D:-Beriberi
Correct Answer:- Option-D
Question78:-The first step in conducting Nutrition Education is
A:-Formulation
B:-Conceptualisation
C:-Implementation
D:-Trials for improved practices
Correct Answer:- Option-B
Question79:-Consumption pattern of a specific nutrient can be best ascertained by
A:-24 hour recall
B:-Food frequency questionnaire
C:-Food list method
D:-Survey method
Correct Answer:- Option-B
QuestionB0:-Anganwadis are grass root level agencies under
A:-ICDS
B:-ICAR
C:-ANP
D:-MMP
Correct Answer:- Option-A
Question81:-The word 'cover' in Food Service refers to
A:-Folded napkin
B:-Table cloth overlay
C:-Place mat for a guest
D:-Place setting for one guest
Correct Answer:- Option-D
Question82:-A server in training is called
A:-Captain
B:-Apprentice
C:-Front waiter
D:-Maitre
Correct Answer:- Option-B
Question83:-A menu of limited choice is called
A:-Table d" hote
B:-A La Carte
C:-Nouvelle cuisine
D:-Buffet
Correct Answer:- Option-A
Question84:-The simplest type of Food Service Organisation
A:-Staff organisation
B:-Line organisation
C:-Line and staff organisation
D:-Functional organisation
Correct Answer:- Option-B

Question85:- is known as Father of Scientific Management.
A:-Frederick W. Taylor
B:-Henry Fayol
C:-Robert Owen
D:-Andrew Ure

Correct Answer:- Option-A
Question86:-Braising is a combination of
A:-Roasting and frying
B:-Frying and sautéing
C:-Roasting and stewing
D:-Frying and toasting
Correct Answer:- Option-C
Question87:-Which is the principal component of intemnal recruitment?
A:-Employment exchange
B:-Intermediaries