Drying

Q. ___ is the oldest method of food preservation in which it reduces water content in food and thus prevents the bacterial growth.

Q. The method of preserving milk called pasteurisation was developed by ___ .

Q. Pasteurisation is a process in which certain packaged and non-packaged foods are treated with heat and suddenly cooled to eliminate pathogens and extend shelf life. What is the temperature at which food is heated in this process?

1. 150°C
2. 200°C
3. 70° C
4. 100° C

Q.

Which of the following is not an allergen?

1. Water

2. Milk

3. Animal Fur

4. Mites

Q.

The process by which plums and grapes are preserved is known as _____ .

1. Drying

2. Salting

3. Pickling

4. Tinning

Q.

Why do we put milk in the refrigerator in summer?

Q.

Name the part and the plant from which Isabgol is obtained.

Q. Give any 2 examples for poultry diseases.

Q.

State two ways for preservation of food.

Q. The method of preserving milk called pasteurisation was developed by ___ .

Q. Which of the following options describe pasteurisation?

1. Heating at 45℃ followed by rapid cooling to 15℃.
2. Heating at 45℃ followed by gradual cooling to 15℃.
3. Heating at 70℃ followed by gradual cooling to 10℃.
4. Heating at 70℃ followed by rapid cooling to 10℃.

Q. is the process of heating milk followed by sudden cooling before storage.

1. Drying
2. Salting
3. Pasteurisation

Q.

Chilly is mainly preserved by _________.

1. canning

2. drying

3. freezing

4. salting

Q. Bholu went on a trip to Mumbai and at the beach he saw a scene as shown in the picture below. He was told it was a method of preserving fish. What method of preservation were the local fishermen using?

1. Salting
2. Canning
3. Hanging
4. Sun-drying

Q. Identify the food preservatives.

1. Brine
2. Oil
3. Yeast
4. Vinegar
5. Dry salt
6. Sugar
7. Water
8. Ketchup

Q. Which of the following are examples for antibiotic?

1. Streptomycin
2. Sodium bicarbonate
3. Erythromycin
4. Penicillin

Q.

Which method of preserving fish is shown in the image?

1. Hanging
2. Canning
3. Salting
4. Drying

Q.

Urticaria is the scientific name for

1. eczema

2. asthma

3. hives

4. diarrhoea

Q.

Mulakukondattam is preserved by ________.

1. drying followed by salting

2. salting followed by drying

3. freezing followed by salting

4. salting followed by freezing

Q. Which of the following options describe pasteurisation?

1. Heating at 70℃ followed by gradual cooling to 10℃.
2. Heating at 70℃ followed by rapid cooling to 10℃.
3. Heating at 45℃ followed by gradual cooling to 15℃.
4. Heating at 45℃ followed by rapid cooling to 15℃.

Q.

What is the most common food preservation method?

1. Freezing

2. Fermentation

3. Heating

4. Freeze drying

Q.

"The action of microorganisms takes place under appropriate temperature." This is the principle behind which of the following process?

1. Food colouring

2. Rinsing

3. Drying

4. Using pesticides

Q. Which of the following food preservation technique is mainly used to decrease the moisture content of the food?

1. Pasteurization
2. Sterlization
3. None of the above
4. Dessication/ Drying

Q. Sort the following steps, which are used in cheese manufacturing.

1. Milk curdling
2. Curd processing
3. Ripening
4. Salting

Q.

The below given image depicts a method of preserving fish, carried out by the fishermen in the coastal regions. What method of preservation are the local fishermen using?

1. Salting

2. Sun-drying

3. Canning

4. Semi-drying

Q.

Hives is characterized by redness, itching and outbreak of lesions

1. True
2. False

Q. Fruit, meat and milk are preserved at room temperature by the process of

1. Dehydration
2. Pasteurisation
3. Fridge
4. Vernalisation

Q. is the process of food preservation by drying.

1. Moisturisation
2. Dehydration
3. Mummification

Q.

Chilly is mainly preserved by _________.

1. salting

2. drying

3. freezing

4. canning

Q.

Raju's mother washed the fish and put it in the sun. After some time he observed decreased water content in those fishes. Which among the following method was the cause of this phenomenon?

1. Rhizobium

2. Aspergillus

3. Chlamydomonas

4. Spirogyra