81/2014

Maximum : 100 marks

Time : 1 hour and 15 minutes

1. Asparagus used for cooking 18 taken from the ————— of the plant.
(ಯ) Leaves . (B) Tuber
(¢) Stem . (D) Fruit

2. The name of the commission formed in 1963 under United Nations, WHO and FAO ‏ما‎
‎establish internationally agreed guidelines for National Food Control Systems :

(A) -Central Committee for Food Standards
(B) Codex Alimentarius Commission

(0 The Nutrition Advisory Committee

(D) Food Control and Regulatory Commission

3. What is Menu Engineering?
(५) An outline of the food to be included in each meal

(B) A selection of menu that matches the right for each segment like soup,
sandwiches, salads etc.

(C) To identify the type of menu to be served and the various food preparation
methods required for that menu

(D) A mathematical model that compares volume, contribution and cost of each dish
on a menu

4. As per western culinary terms what is Carte du jour?
(A) Restaurant Manager | (B) Breakfast Menu
(¢) Restaurant Captain (D) Menu for the day

இ One of the non-commercial food service 1001೧18 18 ;

(ಗಿ) Outdoor Catering (B) Take away Catering
(C) Industrial Catering യ Railway Catering
6. FPO and PFA are enforced under the Department விட in the Union Ministry.
(ಗ) Civil Supplies (8) Animal Husbandry
)0 Law (D) Health
7. The secretion from the breast in the first few days after delivery is called :
(ക) Amylase (8) Lactoalbumin
(0) Whole milk (D) Colostrum
A 3

[P.T.O]