St.

Joseph’s college of Arts and Science for Women,Hosur

FOOD PRESEVATION AND PROCESSING

UNIT 1

1.What is the primary purpose of food preservation?

a) To increase food weight

b) To extend the shelf life of food

c) To enhance food flavor

d) To reduce food nutrients

Answer: b) To extend the shelf life of food

2.Which term refers to the range of methods used to prevent food spoilage and extend its
availability?

a) Food presentation

b) Food preservation

c) Food conservation

d) Food enrichment

Answer: b) Food preservation

3.What is the basic definition of food preservation?

a) The process of making food unhealthy

b) The process of maintaining food in its original state

c) The process of delaying food spoilage and decay

d) The process of increasing food weight

Answer: c) The process of delaying food spoilage and decay

4.Which preservation principle involves removing water from food to inhibit microbial growth?

a) Dehydration

b) Fermentation

c) Canning

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d) Refrigeration

Answer: a) Dehydration

5.Pasteurization is a preservation method primarily used for which type of food?

a) Canned food

b) Dairy products

c) Fresh vegetables

d) Dry goods

Answer: b) Dairy products

6.What does blanching involve in food preservation?

a) Cooking food at a very high temperature

b) Rapidly heating then cooling food

c) Applying high pressure to food

d) Adding preservatives to food

Answer: b) Rapidly heating then cooling food

7.Sterilization, in the context of food preservation, aims to:

a) Eliminate all microorganisms, including spores, from food

b) Reduce the pH level of food

c) Increase the water content in food

d) Enhance food color and texture

Answer: a) Eliminate all microorganisms, including spores, from food

8.Canning is a preservation method that involves:

a) Exposing food to high-pressure water jets

b) Sealing food in an airtight container after heat processing

c) Freezing food at extremely low temperatures

d) Spraying food with preservatives

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Answer: b) Sealing food in an airtight container after heat processing

9.What is the main goal of blanching in food preservation?

a) To enhance food flavor

b) To remove toxins from food

c) To slow down enzymatic activity

d) To increase food weight

Answer: c) To slow down enzymatic activity

10.Which method of preservation involves heating food to a high temperature and maintaining it
for a specific period to destroy harmful microorganisms?

a) Pasteurization

b) Dehydration

c) Canning

d) Freezing

Answer: a) Pasteurization

11.What is the temperature range typically used in pasteurization?

a) 100-120°C

b) 60-75°C

c) -18 to -23°C

d) 200-220°C

Answer: b) 60-75°C

12.Which of the following methods preserves food by converting sugars into alcohol and acids,
inhibiting the growth of harmful bacteria?

a) Dehydration

b) Fermentation

c) Freezing

d) Canning

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Answer: b) Fermentation

13.What does blanching do to food enzymes?

a) Destroys them

b) Activates them

c) Slows down their activity

d) Has no effect on them

Answer: c) Slows down their activity

14.What is the purpose of blanching in canning?

a) To remove food impurities

b) To kill harmful bacteria

c) To soften the food texture

d) To deactivate enzymes

Answer: d) To deactivate enzymes

15.Which preservation method involves sealing food in airtight containers and heating them to
destroy microorganisms?

a) Pickling

b) Fermentation

c) Canning

d) Salting

Answer: c) Canning

16.What is the primary reason for using high temperatures in food preservation?

a) To enhance food flavor

b) To improve food texture

c) To kill microorganisms

d) To increase food weight

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Answer: c) To kill microorganisms

17.What is the primary difference between sterilization and pasteurization?

a) Sterilization uses lower temperatures

b) Pasteurization destroys spores

c) Sterilization preserves food longer

d) Pasteurization destroys all microorganisms

Answer: b) Pasteurization destroys spores

18.Which method involves submerging food in a solution of vinegar, salt, and spices to prevent
spoilage?

a) Fermentation

b) Pickling

c) Curing

d) Dehydration

Answer: b) Pickling

19.What role does salt play in food preservation?

a) Increases microbial growth

b) Slows down enzymatic activity

c) Speeds up food decay

d) Enhances food texture

Answer: b) Slows down enzymatic activity

20.What is the primary purpose of vacuum sealing in food preservation?

a) To remove oxygen

b) To add moisture

c) To increase temperature

d) To accelerate decay

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Answer: a) To remove oxygen

21.What is the significance of hermetic sealing in canning?

a) It prevents moisture loss in food

b) It keeps food cold

c) It creates a vacuum seal

d) It adds preservatives to food

Answer: c) It creates a vacuum seal

22.Which preservation method involves exposing food to smoke to enhance its flavor and
preserve it?

a) Dehydration

b) Curing

c) Freezing

d) Blanching

Answer: b) Curing

23.Which preservation method involves storing food in airtight containers with high sugar
content?

a) Canning

b) Freezing

c) Jellying

d) Pickling

Answer: c) Jellying

24.What is the primary goal of using sulfur dioxide in food preservation?

a) To enhance food color

b) To increase microbial growth

c) To reduce enzymatic browning

d) To speed up food decay

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Answer: c) To reduce enzymatic browning

25.Which preservation method involves reducing the temperature of food to inhibit microbial
growth and enzyme activity?

a) Canning

b) Pasteurization

c) Refrigeration

d) Dehydration

Answer: c) Refrigeration

26.What is the primary goal of food preservation?

a) Enhance food taste

b) Extend shelf life

c) Increase food weight

d) Improve food appearance

Answer: b) Extend shelf life

27.What is the basic definition of food preservation?

a) Enhancing food quality

b) Reducing food size

c) Delaying food spoilage

d) Increasing food volume

Answer: c) Delaying food spoilage

28.Which principle of preservation involves the use of high temperatures to eliminate

microorganisms in food?

a) Dehydration

b) Pasteurization

c) Freezing

d) Canning

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Answer: b) Pasteurization

29.Sterilization in food preservation aims to:

a) Slow down microbial growth

b) Preserve food texture

c) Eliminate all microorganisms

d) Enhance food colour

Answer: c) Eliminate all microorganisms

30.Blanching in food preservation primarily helps in:

a) Enhancing food colour

b) Reducing food weight

c) Slowing down enzymatic activity

d) Adding flavor to food

Answer: c) Slowing down enzymatic activity

31.What is the purpose of canning in food preservation?

a) Increase food temperature

b) Remove food impurities

c) Create an airtight seal

d) Enhance food aroma

Answer: c) Create an airtight seal

32.Which preservation method involves heating food to very high temperatures to destroy
microorganisms and enzymes?

a) Blanching

b) Sterilization

c) Dehydration

d) Fermentation

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Answer: b) Sterilization

33.The primary objective of pasteurization is to:

a) Completely freeze food

b) Eliminate all bacteria

c) Kill harmful microorganisms

d) Extend the shelf life of food

Answer: d) Extend the shelf life of food

34.What does blanching do to food before canning?

a) Softens food texture

b) Reduces food temperature

c) Deactivates enzymes

d) Increases food volume

Answer: c) Deactivates enzymes

35.Which method of preservation involves sealing food in containers and heating to kill
microorganisms?

a) Freezing

b) Pasteurization

c) Fermentation

d) Pickling

Answer: b) Pasteurization

36.What is the primary objective of high-temperature preservation methods?

a) Enhance food appearance

b) Reduce food weight

c) Kill microorganisms

d) Increase food volume

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Answer: c) Kill microorganisms

37.What is the significance of high temperature in food preservation?

a) Slows down chemical reactions

b) Speeds up microbial growth

c) Prevents water loss in food

d) Destroys microorganisms

Answer: d) Destroys microorganisms

38.Which preservation method involves rapidly heating then cooling food to deactivate
enzymes?

a) Blanching

b) Canning

c) Sterilization

d) Dehydration

Answer: a) Blanching

39.What is the primary purpose of sterilization in food preservation?

a) Slow down food decay

b) Enhance food flavour

c) Eliminate all microbes

d) Reduce food temperature

Answer: c) Eliminate all microbes

40.Canning, in food preservation, involves:

a) Fermenting food

b) Heating food at low temperatures

c) Sealing food in airtight containers

d) Adding preservatives to food

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Answer: c) Sealing food in airtight containers

41.What is the primary aim of food preservation?

a) To enhance food taste

b) To extend shelf life

c) To increase food weight

d) To improve food appearance

Answer: b) To extend shelf life

42.What is the core objective of food preservation techniques?

a) Expanding food size

b) Preventing food spoilage

c) Reducing food quality

d) Increasing food volume

Answer: b) Preventing food spoilage

43.Which preservation principle involves the use of high temperatures to eliminate

microorganisms in food?

a) Dehydration

b) Pasteurization

c) Freezing

d) Canning

Answer: b) Pasteurization

44.Sterilization in food preservation aims to:

a) Delay microbial growth

b) Preserve food texture

c) Eliminate all microorganisms

d) Enhance food colour

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Answer: c) Eliminate all microorganisms

45.What is the primary purpose of blanching in food preservation?

a) Enhancing food colour

b) Reducing food weight

c) Slowing down enzymatic activity

d) Adding flavour to food

Answer: c) Slowing down enzymatic activity

46.The primary goal of canning in food preservation is to:

a) Increase food temperature

b) Remove food impurities

c) Create an airtight seal

d) Enhance food aroma

Answer: c) Create an airtight seal

47.Which preservation method involves subjecting food to high temperatures to destroy

microorganisms and enzymes?

a) Blanching

b) Sterilization

c) Dehydration

d) Fermentation

Answer: b) Sterilization

48.What is the primary aim of pasteurization?

a) Completely freeze food

b) Eliminate all bacteria

c) Kill harmful microorganisms

d) Extend the shelf life of food

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Answer: d) Extend the shelf life of food

49.What role does blanching play before canning food?

a) Softening food texture

b) Reducing food temperature

c) Deactivating enzymes

d) Increasing food volume

Answer: c) Deactivating enzymes

50.Which preservation method involves sealing food in containers and heating it to eliminate
microorganisms?

a) Freezing

b) Pasteurization

c) Fermentation

d) Pickling

Answer: b) Pasteurization

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Unit II

1.What is the primary purpose of food preservation by drying?

a) To increase food weight

b) To enhance food colour

c) To extend shelf life

d) To improve food texture

Answer: c) To extend shelf life

2.Which of the following best defines food preservation by drying?

a) Adding moisture to food

b) Removing water from food

c) Freezing food at low temperatures

d) Adding preservatives to food

Answer: b) Removing water from food

3.What distinguishes sun drying from other drying methods?

a) It requires specialized machinery

b) It involves freezing food

c) It relies on solar energy

d) It uses chemical agents

Answer: c) It relies on solar energy

4.Which type of dryer is commonly used in the food industry and relies on hot air circulation to
dehydrate food?

a) Freeze dryer

b) Solar dryer

c) Air dryer

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d) Vacuum dryer

Answer: c) Air dryer

5.Evaporation in food preservation refers to:

a) Adding water to food

b) Removing water from food

c) Freezing food instantly

d) Mixing food with preservatives

Answer: b) Removing water from food

6.What factors can affect the process of evaporation in food preservation?

a) Humidity and temperature

b) Food weight and size

c) Food color and taste

d) Packaging material

Answer: a) Humidity and temperature

7.Which type of evaporator is commonly used in the food industry and involves heating the
product under vacuum?

a) Forced circulation evaporator

b) Falling film evaporator

c) Plate evaporator

d) Agitated thin-film evaporator

Answer: b) Falling film evaporator

8.What is the primary purpose of using evaporators in food preservation?

a) To increase food weight

b) To remove moisture from food

c) To enhance food color

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d) To decrease food temperature

Answer: b) To remove moisture from food

9.Which drying method relies on controlled exposure to hot air in an enclosed environment?

a) Freeze drying

b) Spray drying

c) Sun drying

d) Vacuum drying

Answer: b) Spray drying

10.Sun drying is primarily dependent on which natural factor?

a) Wind speed

b) Solar energy

c) Humidity levels

d) Temperature fluctuations

Answer: b) Solar energy

11.What distinguishes freeze drying from other drying methods?

a) It uses high temperatures

b) It involves high-pressure conditions

c) It removes moisture through sublimation

d) It relies solely on solar heat

Answer: c) It removes moisture through sublimation

12.Which factor significantly impacts the efficiency of sun drying?

a) Wind direction

b) Rainfall frequency

c) Humidity levels

d) Soil composition

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Answer: c) Humidity levels

13.Which type of dryer uses a vacuum to lower the boiling point of water, facilitating faster
drying at lower temperatures?

a) Vacuum dryer

b) Freeze dryer

c) Air dryer

d) Solar dryer

Answer: a) Vacuum dryer

14.What is the primary goal of using evaporators in food preservation processes?

a) Increase food weight

b) Enhance food flavour

c) Remove water from food

d) Preserve food colour

Answer: c) Remove water from food

15.What is the primary difference between sun drying and mechanical drying methods?

a) Time required for drying

b) Temperature control

c) Use of preservatives

d) Type of food suitable

Answer: b) Temperature control

16.Which drying method involves converting ice directly to vapor without passing through a
liquid phase?

a) Sun drying

b) Spray drying

c) Freeze drying

d) Vacuum drying

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Answer: c) Freeze drying

17.What effect does humidity have on the efficiency of drying processes?

a) Accelerates drying

b) Slows down drying

c) Has no impact on drying

d) Changes food colour

Answer: b) Slows down drying

18.Which type of evaporator is characterized by the use of a circulating pump to move the liquid
through the heating tubes?

a) Plate evaporator

b) Falling film evaporator

c) Forced circulation evaporator

d) Agitated thin-film evaporator

Answer: c) Forced circulation evaporator

19.How does vacuum drying differ from other drying methods in terms of temperature control?

a) It uses higher temperatures

b) It operates at lower temperatures

c) It requires no temperature control

d) It involves fluctuating temperatures

Answer: b) It operates at lower temperatures

20.What is the primary advantage of using spray drying in the food industry?

a) Preservation of food colour

b) Rapid and continuous drying process

c) Minimal impact on food texture

d) Cost-effective method

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Answer: b) Rapid and continuous drying process

21.Which drying method primarily relies on the circulation of hot air to remove moisture from
food?

a) Freeze drying

b) Vacuum drying

c) Sun drying

d) Air drying

Answer: d) Air drying

22.In which type of environment does sun dry work most effectively?

a) High humidity

b) Low humidity

c) Windy and rainy

d) Cold and dry

Answer: b) Low humidity

23.Which evaporator type involves a continuous film of product flowing over a heated surface?

a) Plate evaporator

b) Falling film evaporator

c) Forced circulation evaporator

d) Agitated thin-film evaporator

Answer: b) Falling film evaporator

24.How does freeze drying preserve the nutritional value of foods compared to other drying
methods?

a) It retains more nutrients

b) It decreases nutrient content

c) It has no impact on nutrients

d) It preserves colour, not nutrients

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Answer: a) It retains more nutrients

25.Which factor plays a crucial role in determining the efficiency of freeze drying?

a) High humidity

b) Low temperature

c) Vacuum pressure

d) Windy conditions

Answer: c) Vacuum pressure

26 .What does food preservation by drying primarily involve?

a) Increasing water content in food

b) Removing water from food

c) Adding preservatives to food

d) Enhancing food colour

Answer: b) Removing water from food

27.Which method utilizes solar energy as a means of drying food?

a) Freeze drying

b) Spray drying

c) Sun drying

d) Vacuum drying

Answer: c) Sun drying

2.8What distinguishes sun drying from other drying methods?

a) It requires specialized machinery

b) It involves freezing food

c) It relies on solar energy

d) It uses chemical agents

Answer: c) It relies on solar energy

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29.What types of dryers are commonly used in the food industry?

a) Dehumidifiers and microwaves

b) Freeze dryers and vacuum dryers

c) Air dryers and spray dryers

d) Steam dryers and solar dryers

Answer: c) Air dryers and spray dryers

30.What is evaporation in the context of food preservation?

a) Adding water to food

b) Removing water from food

c) Cooling food rapidly

d) Mixing food with preservatives

Answer: b) Removing water from food

31.Which factors affect the process of evaporation in food preservation?

a) Humidity and temperature

b) Food weight and size

c) Food colour and taste

d) Packaging material

Answer: a) Humidity and temperature

32.What are common names of evaporators used in the food industry?

a) Freezing evaporator and cooling evaporator

b) Boiling evaporator and heating evaporator

c) Falling film evaporator and plate evaporator

c) Winter evaporator and summer evaporator

Answer: c) Falling film evaporator and plate evaporator

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33.How does sun drying differ from mechanical drying methods?

a) controlled temperature

b) solar energy dependency

c) use of preservatives

d) Time required for drying

Answer: b) Solar energy dependency

34.What is the primary goal of using evaporators in food preservation?

a) to increase food weight

b) to enhance food flavor

c) to remove water from food

d) to preserve food color

Answer: c) To remove water from food

35.What type of drying involves converting ice directly to vapor without passing through a liquid
phase?

a) sun drying

b) spray drying

c) freeze drying

d) Vacuum drying

Answer: c) Freeze drying

36.How does humidity impact the efficiency of drying processes?

a) accelerates drying

b) slows down drying

c) has no impact on drying

d) Changes food colour

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Answer: b) Slows down drying

37.Which type of evaporator involves the use of a circulating pump to move the liquid through
heating tubes?

a) plate evaporator

b) falling film evaporator

c) forced circulation evaporator

d) Agitated thin-film evaporator

Answer: c) Forced circulation evaporator

38.What distinguishes vacuum drying from other drying methods?

a) High temperatures

b) Lower temperatures

c) No temperature control

d) Fluctuating temperatures

Answer: b) Lower temperatures

39.What is the primary advantage of using spray drying in the food industry?

a) preservation of food colour

b) rapid and continuous drying process

c) minimal impact on food texture

d) Cost-effective method

Answer: b) Rapid and continuous drying process

40.What factor plays a crucial role in determining the efficiency of freeze drying?

a) high humidity

b) low temperature

c) vacuum pressure

d) Windy conditions

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Answer: c) Vacuum pressure

Unit III
1.What does food preservation by low temperature primarily involve?

a) Reducing food weight

b) Decreasing food temperature

c) Increasing food moisture

d) Enhancing food color

Answer: b) Decreasing food temperature

2.What is the principle behind food preservation by freezing?

a) Eliminating water from food

b) Slowing down microbial growth

c) Adding preservatives to food

d) Increasing food weight

Answer: b) Slowing down microbial growth

3.What changes occur during the freezing process in food preservation?

a) Decrease in water content

b) Increase in enzyme activity

c) Rise in microbial growth

d) Enhanced nutritional value

Answer: a) Decrease in water content

4.What is the primary purpose of freezing in food preservation?

a) To increase food weight

b) To decrease food temperature

c) To slow down microbial activity

d) To enhance food colour

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Answer: c) To slow down microbial activity

5.What are the different types of freezing methods commonly used?

a) Hot freezing and cold freezing

b) Quick freezing and slow freezing

c) Dry freezing and wet freezing

d) Sun freezing and artificial freezing

Answer: b) Quick freezing and slow freezing

6.Refrigeration in food preservation primarily involves:

a) Heating food at low temperatures

b) Freezing food instantly

c) Cooling food for preservation

d) Adding water to food

Answer: c) Cooling food for preservation

7.What principle governs food preservation by refrigeration?

a) Speeding up microbial growth

b) Slowing down chemical reactions

c) Increasing water content

d) Decreasing cooling rate

Answer: b) Slowing down chemical reactions

8.What changes occur during the refrigeration process in food preservation?

a) Decrease in microbial growth

b) Increase in enzymatic activity

c) Rise in water content

d) Enhancement of food texture

Answer: a) Decrease in microbial growth

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9.What types of freezing are commonly employed in food preservation?

a) Direct and indirect freezing

b) Continuous and intermittent freezing

c) Packaged and unpack aged freezing

d) Batch and continuous freezing

Answer: d) Batch and continuous freezing

10.What are preservatives primarily used for in food preservation?

a) To increase food weight

b) To slow down microbial growth

c) To enhance food colour

d) To decrease food temperature

Answer: b) To slow down microbial growth

11.Which preservative type primarily inhibits microbial growth by altering the pH of the food?

a) Antioxidants

b) Acids

c) Antimicrobials

d) Humectants

Answer: b) Acids

12.What is the purpose of using antioxidants as food preservatives?

a) Enhance food aroma

b) Increase food moisture

c) Prevent oxidative rancidity

d) Accelerate microbial growth

Answer: c) Prevent oxidative rancidity

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13.What do humectant do when used as food preservatives?

a) Reduce food moisture

b) Increase microbial growth

c) Enhance food colour

d) Retain food moisture

Answer: d) Retain food moisture

14.What is the shelf life of a food product?

a) The time it stays on the shelf in a store

b) The time before it spoils and becomes unsafe or unpalatable

c) The time it takes for it to freeze

d) The time it takes for it to reach room temperature

Answer: b) The time before it spoils and becomes unsafe or unpalatable

15.How does refrigeration contribute to prolonging the shelf life of food products?

a) By increasing microbial growth

b) By slowing down enzymatic reactions and microbial growth

c) By accelerating food decay

d) By enhancing food aroma

Answer: b) By slowing down enzymatic reactions and microbial growth

16.What is the primary principle behind food preservation by freezing?

a) Elimination of water from food

b) Enhancement of food flavor

c) Slowing down microbial growth

d) Increasing food temperature

Answer: c) Slowing down microbial growth

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17.Which changes occur during freezing in food preservation?

a) Decrease in water content

b) Rise in microbial activity

c) Increase in enzymatic reactions

d) Enhanced nutritional value

Answer: a) Decrease in water content

18.What is the purpose of freezing in food preservation?

a) To increase food weight

b) To decrease food temperature

c) To slow down microbial activity

d) To enhance food colour

Answer: c) To slow down microbial activity

19.What types of freezing methods are commonly used?

a) Fast and slow freezing

b) Dry and wet freezing

c) Sun and artificial freezing

d) Vacuum and pressure freezing

Answer: a) Fast and slow freezing

20.What does refrigeration primarily involve in food preservation?

a) Increasing food temperature

b) Reducing food weight

c) Cooling food for preservation

d) Adding moisture to food

Answer: c) Cooling food for preservation

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21.What principle guides food preservation by refrigeration?

a) Accelerating microbial growth

b) Slowing down chemical reactions

c) Increasing food temperature

d) Decreasing cooling rate

Answer: b) Slowing down chemical reactions

22.What changes occur during the refrigeration process in food preservation?

a) Increase in microbial growth

b) Rise in enzymatic activity

c) Decrease in water content

d) Enhancement of food texture

Answer: b) Rise in enzymatic activity

23.Which types of freezing are commonly employed in food preservation?

A) Direct and indirect freezing

B) Continuous and intermittent freezing

C) Packaged and unpackaged freezing

D) Batch and continuous freezing

Answer: B) Continuous and intermittent freezing

24.What is the primary purpose of using preservatives in food preservation?

a) To increase food weight

b) To slow down microbial growth

c) To enhance food colour

d) To decrease food temperature

Answer: b) To slow down microbial growth

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25.Which preservative type primarily inhibits microbial growth by altering the pH of the food?

a) Antioxidants

b) Acids

c) Antimicrobials

d) Humectants

Answer: b) Acids

26.What is the purpose of using antioxidants as food preservatives?

a) Enhance food aroma

b) Increase food moisture

c) Prevent oxidative rancidity

d) Accelerate microbial growth

Answer: c) Prevent oxidative rancidity

27.What do humectants do when used as food preservatives?

a) Reduce food moisture

b) Increase microbial growth

c) Enhance food colour

d) Retain food moisture

Answer: d) Retain food moisture

28.What is the shelf life of a food product?

a) The time it stays on the shelf in a store

b) The time before it spoils and becomes unsafe or unpalatable

c) The time it takes for it to freeze

d) The time it takes for it to reach room temperature

Answer: b) The time before it spoils and becomes unsafe or unpalatable

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29.How does refrigeration contribute to prolonging the shelf life of food products?

a) By increasing microbial growth

b) By slowing down enzymatic reactions and microbial growth

c) By accelerating food decay

d) By enhancing food aroma

Answer: b) By slowing down enzymatic reactions and microbial growth

30.What is the primary principle behind freezing in food preservation?

a) Speeding up microbial growth

b) Rapid decrease in temperature

c) Slowing down chemical reactions

d) Increasing water content

Answer: c) Slowing down chemical reactions

31.What is the primary principle of food preservation by freezing?

a) Decreasing food temperature rapidly

b) Enhancing food color and taste

c) Eliminating water from food

d) Slowing down microbial growth

Answer: d) Slowing down microbial growth

32.What changes typically occur during freezing in food preservation?

a) Increase in water content

b) Rise in enzymatic reactions

c) Decrease in microbial activity

d) Enhancement of food texture

Answer: c) Decrease in microbial activity

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33.What is the primary purpose of freezing in food preservation?

a) To increase food temperature

b) To speed up microbial growth

c) To slow down enzymatic reactions

d) To slow down microbial activity

Answer: d) To slow down microbial activity

34.Which types of freezing methods are commonly used?

a) Rapid and slow freezing

b) Dry and wet freezing

c) Vacuum and pressure freezing

d) Continuous and intermittent freezing

Answer: a) Rapid and slow freezing

35.What does refrigeration primarily involve in food preservation?

a) Increasing food temperature

b) Reducing food weight

c) Cooling food for preservation

d) Adding moisture to food

Answer: c) Cooling food for preservation

36.What principle guides food preservation by refrigeration?

a) Accelerating microbial growth

b) Slowing down chemical reactions

c) Increasing food temperature

d) Decreasing cooling rate

Answer: b) Slowing down chemical reactions

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37.What is the primary function of preservatives in food preservation?

a) To increase food weight

b) To enhance food color

c) To slow down microbial growth

d) To increase food temperature

Answer: c) To slow down microbial growth

38.Which preservative type primarily alters the pH of the food to inhibit microbial growth?

a) Antioxidants

b) Acids

c) Antimicrobials

d) Humectants

Answer: b) Acids

39.What is the shelf life of a food product?

a) The time it stays on the shelf in a store

b) The time before it spoils and becomes unsafe or unpalatable

c) The time it takes for it to freeze

d) The time it takes for it to reach room temperature

Answer: b) The time before it spoils and becomes unsafe or unpalatable

40.How does refrigeration contribute to extending the shelf life of food products?

a) By increasing microbial growth

b) By slowing down enzymatic reactions and microbial growth

c) By accelerating food decay

d) By enhancing food aroma

Answer: b) By slowing down enzymatic reactions and microbial growth

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41.What is the primary principle behind food preservation through freezing?

a) Eliminating water content in food

b) Slowing down microbial activity

c) Increasing food temperature

d) Enhancing food texture

Answer: b) Slowing down microbial activity

42.During freezing in food preservation, what changes primarily occur?

a) Decrease in water content

b) Increase in microbial activity

c) Rise in enzymatic reactions

d) Enhancement of nutritional value

Answer: a) Decrease in water content

43.What is the main purpose of freezing in food preservation?

a) To increase food weight

b) To decrease food temperature

c) To slow down microbial growth

d) To enhance food colour

Answer: c) To slow down microbial growth

44.Which types of freezing methods are commonly used?

a) Rapid and slow freezing

b) Dry and wet freezing

c) Vacuum and pressure freezing

d) Continuous and intermittent freezing

Answer: a) Rapid and slow freezing

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45.What does refrigeration mainly involve in food preservation?

a) Increasing food temperature

b) Reducing food weight

c) Cooling food for preservation

d) Adding moisture to food

Answer: c) Cooling food for preservation

46.What principle guides food preservation by refrigeration?

a) Accelerating microbial growth

b) Slowing down chemical reactions

c) Increasing food temperature

d) Decreasing cooling rate

Answer: b) Slowing down chemical reactions

47.What is the primary function of preservatives in food preservation?

a) To increase food weight

b) To enhance food colour

c) To slow down microbial growth

d) To increase food temperature

Answer: c) To slow down microbial growth

48.Which preservative type primarily alters the pH of food to inhibit microbial growth?

a) Antioxidants

b) Acids

c) Antimicrobials

d) Humectants

Answer: b) Acids

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49.What is the shelf life of a food product?

a) The time it stays on the shelf in a store

b) The time before it spoils and becomes unsafe or unpalatable

c) The time it takes for it to freeze

d) The time it takes for it to reach room temperature

Answer: b) The time before it spoils and becomes unsafe or unpalatable

50.How does refrigeration contribute to extending the shelf life of food products?

a) By increasing microbial growth

b) By slowing down enzymatic reactions and microbial growth

c) By accelerating food decay

d) By enhancing food aroma

Answer: b) By slowing down enzymatic reactions and microbial growth

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Unit IV

1.What is the primary goal of food processing?

A) Increase raw material costs

B) Preserve food for longer shelf life

C) Decrease consumer choices

D) Enhance food wastage

Answer: B) Preserve food for longer shelf life

2.Which of the following is NOT a reason for the importance of food processing?

A) Improved food safety

B) Reduction in food wastage

C) Decreased convenience in food consumption

D) Increased nutritional value retention

Answer: C) Decreased convenience in food consumption

3.What does the scope of the food processing industry encompass?

A. Only packaging of food items

B. Limited to agricultural practices

C. From raw materials to end-consumption

D. Exclusive to cooking techniques

Answer: C. From raw materials to end-consumption

4.Food processing involves:

A. Only raw food production

B. Packaging and marketing of food products

C. Transformation of raw materials into consumable products

D. Distribution of food items

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Answer: C. Transformation of raw materials into consumable products

5.Which of the following is part of the scope of food processing?

A. Limited to a few food categories

B. Processing only meat products

C. Includes a wide variety of activities in the food chain

D. Restricted to immediate consumption methods

Answer: C. Includes a wide variety of activities in the food chain

6.Fruit and vegetable processing involves:

A. Producing dairy products

B. Processing meat and poultry

C. Canning, drying, and juicing fruits and vegetables

D. Extracting oils from seeds

Answer: C. Canning, drying, and juicing fruits and vegetables

7.What is the primary focus of cereal and legume processing?

A. Production of canned goods

B. Processing grains, pulses, and nuts

C. Extracting oils from seeds

D. Preparing dairy products

Answer: B. Processing grains, pulses, and nuts

8.Oilseed processing primarily involves:

A. Making bread and bakery items

B. Extracting oils from seeds like soybeans or sunflower seeds

C. Producing canned fruits and vegetables

D. Processing meat and poultry

Answer: B. Extracting oils from seeds like soybeans or sunflower seeds

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9.Which processing category includes the production of jams and jellies?

A. Dairy processing

B. Cereal and legume processing

C. Oilseed processing

D. Fruit and vegetable processing

Answer: D. Fruit and vegetable processing

10.What is a common outcome of fruit and vegetable processing?

A. Extraction of oils

B. Production of canned goods and juices

C. Processing meat products

D. Creating dairy products

Answer: B. Production of canned goods and juices

11.What is food processing primarily focused on?

A. Increasing raw material costs

B. Preserving food for longer shelf life

C. Decreasing consumer choices

D. Enhancing immediate consumption

Answer: B. Preserving food for longer shelf life

12.Why is food processing important?

A. To limit food choices

B. To reduce food safety

C. To enhance convenience and accessibility

D. To increase food wastage

Answer: C. To enhance convenience and accessibility

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13.What does the scope of the food processing industry encompass?

A. Only packaging of food items

B. Limited to agricultural practices

C. From raw materials to end-consumption

D. Exclusive to cooking techniques

Answer: C. From raw materials to end-consumption

14.Food processing involves:

A. Only raw food production

B. Packaging and marketing of food products

C. Transformation of raw materials into consumable products

D. Distribution of food items

Answer: C. Transformation of raw materials into consumable products

15.Which best describes the scope of food processing activities?

A. Limited to specific food categories

B. Processing solely meat products

C. Involves diverse activities in the food chain

D. Restricted to immediate consumption methods

Answer: C. Involves diverse activities in the food chain

16.What's the primary focus of fruit and vegetable processing?

A. Producing dairy products

B. Processing meat and poultry

C. Canning, drying, and juicing fruits and vegetables

D. Extracting oils from seeds

Answer: C. Canning, drying, and juicing fruits and vegetables

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17.Cereal and legume processing mainly involves:

A. Production of canned goods

B. Processing grains, pulses, and nuts

C. Extracting oils from seeds

D. Preparing dairy products

Answer: B. Processing grains, pulses, and nuts

18. Oilseed processing primarily focuses on:

A. Making bread and bakery items

B. Extracting oils from seeds like soybeans or sunflower seeds

C. Producing canned fruits and vegetables

D. Processing meat and poultry

Answer: B. Extracting oils from seeds like soybeans or sunflower seeds

19.Which category includes the production of jams and jellies?

A. Dairy processing

B. Cereal and legume processing

C. Oilseed processing

D. Fruit and vegetable processing

Answer: D. Fruit and vegetable processing

20.What's a common outcome of fruit and vegetable processing?

A. Extraction of oils

B. Production of canned goods and juices

C. Processing meat products

D. Creating dairy products

Answer: B. Production of canned goods and juices

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21.What is the primary aim of food processing?

A. Increase food wastage

B. Enhance convenience and accessibility

C. Decrease shelf life

D. Reduce nutritional value

Answer: B. Enhance convenience and accessibility

22.Why is food processing important?

A. To limit consumer choices

B. To reduce food safety

C. To increase food availability

D. To minimize food wastage

Answer: D. To minimize food wastage

23.What does the scope of the food processing industry include?

A. Only packaging of food items

B. Limited to agricultural practices

C. From raw materials to end-consumption

D. Exclusive to cooking techniques

Answer: C. From raw materials to end-consumption

24.Food processing involves:

A. Only raw food production

B. Packaging and marketing of food products

C. Transformation of raw materials into consumable products

D. Distribution of food items

Answer: C. Transformation of raw materials into consumable products

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25.Which best describes the scope of food processing activities?

A. Limited to specific food categories

B. Processing solely meat products

C. Involves diverse activities in the food chain

D. Restricted to immediate consumption methods

Answer: C. Involves diverse activities in the food chain

26.What's the primary focus of fruit and vegetable processing?

A. Producing dairy products

B. Processing meat and poultry

C. Canning, drying, and juicing fruits and vegetables

D. Extracting oils from seeds

Answer: C. Canning, drying, and juicing fruits and vegetables

27.Cereal and legume processing mainly involves:

A. Production of canned goods

B. Processing grains, pulses, and nuts

C. Extracting oils from seeds

D. Preparing dairy products

Answer: B. Processing grains, pulses, and nuts

28.Oilseed processing primarily focuses on:

A. Making bread and bakery items

B. Extracting oils from seeds like soybeans or sunflower seeds

C. Producing canned fruits and vegetables

D. Processing meat and poultry

Answer: B. Extracting oils from seeds like soybeans or sunflower seeds

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29.Which category includes the production of jams and jellies?

A. Dairy processing

B. Cereal and legume processing

C. Oilseed processing

D. Fruit and vegetable processing

Answer: D. Fruit and vegetable processing

30.What's a common outcome of fruit and vegetable processing?

A. Extraction of oils

B. Production of canned goods and juices

C. Processing meat products

D. Creating dairy products

Answer: B. Production of canned goods and juices

31.What does food processing primarily involve?

A. Increasing raw material costs

B. Transforming raw ingredients into consumable products

C. Reducing food shelf life

D. Limiting food choices

Answer: B. Transforming raw ingredients into consumable products

32.Why is food processing important?

A. To decrease convenience in food consumption

B. To reduce food availability

C. To increase food safety and shelf life

D. To maximize food wastage

Answer: C. To increase food safety and shelf life

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33.What does the scope of the food processing industry encompass?

A. Only packaging of food items

B. Limited to agricultural practices

C. Activities from raw materials to end-consumption

D. Exclusive to cooking techniques

Answer: C. Activities from raw materials to end-consumption

34.Food processing primarily involves:

A. Only raw food production

B. Packaging and marketing of food products

C. Transformation of raw materials into consumable products

D. Distribution of food items

Answer: C. Transformation of raw materials into consumable products

35.What's a key aspect of the scope of food processing activities?

A. Limited to specific food categories

B. Focused solely on meat products

C. Involves diverse activities in the food chain

D. Restricted to immediate consumption methods

Answer: C. Involves diverse activities in the food chain

36.Which area is primarily focused on fruit and vegetable processing?

A. Producing dairy products

B. Processing meat and poultry

C. Canning, drying, and juicing fruits and vegetables

D. Extracting oils from seeds

Answer: C. Canning, drying, and juicing fruits and vegetables

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37.Cereal and legume processing predominantly deals with:

A. Production of canned goods

B. Processing grains, pulses, and nuts

C. Extracting oils from seeds

D. Preparing dairy products

Answer: B. Processing grains, pulses, and nuts

38.Oilseed processing primarily focuses on:

A. Making bread and bakery items

B. Extracting oils from seeds like soybeans or sunflower seeds

C. Producing canned fruits and vegetables

D. Processing meat and poultry

Answer: B. Extracting oils from seeds like soybeans or sunflower seeds

39.Which category involves the production of jams and jellies?

A. Dairy processing

B. Cereal and legume processing

C. Oilseed processing

D. Fruit and vegetable processing

Answer: D. Fruit and vegetable processing

40.What's a common outcome of fruit and vegetable processing?

A. Extraction of oils

B. Production of canned goods and juices

C. Processing meat products

D. Creating dairy products

Answer: B. Production of canned goods and juices

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Unit V

1.What does milk processing primarily involve?

A. Canning and drying of milk

B. Pasteurization, homogenization, and packaging of milk

C. Extraction of oils from milk

D. Grinding and roasting of milk

Answer: B. Pasteurization, homogenization, and packaging of milk

2.What's the primary focus of meat processing?

A. Canning and drying of meat

B. Grinding and roasting of meat

C. Adding preservatives to meat

D. Transformation and preservation of meat

Answer: D. Transformation and preservation of meat

3.Which process is integral to fish processing?

A. Pasteurization

B. Canning and drying

C. Juicing and extraction

D. Fermentation

Answer: B. Canning and drying

4.What is poultry processing primarily concerned with?

A. Dehydrating poultry

B. Adding flavors to poultry

C. Transformation and preservation of poultry products

D. Grinding poultry into powder

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Answer: C. Transformation and preservation of poultry products

5.What are the primary objectives of food packaging?

A. Preservation, marketing, and convenience

B. Transportation and cooking

C. Taste enhancement and storage

D. Production and distribution

Answer: A. Preservation, marketing, and convenience

6.What are the functions of food packaging?

A. Only containment

B. Containment, protection, communication, and convenience

C. Protection and marketing

D. Convenience and preservation

Answer: B. Containment, protection, communication, and convenience

7.Which material is commonly used for flexible packaging?

A. Glass

B. Metal

C. Plastic

D. Wood

Answer: C. Plastic

8.Which packaging material is known for its resistance to corrosion and heat?

A. Aluminum

B. Paper

C. Cardboard

D. Polyethylene

Answer: A. Aluminum

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9.What type of packaging material offers transparency and good barrier properties?

A. Glass

B. Metal

C. Plastic

D. Paper

Answer: A. Glass

10.Which packaging material is often used for its biodegradability and recyclability?

A. Plastic

B. Metal

C. Glass

D. Paper

Answer: D. Paper

11.What does milk processing primarily involve?

A. Dehydration and freezing

B. Pasteurization and homogenization

C. Fermentation and distillation

D. Roasting and grinding

Answer: B. Pasteurization and homogenization

12.Which process is integral to meat processing?

A. Canning and drying

B. Grinding and curing

C. Freezing and juicing

D. Fermentation and pickling

Answer: B. Grinding and curing

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13.What is a common method used in fish processing?

A. Canning and vacuum packing

B. Dehydration and smoking

C. Roasting and frying

D. Pickling and fermentation

Answer: B. Dehydration and smoking

14.What does poultry processing mainly involve?

A. Canning and baking

B. Freezing and grinding

C. Smoking and fermenting

D. Deboning and marinating

Answer: D. Deboning and marinating

15.Which of the following is not a primary function of food packaging?

A. Communication

B. Storage

C. Cooking

D. Protection

Answer: C. Cooking

16.What are the objectives of food packaging?

A. Preservation and transportation

B. Preservation, communication, and convenience

C. Storage, distribution, and marketing

D. Taste enhancement and containment

Answer: B. Preservation, communication, and convenience

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17.What does rigid packaging primarily entail?

A. Plastic

B. Glass

C. Aluminum

D. Paper

Answer: B. Glass

18.Which packaging material is known for its resistance to moisture and gases?

A. Aluminum

B. Plastic

C. Paper

D. Metal

Answer: A. Aluminum

19.What type of packaging material offers transparency and excellent barrier properties?

A. Metal

B. Glass

C. Plastic

D. Paper

Answer: C. Plastic

20.Which packaging material is often chosen for its recyclability and eco-friendliness?

A. Plastic

B. Metal

C. Glass

D. Paper

Answer: D. Paper

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21.Which food packaging material is known for its high strength and durability?

A. Plastic

B. Glass

C. Aluminum

D. Paper

Answer: C. Aluminum

22.What is the primary function of food packaging concerning communication?

A. To protect the food from external factors

B. To inform consumers about nutritional content

C. To provide convenience in handling

D. To keep the food fresh for longer durations

Answer: B. To inform consumers about nutritional content

23.Which packaging material offers an excellent barrier against light and is often used for
preserving beverages?

A. Glass

B. Plastic

C. Aluminum

D. Paper

Answer: A. Glass

24.Which packaging material is frequently used for its flexibility and ease of shaping?

A. Glass

B. Plastic

C. Aluminum

D. Paper

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Answer: B. Plastic

25.What does flexible packaging primarily emphasize?

A. Resistance to moisture

B. Transparency

C. High strength

D. Ease of shaping and manipulation

Answer: D. Ease of shaping and manipulation

26.What is the primary goal of milk processing?

A. Dehydration and freezing

B. Pasteurization and homogenization

C. Fermentation and distillation

D. Roasting and grinding

Answer: B. Pasteurization and homogenization

27.Which process is central to meat processing?

A. Canning and drying

B. Grinding and curing

C. Freezing and juicing

D. Fermentation and pickling

Answer: B. Grinding and curing

28.What is a common method used in fish processing?

A. Canning and vacuum packing

B. Dehydration and smoking

C. Roasting and frying

D. Pickling and fermentation

Answer: B. Dehydration and smoking

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29.What does poultry processing primarily involve?

A. Canning and baking

B. Freezing and grinding

C. Smoking and fermenting

D. Deboning and marinating

Answer: D. Deboning and marinating

30.What are the primary objectives of food packaging?

A. Preservation and transportation

B. Preservation, communication, and convenience

C. Storage, distribution, and marketing

D. Taste enhancement and containment

Answer: B. Preservation, communication, and convenience

31.What functions are performed by food packaging?

A. Only containment and transportation

B. Containment, protection, communication, and convenience

C. Protection and storage

D. Convenience and marketing

Answer: B. Containment, protection, communication, and convenience

32.Which packaging material is commonly used for rigid packaging?

A. Plastic

B. Glass

C. Aluminum

D. Paper

Answer: B. Glass

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33.What packaging material is known for its resistance to moisture and gases?

A. Aluminum

B. Plastic

C. Paper

D. Metal

Answer: A. Aluminum

34.Which type of packaging material offers transparency and excellent barrier properties?

A. Metal

B. Glass

C. Plastic

D. Paper

Answer: C. Plastic

35.Which packaging material is often chosen for its recyclability and eco-friendliness?

A. Plastic

B. Metal

C. Glass

D. Paper

Answer: D. Paper

36.Which food packaging material is known for its high strength and durability?

A. Plastic

B. Glass

C. Aluminum

D. Paper

Answer: C. Aluminum

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37.What is the primary function of food packaging concerning communication?

A. To protect the food from external factors

B. To inform consumers about nutritional content

C. To provide convenience in handling

D. To keep the food fresh for longer durations

Answer: B. To inform consumers about nutritional content

38.Which packaging material offers an excellent barrier against light and is often used for
preserving beverages?

A. Glass

B. Plastic

C. Aluminum

D. Paper

Answer: A. Glass

39.Which packaging material is frequently used for its flexibility and ease of shaping?

A. Glass

B. Plastic

C. Aluminum

D. Paper

Answer: B. Plastic

40.What does flexible packaging primarily emphasize?

A. Resistance to moisture

B. Transparency

C. High strength

D. Ease of shaping and manipulation

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Answer: D. Ease of shaping and manipulation

41.What is the primary purpose of milk processing?

A. Roasting and grinding

B. Pasteurization and homogenization

C. Freezing and juicing

D. Fermentation and distillation

Answer: B. Pasteurization and homogenization

42.Which process is fundamental to meat processing?

A. Canning and drying

B. Grinding and curing

C. Freezing and marinating

D. Fermentation and pickling

Answer: B. Grinding and curing

43.Which method is commonly used in fish processing?

A. Canning and vacuum packing

B. Dehydration and smoking

C. Roasting and frying

D. Pickling and fermentation

Answer: B. Dehydration and smoking

44.What does poultry processing primarily involve?

A. Freezing and grinding

B. Canning and baking

C. Smoking and fermenting

D. Deboning and marinating

Answer: D. Deboning and marinating

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45.What are the primary objectives of food packaging?

A. Preservation, communication, and convenience

B. Storage, distribution, and marketing

C. Containment and transportation

D. Taste enhancement and containment

Answer: A. Preservation, communication, and convenience

46.What functions does food packaging typically perform?

A. Only containment and transportation

B. Containment, protection, communication, and convenience

C. Protection and storage

D. Convenience and marketing

Answer: B. Containment, protection, communication, and convenience

47.Which packaging material is commonly used for rigid packaging?

A. Plastic

B. Glass

C. Aluminum

D. Paper

Answer: B. Glass

48.What packaging material is known for its resistance to moisture and gases?

A. Aluminum

B. Plastic

C. Paper

D. Metal

Answer: A. Aluminum

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49.Which type of packaging material offers transparency and excellent barrier properties?

A. Metal

B. Glass

C. Plastic

D. Paper

Answer: C. Plastic

50.Which packaging material is often chosen for its recyclability and eco-friendly?

A. Plastic

B. Metal

C. Glass

D. Paper

Answer: D. Paper

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QFS

Unit-I

1. What is the focus of quantity food service?

a) Quality of food

b) Quantity of food

c) Variety of food

d) All of the above

Answer: b) Quantity of food

2. Which classification of food service institutions is based on function?

a) Profit-oriented, service-oriented, and public health facility-oriented

b) Conventional, commissary, and fast food

c) Self-service, tray service, and waiter-waitress service

d) None of the above

Answer: a) Profit-oriented, service-oriented, and public health facility-oriented

3. The commissary system is classified under which category?

a) Function

b) Processing method

c) Service of food

d) None of the above

Answer: b) Processing method

4. What type of food service system focuses on speed and efficiency?

a) Conventional system

b) Commissary system

c) Fast food service system

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d) Tray service system

Answer: c) Fast food service system

5. What is the primary characteristic of public health facility-oriented institutions?

a) Profit maximization

b) Providing healthcare services

c) Efficient food processing

d) Fast food service

Answer: b) Providing healthcare services

6. Which of the following is a self-service method?

a) Tray service

b) Waiter-waitress service

c) Buffet service

d) Room service

Answer: c) Buffet service

7. Which system involves centralized food production and distribution to satellite locations?

a) Conventional system

b) Commissary system

c) Fast food service system

d) Tray service system

Answer: b) Commissary system

8. In which classification does the emphasis lie on providing quality customer experience?

a) Profit-oriented

b) Service-oriented

c) Public health facility-oriented

d) None of the above

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Answer: b) Service-oriented

9. What is the primary characteristic of a waiter-waitress service?

a) Customers serve themselves

b) Food is served at a counter

c) Food is served at the table by staff

d) Food is delivered to the room

Answer: c) Food is served at the table by staff

10. What is the primary focus of a profit-oriented institution?

a) Providing healthcare services

b) Maximizing profits

c) Ensuring customer satisfaction

d) Efficient food processing

Answer: b) Maximizing profits

11. Which of the following is a processing method in food service?

a) Buffet service

b) Waiter-waitress service

c) Conventional system

d) Room service

Answer: c) Conventional system

12. In which type of food service do customers collect their food from a counter?

a) Buffet service

b) Tray service

c) Room service

d) Fast food service

Answer: d) Fast food service

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13. What is the key characteristic of tray service?

a) Customers serve themselves

b) Food is served at a counter

c) Food is delivered to tables on trays

d) Food is delivered to the room

Answer: c) Food is delivered to tables on trays

14. Which of the following is NOT a classification of food service institutions?

a) Profit-oriented

b) Public health facility-oriented

c) Fast food-oriented

d) Conventional system

Answer: c) Fast food-oriented

15. What is the primary emphasis of service-oriented institutions?

a) Maximizing profits

b) Providing healthcare services

c) Quality customer service

d) Fast food processing

Answer: c) Quality customer service

16. In which classification does the processing method focus on traditional cooking methods?

a) Conventional system

b) Commissary system

c) Fast food service system

d) Tray service system

Answer: a) Conventional system

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17. What is the primary characteristic of a self-service system?

a) Food is served at the table by staff

b) Customers serve themselves

c) Food is delivered to tables on trays

d) Food is delivered to the room

Answer: b) Customers serve themselves

18. Which type of food service is associated with catering to the specific needs of healthcare

facilities?

a) Profit-oriented

b) Service-oriented

c) Public health facility-oriented

d) Conventional system

Answer: c) Public health facility-oriented

19. What is the primary characteristic of a conventional system?

a) Centralized food production

b) Centralized food distribution

c) Traditional cooking methods

d) Fast food processing

Answer: c) Traditional cooking methods

20. Which system involves preparing and delivering food to a customer's room?

a) Buffet service

b) Room service

c) Fast food service system

d) Commissary system

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Answer: b) Room service

21. What is the primary focus of Quantity Food Service?

a) Quality of food

b) Quantity of food

c) Variety of food

d) Presentation of food

Answer: b) Quantity of food

22. Which classification is based on the primary function of food service institutions?

a) Profit-oriented, service-oriented, and public health facility-oriented

b) Conventional, commissary, and fast food

c) Self-service, tray service, and waiter-waitress service

d) Fast food, fine dining, and casual dining

Answer: a) Profit-oriented, service-oriented, and public health facility-oriented

23. The term "commissary system" is related to which aspect of food service institutions?

a) Function

b) Processing method

c) Service of food

d) Location-based

Answer: b) Processing method

24. What characterizes the Fast Food Service System?

a) Centralized food production

b) Traditional cooking methods

c) Emphasis on speed and efficiency

d) Waiter-waitress service

Answer: c) Emphasis on speed and efficiency

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25. Public health facility-oriented institutions are primarily focused on:

a) Maximizing profits

b) Providing healthcare services

c) Offering diverse menu options

d) Speedy food preparation

Answer: b) Providing healthcare services

26. Which service method involves customers serving themselves from a display of food items?

a) Tray service

b) Waiter-waitress service

c) Self-service

d) Buffet service

Answer: c) Self-service

27. The conventional system is characterized by:

a) Centralized food production

b) Food served at the table by staff

c) Fast food processing

d) Display of food items for self-service

Answer: a) Centralized food production

28. Profit-oriented institutions primarily focus on:

a) Maximizing profits

b) Providing quality customer service

c) Offering diverse menu options

d) Centralized food production

Answer: a) Maximizing profits

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29. What is the primary characteristic of waiter-waitress service?

a) Customers serve themselves

b) Food is served at a counter

c) Food is delivered to the room

d) Food is served at the table by staff

Answer: d) Food is served at the table by staff

30. In the context of food service institutions, what does the term "service-oriented" imply?

a) Maximizing profits

b) Providing healthcare services

c) Quality customer service

d) Fast food processing

Answer: c) Quality customer service

31. Which of the following is a processing method in food service institutions?

a) Buffet service

b) Conventional system

c) Waiter-waitress service

d) Room service

Answer: b) Conventional system

32. Fast food service systems are known for:

a) Centralized food production

b) Traditional cooking methods

c) Quick and efficient service

d) Waiter-waitress service

Answer: c) Quick and efficient service

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33. What is the primary characteristic of tray service?

a) Customers serve themselves

b) Food is served at a counter

c) Food is delivered to tables on trays

d) Food is delivered to the room

Answer: c) Food is delivered to tables on trays

34. The term "fast food service" is associated with:

a) High-end dining experiences

b) Emphasis on speed and efficiency

c) Traditional cooking methods

d) Centralized food production

Answer: b) Emphasis on speed and efficiency

35. What is the primary emphasis of public health facility-oriented institutions?

a) Maximizing profits

b) Providing healthcare services

c) Quality customer service

d) Efficient food processing

Answer: b) Providing healthcare services

36. In which classification does the processing method focus on traditional cooking methods?

a) Conventional system

b) Commissary system

c) Fast food service system

d) Tray service system

Answer: a) Conventional system

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37. What characterizes self-service in the context of food service institutions?

a) Food is served at the table by staff

b) Customers serve themselves

c) Food is delivered to tables on trays

d) Food is delivered to the room

Answer: b) Customers serve themselves

38. What is the primary characteristic of a commissary system?

a) Centralized food production

b) Traditional cooking methods

c) Emphasis on speed and efficiency

d) Waiter-waitress service

Answer: a) Centralized food production

39. Which type of food service is associated with catering to the specific needs of healthcare

facilities?

a) Profit-oriented

b) Service-oriented

c) Public health facility-oriented

d) Conventional system

Answer: c) Public health facility-oriented

40. What is the primary characteristic of a conventional system?

a) Centralized food production

b) Centralized food distribution

c) Traditional cooking methods

d) Fast food processing

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Answer: c) Traditional cooking methods

41. In which system does the emphasis lie on providing quality customer experience?

a) Profit-oriented

b) Service-oriented

c) Public health facility-oriented

d) Conventional system

Answer: b) Service-oriented

42. Which of the following is NOT a classification of food service institutions?

a) Profit-oriented

b) Public health facility-oriented

c) Fast food-oriented

d) Conventional system

Answer: c) Fast food-oriented

43. What is the primary focus of a profit-oriented institution?

a) Providing healthcare services

b) Maximizing profits

c) Ensuring customer satisfaction

d) Efficient food processing

Answer: b) Maximizing profits

44. In which classification does the processing method focus on centralized food production and

distribution to satellite locations?

a) Conventional system

b) Commissary system

c) Fast food service system

d) Tray service system

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Answer: b) Commissary system

45. Which system involves preparing and delivering food to a customer's room?

a) Buffet service

b) Room service

c) Fast food service system

d) Commissary system

Answer: b) Room service

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Unit-II

1. What is a critical consideration when developing a kitchen plan?

a) Menu variety

b) Worker's area of reach

c) Type of cuisine

d) Decorative elements

Answer: b) Worker's area of reach

2. Work simplification in a kitchen involves:

a) Increasing complexity in tasks

b) Expanding the work area

c) Reducing unnecessary steps in tasks

d) Incorporating more equipment

Answer: c) Reducing unnecessary steps in tasks

3. What does the term "work space" refer to in kitchen organization?

a) The total kitchen area

b) Areas designated for employees only

c) Specific areas for food preparation

d) Space for customer service

Answer: c) Specific areas for food preparation

4. In kitchen design, what is the significance of considering movement at work?

a) Aesthetics

b) Safety and efficiency

c) Decorative elements

d) Customer satisfaction

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Answer: b) Safety and efficiency

5. What are key features to be considered in designing a kitchen?

a) Menu diversity

b) Type of cuisine

c) Aesthetic appeal

d) Safety, efficiency, and workflow

Answer: d) Safety, efficiency, and workflow

6. Kitchen layout refers to:

a) Decorative elements in the kitchen

b) The physical arrangement of kitchen components

c) Types of dishes served

d) Employee uniforms

Answer: b) The physical arrangement of kitchen components

7. What is a crucial consideration in planning storage space in a kitchen?

a) Worker uniforms

b) Aesthetic appeal

c) Location, safety, and security

d) Customer preferences

Answer: c) Location, safety, and security

8. How does the location of storage spaces impact kitchen efficiency?

a) It has no impact

b) It enhances workflow

c) It increases complexity

d) It reduces safety

Answer: b) It enhances workflow

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9. Safety measures in storage space planning include:

a) Random placement of items

b) Proper lighting and signage

c) Lack of security measures

d) Inadequate space allocation

Answer: b) Proper lighting and signage

10. What is an essential consideration in the layout of storage spaces?

a) Customer preferences

b) Decorative elements

c) Safety and security

d) Types of cooking equipment

Answer: c) Safety and security

11. Where is the service area typically located in a restaurant or kitchen?

a) Kitchen

b) Dining area

c) Parking lot

d) Restroom

Answer: b) Dining area

12. What does planning the service area involve?

a) Employee breakroom design

b) Location, dimensions, and decor

c) Menu planning

d) Kitchen equipment selection

Answer: b) Location, dimensions, and decor

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13. What is an important factor in determining the dimensions of the service area?

a) Employee preferences

b) Menu diversity

c) Customer traffic

d) Kitchen layout

Answer: c) Customer traffic

14. How does the decor of the service area impact the dining experience?

a) No impact on the dining experience

b) Enhances aesthetic appeal

c) Reduces efficiency

d) Increases menu variety

Answer: b) Enhances aesthetic appeal

15. What is the purpose of classifying kitchen equipment?

a) Aesthetic appeal

b) Menu diversity

c) Safety and efficiency

d) Employee preferences

Answer: c) Safety and efficiency

16. The process of selecting kitchen equipment involves considering:

a) Decorative elements

b) Aesthetic appeal

c) Efficiency and menu variety

d) Employee uniforms

Answer: c) Efficiency and menu variety

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17. What is a key aspect of designing kitchen equipment?

a) Complexity

b) Decorative elements

c) Safety and efficiency

d) Employee preferences

Answer: c) Safety and efficiency

18. Installation of kitchen equipment should be done considering:

a) Aesthetic appeal

b) Safety and efficiency

c) Menu diversity

d) Employee preferences

Answer: b) Safety and efficiency

19. How does proper operation of kitchen equipment contribute to efficiency?

a) Increases complexity

b) Enhances safety

c) Reduces workflow

d) Decreases menu variety

Answer: b) Enhances safety

20. Care and maintenance of kitchen equipment involve:

a) Ignoring regular inspections

b) Ensuring proper cleaning and repairs

c) Random usage

d) Lack of consideration for employee preferences

Answer: b) Ensuring proper cleaning and repairs

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21. What is a primary consideration when developing a kitchen plan?

a) Menu diversity

b) Worker’s area of reach

c) Decorative elements

d) Customer preferences

Answer: b) Worker’s area of reach

22. Work simplification in a kitchen involves:

a) Increasing complexity in tasks

b) Reducing unnecessary steps in tasks

c) Expanding the work area

d) Incorporating more decorative elements

Answer: b) Reducing unnecessary steps in tasks

23. What does "work space" refer to in kitchen organization?

a) Total kitchen area

b) Areas designated for employees only

c) Specific areas for food preparation

d) Space for customer service

Answer: c) Specific areas for food preparation

24. What is the significance of considering movement at work in kitchen design?

a) Aesthetics

b) Safety and efficiency

c) Decorative elements

d) Customer satisfaction

Answer: b) Safety and efficiency

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25. What are key features to be considered in designing a kitchen?

a) Menu diversity

b) Aesthetic appeal

c) Safety, efficiency, and workflow

d) Employee uniforms

Answer: c) Safety, efficiency, and workflow

26. What does "kitchen layout" refer to?

a) Types of dishes served

b) Decorative elements in the kitchen

c) The physical arrangement of kitchen components

d) Employee uniforms

Answer: c) The physical arrangement of kitchen components

27. What is a crucial consideration in planning storage space in a kitchen?

a) Worker uniforms

b) Aesthetic appeal

c) Location, safety, and security

d) Customer preferences

Answer: c) Location, safety, and security

28. How does the location of storage spaces impact kitchen efficiency?

a) It has no impact

b) It enhances workflow

c) It increases complexity

d) It reduces safety

Answer: b) It enhances workflow

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29. Safety measures in storage space planning include:

a) Random placement of items

b) Proper lighting and signage

c) Lack of security measures

d) Inadequate space allocation

Answer: b) Proper lighting and signage

30. What is an essential consideration in the layout of storage spaces?

a) Customer preferences

b) Decorative elements

c) Safety and security

d) Types of cooking equipment

Answer: c) Safety and security

31. Where is the service area typically located in a restaurant or kitchen?

a) Kitchen

b) Dining area

c) Parking lot

d) Restroom

Answer: b) Dining area

32. What does planning the service area involve?

a) Employee breakroom design

b) Location, dimensions, and decor

c) Menu planning

d) Kitchen equipment selection

Answer: b) Location, dimensions, and decor

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33. What is an important factor in determining the dimensions of the service area?

a) Employee preferences

b) Menu diversity

c) Customer traffic

d) Kitchen layout

Answer: c) Customer traffic

34. How does the decor of the service area impact the dining experience?

a) No impact on the dining experience

b) Enhances aesthetic appeal

c) Reduces efficiency

d) Increases menu variety

Answer: b) Enhances aesthetic appeal

35. What is the purpose of classifying kitchen equipment?

a) Aesthetic appeal

b) Menu diversity

c) Safety and efficiency

d) Employee preferences

Answer: c) Safety and efficiency

36. The process of selecting kitchen equipment involves considering:

a) Decorative elements

b) Aesthetic appeal

c) Efficiency and menu variety

d) Employee uniforms

Answer: c) Efficiency and menu variety

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37. What is a key aspect of designing kitchen equipment?

a) Complexity

b) Decorative elements

c) Safety and efficiency

d) Employee preferences

Answer: c) Safety and efficiency

38. Installation of kitchen equipment should be done considering:

a) Aesthetic appeal

b) Safety and efficiency

c) Menu diversity

d) Employee preferences

Answer: b) Safety and efficiency

39. How does proper operation of kitchen equipment contribute to efficiency?

a) Increases complexity

b) Enhances safety

c) Reduces workflow

d) Decreases menu variety

Answer: b) Enhances safety

40. Care and maintenance of kitchen equipment involve:

a) Ignoring regular inspections

b) Ensuring proper cleaning and repairs

c) Random usage

d) Lack of consideration for employee preferences

Answer: b) Ensuring proper cleaning and repairs

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Unit-III

1. What is a key responsibility of a food buyer?

a) Staff training

b) Menu planning

c) Vendor selection

d) Dish preparation

Answer: c) Vendor selection

2. The knowledge and quality of a food buyer is essential for:

a) Food safety

b) Table setting

c) Customer service

d) Employee uniforms

Answer: a) Food safety

3. What is a function of a food buyer?

a) Cooking techniques

b) Equipment maintenance

c) Budgeting and cost control

d) Decorative elements

Answer: c) Budgeting and cost control

4. Which method of buying food involves purchasing from multiple vendors based on specific

products or categories?

a) Single sourcing

b) Centralized purchasing

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c) Group purchasing

d) Spot purchasing

Answer: a) Single sourcing

5. What does a centralized purchasing method involve?

a) Purchasing from multiple vendors

b) Single-source procurement

c) Collaborative buying with other establishments

d) Impulse purchasing

Answer: b) Single-source procurement

6. Knowledge of market trends is crucial for a food buyer to:

a) Maximize profits

b) Maintain kitchen cleanliness

c) Enhance decor

d) Train staff effectively

Answer: a) Maximize profits

7. The quality of a food buyer refers to their expertise in:

a) Aesthetic appeal

b) Culinary techniques

c) Vendor relationships

d) Employee uniforms

Answer: c) Vendor relationships

8. What is the primary focus of a food buyer's knowledge?

a) Table setting

b) Menu diversity

c) Market trends and products

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d) Employee preferences

Answer: c) Market trends and products

9. In food purchasing, what is the purpose of knowledge about products and their sources?

a) Decorating the kitchen

b) Enhancing customer service

c) Ensuring quality and cost-effectiveness

d) Staff training

Answer: c) Ensuring quality and cost-effectiveness

10. Which method of buying food involves purchasing goods only when needed?

a) Standing order

b) Just-in-time purchasing

c) Group purchasing

d) Spot purchasing

Answer: b) Just-in-time purchasing

11. What is the primary purpose of a delivery procedure in receiving food?

a) Ensuring vendor relationships

b) Managing employee uniforms

c) Checking the quality and quantity of goods

d) Decorative elements

Answer: c) Checking the quality and quantity of goods

12. How does a just-in-time delivery method contribute to efficient inventory management?

a) Increases storage costs

b) Reduces waste and storage needs

c) Enhances employee training

d) Affects menu planning

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Answer: b) Reduces waste and storage needs

13. What is an essential step in the organization of food storage?

a) Vendor selection

b) Employee uniforms

c) Proper labeling and rotation

d) Decorative elements

Answer: c) Proper labeling and rotation

14. What is the general procedure for storage in a commercial kitchen?

a) Random placement of goods

b) First in, first out (FIFO)

c) No organization needed

d) Based on employee preferences

Answer: b) First in, first out (FIFO)

15. What is the purpose of store keeping in a commercial kitchen?

a) Menu planning

b) Maintaining employee uniforms

c) Managing vendor relationships

d) Maintaining accurate records of stored items

Answer: d) Maintaining accurate records of stored items

16. What document is used to record goods received in a commercial kitchen?

a) Order form

b) Vendor invoice

c) Menu plan

d) Staff schedule

Answer: b) Vendor invoice

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17. How does the organization of storage impact kitchen efficiency?

a) Increases complexity

b) Enhances workflow and accessibility

c) Reduces the need for vendor relationships

d) Impacts employee uniforms

Answer: b) Enhances workflow and accessibility

18. What information is typically included in a store records document?

a) Employee preferences

b) Decorative elements

c) Inventory levels and usage

d) Vendor contact details

Answer: c) Inventory levels and usage

19. In the delivery procedure for receiving food, what is the role of proper documentation?

a) Enhancing menu diversity

b) Maintaining employee uniforms

c) Ensuring accurate tracking and accountability

d) Vendor selection

Answer: c) Ensuring accurate tracking and accountability

20. How does proper storage contribute to food safety in a commercial kitchen?

a) Reduces the need for employee training

b) Enhances vendor relationships

c) Prevents contamination and spoilage

d) Increases menu variety

Answer: c) Prevents contamination and spoilage.

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Unit-IV

1. What is the primary purpose of menu planning?

a. Increasing costs

b. Enhancing creativity

c. Managing resources effectively

d. Ignoring customer preferences

Answer: c. managing resources effectively

2. Which of the following is NOT a factor to be considered in menu planning?

a. Seasonal availability

b. Customer preferences

c. Complexity of recipes

d. Speed of light

Answer: d. Speed of light

3. What is the procedure for writing a menu?

a. Start with dessert

b. Random selection of dishes

c. Consider the flow of the meal

d. No specific order

Answer: c. Consider the flow of the meal

4. What are the types of menus?

a. Single type b. Static type

c. Limited type

d. A la carte, table d'hôte, and cyclical

Answer: d. A la carte, table d'hôte, and cyclical

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5. How does menu display contribute to the success of a restaurant?

a. It doesn't affect success

b. Attracts customers and sets expectations

c. Confuses customers

d. Only affects the staff

Answer: b. Attracts customers and sets expectations

6. What is the primary purpose of standardizing a recipe?

a. To make it taste better

b. To ensure consistency in quality and quantity

c. To increase complexity

d. To confuse the kitchen staff

Answer: b. To ensure consistency in quality and quantity

7. Which of the following is a method of standardization?

a. Guesswork

b. Trial and error

c. Use of standardized ingredients

d. Changing recipes daily

Answer: c. Use of standardized ingredients

8. What is the standard recipe format used for?

a. Confusing chefs

b. Communicating recipes consistently

c. Experimenting with ingredients

d. Ignoring measurements

Answer: b. communicating recipes consistently

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9. Why is standardization important in a commercial kitchen?

a. To increase costs

b. To ensure quality, consistency, and cost control

c. To complicate the cooking process

d. To discourage creativity

Answer: b. To ensure quality, consistency, and cost control

10. What does "standard yield" refer to in standardization?

a. The average height of a chef

b. The quantity of food obtained from a given recipe

c. The quality of ingredients

d. The number of recipes standardized per day

Answer: b. The quantity of food obtained from a given recipe

11. What is the definition of standard portion sizes?

a. Random serving sizes

b. Consistent and predetermined serving sizes

c. Unlimited serving sizes

d. No portion control

Answer: b. Consistent and predetermined serving sizes

12. What are portioning equipment used for?

a. Confusing chefs

b. Controlling portion sizes

c. Randomizing recipes.

d. Reducing kitchen efficiency

Answer: b. controlling portion sizes

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13. Why is portion control important in the foodservice industry?

a. To increase costs

b. To confuse customers

c. To manage inventory and costs effectively

d. To discourage customer satisfaction

Answer: c. To manage inventory and costs effectively

14. What is the purpose of portion control in a commercial kitchen?

a. To discourage consistency

b. To increase waste

c. To ensure consistent food quality and cost control

d. To ignore customer preferences

Answer: c. To ensure consistent food quality and cost control

15. Which of the following is a benefit of standard portion sizes?

a. Inconsistency

b. Increased waste

c. Cost control and customer satisfaction

d. Random pricing

Answer: c. Cost control and customer satisfaction

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Unit-V

1. What does "food production" refer to in the culinary context?

a. Food consumption

b. Food cultivation

c. Food preparation

d. Food storage

Answer: c. Food preparation

2. How many main types of food production systems are there?

a. 2

b. 3

c. 4

d. 5

Answer: b. 3

3. Briefly, what is the process of food production?

a. Harvesting raw ingredients

b. Cooking and serving

c. Purchasing pre-cooked meals

d. Ignoring cooking techniques

Answer: b. Cooking and serving

4. What is the term for techniques used in cooking large quantities of food efficiently?

a. Gourmet cooking

b. Batch cooking

c. Fine dining

d. Experimental cooking

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Answer: b. Batch cooking

5. How should leftover food be utilized to minimize waste in a kitchen?

a. Discard immediately

b. Store for weeks

c. Donate to charity

d. Incorporate into new dishes

Answer: d. Incorporate into new dishes

6. What are holding techniques in food production used for?

a. Rapid cooking

b. Extended storage

c. Display purposes

d. Ignoring safety standards

Answer: b. Extended storage

7. What is the primary meaning of "food service" in the hospitality industry?

a. Growing food

b. Preparing food

c. Serving and selling food

d. Storing food

Answer: c. Serving and selling food

8. Which of the following is a food service style that involves customers serving themselves?

a. Waiter service

b. Self-service

c. Vending

d. Fine dining

Answer: b. Self-service

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9. What does the term "vending" refer to in food service?

a. Traditional serving

b. Automated food dispensing

c. Formal dining

d. Home-cooked meals

Answer: b. automated food dispensing

10. Which food service style involves a wait staff taking orders and serving meals at the table?

a. Self-service

b. Buffet service

c. Fast food service

d. Waiter service

Answer: d. Waiter service

11. What is the primary characteristic of self-service in food establishments?

a. Slow pace

b. Customer involvement in serving

c. Elaborate menu options

d. Excessive staff involvement

Answer: b. Customer involvement in serving

12. Which food service style is commonly associated with quick-service and casual dining?

Establishments?

a. Buffet service

b. Fine dining

c. Fast food service

d. Room service

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Answer: c. Fast food service

13. What is the main advantage of vending in food service?

a. Personalized service

b. Human interaction

c. Speed and convenience

d. Complex menu options

Answer: c. Speed and convenience

14. In food service, what does the term "plating" refer to?

a. Cleaning dishes

b. Presenting food on a plate

c. Cooking techniques

d. Menu planning

Answer: b. presenting food on a plate

15. Which of the following is NOT a style of waiter service?

a. Buffet service

b. French service

c. American service

d. Russian service

Answer: a. Buffet service

16. Which technique is used for cooking large quantities of food efficiently?

a. Gourmet cooking

b. Batch cooking

c. Fine dining

d. Experimental cooking

Answer: b. Batch cooking

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17.What is the recommended approach to using leftover food in a kitchen to minimize waste?

a. Discard immediately

b. Store for weeks

c. Donate to charity

d. Incorporate into new dishes

Answer: d. Incorporate into new dishes

18. What is the purpose of holding techniques in food production?

a. Rapid cooking

b. Extended storage

c. Display purposes

d. Ignoring safety standards

Answer: b. extended storage

19. In the context of the hospitality industry, what is the primary meaning of "food service"?

a. Growing food

b. Preparing food

c. Serving and selling food

d. Storing food

Answer: c. Serving and selling food

20. Which food service style involves a wait staff taking orders and serving meals at the table?

a. Self-service

b. Buffet service

c. Fast food service

d. Waiter service

Answer: d. Waiter service

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21. What is the main advantage of vending in food service?

a. Personalized service

b. Human interaction

c. Speed and convenience

d. Complex menu options

Answer: c. Speed and convenience

22. What does "food production" involve in the culinary context?

a. Eating food

b. Growing food

c. Preparing and processing food

d. Storing food

Answer: c. Preparing and processing food

23. Which style of food service involves customers serving themselves?

a. Waiter service

b. Self-service

c. Vending

d. Buffet service

Answer: b. Self-service

24. What does the term "vending" refer to in food service?

a. Traditional serving

b. Automated food dispensing

c. Formal dining

d. Home-cooked meals

Answer: b. automated food dispensing

Department of Nutrition and Dietetics 96

 St. Joseph’s college of Arts and Science for Women,Hosur

Department of Nutrition and Dietetics 97