-1

[#77] 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

(A) a-4, b-1, c-2, d-3

(B) a-1, b-3, c-2, d-4

(C) a-2, b-3, c-1, d-4

(D) a-3, b-2, c-1, d-4

Correct Answer

(A) a-4, b-1, c-2, d-3

[#78] 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?

(A) Only 1

(B) Only 2

(C) Both 1 and 2

(D) None of these

Correct Answer

(C) Both 1 and 2

[#79] 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

(A) 2, 3, 1, 4, 6, 5

(B) 1, 2, 4, 3, 6, 5

(C) 1, 2, 3, 4, 5, 6

(D) 2, 1, 4, 5, 3, 6

Correct Answer

(B) 1, 2, 4, 3, 6, 5

[#80] Which of the following foods are rich source of omega-3 fatty acid? 1. Walnuts 2. Fish 3. Butter 4. Egg

(A) 1 and 2

(B) 2 and 4

(C) 3 and 4

(D) 1 and 3

Correct Answer

(A) 1 and 2