Food Science And Food Service Management - Study Mode

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[#116] Ideal cooking oil include which of the following? 1. It must contain high amounts of monounsaturated fats. 2. It must have a smoke point higher than the cooking temperature. 3. It should not have any trans fat. 4. It must contain high amount of saturated fats.

(A) 2, 3 and 4

(B) 1, 2 and 3

(C) 3, 4 and 1

(D) 1, 2 and 4

Correct Answer

(B) 1, 2 and 3

[#117] Which one of the following refers to microbial contamination of food? 1. Accidental introduction of microbes. 2. Food poisoning occurs before eating food contaminated by bacteria. 3. Bacteria cannot be seen, smelled or tasted. 4. Microbes include yeast, fungi and virus.

(A) 1, 2, 3

(B) 2, 3, 4

(C) 1, 3, 4

(D) 1, 2, 4

Correct Answer

(C) 1, 3, 4

[#118] Which of the following spices is not rich in antioxidants?

(A) Cumin

(B) Cloves

(C) Red chilly powder

(D) Turmeric

Correct Answer

(C) Red chilly powder

[#119] Consider the following statement 1. A bacterial food intoxication refers to food borne illnesses caused by the presence of a bacterial toxin formed in the food. 2. A bacterial food infection refers to food borne illnesses caused by the entrance of bacteria into the body through ingestion of contaminated foods and the reaction of the body to their presence or to their metabolites. 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

[#120] Which vitamin is used most commonly to control browning in fruits by enzymes?

(A) Vitamin K

(B) Vitamin B

(C) Vitamin C

(D) Vitamin D

Correct Answer

(B) Vitamin B