Science General · Chemistry

Food Processing and Storage

2,542 Questions

Food processing and storage principles focus on preservation techniques, packaging methods, and preventing microbial contamination. These topics are essential for general science sections in various competitive examinations. Questions explore pasteurization, canning, chemical preservation, and safe food handling practices.

Food preservation methodsPasteurization techniquesFood packaging materialsMicrobial contamination preventionCryopreservation concepts

Food Processing and Storage Questions

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Chemical preservatives are used for

  1. Preserve jams jellies

  2. Pickles

  3. Ketchups

  4. All of the above
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Chemical preservatives like sodium benzoate or potassium sorbate are commonly used across a variety of processed foods, including jams, jellies, pickles, and ketchups, to extend shelf life.

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Mark the correct statement:


a) Food must be properly stored to prevent food poisoning.
b) Food poisoning can occur when food is left unrefrigerated for longer period of time.
c) Mishandling of food can also cause food poisoning.

  1. a, b

  2. b, c

  3. a, c

  4. All of the above
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Food must be properly stored to prevent food poisoning. Food poisoning can occur when food is left unrefrigerated for longer period of time. Mishandling of food can also cause food poisoning.

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

The undesirable change in a food that makes it unsafe for human consumption is referred as

  1. Food decay

  2. Food spoilage

  3. Food loss

  4. All of the above
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Food spoilage is the decrease in the original nutritional value, texture and flavor of the food. Such food becomes harmful and unsuitable for human consumption. This can happen due to bacterial or fungal action if food is left open for a long time. In uncooked food, autolysis may take place in which food is decomposed by self-enzymes. Food spoilage can be prevented by adding preservatives. Thus, the correct answer is option B.

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Which one of these foods is likely to contain the most bacteria?

  1. Cooked chicken

  2. Tinned cream

  3. Frozen raw chicken

  4. Bottled mayonnaise
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

frozen raw chicken contains the most bacteria even though it is frozen the bacteria does not die their growth is stopped but the bacteria is still present where as in the cooked chicken it is killed and in tinned cream and mayonnaise they are processed.

So, the correct answer is 'Frozen raw chicken'

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Food contaminated with food poisoning bacteria would

  1. Smell

  2. Change colour

  3. Look normal

  4. Be slimy and bitter
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

The food containing food poisoning bacteria does not change colour, taste, and smell of the food hence it cannot be recognized by the senses and the food looks normal

So, the correct answer is 'Look normal'

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Which one of these statements about bacteria is true?

  1. All types of bacteria give food poisoning.

  2. Freezing makes food last longer by killing bacteria.

  3. Bacteria grow fastest when they are warm.

  4. All bacteria need air to survive.
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation
 At 37°C bacteria start growing but start multiply between 5°C and 63°C.
 at room temperature, if the food is left out for any more than two hours. bacterial growth will be rapid. all types of bacteria won't give food poisoning.
Freezing does not kill bacteria only their growth stops. 
Some bacteria can survive even without air like in food gravy and sauces.
So, the correct answer is 'Bacteria grow fastest when they are warm'
Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Heating milk at $65^{0}$ followed by sudden cooling is Known as ______________.

  1. Sterilization

  2. Preservation

  3. Pasteurization

  4. Fermentation
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Pasteurization involves heating a liquid, such as milk, to a specific temperature (often around 63-65 degrees Celsius) followed by rapid cooling to destroy pathogens without significantly altering the product's quality.

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Food material can be preserved at

  1. High temperature

  2. Osmotic pressure

  3. Low temperature

  4. All of the above
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Food material can be preserved at high temperature, that is either by heating or boiling. Usually a process followed for cooked food and milk to prevent it from being spoilt due to microbial action

Using osmosis as a method of preservation - where sugar or salt is added to preserve food, this increases the ionic concentration on the outside, so food material loses water through exosmosis. Removal of water prevents microbial infestation and increases the shelf life of food. Used for preservation of fish, fruits and vegetables
Low temperature or refrigeration - cold storage, for preservation of fish, fruits, vegetables. Increases shelf life of cooked food
So, the correct answer is 'All of the above'

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Milk is heated to $72^0$ C for 30 minutes and then suddenly cooled to $12^0$ C. Microbes are killed without causing damage to the taste and quality of milk. Name this process.

  1. Dehydration

  2. Pasteurisation

  3. Boiling

  4. Cooling
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

The process described, heating milk to a specific temperature and then cooling it suddenly to kill microbes while preserving quality, is the definition of pasteurization.

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Pasteurization means

  1. Vaccination for a baby against small pox
  2. Sterilization in steam cooker at 100$^o$C for 10 minutes
  3. Heating milk or other liquids to 60$^o$C to 70$^o$C for short duration

  4. A technique of curing people bitten by mad dogs
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Pasteuriziation is the process of sterilization. In this, packaged and non-packaged milk and other liquids are heated with mild heat, that is 60$^o$C to 70$^o$C for short duration in order to eliminate pathogens and extend shelf-life. The process was first developed by Louis Pasteur in 1864.

Thus, the correct answer is 'Heating milk or other liquids to 60$^o$C to 70$^o$C for short duration.'

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

When milk is heated at $62^o$C for $30$ minutes and then cooled, the process is called

  1. Sterilization

  2. Pasteurisation

  3. Nitrification

  4. Freezing
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Pasteurization is the process of sterilization. In this, packaged and non-packaged food items are heated at 62$^o$C for 30 minutes and then cooled. This is done in order to eliminate pathogens and extend the shelf-life of food. This process frees food materials from vegetative forms of all pathogenic bacteria. This method was introduced by Louis Pasteur.

Thus, the correct answer is 'Pasteurization.'

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Pasteurisation frees food stuffs of

  1. All bacteria

  2. All living organisms

  3. Vegetative forms of bacteria

  4. Vegetative forms of all pathogenic bacteria
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Pasteuriziation is the process of sterilization. In this, packaged and non-packaged food stuffs are heated with mild heat, that is 60$^o$C to 70$^o$C for short duration in order to eliminate pathogens and extend shelf-life. This process frees food stuffs of vegetative forms of all pathogenic bacteria. The process was first developed by Louis Pasteur in 1864.

Thus, the correct answer is 'Vegetative forms of all pathogenic bacteria.'

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

In pasteurisation, milk and liquors are _______________.

  1. Super cooled to kill germs

  2. Super heated to kill germs

  3. Heated below boiling point for several hours

  4. Heated well below boiling point for 20-30 minutes.
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation
Answer is option D "Heated well below boiling point for 20-30 minutes"
Pasteurization process eliminates pathogens and increase shelf-life of milk and liquids. Vat pasteurization process heats milk and liquids below boiling temperature for 20-30 minutes and is used primarily in the dairy industry for preparing milk for making starter cultures in the processing of cheese, yogurt, buttermilk and for pasteurizing some ice cream mixes.
Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Steaming of food may lead to___________.

  1. Change in colour

  2. Sterilization

  3. Preservation

  4. Both B and C
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Steaming is a moist-heat cooking method that can help sterilize food surfaces and contribute to preservation by killing microorganisms, thereby extending the shelf life of the food.