Food Science And Food Service Management - Practice Test

[#261] Match the following. List-I List-II a. Protein sensitivity 1. Bio-chemical catalysts b. Vitamin C 2. Fat soluble c. Vitamin E 3. Water soluble d. Enzymes 4. Food allergy

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

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

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

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

Correct Answer

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

[#262] Arrange in the right sequence the steps taken in planning a physical facility for food service unit. 1. Planning team 2. Menu analysis 3. Architectural features 4. Prospectus 5. Budget 6. Feasibility study

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

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

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

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

Correct Answer

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

[#263] What is the main difference between commercial food services and non-commercial food services?

(A) Non-commercial food services are not permanent, whereas commercial food services are full service restaurants

(B) The size of the establishment and the clientele differ

(C) Non-commercial food services are found in businesses whose focusis not food

(D) In commercial food services, the same company owns and manages the restaurant, and in non-commercial food services, one person owns the restaurant and another company manages it

Correct Answer

(C) Non-commercial food services are found in businesses whose focusis not food

[#264] Arrange the correct order of catering personnel according to seniority

(A) Manager, Utility worker, Cook, Supervisor

(B) Manager, Cook, Supervisor, Utility worker

(C) Manager, Supervisor, Cook, Utility worker

(D) Manager, Utility worker, Supervisor, Cook

Correct Answer

(A) Manager, Utility worker, Cook, Supervisor

[#265] Fermentation is the . . . . . . . . form of food preservation.

(A) oldest

(B) best

(C) newest

(D) cheapert

Correct Answer

(A) oldest

Food Science And Food Service Management - Study Mode

[#261] Match the following. List-I List-II a. Protein sensitivity 1. Bio-chemical catalysts b. Vitamin C 2. Fat soluble c. Vitamin E 3. Water soluble d. Enzymes 4. Food allergy

Correct Answer

[#262] Arrange in the right sequence the steps taken in planning a physical facility for food service unit. 1. Planning team 2. Menu analysis 3. Architectural features 4. Prospectus 5. Budget 6. Feasibility study

Correct Answer

[#263] What is the main difference between commercial food services and non-commercial food services?

Correct Answer

[#264] Arrange the correct order of catering personnel according to seniority

Correct Answer

[#265] Fermentation is the . . . . . . . . form of food preservation.

Correct Answer