Food Science and Food Service Management MCQ Quiz in मराठी - Objective Question with Answer for Food Science and Food Service Management - मोफत PDF डाउनलोड करा

The correct answer is 0.02%.

Key Points

• Maximum limit of antioxidant in food as per FSSAI Regulation, 2011:
  • The Food Safety and Standards Authority of India (FSSAI) sets regulations to ensure food safety, including the permissible limits for various additives.
  • Antioxidants are substances used in food to prevent oxidation, which can cause spoilage and loss of quality.
  • According to the FSSAI Regulation, 2011, the maximum limit of antioxidants to be used in food is 0.02%.

Additional Information

• Other options explained:
  • 0.5%: This is significantly higher than the permissible limit set by FSSAI and could lead to adverse health effects.
  • 0.0002: This is too low and might not be effective in preventing oxidation in foods.
  • 0.0025: Although closer to the correct value, it is still below the permissible limit and may not provide adequate protection against oxidation.
• Role of antioxidants in food:
  • Antioxidants help in extending the shelf life of food products by preventing oxidative deterioration.
  • Common antioxidants used in food include Vitamin E, Vitamin C, and synthetic compounds like BHA and BHT.

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The correct answer is '20-50'

Key Points

• Intermediate Moisture Foods (IMF):
  • Intermediate Moisture Foods (IMF) are food products that have a moisture content that is not high enough to support the growth of most bacteria, but not low enough to be considered dry.
  • These foods are designed to have a longer shelf life while maintaining a soft texture, which is achieved by reducing the available water in the food.
  • The moisture content typically falls within the range of 20-50%, which helps to preserve the food while keeping it palatable.

Additional Information

• Other moisture content ranges:
  • 10-40%: Foods with this moisture content are generally considered low moisture foods rather than intermediate moisture foods.
  • 40-50%: While this range overlaps with IMF, it does not cover the lower end of the IMF spectrum.
  • Sun Oct 20 2024 00:00:00 GMT+0530 (India Standard Time): This option is clearly incorrect as it is not a moisture percentage range.

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The correct answer is 'A systemic analysis of all steps and regular monitoring of the control points'

Key Points

• HACCP System:
  • HACCP stands for Hazard Analysis and Critical Control Points.
  • It is a systematic approach to food safety that identifies, evaluates, and controls hazards which are significant for food safety.
  • The primary objective of HACCP is to ensure food safety by preventing contamination through a proactive approach.
  • The system involves a detailed analysis of all steps in the food production process and regular monitoring of control points to prevent or reduce hazards.

The correct answer is 'Buffet service'

Key Points

• Buffet service:
  • Carveries are a type of buffet service where meats are roasted and carved to order in front of the guests.
  • This service style allows guests to choose from a variety of meats, vegetables, and sides, promoting a casual and interactive dining experience.
  • Buffet service is characterized by its self-service format, offering a wide selection of dishes displayed on a buffet table.

Additional Information

• Silver service:
  • Also known as service à la russe, silver service involves dishes being served from the left, while drinks and plated meals are served from the right.
  • This type of service is more formal and requires service staff to portion and serve food at the table.
• Plate service:
  • Also known as American service, in plate service, food is plated in the kitchen and served directly to guests.
  • This service style is efficient and commonly used in casual dining settings.
• Cafeteria service:
  • In cafeteria service, guests typically carry a tray along a line, choosing from various pre-prepared dishes.
  • It is a quick service method often used in institutional settings like schools and hospitals.

The correct answer is 'Water'

Key Points

• MPN test:
  • MPN stands for Most Probable Number, a microbiological technique used to estimate the number of viable microorganisms in a sample.
  • It is commonly used for water quality testing to detect coliform bacteria, which indicates possible contamination by pathogens.
  • The test involves multiple serial dilutions and incubations to statistically estimate the concentration of microorganisms.

Additional Information

• Meat:
  • While microbial testing is essential for meat safety, the MPN test is not typically used for this purpose.
  • Other methods, like plate counts and PCR, are more commonly employed for meat analysis.
• Blood:
  • Blood tests generally focus on cell counts, biochemistry, and serology, not on MPN.
  • Microbial contamination in blood is usually detected using blood culture techniques.
• Fish:
  • Fish quality is often assessed through sensory evaluation, chemical tests, and specific microbial tests, not MPN.
  • Methods such as total viable count (TVC) and histamine testing are more relevant for fish.

The correct answer is Cooking food to the appropriate temperature.

Key Points

The correct answer, A) Cooking food to the appropriate temperature, is vital for microbiological safety because high temperatures effectively kill harmful bacteria and pathogens that can cause foodborne illnesses. Different foods have specific safe cooking temperatures, which ensure that any potential pathogens are destroyed. For instance:

• Poultry should be cooked to an internal temperature of 165°F (75°C) to eliminate bacteria like Salmonella.
• Ground meats should reach at least 160°F (71°C) to ensure safety.
• Beef, pork, lamb, and veal steaks, chops, and roasts should be cooked to at least 145°F (63°C) and allowed to rest for three minutes before slicing.

By cooking food to these recommended temperatures, you significantly reduce the risk of foodborne illnesses. This practice is a fundamental aspect of food safety and helps protect consumers from the dangers posed by undercooked or improperly handled food.

Additional Information

B) Storing food at room temperature: This practice is unsafe because it allows bacteria to grow rapidly. Many harmful pathogens thrive in the "danger zone," which is between 40°F and 140°F (4°C to 60°C). Storing perishable foods at room temperature can lead to bacterial growth and increase the risk of foodborne illnesses.

C) Using the same cutting board for raw meat and vegetables: This practice increases the risk of cross-contamination. Bacteria from raw meat, such as Salmonella or E. coli, can transfer to vegetables that will be consumed raw, potentially leading to foodborne illnesses. It's essential to use separate cutting boards for raw meat and ready-to-eat foods to prevent this risk.

D) Keeping food uncovered in the refrigerator: Leaving food uncovered can expose it to airborne contaminants and bacteria, leading to spoilage and increased risk of foodborne illness. Properly covering food helps protect it from contamination and maintains its quality.

The other options represent unsafe practices that could contribute to the spread of bacteria and increase the risk of foodborne illnesses, while cooking food to the appropriate temperature directly mitigates these risks.

The correct answer is Melting point.

Key Points

The melting point is the temperature at which a solid turns into a liquid. In the context of food, this property is significant because it influences how ingredients behave during cooking and food preparation. For example:

• Chocolate: Understanding the melting point of chocolate is crucial for tempering, which ensures a smooth texture and glossy finish when it hardens. If chocolate is overheated, it can seize and become unusable.
• Butter: The melting point of butter affects how it incorporates into recipes. For instance, melted butter can blend more easily into batters, while cold butter is often used in pastry making to create flaky textures.

Physical properties like melting point are important because they directly impact how food is prepared, its texture, and the overall quality of the final dish. In contrast, the other options—nutritional value, flavor compounds, and shelf life—are more related to the chemical composition and biological aspects of food rather than its physical characteristics.

The correct answer is Both I and II.

Key Points

• Both statements provided are indeed correct and highlight important aspects of health and safety in the food service industry.
• Statement I: Hygiene and sanitation play a role in promoting and protecting the health and well-being of people for whom food is prepared.
  • This statement is Correct.
  • It emphasizes that hygiene and sanitation are crucial for promoting and protecting the health and well-being of individuals for whom food is prepared.
  • Proper hygiene practices—such as hand washing, cleaning surfaces, and safe food handling—are vital in preventing foodborne illnesses.
  • By maintaining high standards of hygiene, food service establishments can ensure that the meals served are safe for consumption, ultimately contributing to the overall health of the community.
• Statement II: Safety implies the concern for providing, conditions at work which will protect people from inflection and injury.
  • This statement is also Correct.
  • It addresses the concept of safety in the workplace. It highlights the necessity of creating a work environment that protects employees from infections and injuries.
  • This includes implementing safety protocols, providing personal protective equipment (PPE), and ensuring that the workplace is clean and free from hazards.
  • By focusing on safety, employers can reduce the risk of accidents and health issues, fostering a more secure and productive environment for staff.
  • Both hygiene and safety are fundamental in the food service industry, ensuring not only the well-being of consumers but also the protection of employees.

Hence, Both I and II statements are correct.

The correct answer is A-5, B-2, C-4, D-1, E-3.

Key Points

• A. Hospital - Centralised: Hospitals often use a centralized food service system, where meals are prepared in a central kitchen and then distributed to patients, ensuring efficiency and consistency in meal delivery.
• B. Cafeteria - Counter service: Cafeterias typically operate with a counter service model, allowing customers to select and serve their meals from a variety of options displayed at a serving counter.
• C. Hotel - Banquet: Hotels frequently host banquets, providing extensive catering services for events, weddings, and conferences, where meals are served to large groups.
• D. Hostel - Table service: Many hostels offer table service in communal dining areas, where meals are prepared and served to guests, fostering a communal dining experience.
• E. Railways -Pantry service: Railways often provide pantry service, where passengers can access pre-packaged meals or snacks, typically available for purchase on board.

These pairings highlight the distinct service styles and operational models commonly associated with each type of food service establishment.

The correct answer is A series of dishes as chosen by a customer and cooked to order.

Key Points

• In this dining style, customers select individual dishes from a menu rather than opting for a fixed-price meal.
• Each dish is prepared specifically for the customer upon ordering, allowing for greater customization and variety in their dining experience.
• This approach contrasts with table d'hôte menus, where a set number of courses are offered at a single price.
• À la carte dining emphasizes choice and freshness, making it a popular option in many restaurants.