Churning

Q. Name the process in which the butter is separated from cream.

1. Threshing
2. Churning
3. Sieving
4. Filtration

Q.

Question 2

Boojho’s grandmother is suffering from diabetes. Her doctor advised her to take ‘Lassi’ with less fat content. Which of the following methods would be most appropriate for Boojho to prepare it?

(a) Filtration

(b) Decantation

(c) Churning

(d) Winnowing

Q.

When cereals are washed before cooking, water is separated from the cereals by

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Q. The process of separating the constituents of a liquid by agitating it vigorously is _____.

1. Churning.
2. Filtration.
3. Evaporation.
4. Sedimentation.

Q. is used to separate the butter from milk.

1. Decantation
2. Sedimentation
3. Churning
4. Evaporation

Q.

While preparing tea, Rehan filters out tea leaves from the liquid with a strainer. This is a process of:

1. Mixing

2. Distillation

3. Condensation

4. Separation

Q.

When cereals are washed before cooking, water is separated from the cereals by _______.

Q. Churning out butter from milk is a process of ___ .

1. Distillation
2. Filtering
3. Separation
4. Mixing

Q.

While preparing tea, Rehan filters out tea leaves from the liquid with a strainer. The process used in this situation is

1. Condensation

2. Separation

3. Mixing

4. Distillation

Q. Churning out butter from milk is a process of ___.

1. Distillation
2. Filteration
3. Separation
4. Mixing

Q. A solution with more dissolved solute in the solvent can be obtained by raising the temperature.

1. unsaturated
2. supersaturated
3. megasaturated
4. saturated

Q. Churning is used to:

1. Separate different but useful components
2. Remove harmful components
   
3. Remove non-useful components

Q. When milk, cooled after boiling, is poured onto a piece of cloth the cream(malai) is left behind on it. This process of separating cream from milk is an example of ___________.​

Q. Boojho’s grandmother is suffering from diabetes. Her doctor advised her to take ‘Lassi’ with less fat content. Which of the following methods would be most appropriate for Boojho to prepare it?

1. Churning
2. Filtration
3. Winnowing
4. Decantation

Q.

In churning milk, the need for churning out butter is to ________.

1. To add impurity.

2. To obatin milk.

3. To remove impurities.

4. To get two useful components.