Home Science
Traditional occupations in India - Indian cuisine
Practice questions
If salt is repeatedly excessive in food, which system should be improved?How can balance between food authenticity and innovation be maintained in an Indian cuisine enterprise?If the same person handles cash and food at a food stall, what precaution is necessary?If an entrepreneur sells a healthy traditional meal, what should be honestly provided on the label?If a food enterprise has low online rating but good taste, which non-taste factor should be checked?If a traditional beverage is to be made into a bottled product, which factor is most important?If a food entrepreneur makes a menu from local millets, what should be done for customer adoption?If kitchen layout is poor in a food enterprise, what operational problem will occur?If a traditional dish is very spicy and customers are diverse, what should be done in catering?In a food business, break-even analysis helps in which decision?If a local dish is standardised incorrectly, what loss will occur?If raw meat and salad are cut on the same board, what is the main risk?If unpaid work of women is invisible in a food enterprise, what gap appears in enterprise planning?If a customer loyalty program is to be started in a food enterprise, what must be ensured first?If a traditional food enterprise has taken a loan, on what will repayment ability depend?If mistakes continue even after food handler training, what is necessary?If a snack item is very popular but low in nutrition, what improvement can the entrepreneur make?If the cost of the same dish changes on different days, which factor should be checked?If a local recipe is commercialised in food tourism without credit, what ethical issue arises?If kitchen waste is converted into compost, it is related to which principle?