Science General · Chemistry

Food Processing and Storage

2,379 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

The only way for hunters to preserve eatable game is to process them quickly into jerky before they rot due to heat and moisture.

  1. to process them quickly into jerky before they rot due to heat and moisture

  2. if they are quickly processed into jerky before heat and moisture rots them

  3. for them to be processed quickly into jerky before the meat rots due to heat and moisture

  4. if the meat is quickly processed into jerky before they rot due to heat and moisture

  5. to have it quickly processed into jerky before heat and moisture rot the meat
Reveal answer Fill a bubble to check yourself
E Correct answer
Explanation

Correct; has parallel infinitives and uses meat to refer unambiguously to 'eatable game'; expresses clear cause and effect relationship between 'heat and moisture' and 'rotting of meat'.

Multiple choice

What is pasteurization?

  1. It is a method of preserving milk which involves hot treatment only.

  2. It is a method of preserving milk which involves cold treatment only.

  3. It is a method of preserving milk, which involves both hot and cold treatments.

  4. It is a method of preserving milk which involves preservatives from outside to be added.
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

 Yes, it is correct as pasteurization involves the boiling of milk at temperature 700C and then rapid cooling to store it.

Multiple choice

Which of the following sentences is incorrect?

  1. Eating uncovered food may make you ill.

  2. Boiling milk kills germs present in it.

  3. Adding salt and sugar in food prevents growth of bacteria.

  4. Boiled milk will never develop bacteria in it.

  5. By preservation we can use food for a longer time.
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

This is a wrong statement. Boiled milk may develop bacteria if it is not stored at low temperature.

Multiple choice

If one wants to keep food fresh for a few months, what should one do?

  1. Food should be heated to keep it warm and safe.

  2. Food should be refrigerated at about 5 degree centigrade.

  3. Food can be preserved in a deep freezer at a temperature below -18 degee centigarde.

  4. We cannot stop growth of microbes hence we cannot preserve the food.
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Yes, this is the correct answer. Microbes growth is stopped on extreme cooling and hence food can be preserved.

Multiple choice

How does bacteria save milk?

Directions: Read the passage and answer the question that follows.

Cheese is a method to preserve milk in which cheese becomes completely different from milk. Cheese, however, has its own interesting and yummy taste. Cheese production is usually carried out with the help of bacteria (some are really good bacteria) and certain enzymes and natural acids which change the liquid milk into solid or semi-solid. The proteins and fats present in the milk are maintained by the saving action of such bacteria and enzyme products. The main ingredients which preserve cheese are salt and acids. The most important process in cheese-making, especially cheddar, which is one of its types, involves some basic steps. Bacteria and enzymes convert the lactose sugar present in milk into lactic acid. The rennet modifies milk proteins called caseinogens into insoluble casein. The casein, then turns into a gel-like product called curd. The curd stores most of the fat and calcium from the milk as well. The thick curd is pressed with a cheese press to solidify the cheese. The cheese is then stored in a dark, cool room for nine to twelve months to develop its taste and thickness by the good bacteria present. Some may have also seen holes in certain cheese. They are due to the presence of a special kind of bacteria which acts on cheese during the ripening or storage stage. Cheese-making  is a complex process, but it preserves the milk proteins and sugars which keep one healthy for long.

  1. By preserving proteins and fats

  2. By turning milk into curd

  3. By adding salts and acids

  4. By making holes
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Correct

Multiple choice

Why is cheese kept in a dark, cool room?

Directions: Read the passage and answer the question that follows.

Cheese is a method to preserve milk in which cheese becomes completely different from milk. Cheese, however, has its own interesting and yummy taste. Cheese production is usually carried out with the help of bacteria (some are really good bacteria) and certain enzymes and natural acids which change the liquid milk into solid or semi-solid. The proteins and fats present in the milk are maintained by the saving action of such bacteria and enzyme products. The main ingredients which preserve cheese are salt and acids. The most important process in cheese-making, especially cheddar, which is one of its types, involves some basic steps. Bacteria and enzymes convert the lactose sugar present in milk into lactic acid. The rennet modifies milk proteins called caseinogens into insoluble casein. The casein, then turns into a gel-like product called curd. The curd stores most of the fat and calcium from the milk as well. The thick curd is pressed with a cheese press to solidify the cheese. The cheese is then stored in a dark, cool room for nine to twelve months to develop its taste and thickness by the good bacteria present. Some may have also seen holes in certain cheese. They are due to the presence of a special kind of bacteria which acts on cheese during the ripening or storage stage. Cheese-making  is a complex process, but it preserves the milk proteins and sugars which keep one healthy for long.

  1. To convert lactose into lactic acid

  2. To change liquid milk into solid

  3. To ripen the cheese

  4. To preserve fat and calcium
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Correct

Multiple choice

What is the passage about?

Directions: Read the passage and answer the question that follows.

Cheese is a method to preserve milk in which cheese becomes completely different from milk. Cheese, however, has its own interesting and yummy taste. Cheese production is usually carried out with the help of bacteria (some are really good bacteria) and certain enzymes and natural acids which change the liquid milk into solid or semi-solid. The proteins and fats present in the milk are maintained by the saving action of such bacteria and enzyme products. The main ingredients which preserve cheese are salt and acids. The most important process in cheese-making, especially cheddar, which is one of its types, involves some basic steps. Bacteria and enzymes convert the lactose sugar present in milk into lactic acid. The rennet modifies milk proteins called caseinogens into insoluble casein. The casein, then turns into a gel-like product called curd. The curd stores most of the fat and calcium from the milk as well. The thick curd is pressed with a cheese press to solidify the cheese. The cheese is then stored in a dark, cool room for nine to twelve months to develop its taste and thickness by the good bacteria present. Some may have also seen holes in certain cheese. They are due to the presence of a special kind of bacteria which acts on cheese during the ripening or storage stage. Cheese-making  is a complex process, but it preserves the milk proteins and sugars which keep one healthy for long.

  1. The role of bacteria in life

  2. The benefits of milk

  3. The process of making cheese

  4. The ripening of cheese
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Correct

Multiple choice

Which of the following statements is true?

Directions: Read the passage and answer the question that follows.

Cheese is a method to preserve milk in which cheese becomes completely different from milk. Cheese, however, has its own interesting and yummy taste. Cheese production is usually carried out with the help of bacteria (some are really good bacteria) and certain enzymes and natural acids which change the liquid milk into solid or semi-solid. The proteins and fats present in the milk are maintained by the saving action of such bacteria and enzyme products. The main ingredients which preserve cheese are salt and acids. The most important process in cheese-making, especially cheddar, which is one of its types, involves some basic steps. Bacteria and enzymes convert the lactose sugar present in milk into lactic acid. The rennet modifies milk proteins called caseinogens into insoluble casein. The casein, then turns into a gel-like product called curd. The curd stores most of the fat and calcium from the milk as well. The thick curd is pressed with a cheese press to solidify the cheese. The cheese is then stored in a dark, cool room for nine to twelve months to develop its taste and thickness by the good bacteria present. Some may have also seen holes in certain cheese. They are due to the presence of a special kind of bacteria which acts on cheese during the ripening or storage stage. Cheese-making  is a complex process, but it preserves the milk proteins and sugars which keep one healthy for long.

  1. The holes in cheese have a preserving action.

  2. Cheese ripens in a year.

  3. Fat is lost during cheese production.

  4. Calcium is lost during cheese production.
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Correct

Multiple choice

Which word in the passage is opposite in meaning to ‘remain the same’?

Directions: Read the passage and answer the question that follows.

Cheese is a method to preserve milk in which cheese becomes completely different from milk. Cheese, however, has its own interesting and yummy taste. Cheese production is usually carried out with the help of bacteria (some are really good bacteria) and certain enzymes and natural acids which change the liquid milk into solid or semi-solid. The proteins and fats present in the milk are maintained by the saving action of such bacteria and enzyme products. The main ingredients which preserve cheese are salt and acids. The most important process in cheese-making, especially cheddar, which is one of its types, involves some basic steps. Bacteria and enzymes convert the lactose sugar present in milk into lactic acid. The rennet modifies milk proteins called caseinogens into insoluble casein. The casein, then turns into a gel-like product called curd. The curd stores most of the fat and calcium from the milk as well. The thick curd is pressed with a cheese press to solidify the cheese. The cheese is then stored in a dark, cool room for nine to twelve months to develop its taste and thickness by the good bacteria present. Some may have also seen holes in certain cheese. They are due to the presence of a special kind of bacteria which acts on cheese during the ripening or storage stage. Cheese-making  is a complex process, but it preserves the milk proteins and sugars which keep one healthy for long.

  1. Ripen

  2. Solidify

  3. Modify

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

Modify means to make changes to something (which is opposite to 'remain the same').