B. सही संरक्षण विधि और स्वच्छ भंडारण की कमी/Lack of proper preservation method and hygienic storage
Step 1
Concept
In a pickle business, preservation and hygienic storage are needed along with taste. In exams, link preservation with food safety.
Step 2
Why this answer is correct
The correct answer is B. सही संरक्षण विधि और स्वच्छ भंडारण की कमी / Lack of proper preservation method and hygienic storage. In a pickle business, preservation and hygienic storage are needed along with taste. In exams, link preservation with food safety.
Step 3
Exam Tip
अचार व्यवसाय में स्वाद के साथ संरक्षण और स्वच्छ भंडारण जरूरी है। परीक्षा में preservation को food safety से जोड़ें।
A. सामग्री लागत, श्रम और portion size/Ingredient cost, labour and portion size
Step 1
Concept
Even with more customers, profit may remain low if costs are not controlled. In exams, remember costing and portion control together.
Step 2
Why this answer is correct
The correct answer is A. सामग्री लागत, श्रम और portion size / Ingredient cost, labour and portion size. Even with more customers, profit may remain low if costs are not controlled. In exams, remember costing and portion control together.
Step 3
Exam Tip
ग्राहक बढ़ने पर भी लागत नियंत्रण न हो तो लाभ कम रह सकता है। परीक्षा में costing और portion control साथ याद रखें।
B. जल्दी खराब होना और गलत तापमान पर सूक्ष्मजीव वृद्धि/Quick spoilage and microbial growth at wrong temperature
Step 1
Concept
Milk-based foods are perishable. In exams, link temperature control with perishable food.
Step 2
Why this answer is correct
The correct answer is B. जल्दी खराब होना और गलत तापमान पर सूक्ष्मजीव वृद्धि / Quick spoilage and microbial growth at wrong temperature. Milk-based foods are perishable. In exams, link temperature control with perishable food.
Step 3
Exam Tip
दूध आधारित खाद्य पदार्थ नाशवान होते हैं। परीक्षा में temperature control को perishable food से जोड़ें।
A. मेहमान संख्या और portion planning/Guest count and portion planning
Step 1
Concept
Guest count and portion estimation are needed to keep food quantity correct. In exams, write quantity planning.
Step 2
Why this answer is correct
The correct answer is A. मेहमान संख्या और portion planning / Guest count and portion planning. Guest count and portion estimation are needed to keep food quantity correct. In exams, write quantity planning.
Step 3
Exam Tip
भोजन मात्रा सही रखने के लिए मेहमान और portion का अनुमान जरूरी है। परीक्षा में quantity planning लिखें।
A. हर बार समान स्वाद और लागत नियंत्रण/Same taste every time and cost control
Step 1
Concept
A standard recipe stabilises taste, quantity and cost. In exams, link standardisation with quality.
Step 2
Why this answer is correct
The correct answer is A. हर बार समान स्वाद और लागत नियंत्रण / Same taste every time and cost control. A standard recipe stabilises taste, quantity and cost. In exams, link standardisation with quality.
Step 3
Exam Tip
standard recipe स्वाद, मात्रा और लागत को स्थिर रखती है। परीक्षा में standardisation को quality से जोड़ें।
A. भोजन स्वच्छता और सुरक्षित handling/Food hygiene and safe handling
Step 1
Concept
If hygiene is absent along with taste, health risk rises. In exams, consider food safety more important than taste.
Step 2
Why this answer is correct
The correct answer is A. भोजन स्वच्छता और सुरक्षित handling / Food hygiene and safe handling. If hygiene is absent along with taste, health risk rises. In exams, consider food safety more important than taste.
Step 3
Exam Tip
स्वाद के साथ स्वच्छता न हो तो स्वास्थ्य जोखिम बढ़ता है। परीक्षा में food safety को taste से अधिक प्राथमिक मानें।
A. स्थानीय स्वाद और पहचान बचाकर सुरक्षित पैकिंग करना/Use safe packaging while preserving local taste and identity
Step 1
Concept
Regional identity should be preserved with modern packaging. In exams, write tradition plus market adaptation.
Step 2
Why this answer is correct
The correct answer is A. स्थानीय स्वाद और पहचान बचाकर सुरक्षित पैकिंग करना / Use safe packaging while preserving local taste and identity. Regional identity should be preserved with modern packaging. In exams, write tradition plus market adaptation.
Step 3
Exam Tip
modern packaging के साथ क्षेत्रीय पहचान बचाना जरूरी है। परीक्षा में tradition plus market adaptation लिखें।
A. ग्राहक को पारदर्शिता और allergen जानकारी देने के लिए/To give customers transparency and allergen information
Step 1
Concept
Ingredient list is linked with customer safety and trust. In exams, link food labelling with consumer awareness.
Step 2
Why this answer is correct
The correct answer is A. ग्राहक को पारदर्शिता और allergen जानकारी देने के लिए / To give customers transparency and allergen information. Ingredient list is linked with customer safety and trust. In exams, link food labelling with consumer awareness.
Step 3
Exam Tip
सामग्री सूची ग्राहक सुरक्षा और भरोसे से जुड़ी है। परीक्षा में food labelling को consumer awareness से जोड़ें।
A. पुरानी सामग्री खराब होकर लागत और सुरक्षा जोखिम बढ़ा सकती है/Older stock may spoil and increase cost and safety risk
Step 1
Concept
FIFO means using older stock first. In exams, remember stock rotation.
Step 2
Why this answer is correct
The correct answer is A. पुरानी सामग्री खराब होकर लागत और सुरक्षा जोखिम बढ़ा सकती है / Older stock may spoil and increase cost and safety risk. FIFO means using older stock first. In exams, remember stock rotation.
Step 3
Exam Tip
FIFO पुरानी सामग्री को पहले उपयोग करने का नियम है। परीक्षा में stock rotation याद रखें।
A. सामग्री, श्रम, पैकिंग और delivery schedule/Ingredients, labour, packaging and delivery schedule
Step 1
Concept
Advance planning is necessary for seasonal demand. In exams, link festival demand with production planning.
Step 2
Why this answer is correct
The correct answer is A. सामग्री, श्रम, पैकिंग और delivery schedule / Ingredients, labour, packaging and delivery schedule. Advance planning is necessary for seasonal demand. In exams, link festival demand with production planning.
Step 3
Exam Tip
मौसमी मांग के लिए advance planning जरूरी है। परीक्षा में festival demand को production planning से जोड़ें।
A. ग्राहक की धार्मिक, सांस्कृतिक और safety जरूरतों का सम्मान करने के लिए/To respect customer religious, cultural and safety needs
Step 1
Concept
Keeping food separate is linked with customer trust and cultural respect. In exams, remember dietary preference.
Step 2
Why this answer is correct
The correct answer is A. ग्राहक की धार्मिक, सांस्कृतिक और safety जरूरतों का सम्मान करने के लिए / To respect customer religious, cultural and safety needs. Keeping food separate is linked with customer trust and cultural respect. In exams, remember dietary preference.
Step 3
Exam Tip
भोजन अलग रखना ग्राहक भरोसा और सांस्कृतिक सम्मान दोनों से जुड़ा है। परीक्षा में dietary preference याद रखें।
A. shelf life, पैकिंग और परिवहन सुरक्षा की जांच/Checking shelf life, packaging and transport safety
Step 1
Concept
Storage and transport safety are needed for distant markets. In exams, link shelf life with market expansion.
Step 2
Why this answer is correct
The correct answer is A. shelf life, पैकिंग और परिवहन सुरक्षा की जांच / Checking shelf life, packaging and transport safety. Storage and transport safety are needed for distant markets. In exams, link shelf life with market expansion.
Step 3
Exam Tip
दूर बाजार के लिए भंडारण और परिवहन सुरक्षा जरूरी है। परीक्षा में shelf life को market expansion से जोड़ें।
A. स्थानीय भोजन उद्यम और पर्यटन मांग बढ़ सकती है/Local food enterprise and tourism demand may increase
Step 1
Concept
Regional dishes create local identity and income opportunities. In exams, link regional cuisine with livelihood.
Step 2
Why this answer is correct
The correct answer is A. स्थानीय भोजन उद्यम और पर्यटन मांग बढ़ सकती है / Local food enterprise and tourism demand may increase. Regional dishes create local identity and income opportunities. In exams, link regional cuisine with livelihood.
Step 3
Exam Tip
क्षेत्रीय व्यंजन स्थानीय पहचान और आय अवसर बनाते हैं। परीक्षा में regional cuisine को livelihood से जोड़ें।
A. अतिरिक्त खर्च, कमी और अपव्यय/Extra expense, shortage and wastage
Step 1
Concept
A purchase list helps cost and ingredient management. In exams, remember purchase planning.
Step 2
Why this answer is correct
The correct answer is A. अतिरिक्त खर्च, कमी और अपव्यय / Extra expense, shortage and wastage. A purchase list helps cost and ingredient management. In exams, remember purchase planning.
Step 3
Exam Tip
purchase list लागत और सामग्री प्रबंधन में मदद करती है। परीक्षा में purchase planning याद रखें।
A. क्योंकि hygiene, costing, service और marketing भी जरूरी हैं/Because hygiene, costing, service and marketing are also necessary
Step 1
Concept
A food career needs business skills along with cooking skill. In exams, write culinary entrepreneurship.
Step 2
Why this answer is correct
The correct answer is A. क्योंकि hygiene, costing, service और marketing भी जरूरी हैं / Because hygiene, costing, service and marketing are also necessary. A food career needs business skills along with cooking skill. In exams, write culinary entrepreneurship.
Step 3
Exam Tip
food career में पाक कौशल के साथ business skills भी चाहिए। परीक्षा में culinary entrepreneurship लिखें।
A. सेवा और मेनू सुधार का अवसर खो जाता है/Opportunity for service and menu improvement is lost
Step 1
Concept
Feedback is useful only when it leads to improvement. In exams, remember feedback loop.
Step 2
Why this answer is correct
The correct answer is A. सेवा और मेनू सुधार का अवसर खो जाता है / Opportunity for service and menu improvement is lost. Feedback is useful only when it leads to improvement. In exams, remember feedback loop.
Step 3
Exam Tip
feedback तभी उपयोगी है जब उससे सुधार किया जाए। परीक्षा में feedback loop याद रखें।
A. संवेदनशील ग्राहक के स्वास्थ्य को खतरा हो सकता है/Health of sensitive customers may be at risk
Step 1
Concept
Allergen information is important for customer safety. In exams, remember allergen disclosure.
Step 2
Why this answer is correct
The correct answer is A. संवेदनशील ग्राहक के स्वास्थ्य को खतरा हो सकता है / Health of sensitive customers may be at risk. Allergen information is important for customer safety. In exams, remember allergen disclosure.
Step 3
Exam Tip
allergen जानकारी ग्राहक सुरक्षा के लिए महत्वपूर्ण है। परीक्षा में allergen disclosure याद रखें।
A. खराबी और food-borne illness का जोखिम/Risk of spoilage and food-borne illness
Step 1
Concept
Curd-based drinks are perishable and need cooling. In exams, remember cold chain.
Step 2
Why this answer is correct
The correct answer is A. खराबी और food-borne illness का जोखिम / Risk of spoilage and food-borne illness. Curd-based drinks are perishable and need cooling. In exams, remember cold chain.
Step 3
Exam Tip
दही आधारित पेय नाशवान होते हैं और ठंडक मांगते हैं। परीक्षा में cold chain याद रखें।
A. पारंपरिक recipe को सुरक्षित, स्वच्छ और बाजार योग्य रूप में प्रस्तुत करना/Present traditional recipes in safe, hygienic and marketable form
Step 1
Concept
Food heritage becomes income when quality and safety are also added. In exams, write heritage plus enterprise.
Step 2
Why this answer is correct
The correct answer is A. पारंपरिक recipe को सुरक्षित, स्वच्छ और बाजार योग्य रूप में प्रस्तुत करना / Present traditional recipes in safe, hygienic and marketable form. Food heritage becomes income when quality and safety are also added. In exams, write heritage plus enterprise.
Step 3
Exam Tip
food heritage तभी आय बनता है जब quality और safety भी जुड़ें। परीक्षा में heritage plus enterprise लिखें।
A. आय में मौसमी अस्थिरता/Seasonal instability in income
Step 1
Concept
Dependence only on seasonal demand increases income risk. In exams, remember income diversification.
Step 2
Why this answer is correct
The correct answer is A. आय में मौसमी अस्थिरता / Seasonal instability in income. Dependence only on seasonal demand increases income risk. In exams, remember income diversification.
Step 3
Exam Tip
seasonal demand पर अकेली निर्भरता आय जोखिम बढ़ाती है। परीक्षा में income diversification याद रखें।
A. संसाधन दक्षता और नैतिक भोजन प्रबंधन/Resource efficiency and ethical food management
Step 1
Concept
Reducing food wastage is good economically and socially. In exams, link waste management with sustainability.
Step 2
Why this answer is correct
The correct answer is A. संसाधन दक्षता और नैतिक भोजन प्रबंधन / Resource efficiency and ethical food management. Reducing food wastage is good economically and socially. In exams, link waste management with sustainability.
Step 3
Exam Tip
भोजन अपव्यय घटाना आर्थिक और सामाजिक दोनों दृष्टि से अच्छा है। परीक्षा में waste management को sustainability से जोड़ें।
A. कौन सा item अधिक बिकता है और कितना stock रखना है/Which item sells more and how much stock to keep
Step 1
Concept
Sales records help demand and stock planning. In exams, remember data-based planning.
Step 2
Why this answer is correct
The correct answer is A. कौन सा item अधिक बिकता है और कितना stock रखना है / Which item sells more and how much stock to keep. Sales records help demand and stock planning. In exams, remember data-based planning.
Step 3
Exam Tip
sales record मांग और stock planning में मदद करता है। परीक्षा में data based planning याद रखें।
A. स्वाद, विधि और सांस्कृतिक ज्ञान को सुरक्षित रखना/Preserving taste, method and cultural knowledge
Step 1
Concept
Recipe documentation passes knowledge to the next generation. In exams, write food knowledge preservation.
Step 2
Why this answer is correct
The correct answer is A. स्वाद, विधि और सांस्कृतिक ज्ञान को सुरक्षित रखना / Preserving taste, method and cultural knowledge. Recipe documentation passes knowledge to the next generation. In exams, write food knowledge preservation.
Step 3
Exam Tip
recipe documentation से ज्ञान अगली पीढ़ी तक पहुंचता है। परीक्षा में food knowledge preservation लिखें।
A. पैकिंग design और container suitability/Packaging design and container suitability
Step 1
Concept
Safe containers and packing are necessary in delivery. In exams, remember delivery packaging.
Step 2
Why this answer is correct
The correct answer is A. पैकिंग design और container suitability / Packaging design and container suitability. Safe containers and packing are necessary in delivery. In exams, remember delivery packaging.
Step 3
Exam Tip
delivery में सुरक्षित container और packing जरूरी हैं। परीक्षा में delivery packaging याद रखें।
A. ताजी सामग्री और स्थानीय उत्पादकों को समर्थन/Fresh ingredients and support to local producers
Step 1
Concept
Local sourcing is linked with both quality and local economy. In exams, remember local economy.
Step 2
Why this answer is correct
The correct answer is A. ताजी सामग्री और स्थानीय उत्पादकों को समर्थन / Fresh ingredients and support to local producers. Local sourcing is linked with both quality and local economy. In exams, remember local economy.
Step 3
Exam Tip
local sourcing गुणवत्ता और स्थानीय अर्थव्यवस्था दोनों से जुड़ा है। परीक्षा में local economy याद रखें।
A. inventory, preparation time और quality consistency कठिन हो सकती है/Inventory, preparation time and quality consistency may become difficult
Step 1
Concept
A very large menu can make resource management difficult. In exams, remember menu engineering.
Step 2
Why this answer is correct
The correct answer is A. inventory, preparation time और quality consistency कठिन हो सकती है / Inventory, preparation time and quality consistency may become difficult. A very large menu can make resource management difficult. In exams, remember menu engineering.
Step 3
Exam Tip
बहुत बड़ा menu संसाधन प्रबंधन कठिन कर सकता है। परीक्षा में menu engineering याद रखें।
A. खाद्य दूषण और बीमारी का जोखिम घटाना/Reducing food contamination and illness risk
Step 1
Concept
Food handler hygiene is necessary for food safety. In exams, link personal hygiene with food safety.
Step 2
Why this answer is correct
The correct answer is A. खाद्य दूषण और बीमारी का जोखिम घटाना / Reducing food contamination and illness risk. Food handler hygiene is necessary for food safety. In exams, link personal hygiene with food safety.
Step 3
Exam Tip
food handler की स्वच्छता भोजन सुरक्षा के लिए आवश्यक है। परीक्षा में personal hygiene को food safety से जोड़ें।
A. सांस्कृतिक पहचान और ग्राहक भरोसा कमजोर हो सकता है/Cultural identity and customer trust may weaken
Step 1
Concept
Correct identity of regional food is linked with authenticity. In exams, remember truthful presentation.
Step 2
Why this answer is correct
The correct answer is A. सांस्कृतिक पहचान और ग्राहक भरोसा कमजोर हो सकता है / Cultural identity and customer trust may weaken. Correct identity of regional food is linked with authenticity. In exams, remember truthful presentation.
Step 3
Exam Tip
क्षेत्रीय भोजन की सही पहचान उसकी authenticity से जुड़ी है। परीक्षा में truthful presentation याद रखें।
A. धूल, कीट और दूषण से food safety प्रभावित होना/Food safety affected by dust, insects and contamination
Step 1
Concept
Hygiene is very important in the drying process. In exams, write hygienic drying.
Step 2
Why this answer is correct
The correct answer is A. धूल, कीट और दूषण से food safety प्रभावित होना / Food safety affected by dust, insects and contamination. Hygiene is very important in the drying process. In exams, write hygienic drying.
Step 3
Exam Tip
सूखाने की प्रक्रिया में स्वच्छता बहुत जरूरी है। परीक्षा में hygienic drying लिखें।
A. स्वाद, भरोसा, स्वच्छता और सांस्कृतिक पहचान का वादा/Promise of taste, trust, hygiene and cultural identity
Step 1
Concept
A food brand is built through customer experience and trust. In exams, link branding with customer experience.
Step 2
Why this answer is correct
The correct answer is A. स्वाद, भरोसा, स्वच्छता और सांस्कृतिक पहचान का वादा / Promise of taste, trust, hygiene and cultural identity. A food brand is built through customer experience and trust. In exams, link branding with customer experience.
Step 3
Exam Tip
food brand ग्राहक के अनुभव और भरोसे से बनता है। परीक्षा में branding को customer experience से जोड़ें।
A. मेनू में पोषण, पाचन और पसंद का संतुलन/Balance of nutrition, digestibility and preference in menu
Step 1
Concept
Food needs of different groups can differ. In exams, remember menu suitability.
Step 2
Why this answer is correct
The correct answer is A. मेनू में पोषण, पाचन और पसंद का संतुलन / Balance of nutrition, digestibility and preference in menu. Food needs of different groups can differ. In exams, remember menu suitability.
Step 3
Exam Tip
विभिन्न समूहों की भोजन जरूरतें अलग हो सकती हैं। परीक्षा में menu suitability याद रखें।
A. गुणवत्ता, स्वच्छता या लाभ पर दबाव बढ़ सकता है/Pressure may increase on quality, hygiene or profit
Step 1
Concept
Very low pricing can affect quality and profit. In exams, remember value-based pricing.
Step 2
Why this answer is correct
The correct answer is A. गुणवत्ता, स्वच्छता या लाभ पर दबाव बढ़ सकता है / Pressure may increase on quality, hygiene or profit. Very low pricing can affect quality and profit. In exams, remember value-based pricing.
Step 3
Exam Tip
बहुत कम कीमत quality और profit को प्रभावित कर सकती है। परीक्षा में value-based pricing याद रखें।
A. स्वाद, बनावट और सुरक्षा प्रभावित हो सकती है/Taste, texture and safety may be affected
Step 1
Concept
Time and temperature are important in fermentation. In exams, write controlled fermentation.
Step 2
Why this answer is correct
The correct answer is A. स्वाद, बनावट और सुरक्षा प्रभावित हो सकती है / Taste, texture and safety may be affected. Time and temperature are important in fermentation. In exams, write controlled fermentation.
Step 3
Exam Tip
fermentation में समय और तापमान महत्वपूर्ण होते हैं। परीक्षा में controlled fermentation लिखें।
A. वास्तविक श्रम लागत कम आंकी जाएगी/Real labour cost will be underestimated
Step 1
Concept
Family labour also has economic cost. In exams, remember unpaid family labour.
Step 2
Why this answer is correct
The correct answer is A. वास्तविक श्रम लागत कम आंकी जाएगी / Real labour cost will be underestimated. Family labour also has economic cost. In exams, remember unpaid family labour.
Step 3
Exam Tip
परिवार का श्रम भी आर्थिक लागत रखता है। परीक्षा में unpaid family labour याद रखें।
A. दोष पहचानकर सुधार और customer trust बनाए रखने के लिए/To identify faults, improve and maintain customer trust
Step 1
Concept
Complaints are a source of improvement. In exams, link complaint handling with quality improvement.
Step 2
Why this answer is correct
The correct answer is A. दोष पहचानकर सुधार और customer trust बनाए रखने के लिए / To identify faults, improve and maintain customer trust. Complaints are a source of improvement. In exams, link complaint handling with quality improvement.
Step 3
Exam Tip
complaints सुधार का स्रोत होती हैं। परीक्षा में complaint handling को quality improvement से जोड़ें।
A. पानी से फैलने वाले रोगों और भोजन दूषण का जोखिम/Risk of water-borne diseases and food contamination
Step 1
Concept
Safe water is a basic need of food business. In exams, write safe water.
Step 2
Why this answer is correct
The correct answer is A. पानी से फैलने वाले रोगों और भोजन दूषण का जोखिम / Risk of water-borne diseases and food contamination. Safe water is a basic need of food business. In exams, write safe water.
Step 3
Exam Tip
सुरक्षित पानी भोजन व्यवसाय की बुनियादी जरूरत है। परीक्षा में safe water लिखें।
A. जब स्थानीय cooks, सामग्री और उद्यमियों को वास्तविक बिक्री अवसर मिले/When local cooks, ingredients and entrepreneurs get real sales opportunities
Step 1
Concept
A food festival is useful when the local community benefits. In exams, remember community participation.
Step 2
Why this answer is correct
The correct answer is A. जब स्थानीय cooks, सामग्री और उद्यमियों को वास्तविक बिक्री अवसर मिले / When local cooks, ingredients and entrepreneurs get real sales opportunities. A food festival is useful when the local community benefits. In exams, remember community participation.
Step 3
Exam Tip
food festival तभी उपयोगी है जब स्थानीय समुदाय को लाभ मिले। परीक्षा में community participation याद रखें।
A. गलत प्रस्तुति से customer trust घटता है/Customer trust falls due to misleading presentation
Step 1
Concept
Honest presentation is necessary in online business. In exams, remember truthful marketing.
Step 2
Why this answer is correct
The correct answer is A. गलत प्रस्तुति से customer trust घटता है / Customer trust falls due to misleading presentation. Honest presentation is necessary in online business. In exams, remember truthful marketing.
Step 3
Exam Tip
online business में honest presentation जरूरी है। परीक्षा में truthful marketing याद रखें।
A. rush hour में सेवा धीमी और गुणवत्ता कमजोर हो सकती है/Service may become slow and quality weak during rush hour
Step 1
Concept
Staff planning affects service quality. In exams, remember labour planning.
Step 2
Why this answer is correct
The correct answer is A. rush hour में सेवा धीमी और गुणवत्ता कमजोर हो सकती है / Service may become slow and quality weak during rush hour. Staff planning affects service quality. In exams, remember labour planning.
Step 3
Exam Tip
staff planning सेवा गुणवत्ता को प्रभावित करती है। परीक्षा में labour planning याद रखें।
A. shelf life और natural taste या safety perception का संतुलन/Balance between shelf life and natural taste or safety perception
Step 1
Concept
Along with preservation, taste and customer trust must be considered. In exams, write product development balance.
Step 2
Why this answer is correct
The correct answer is A. shelf life और natural taste या safety perception का संतुलन / Balance between shelf life and natural taste or safety perception. Along with preservation, taste and customer trust must be considered. In exams, write product development balance.
Step 3
Exam Tip
preservation के साथ स्वाद और ग्राहक भरोसा भी देखना चाहिए। परीक्षा में product development balance लिखें।
A. कौशल, finance, food safety training और market linkage/Skills, finance, food safety training and market linkage
Step 1
Concept
Women-led food enterprises need both production and market support. In exams, remember women entrepreneurship.
Step 2
Why this answer is correct
The correct answer is A. कौशल, finance, food safety training और market linkage / Skills, finance, food safety training and market linkage. Women-led food enterprises need both production and market support. In exams, remember women entrepreneurship.
Step 3
Exam Tip
महिला food enterprise को उत्पादन और बाजार दोनों सहायता चाहिए। परीक्षा में women entrepreneurship याद रखें।
A. मेनू items और timely service प्रभावित होंगे/Menu items and timely service will be affected
Step 1
Concept
Supplier reliability is linked with continuity of a food enterprise. In exams, write supply reliability.
Step 2
Why this answer is correct
The correct answer is A. मेनू items और timely service प्रभावित होंगे / Menu items and timely service will be affected. Supplier reliability is linked with continuity of a food enterprise. In exams, write supply reliability.
Step 3
Exam Tip
supplier reliability food enterprise की continuity से जुड़ी है। परीक्षा में supply reliability लिखें।
A. दावा सही, स्पष्ट और प्रमाण योग्य होना चाहिए/Claim should be correct, clear and verifiable
Step 1
Concept
Truthfulness is necessary in nutrition claims. In exams, remember ethical labelling.
Step 2
Why this answer is correct
The correct answer is A. दावा सही, स्पष्ट और प्रमाण योग्य होना चाहिए / Claim should be correct, clear and verifiable. Truthfulness is necessary in nutrition claims. In exams, remember ethical labelling.
Step 3
Exam Tip
nutrition claim में सत्यता जरूरी है। परीक्षा में ethical labelling याद रखें।
A. authentic food, hygiene, local story और fair benefit sharing/Authentic food, hygiene, local story and fair benefit sharing
Step 1
Concept
Food tourism needs culture and safety along with taste. In exams, link food tourism with local livelihood.
Step 2
Why this answer is correct
The correct answer is A. authentic food, hygiene, local story और fair benefit sharing / Authentic food, hygiene, local story and fair benefit sharing. Food tourism needs culture and safety along with taste. In exams, link food tourism with local livelihood.
Step 3
Exam Tip
food tourism में स्वाद के साथ संस्कृति और safety जरूरी हैं। परीक्षा में food tourism को local livelihood से जोड़ें।
A. नाशवान भोजन की safety monitoring के लिए/For safety monitoring of perishable food
Step 1
Concept
Temperature records help monitor storage safety. In exams, remember monitoring record.
Step 2
Why this answer is correct
The correct answer is A. नाशवान भोजन की safety monitoring के लिए / For safety monitoring of perishable food. Temperature records help monitor storage safety. In exams, remember monitoring record.
Step 3
Exam Tip
temperature record से storage safety की निगरानी होती है। परीक्षा में monitoring record याद रखें।
A. स्वास्थ्य और food quality जोखिम/Health and food quality risk
Step 1
Concept
Safe use of oil is linked with food quality and health. In exams, remember safe cooking practice.
Step 2
Why this answer is correct
The correct answer is A. स्वास्थ्य और food quality जोखिम / Health and food quality risk. Safe use of oil is linked with food quality and health. In exams, remember safe cooking practice.
Step 3
Exam Tip
तेल का सुरक्षित उपयोग food quality और health से जुड़ा है। परीक्षा में safe cooking practice याद रखें।
A. taste consistency, freshness और service experience/Taste consistency, freshness and service experience
Step 1
Concept
Repeat purchase depends on taste, freshness and service. In exams, remember customer retention.
Step 2
Why this answer is correct
The correct answer is A. taste consistency, freshness और service experience / Taste consistency, freshness and service experience. Repeat purchase depends on taste, freshness and service. In exams, remember customer retention.
Step 3
Exam Tip
repeat purchase स्वाद, ताजगी और सेवा पर निर्भर करता है। परीक्षा में customer retention याद रखें।
A. समुदाय की पहचान, श्रेय और सांस्कृतिक सम्मान बनाए रखना/Maintain community identity, credit and cultural respect
Step 1
Concept
Traditional food knowledge is also a cultural asset of communities. In exams, remember cultural ethics.
Step 2
Why this answer is correct
The correct answer is A. समुदाय की पहचान, श्रेय और सांस्कृतिक सम्मान बनाए रखना / Maintain community identity, credit and cultural respect. Traditional food knowledge is also a cultural asset of communities. In exams, remember cultural ethics.
Step 3
Exam Tip
पारंपरिक भोजन ज्ञान समुदाय की सांस्कृतिक संपत्ति भी है। परीक्षा में cultural ethics याद रखें।
A. कितनी बिक्री पर लागत पूरी होगी यह समझना/Understanding at what sales level costs will be covered
Step 1
Concept
Break-even helps understand minimum sales needed for business. In exams, remember cost and revenue relation.
Step 2
Why this answer is correct
The correct answer is A. कितनी बिक्री पर लागत पूरी होगी यह समझना / Understanding at what sales level costs will be covered. Break-even helps understand minimum sales needed for business. In exams, remember cost and revenue relation.
Step 3
Exam Tip
break-even से व्यवसाय की न्यूनतम बिक्री जरूरत समझ आती है। परीक्षा में cost and revenue relation याद रखें।
A. स्वाद, स्वच्छता, costing, cultural identity और market linkage का संतुलन/Balance of taste, hygiene, costing, cultural identity and market linkage
Step 1
Concept
Sustainable food livelihood needs quality, safety, cost and market together. In exams, remember integrated food enterprise model.
Step 2
Why this answer is correct
The correct answer is A. स्वाद, स्वच्छता, costing, cultural identity और market linkage का संतुलन / Balance of taste, hygiene, costing, cultural identity and market linkage. Sustainable food livelihood needs quality, safety, cost and market together. In exams, remember integrated food enterprise model.
Step 3
Exam Tip
टिकाऊ food livelihood में quality, safety, cost और market सभी जरूरी हैं। परीक्षा में integrated food enterprise model याद रखें।
