A. क्या product सुरक्षित रूप से store और transport हो सकता है?/Can the product be stored and transported safely?
Step 1
Concept
Shelf life and safety should be checked first in packaged food. In exams, remember product feasibility.
Step 2
Why this answer is correct
The correct answer is A. क्या product सुरक्षित रूप से store और transport हो सकता है? / Can the product be stored and transported safely?. Shelf life and safety should be checked first in packaged food. In exams, remember product feasibility.
Step 3
Exam Tip
packaged food में shelf life और safety पहले देखनी चाहिए। परीक्षा में product feasibility याद रखें।
C. service flow और hygiene station व्यवस्थित करना/Organising service flow and hygiene station
Step 1
Concept
Poor organisation in crowd can increase contamination risk. In exams, link crowd management with hygiene.
Step 2
Why this answer is correct
The correct answer is C. service flow और hygiene station व्यवस्थित करना / Organising service flow and hygiene station. Poor organisation in crowd can increase contamination risk. In exams, link crowd management with hygiene.
Step 3
Exam Tip
भीड़ में व्यवस्था न हो तो दूषण का जोखिम बढ़ सकता है। परीक्षा में crowd management को hygiene से जोड़ें।
A. service delay और quality decline/Service delay and quality decline
Step 1
Concept
Staff capacity affects service quality. In exams, write capacity planning.
Step 2
Why this answer is correct
The correct answer is A. service delay और quality decline / Service delay and quality decline. Staff capacity affects service quality. In exams, write capacity planning.
Step 3
Exam Tip
staff capacity से service quality प्रभावित होती है। परीक्षा में capacity planning लिखें।
A. कहानी सही और समुदाय के प्रति सम्मानपूर्ण हो/The story should be true and respectful to the community
Step 1
Concept
Truth and respect are necessary in food storytelling. In exams, remember cultural ethics.
Step 2
Why this answer is correct
The correct answer is A. कहानी सही और समुदाय के प्रति सम्मानपूर्ण हो / The story should be true and respectful to the community. Truth and respect are necessary in food storytelling. In exams, remember cultural ethics.
Step 3
Exam Tip
food story में सत्यता और सम्मान जरूरी हैं। परीक्षा में cultural ethics याद रखें।
A. gloves hygiene का विकल्प नहीं हैं/Gloves are not a substitute for hygiene
Step 1
Concept
Hand hygiene is also needed with gloves. In exams, remember safe food handling.
Step 2
Why this answer is correct
The correct answer is A. gloves hygiene का विकल्प नहीं हैं / Gloves are not a substitute for hygiene. Hand hygiene is also needed with gloves. In exams, remember safe food handling.
Step 3
Exam Tip
gloves के साथ hand hygiene भी जरूरी है। परीक्षा में safe food handling याद रखें।
A. hygienic processing, shelf life और safe sealing/Hygienic processing, shelf life and safe sealing
Step 1
Concept
Safety and sealing are important in bottled beverages. In exams, remember beverage preservation.
Step 2
Why this answer is correct
The correct answer is A. hygienic processing, shelf life और safe sealing / Hygienic processing, shelf life and safe sealing. Safety and sealing are important in bottled beverages. In exams, remember beverage preservation.
Step 3
Exam Tip
bottled beverage में safety और sealing महत्वपूर्ण हैं। परीक्षा में beverage preservation याद रखें।
A. workflow धीमा और contamination risk अधिक हो सकता है/Workflow may slow and contamination risk may rise
Step 1
Concept
Layout affects both workflow and hygiene. In exams, remember kitchen layout planning.
Step 2
Why this answer is correct
The correct answer is A. workflow धीमा और contamination risk अधिक हो सकता है / Workflow may slow and contamination risk may rise. Layout affects both workflow and hygiene. In exams, remember kitchen layout planning.
Step 3
Exam Tip
layout कार्य प्रवाह और hygiene दोनों को प्रभावित करता है। परीक्षा में kitchen layout planning याद रखें।
A. real labour cost और workload का गलत आकलन/Wrong assessment of real labour cost and workload
Step 1
Concept
Counting unpaid work is necessary for fair planning. In exams, remember invisible labour.
Step 2
Why this answer is correct
The correct answer is A. real labour cost और workload का गलत आकलन / Wrong assessment of real labour cost and workload. Counting unpaid work is necessary for fair planning. In exams, remember invisible labour.
Step 3
Exam Tip
unpaid work को गिनना fair planning के लिए जरूरी है। परीक्षा में invisible labour याद रखें।
A. ingredient price, wastage और portion control/Ingredient price, wastage and portion control
Step 1
Concept
Dish cost is affected by ingredients, wastage and portion. In exams, remember cost variance.
Step 2
Why this answer is correct
The correct answer is A. ingredient price, wastage और portion control / Ingredient price, wastage and portion control. Dish cost is affected by ingredients, wastage and portion. In exams, remember cost variance.
Step 3
Exam Tip
dish cost सामग्री, बर्बादी और portion से प्रभावित होती है। परीक्षा में cost variance याद रखें।
A. breakage control और contamination prevention procedure/Breakage control and contamination prevention procedure
Step 1
Concept
Broken glass increases food contamination and injury risk. In exams, remember physical hazard.
Step 2
Why this answer is correct
The correct answer is A. breakage control और contamination prevention procedure / Breakage control and contamination prevention procedure. Broken glass increases food contamination and injury risk. In exams, remember physical hazard.
Step 3
Exam Tip
टूटा glass food contamination और injury risk बढ़ाता है। परीक्षा में physical hazard याद रखें।
