Food Science And Food Service Management - Study Mode

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[#241] . . . . . . . . is a soft cheese like food made by curdling fresh soya milk with a coagulant.

(A) Tempeh

(B) Yogurt

(C) Tofu

(D) Cheddar

Correct Answer

(B) Yogurt

[#242] Assertion (A) Prebiotics help in regulating gastrointestinal functions. Reason (R) Prebiotics get fermented in the colon, where they stimulate the growth and activity of healthy bacteria.

(A) Both A and R are correct

(B) Both A and R are incorrect

(C) A is correct, but R is incorrect

(D) A is incorrect, but R is correct

Correct Answer

(A) Both A and R are correct

[#243] Which of the following are a part of 'objective measurement' of food quality testing? 1. It measures overall quality of product. 2. There in no need to change existing product in case of new product development. 3. It includes all types of instrumental analysis. 4. The test results should be correlated with sensory testing of similar product. 5. The test must be appropriate for the food product being tested.

(A) 3, 4, 5

(B) 3, 2, 5

(C) 3, 1, 5

(D) 4, 1, 5

Correct Answer

(A) 3, 4, 5

[#244] The corporate management team of a theme restaurant chain recently evaluated the chain's menu items and identified several puzzles. Which of the following would be reasonable strategies for the management team to adopt in relation to these items?

(A) Decrease prices

(B) Place the items in more visible locations on the menu

(C) Shift demand to these items by using suggestive selling techniques

(D) All of the above are reasonable strategies

Correct Answer

(D) All of the above are reasonable strategies

[#245] Arrange in order of sequence the principles of HACCP 1. Identify critical control points. 2. Record keeping. 3. Verification. 4. Conduct a hazard analysis. 5. Establish critical limits.

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

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

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

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

Correct Answer

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