61:-The recommended iodine intake for adults in the diet through food and fortified salt
A:-150 μg/d
B:-250 μg/d
C:-100 μg/d
D:-120 μg/d
Correct
Answer:- Option-A
62:-Dispersion of gas bubbles in a liquid or semisolid phase
A:-Foam
B:-Emulsion
C:-Gel
D:-Colloid
Correct
Answer:- Option-A
63:-Starch subjected to wet heat is known as
A:-Dextrinisation
B:-Caramelisation
C:-Dehydration
D:-Gelatinisation
Correct
Answer:- Option-D
64:-Major protein present in milk
A:-Gluten
B:-Casein
C:-Lecithin
D:-Avidin
Correct
Answer:- Option-B
65:-Recommended visible fat intake for an adult sedentary
women
A:-20 g/day
B:-25 g/day
C:-40 g/day
D:-30 g/day
Correct
Answer:- Option-A
66:-Caramel is found when sugar is heated to
A:-100ºC
B:-200ºC
C:-300ºC
D:-400ºC
Correct
Answer:- Option-B
67:-Muscle wasting is a symptom of
A:-Overweight
B:-Marasmus
C:-Kwashiorkor
D:-Anaemia
Correct
Answer:- Option-B
68:-Dietary survey method employed for gathering information regarding the availability of food at macro level
A:-Food list
method
B:-Diet
history method
C:-Dietary
score method
D:-Food
balance sheet method
Correct
Answer:- Option-D
69:-Biochemical test used for indicating vitamin A status
A:-RDR test
B:-PIVKAS
C:-Erythrocyte
transketolase test
D:-EGR test
Correct
Answer:- Option-A
70:-Example for class I goitrogens
A:-Thiourea
B:-Thionamides
C:-Thiocyanates
D:-Flavanoids
Correct
Answer:- Option-C
71:-Vitamin A deficiency causes
A:-Beriberi
B:-Bitot's
spot
C:-Angular
stomatitis
D:-Scurvy
Correct
Answer:- Option-B
72:-RDA of iron for a lactating woman suggested by ICMR 2020
A:-21 mg/d
B:-35 mg/d
C:-23 mg/d
D:-38 mg/d
Correct
Answer:- Option-C
73:-Edible fats used in bakery products are known as
A:-Shortenings
B:-Tempering
C:-Withering
D:-None of the
above
Correct
Answer:- Option-A
74:-Clarified molasses is known as
A:-Triticle
B:-Treacle
C:-Concentrates
D:-Sweetner
Correct
Answer:- Option-B
75:-Emulsifier used in chocolate
A:-Cephalin
B:-Lecithin
C:-Baking soda
D:-Sugar
Correct
Answer:- Option-B
76:-Method of cooking food on a flat, hot surface is called
A:-Griddle
B:-Grill
C:-Baking
D:-Broiling
Correct Answer:-
Option-A
77:-An example for combination method of cooking is
A:-Stewing
B:-Poaching
C:-Braising
D:-Roasting
Correct Answer:- Option-C
78:-Identify a thick soup
A:-Consomme
B:-Chowder
C:-Broth
D:-Bouillons
Correct
Answer:- Option-B
79:-The flavor enhancer extracted from sea weed and soyabean
A:-Methyl
anthranilate
B:-Monosodium
glutamate
C:-Ethyl
butyrate
D:-Monoglyceryl stearate
Correct
Answer:- Option-B
80:-An example for a biological leavening agent
A:-Steam
B:-Air
C:-Yeast
D:-Baking soda
Correct
Answer:- Option-C
81:-Applied nutrition programme was introduced in
A:-Orissa
B:-Kerala
C:-Tamilnadu
D:-Uttar
Pradesh
Correct
Answer:- Option-A
82:-UNICEF was created by
A:-United
Nations Security Council
B:-United Nations
Development Council
C:-United
Nations General Assembly
D:-United
Nations Development Group
Correct
Answer:- Option-C
83:-Headquarters of FAO
A:-United
States
B:-Rome
C:-China
D:-Geneva
Correct
Answer:- Option-B
84:-Ideal pH of flour for bread making
A:-5.5 - 6.5
B:-4.0 - 5.0
C:-6.0 - 7.5
D:-> 7.0
Correct
Answer:- Option-A
85:-A polysaccharide present in mature fruits which is important for the preparation of jam and jelly
A:-Pectin
B:-Glycogen
C:-Starch
D:-Cellulose
Correct
Answer:- Option-A
86:-Toxemia in pregnancy is also known as
A:-Preeclampsia
B:-Gestational diabetes
C:-Constipation
D:-Anorexia
Correct
Answer:- Option-A
87:-An integral part of cost control in restaurants and have a significant impact on restaurant revenues
A:-Portion
control
B:-Vending
type
C:-Types of service
D:-Star rating
Correct
Answer:- Option-A
88:-Most sophisticated style of waiter service
A:-Buffet
Service
B:-Restaurant
Service
C:-Banquet
Service
D:-Cafeteria
Correct
Answer:- Option-C
89:-Cooking in the minimum amount of liquid at a temperature just below the boiling point
A:-Simmering
B:-Stewing
C:-Poaching
D:-Blanching
Correct
Answer:- Option-C
90:-Motivation hygiene theory was coined by
A:-Herzberg
B:-Maslow
C:-McCelland
D:-Vroom
Correct
Answer:- Option-A
91:-The term a la carte means
A:-A set menu
without any alternatives or beverages
B:-A carte du
jour menu inclusive of coffee and service charge
C:-A series of
dishes as chosen by a customer and cooked to order
D:-A fixed
menu with several choices on each course
Correct
Answer:- Option-C
92:-Set of forces that energize, direct and sustain
behaviour
A:-Motivation
B:-Expectancy
C:-Empowerment
D:-Socialisation
Correct
Answer:- Option-A
93:-Effective communication pre-supposes
A:-Non-alignment
B:-Domination
C:-Passivity
D:-Understanding
Correct Answer:-
Option-D
94:-Holding temperature for hot foods
A:-60-65°C
B:-80-85°C
C:-90-95°C
D:-100-110°C
Correct
Answer:- Option-A
95:-Communication between different individuals/departments at the same organizational level
A:-Lateral communication
B:-Upward
communication
C:-Downward
communication
D:-None of the
above
Correct
Answer:- Option-A
96:-The route for administration of BCG Vaccine
A:-Intra-muscular
B:-Intradermal
C:-Oral
D:-Subcutaneous
Correct
Answer:- Option-B
97:-Biophysical test used for detection of vitamin A
deficiency
A:-DEXA
B:-Capillary
fragility test
C:-MRI
D:-Bioelectrical impedance
Correct
Answer:- Option-B
98:-The process of eliciting performance above and beyond expectations is called
A:-Incentive
leadership
B:-Transactional leadership
C:-Transformational leadership
D:-Effective
leadership
Correct
Answer:- Option-C
99:-The process of keeping out of microorganisms is known as
A:-Blanching
B:-Asepsis
C:-Pasteurisation
D:-None of the
above
Correct Answer:- Option-B