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Food Science and Preservation

Questions about food chemistry, preservation methods, and traditional food processing techniques

5 Questions Published
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Questions

Question 1 Multiple Choice (Single Answer)

When food is kept for some time, the fats in it get oxidised. This makes the food

  1. rancid
  2. tastier
  3. stiffer
  4. smell better
  5. rotten
Question 2 Multiple Choice (Single Answer)

Which of the following is a chemical food preservative?

  1. Sodium bicarbonate
  2. Sodium benzoate
  3. Sodium carbonate
  4. Potassium hydroxide
  5. Potassium permanganate
Question 3 Multiple Choice (Single Answer)

Which of the following is not a method of preserving fish?

  1. Salting
  2. Sun-drying
  3. Pickling
  4. Adding sugar
  5. Canning
Question 4 Multiple Choice (Single Answer)

A lady was about to pack jams and pickles that she made in containers, for long time storage. Before she did the packing, she first washed all the bottles well and then dried them well in the sun. Why were the bottles sun dried?

  1. Food stored in sun dried bottles develop better flavour.
  2. This gives her more time for preparing food.
  3. To remove any trace of moisture.
  4. For better packing.
  5. There was no specific reason why she did it.
Question 5 Multiple Choice (Single Answer)

While making mamidi tandra, how are the fibres removed from the pulp of ripe mangoes?

  1. By sun drying
  2. By adding sugar
  3. By mashing the ripe mangoes well
  4. By adding jaggery and mixing it well
  5. By straining through a muslin cloth
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