Food Science And Food Service Management - Study Mode
[#101] Arrange the mechanics at waiter service in the correct sequence 1. Clearing 2. Receiving customers and taking order 3. Serving 4. Preparation of service boys, sideboards and table 5. Sending off the customer
Correct Answer
(B) 4, 2, 3, 1, 5
[#102] Statement I Drying is one of the most modern technique of food preservation. Statement II In this method, the food is preserved by slowing down the growth and reproduction of microorganisms. Which of the above statement(s) is/are true?
Correct Answer
(D) Neither statement I nor statement II is true
[#103] Which of the following are part of High Pressure Processing (HPP)? 1. Help in new development of product. 2. A new processing method. 3. A cold pasteurisation technique. 4. It is part of traditional thermal and chemical treatment.
Correct Answer
(B) 1, 2, 3
[#104] Give the correct sequence of steps involved in the process of receiving the supplies in a food service establishment. 1. Quality of ingredients are checked with specifications given to supplier. 2. Counts, weights or volume are checked to tally with amounts of various items on the delivery note. 3. Unacceptable items are returned with the person executing the delivery along with a note on delivery challan stating the items returned. 4. Delivery note is checked with copy of the order placed. 5. Delivery challan is countersigned by the receiving authority and the deliverer of supplies.
Correct Answer
(B) 4, 2, 1, 3, 5
[#105] Following are the moist heat methods of cooking. 1. Simmering 2. Broiling 3. Stewing 4. Steaming 5. Sauteing Select the correct answer
Correct Answer
(B) 1, 3 and 4