Food Preservation

Q.

Why food items are kept in the refrigerator to prevent spoilage?

Q.

Which one of the following is not a method of food preservation?

1. Salting

2. Pickling

3. Boiling

4. Drying

Q.

Name two chemical preservatives.

Q. Food spoilage can be prevented using ________ .

1. preservatives
2. adulterants
3. vitamins
4. nutrients

Q.

Suggest a word, chemicals added to food to prevent the growth of microorganisms?

Q.

____is used for the preservation of jam and jellies.

1. Sugar

2. Salt

3. Acetic acid

4. Vinegar

Q.

Write the difference between milk powder and dairy whitener?

Q. Name two food materials which are preserved by sun-drying method in our homes.

Q.

What are the methods to preserve food items?

Q.

Which of the following is not used as a preservative?

1. Salt

2. Sugar

3. Vinegar

4. Sauce

Q. _______ is an example of incidental adulterant.

1. Marbles
2. Brick powder
3. Lead
4. Larvae

Q.

Study the two statements labelled as Assertion (A) and Reason (R).

Assertion (A): Putting a wet spoon in a pickle jar spoils the pickle.

Reason (R): Moisture favours the growth of fungus that spoils the food.

Point out if:

1. Both (A) and (R) are true and (R) is not the correct explanation of (A).

2. Both (A) and (R) are true and (R) is the correct explanation of (A).

3. (A) is false and (R) is true.
4. (A) is true and (R) is false.

Q. Which among the following statements are correct regarding food preservation?

1. Moist conditions can preserve bread for longer periods.
2. Sodium benzoate can be used to preserve jams.
3. Use of oil preserves food, as bacteria cannot survive in that environment.
4. Food spoilage can also be prevented by adding acid preservatives to them.

Q.

Adulterants like dry papaya seed and mineral oil coating on pepper are known to cause:

1. Paralysis

2. Pneumonia

3. Stomach diseases

4. Liver diseases

Q.

Match the following:

$\begin{array}{cccc}& \text{Food materials}& & \text{Adulterant}\\ \text{a}& \text{Milk}& \text{i}& \text{Metanil yellow}\\ \text{b}& \text{Red chilly powder}& \text{ii}& \text{Fine iron filings}\\ \text{c}& \text{Turmeric powder}& \text{iii}& \text{Brick powder}\\ \text{d}& \text{Rava}& \text{iv}& \text{Water}\end{array}$

1. a-i, b-ii, c-iii, d-iv

2. a-ii, b-iii, c-i, d-iv

3. a-iv, b-iii, c-ii, d-i

4. a-iv, b-iii, c-i, d-ii

Q. Apples are rich in:

1. Carbohydrate
2. Fat
3. Protein
4. Fibre

Q.

How is phenylketonuria treated?

Q. Excess of vegetable oil is added in the preparation of pickle and the pickle jars are salted before the pickle is added into the jar. What is the purpose of doing so?

1. Fermentation
2. Preservation
3. Pastuerization
4. Coagulation

Q.

Freezing is a method of food preservation.

1. True

2. False

Q. Synthetic chemicals used as preservatives are:

1. Sodium benzoate
2. Sodium hydroxide
3. Potassium sulphate
4. Ammonium chloride

Q.

Which of the following is a method that preserves food by the removal of moisture content?

1. Freezing

2. Drying

3. Boiling

4. Air tight packing

Q. Test tube A and B contained adultered and non adulterated turmeric powders respectively. When concentrated HCl was added to both A and B, only one of the test tube changed its colour to red. Select the possible conclusion(s) associated with this experiment.

1. Metanyl yellow was present in A
2. Chalk powder was present in A
3. (a) and (c) above.
4. Solution in B changed red

Q.

What is the 5-second rule?

Q.

What is metabolism?

Q.

What is food preservation? Name three common chemical food preservatives.

Q.

Which of the following is not an animal nutrient?

1. Vitamins

2. Minerals

3. Nitrates

4. Proteins

Q. Which among the following is not a traditional preservative?

1. vinegar
2. Salt solution
3. sodium benzoate
4. oil

Q.

Adulteration of food means

1. Processing of food

2. Transportation of food

3. Storage of food

4. Removing nutritive value of food

Q.

Which of the following methods is not used in the preservation of foods

1. Drying

2. Moisturization

3. Heating

4. Refrigeration

Q.

Which of the following is involved in the process of preservation of food?

1. Prevention of growth of microorganisms

2. Allowing food to get decayed quickly

3. Changing the taste of the food

4. Changing the colour of the food