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CHSE Odisha Elective Home Science study materials
CHSE Odisha Elective Home Science study resources

CHSE Odisha Elective Home Science practice questions

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Question 1Food, Nutrition and Health

Which nutrient is the body's most concentrated source of energy, supplying about 9 kcal per gram?

  1. Fat Correct answer.
  2. Protein
  3. Dietary fibre
  4. Carbohydrate

Explanation

Fat supplies roughly 9 kcal per gram, whereas carbohydrate and protein each supply about 4 kcal per gram. Because fat is energy-dense, it is the most concentrated source of energy in the diet. Fibre contributes little usable energy to the body.

Question 2Food, Nutrition and Health

A child's diet is deficient in vitamin A. Which specific deficiency condition should a home science worker expect to find?

  1. Scurvy
  2. Night blindness Correct answer.
  3. Beriberi
  4. Rickets

Explanation

Vitamin A is required by the retina to form rhodopsin, the pigment needed for vision in dim light, so deficiency first shows as night blindness. Prolonged deficiency can progress to xerophthalmia and corneal damage. The other conditions listed arise from deficiencies of different vitamins.

Question 3Food, Nutrition and Health

Which food group is the richest plant source of high-quality protein when combined with cereals in a traditional Odia meal?

  1. Root vegetables
  2. Leafy greens
  3. Pulses and legumes Correct answer.
  4. Refined cereals

Explanation

Pulses and legumes such as dal, gram and pea supply substantial protein and are rich in lysine, the amino acid limiting in cereals. Combining dal with rice or roti therefore improves overall protein quality. Root vegetables, refined cereals and leafy greens are comparatively poor protein sources.

Question 4Food, Nutrition and Health

A homemaker wants to reduce loss of water-soluble vitamins while cooking vegetables. Which practice best achieves this?

  1. Add baking soda to keep the colour bright
  2. Steam the vegetables in minimal water and use the cooking liquid Correct answer.
  3. Cut the vegetables into very small pieces and soak them for hours
  4. Boil the vegetables in plenty of water and discard the water

Explanation

Water-soluble vitamins such as vitamin C and thiamine leach into cooking water and are destroyed by heat and oxidation. Steaming in minimal water shortens cooking time and preserves nutrients, and using the liquid recovers any leached vitamins. Discarding the water, prolonged soaking and adding baking soda all increase losses.

Question 5Food, Nutrition and Health

Which mineral is needed in relatively large amounts and is a key structural component of bones and teeth?

  1. Iron
  2. Iodine
  3. Calcium Correct answer.
  4. Zinc

Explanation

Calcium is a macromineral required in gram amounts daily and forms the mineral matrix of bone and teeth. Iodine, iron and zinc are microminerals needed only in milligram or microgram amounts. Calcium also participates in blood clotting and muscle contraction.

Question 6Food, Nutrition and Health

A person with anaemia is advised to eat iron-rich foods along with a source of vitamin C. What is the reason for this advice?

  1. Vitamin C supplies extra iron directly to the blood
  2. Vitamin C prevents iron from being stored in the liver
  3. Vitamin C converts non-haem iron to a more absorbable form Correct answer.
  4. Vitamin C replaces the need for protein in haemoglobin

Explanation

Plant foods contain non-haem iron, which is poorly absorbed because it is bound by phytates and other inhibitors. Vitamin C reduces ferric iron to the ferrous form and forms a soluble complex, enhancing absorption. It does not itself supply iron or replace protein.

Question 7Food, Nutrition and Health

Which of the following is a rich source of iodine in the diet?

  1. Polished rice
  2. Refined sugar
  3. Butter
  4. Iodised salt and sea fish Correct answer.

Explanation

Iodine content of food depends on the iodine in soil and water, so sea fish and iodised salt are reliable sources. Cereals grown in iodine-poor regions, sugar and butter contain little iodine. Iodised salt is the mainstay of goitre prevention programmes.

Question 8Food, Nutrition and Health

A balanced diet for an adolescent girl should be planned with special attention to which two nutrients because of rapid growth and the onset of menstruation?

  1. Iron and calcium Correct answer.
  2. Sulphur and cobalt
  3. Sodium and chloride
  4. Fluoride and selenium

Explanation

Adolescent girls have high iron requirements because of growth and menstrual loss, and high calcium needs for peak bone mineral accretion. Sodium, chloride, fluoride, selenium, sulphur and cobalt are not the priority nutrients in this life stage. A diet rich in green leafy vegetables, pulses, milk and milk products addresses both needs.

Question 9Food, Nutrition and Health

Which of the following is an example of a functional property of food protein used in cookery?

  1. Supplying essential amino acids
  2. Formation of foam when egg white is beaten Correct answer.
  3. Preventing night blindness
  4. Providing 4 kcal per gram of energy

Explanation

Functional properties describe how a food component behaves physically in food systems, such as foaming, emulsifying, gelling and binding. Egg white foaming is a functional property of protein. Energy value, amino acid supply and prevention of night blindness are nutritional rather than functional properties.

Question 10Food, Nutrition and Health

Which cooking method best preserves the protein quality of dal while making it easily digestible?

  1. Deep frying in oil
  2. Boiling with excess water drained off
  3. Pressure cooking with adequate water Correct answer.
  4. Dry roasting until brown

Explanation

Pressure cooking uses moist heat at controlled temperature, which softens the pulse, destroys anti-nutritional factors such as trypsin inhibitors and improves digestibility without excessive nutrient loss. Deep frying adds fat and can damage protein at high temperature, while dry roasting and draining off water reduce palatability or lose soluble nutrients.

Question 11Food, Nutrition and Health

Which of the following represents a complete protein food for a vegetarian?

  1. Soybean Correct answer.
  2. Tapioca
  3. Wheat flour
  4. Rice

Explanation

Soybean contains all the essential amino acids in adequate proportions and is therefore a complete protein among plant foods. Wheat flour is low in lysine and rice is low in lysine and threonine, so both are incomplete. Tapioca is mainly starch with very little protein.

Question 12Food, Nutrition and Health

A mother prepares complementary food for her 8-month-old infant. Which preparation is most appropriate?

  1. Thick wheat porridge with added salt and sugar
  2. Whole fried peanuts with chilli
  3. Mashed dal-rice with a little oil, soft and semi-solid Correct answer.
  4. Plain diluted milk only

Explanation

At 8 months the infant needs semi-solid, well-mashed, energy-dense complementary food in addition to breast milk. Mashed dal-rice with a little oil provides energy, protein and essential fatty acids in a texture the infant can swallow. Whole nuts are a choking risk, and excessive salt or sugar is unsuitable for infants.

Question 13Food, Nutrition and Health

Which of the following is a clinical sign of severe protein-energy malnutrition of the oedematous type?

  1. Bilateral pitting oedema with moon face Correct answer.
  2. Extreme emaciation with loose skin folds
  3. Night blindness with dry conjunctiva
  4. Bleeding gums and loose teeth

Explanation

Kwashiorkor, the oedematous form of protein-energy malnutrition, presents with bilateral pitting oedema, moon face and fatty liver due to low plasma protein. Extreme emaciation describes marasmus, while eye and gum signs belong to vitamin A and vitamin C deficiencies respectively.

Question 14Food, Nutrition and Health

Which practice is most effective in preventing food-borne diarrhoeal disease in the home?

  1. Washing hands with soap before handling food and after using the toilet Correct answer.
  2. Covering cooked food only while serving
  3. Storing cooked food at room temperature for several hours
  4. Reusing the same cloth for wiping utensils and hands

Explanation

Most food-borne diarrhoeal disease is spread by faecal contamination of hands and utensils. Hand washing with soap at critical times breaks this route of transmission. Holding cooked food at room temperature, using dirty cloths and leaving food uncovered all promote microbial growth and contamination.

Question 15Food, Nutrition and Health

A home science worker advises a family to consume iodised salt. Which storage practice should she recommend to preserve the iodine?

  1. Store in a closed container away from light and moisture Correct answer.
  2. Store it in a transparent bottle on a sunny window sill
  3. Wash the salt with water before use
  4. Keep it in an open dish near the stove

Explanation

Iodine in iodised salt is lost through exposure to light, heat, moisture and air. Keeping it in a closed container in a cool, dark place preserves the iodine. Open storage near a stove, sunlight and washing with water all accelerate iodine loss.

Question 16Food, Nutrition and Health

Which statement correctly describes the role of dietary fibre in health?

  1. It is completely digested and absorbed in the small intestine
  2. It adds bulk, aids bowel movement and helps control blood cholesterol Correct answer.
  3. It supplies about 9 kcal per gram of energy
  4. It replaces the need for protein in the diet

Explanation

Dietary fibre is largely indigestible plant material that adds bulk to the diet, promotes peristalsis and prevents constipation. Soluble fibre binds bile acids and helps lower blood cholesterol. Fibre is not a concentrated energy source and cannot substitute for protein.

Question 17Food, Nutrition and Health

Which of the following is the best dietary source of vitamin C for a person in rural Odisha?

  1. Wheat flour
  2. Amla, guava and citrus fruits Correct answer.
  3. Milk and curd
  4. Refined oil

Explanation

Vitamin C is found in fresh fruits and vegetables, and amla and guava are among the richest sources, with citrus fruits also supplying good amounts. Milk, curd, wheat flour and refined oil contain little vitamin C. Fresh, minimally cooked fruits retain the most vitamin C.

Question 18Food, Nutrition and Health

A student wants to calculate the energy contributed by 20 g of carbohydrate in a meal. Using standard Atwater factors, what value should she obtain?

  1. 9 kcal
  2. 80 kcal Correct answer.
  3. 20 kcal
  4. 180 kcal

Explanation

Carbohydrate supplies about 4 kcal per gram, so 20 g contributes 20 × 4 = 80 kcal. The value 9 kcal per gram applies to fat, and 20 kcal would imply only 1 kcal per gram. Simple multiplication with the correct factor gives the answer.

Question 19Food, Nutrition and Health

Which factor most directly increases the basal metabolic rate of an individual?

  1. A lower intake of vitamin C
  2. A larger proportion of lean body mass Correct answer.
  3. A higher intake of dietary fibre
  4. A longer period of sleep

Explanation

Basal metabolic rate depends mainly on body composition, and metabolically active lean tissue raises it, so muscular individuals have higher BMR. Fibre intake, vitamin C status and sleep duration are not primary determinants of BMR. Age, sex, thyroid activity and climate also influence BMR.

Question 20Food, Nutrition and Health

Which of the following is a correct statement about the nutritional value of sprouted pulses?

  1. Sprouting destroys all the protein present in the pulse
  2. Sprouting makes the pulse completely free of phytates
  3. Sprouting increases vitamin C and improves availability of minerals Correct answer.
  4. Sprouting converts the pulse into a fat-rich food

Explanation

Germination during sprouting synthesises vitamin C and reduces phytates and tannins, improving the availability of iron, zinc and calcium. Protein is not destroyed but partly hydrolysed into simpler peptides. Sprouting does not remove all phytates or convert pulses into fat-rich foods.

Question 21Food, Nutrition and Health

A family of four needs a low-cost, protein-rich meal. Which combination gives the best complementary protein quality per rupee?

  1. Rice with dal and a little green leafy vegetable Correct answer.
  2. White bread with butter and jam
  3. Plain boiled potato with salt
  4. Refined flour porridge with sugar

Explanation

Cereals are limiting in lysine while pulses are rich in it, so combining rice with dal provides a better essential amino acid profile than either alone. Green leafy vegetables add vitamins and minerals. The other combinations are dominated by carbohydrate and fat with poor protein quality.

Question 22Food, Nutrition and Health

Which statement correctly explains why polished rice can contribute to beriberi in populations that depend on it as a staple?

  1. Polishing adds excess thiamine to the grain
  2. Polishing converts thiamine into an indigestible form
  3. Polishing removes the bran and germ, which are rich in thiamine Correct answer.
  4. Polishing increases the fat content of the grain

Explanation

Thiamine is concentrated in the bran and germ of cereal grains, and milling or polishing removes these fractions. Populations consuming mainly polished rice without other thiamine sources therefore risk deficiency and beriberi. Polishing does not add thiamine, increase fat or chemically alter thiamine into an unusable form.

Question 23Food, Nutrition and Health

A health worker wants to assess the nutritional status of a community using anthropometric measurements. Which combination is most appropriate?

  1. Dietary recall and food frequency questionnaire
  2. Blood pressure and pulse rate
  3. Haemoglobin and serum vitamin A levels
  4. Height, weight and mid-upper arm circumference Correct answer.

Explanation

Anthropometry measures body dimensions and composition; height, weight and mid-upper arm circumference are standard indices used to detect undernutrition, stunting and wasting. Haemoglobin and serum vitamin A are biochemical measures, dietary recall is a dietary survey method, and blood pressure and pulse are clinical vital signs rather than nutritional indices.

Question 24Food, Nutrition and Health

Which of the following correctly describes the difference between food poisoning and food infection?

  1. Food poisoning occurs only from canned food, while food infection occurs only from milk
  2. Food poisoning results from pre-formed toxins in food, while food infection results from live pathogens multiplying in the body Correct answer.
  3. Food poisoning and food infection are identical terms with no difference
  4. Food poisoning is caused only by viruses, while food infection is caused only by chemicals

Explanation

In food poisoning, toxins produced by microorganisms such as Staphylococcus aureus or Clostridium botulinum are already present in the food and act quickly after eating. In food infection, live organisms such as Salmonella are ingested and multiply in the body before illness appears. The two differ in mechanism and incubation period.

Question 25Food, Nutrition and Health

Which of the following is the most appropriate first-aid measure for a child who has swallowed a household cleaning chemical?

  1. Wait for symptoms before doing anything
  2. Give strong lime juice to neutralise the chemical
  3. Force the child to vomit at once
  4. Give the child small sips of water and seek medical help immediately Correct answer.

Explanation

For ingestion of a corrosive or unknown chemical, the standard advice is to dilute with small sips of water or milk if the child is conscious and to obtain urgent medical help, keeping the container for identification. Induced vomiting can cause further burns to the oesophagus and airway. Neutralising agents and waiting for symptoms are dangerous.

Question 26Food, Nutrition and Health

A Home Science student classifies foods by the nutrients they supply most abundantly. Which food group is the principal dietary source of calcium for a vegetarian family in Odisha?

  1. Milk and milk products such as curd and paneer Correct answer.
  2. Mango and ripe banana
  3. Refined sunflower oil and vanaspati
  4. Refined wheat flour and semolina

Explanation

Milk and milk products are the richest routine sources of calcium in a vegetarian diet, supplying well-absorbed calcium along with protein, riboflavin and vitamin B12. Curd and paneer are especially useful because fermentation and coagulation concentrate the mineral content. Cereals, fruits and refined fats contribute little calcium by comparison.

Question 27Food, Nutrition and Health

A cook wants to retain the water-soluble vitamins of vegetables during everyday cooking. Which practice best achieves this?

  1. Cooking vegetables for a long time on high heat with repeated stirring
  2. Boiling vegetables whole in a large volume of water and discarding the water
  3. Steaming or pressure-cooking vegetables in minimal water and using any cooking liquid Correct answer.
  4. Peeling and cutting vegetables into small pieces long before cooking

Explanation

Water-soluble vitamins such as thiamine, riboflavin, niacin and vitamin C leach into cooking water and are destroyed by heat, so short cooking in little water preserves them best. Steaming or pressure-cooking limits both leaching and exposure to heat and oxygen. Using any leftover cooking liquid recovers vitamins that have dissolved out.

Question 28Food, Nutrition and Health

A health worker finds that many children in a village have bow-shaped legs, delayed closure of the skull fontanelle and swollen wrists. Which nutritional deficiency and dietary correction is most consistent with this picture?

  1. Iron deficiency; increase green leafy vegetables and jaggery
  2. Iodine deficiency; use iodised salt and sea fish
  3. Vitamin A deficiency; increase yellow fruits and liver
  4. Vitamin D and calcium deficiency; increase fortified milk, sunlight exposure and small fish Correct answer.

Explanation

Bowed legs, delayed fontanelle closure and widened wrists at the growth plates are classic signs of rickets, caused by inadequate vitamin D and calcium, which impairs mineralisation of growing bone. The correction combines dietary calcium and vitamin D from milk, small fish eaten with bones and fortified foods with adequate sunlight exposure for endogenous vitamin D synthesis.

Question 29Food, Nutrition and Health

A hostel warden must store a week's supply of dry cereals and pulses safely. Which storage practice best prevents insect infestation and mould growth?

  1. Sprinkling water on the grain to keep the dust down
  2. Mixing the new stock with old stock in the same container without cleaning it
  3. Keeping the bags open in a warm, humid kitchen corner for easy access
  4. Storing in airtight containers in a cool, dry, well-ventilated place away from sunlight Correct answer.

Explanation

Cereals and pulses keep best when moisture and warmth are controlled, because moulds and insects multiply rapidly in humid, warm conditions. Airtight containers in a cool, dry, ventilated place exclude insects and limit moisture uptake, while sunlight and heat encourage spoilage.

Question 30Food, Nutrition and Health

Two families eat the same total quantity of rice. Family A eats well-milled polished rice, while Family B eats hand-pounded or parboiled rice with some bran retained. Which statement best explains the nutritional difference between these diets?

  1. Family A is more likely to develop beriberi because milling removes the thiamine-rich bran and germ Correct answer.
  2. The difference is limited to appearance, since rice contains no vitamins in any form
  3. Family B is at greater risk of beriberi because parboiling destroys all B vitamins
  4. Both diets supply identical thiamine because milling does not affect the vitamin content of rice

Explanation

Thiamine is concentrated in the bran and germ of paddy, so heavy milling strips away most of it, and a diet dominated by polished rice can precipitate beriberi. Parboiling drives some water-soluble vitamins from the bran into the endosperm before milling, so parboiled or lightly milled rice retains more thiamine.

Question 31Meal Planning and Food Service Management

A family of four needs a balanced vegetarian lunch. Which combination best supplies complementary proteins in one meal?

  1. Chapati with ghee
  2. Rice with potato
  3. Boiled rice with sugar
  4. Rice with dal Correct answer.

Explanation

Cereals such as rice are low in lysine but rich in methionine, while pulses such as dal are rich in lysine but low in methionine. Serving them together supplies all essential amino acids, so the combination is a complementary protein meal.

Question 32Meal Planning and Food Service Management

In meal planning, the term 'food group' is used mainly to ensure that a diet provides which of the following?

  1. A variety of nutrients in adequate amounts Correct answer.
  2. Only energy-giving foods
  3. Costly and imported foods
  4. Foods of a single nutrient class

Explanation

Food groups classify foods by the nutrients they contribute, such as cereals for energy and pulses for protein. Planning meals across all groups helps the planner include a variety of nutrients in adequate amounts rather than relying on one nutrient class.

Question 33Meal Planning and Food Service Management

A hostel warden must plan a low-cost menu for 100 students. Which practice most effectively reduces food cost without harming nutritional quality?

  1. Replacing pulses with more sugar
  2. Using seasonal local vegetables and whole pulses Correct answer.
  3. Serving only refined flour bread daily
  4. Buying only processed snack foods

Explanation

Seasonal local produce and whole pulses are cheaper and more nutritious than processed or refined items. Bulk purchase of such staples lowers cost per serving while still supplying protein, vitamins and minerals.

Question 34Meal Planning and Food Service Management

Which of the following is a correct example of a protective food in a daily meal plan?

  1. Cooking oil
  2. Refined sugar
  3. Sago
  4. Guava Correct answer.

Explanation

Protective foods are rich in vitamins and minerals that guard against deficiency diseases. Guava is an excellent source of vitamin C, so it fits this class, unlike sugar, oil or refined starch.

Question 35Meal Planning and Food Service Management

In food service management, which document lists each dish, its ingredients and the quantity needed per number of servings?

  1. Duty roster
  2. Cash memo
  3. Purchase order
  4. Standard recipe Correct answer.

Explanation

A standard recipe specifies ingredients, quantities and method for a fixed yield, allowing consistent quality and accurate costing. Purchase orders, rosters and cash memos serve buying, staffing and payment purposes rather than recipe control.

Question 36Meal Planning and Food Service Management

Which cooking method would best retain water-soluble vitamins in vegetables served in a school lunch?

  1. Soaking cut pieces overnight
  2. Frying at high temperature for long
  3. Boiling in plenty of water and discarding it
  4. Steaming until just tender Correct answer.

Explanation

Water-soluble vitamins such as vitamin C and B-complex leach into cooking water and are destroyed by prolonged heat. Steaming to just tender uses little water and short heat exposure, so retention is high.

Question 37Meal Planning and Food Service Management

A meal plan for an adolescent girl should give special attention to which two nutrients because of their increased requirement at this stage?

  1. Sodium and chloride
  2. Fluoride and iodine
  3. Sugar and starch
  4. Iron and calcium Correct answer.

Explanation

Adolescent growth, menstrual losses and peak bone development raise the need for iron and calcium. Including iron-rich foods with vitamin C and calcium-rich dairy or millets addresses these requirements.

Question 38Meal Planning and Food Service Management

A pregnant woman in her second trimester is anaemic. Which dietary advice is most appropriate?

  1. Increase intake of tea with meals
  2. Avoid all green leafy vegetables
  3. Increase refined sugar in all meals
  4. Increase intake of iron-rich foods with a vitamin C source Correct answer.

Explanation

Iron needs rise in pregnancy, and vitamin C enhances absorption of non-haem iron from plant foods. Advising iron-rich foods such as green leafy vegetables and pulses along with citrus or amla is therefore appropriate.

Question 39Meal Planning and Food Service Management

Which of the following best describes the purpose of a modified diet in therapeutic nutrition?

  1. To increase the cost of hospital catering
  2. To change consistency or nutrient content to suit a patient's condition Correct answer.
  3. To standardise all patients on one menu
  4. To replace medical treatment entirely

Explanation

A modified diet adjusts texture, energy or specific nutrients such as sodium, fibre or protein to suit a medical condition. Examples include a soft diet after surgery or a low-sodium diet in hypertension, which support treatment rather than replace it.

Question 40Meal Planning and Food Service Management

A hospital kitchen must deliver 500 hot meals within 30 minutes. Which factor is most critical in planning this service?

  1. Number of decorative items on each tray
  2. Workflow layout and holding equipment Correct answer.
  3. Type of cutlery polish used
  4. Colour of the staff uniforms

Explanation

Timely delivery of many hot meals depends on an efficient workflow and on holding equipment that keeps food at safe temperatures. Layout and equipment determine speed and food safety, while decorative or cosmetic details do not affect delivery.

Question 41Meal Planning and Food Service Management

Which sequence correctly represents the steps in a standard purchasing procedure for a hostel mess?

  1. Purchasing, storing, receiving, indenting
  2. Receiving, indenting, storing, purchasing
  3. Storing, receiving, indenting, purchasing
  4. Indenting, purchasing, receiving, storing Correct answer.

Explanation

The demand for goods begins with an indent from the kitchen, followed by purchase from approved suppliers, then receipt and checking of goods, and finally safe storage. Reversing these steps breaks control over quantity, quality and stock rotation.

Question 42Meal Planning and Food Service Management

During storage of dry cereals in a hostel store, which practice best prevents spoilage?

  1. Sprinkling water to keep the grain cool
  2. Storing bags directly on the floor near the wall
  3. Mixing old stock with fresh arrivals
  4. Keeping them in closed containers on raised shelves in a dry room Correct answer.

Explanation

Cereals spoil through moisture, pests and mould, so they should be kept dry, in closed containers and on raised shelves away from walls. This allows air circulation and cleaning and prevents rodent and insect access.

Question 43Meal Planning and Food Service Management

Which of the following is the best example of a labour-saving kitchen equipment choice in a large canteen?

  1. Mechanical vegetable chopper Correct answer.
  2. Wooden rolling pin
  3. Individual manual whisk
  4. Hand grater for vegetables

Explanation

Labour-saving equipment reduces the time and manpower needed for repetitive tasks. A mechanical chopper processes large quantities of vegetables quickly, whereas small hand tools are suited only to tiny batches.

Question 44Meal Planning and Food Service Management

A caterer must keep hot food above the danger zone until guests arrive. Which holding temperature is acceptable?

  1. Room temperature
  2. 60 degrees Celsius Correct answer.
  3. 25 degrees Celsius
  4. 40 degrees Celsius

Explanation

Hot foods should be held at 60 degrees Celsius or above to prevent rapid bacterial multiplication. Temperatures between 5 and 60 degrees Celsius form the danger zone where pathogens grow quickly.

Question 45Meal Planning and Food Service Management

A menu offers rice, chapati, dal, mixed vegetables, curd and fruit. Which principle of menu planning does this menu best illustrate?

  1. Avoiding all cereals
  2. Maximising fried items
  3. Using only one food group
  4. Providing variety across food groups in one meal Correct answer.

Explanation

The menu includes cereals, pulses, vegetables, a milk product and fruit, covering several food groups. This variety supplies energy, protein, vitamins, minerals and fibre within a single meal, which is a core menu-planning principle.

Question 46Meal Planning and Food Service Management

An event manager is planning a menu for a diabetic guest among 80 diners. Which approach is most appropriate?

  1. Remove all vegetables from that guest's plate
  2. Offer a low-sugar alternative with complex carbohydrates and fibre Correct answer.
  3. Serve the same high-sugar dessert to everyone
  4. Advise the guest to skip the meal

Explanation

Special dietary needs are met by modifying the individual portion while the rest of the menu continues normally. A low-sugar option rich in fibre and complex carbohydrate helps control blood glucose without isolating the guest.

Question 47Meal Planning and Food Service Management

A mess manager compares two suppliers for 50 kg of pulses. Supplier A quotes a higher price but includes free delivery; Supplier B quotes a lower price but charges delivery. Which analysis correctly guides the decision?

  1. Choose A because its price is higher
  2. Compare the total landed cost of each supplier Correct answer.
  3. Ignore delivery charges entirely
  4. Choose B only because the unit price is lower

Explanation

Purchasing decisions should compare total landed cost, which includes unit price plus delivery and handling charges. Comparing only the quoted unit price can mislead when delivery terms differ between suppliers.

Question 48Meal Planning and Food Service Management

A hostel of 60 residents is planned at 2000 kcal per person per day. If cereals supply 60 per cent of energy and provide about 350 kcal per 100 g, approximately how much cereal is needed daily?

  1. About 6 kg
  2. About 20 kg Correct answer.
  3. About 12 kg
  4. About 30 kg

Explanation

Total energy need is 60 multiplied by 2000, which equals 120000 kcal. Cereals must supply 60 per cent of this, that is 72000 kcal, and at 350 kcal per 100 g this needs about 20571 g, or roughly 20 kg.

Question 49Meal Planning and Food Service Management

A hospital reports that food waste rose after the menu changed from a cyclic to a fixed daily menu with no choice. Which explanation is most plausible?

  1. Patients dislike repetition and leave food uneaten Correct answer.
  2. Food waste is unrelated to menu variety
  3. Cyclic menus increase waste by design
  4. Fixed menus always improve appetite

Explanation

Cyclic menus rotate dishes over a period and offer variety, which sustains appetite and reduces plate waste. A fixed daily menu with no choice causes monotony, so patients eat less and more food is discarded.

Question 50Meal Planning and Food Service Management

In a food service unit, which control measure best prevents cross-contamination between raw chicken and cooked foods?

  1. Storing cooked food below raw chicken
  2. Thawing chicken on the counter near salads
  3. Using the same board after a quick wipe
  4. Colour-coded chopping boards and separate storage Correct answer.

Explanation

Cross-contamination is prevented by physical separation of raw and cooked foods through colour-coded boards, separate utensils and correct storage. Raw foods should be stored below cooked foods so drips cannot fall onto ready-to-eat items.