Tag: food spoilage and food preservation

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Questions Related to food spoilage and food preservation

Multiple choice evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

It is unwise to thaw meats

  1. In a microwave oven

  2. In the refrigerator

  3. Under cool running water

  4. At room temperature
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation
Meat, poultry and their products are perishable food as they get easily spoiled. Thus, they must be kept at a safe temperature during thawing. They are safe indefinitely while frozen. Perishable foods should never be thawed on the counter or in hot water and must not be left at room temperature for more than two hours but at temperature 40 °F or below for safety of products.
Therefore, the correct answer is option D.
Multiple choice evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

The main purpose of dehydration of food is ______________.

  1. To increase the microbial activity

  2. To decrease the microbial activity

  3. To reduce the moisture content

  4. Both B and C
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation
Dehydration is an ancient technique of level preservative which is performed by extracting moisture hence inhibiting the growth of microorganisms which may lead to several diseases.
Thus decreasing microbial activity and reducing the moisture content.
Multiple choice evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

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

  1. Pasteurization

  2. Sterlization

  3. Dessication/ Drying

  4. None of the above
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation
Desiccation is also known as drying or dehydration. This is an ancient technique of food preservation in which food is dried thus initiating the growth of bacteria, yeast and moulds through the removal of water.
Multiple choice evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

The cheapest method of protecting food grains from the attack of fungi to

  1. Burying in the ground

  2. Spraying with insecticide

  3. Drying in sunlight

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

The improved solar energy treatment (ISET), which consisted of soaking of seeds in water (1:1 w/v) in a galvanized tub tightly covered with a transparent polythene sheet during September for 6 h (08.00-14.00 h) and keeping the seeds under the sun, was most effective, providing more than 96% control of loose smut, 73.64% control of Karnal bunt, and complete control of flag smut. The treatment had no adverse effects on seed germination. 

So, the correct option is C. (Drying in sunlight )

Multiple choice evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

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

  1. Pasteurisation

  2. Fridge

  3. Dehydration

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

There are various methods of preserving the food items. These methods include Pasterurisation (high temperature), Fridge (low temperature), dehydration (drying), etc. Fruit, meat and milk can be preserved at room temperature by the process of dehydration. This is the most easiest and oldest method of preservation. In this, the water or moisture is removed from the food. This inhibits the growth of microorganisms and increases the shelf life of food. Vernalisation is a process of induction of flowering process in plants by exposure to the prolonged cold temperature.

Thus, the correct answer is 'Dehydration.'

Multiple choice evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

Dehydration reduces the growth of bacteria because_______________________.

  1. It destroys the protein

  2. It reduces the water which is required for bacterial activity

  3. It increases the acid content of the food

  4. All of the above
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation
Reduction of water intake in cells of bacteria presents their growth and germination of spores.
When water activity is decreased, the lag phase of bacteria is increased thus decreasing the growth rate on other hand.
Multiple choice evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

Ancient methods of food preservation include

  1. Pasteurizing and sterilizing

  2. Canning, blanching, and irradiating

  3. Freezing and boiling

  4. Drying, smoking, and fermenting
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation
Ages-old food preservation techniques include drying, smoking, cooling, freezing, fermenting, salting, pickling, and canning. Drying and smoking are one of the most ancient methods of food preservation. It works because it removes much of the food's water. Without adequate water, microorganisms cannot multiply and chemical activities greatly slow down. Prehistoric cave dwellers heat-dried meat and fish, which probably led to the development of smoking as another way to preserve these foods. Fermentation was particularly useful for people in southern climates, where cooling and freezing were not practical. When a food ferments, it produces acids that prevent the growth of organisms that cause spoilage. Grapes, rice, and barley were fermented into wine and beer by early people. Fermentation also was used to produce cheese and yogurt from milk.
Therefore, the correct answer is option D.
Multiple choice chemistry chemistry in daily life food spoilage and food preservation methods of preserving food chemicals in food

The sweeteners value of aspartame in comparison to cane sugar is:

  1. 550

  2. 100

  3. 600

  4. 2000
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation
  • Sugar substitutes are substances that are used in place of sweeteners with sugar (sucrose) or sugar alcohols. They may also be called artificial sweeteners.
  • Natural sweeteners add to calorie intake and therefore many people prefer to use artificial sweeteners.
  • Aspartame is the most successful and widely used artificial sweetener. It is roughly 100 times as sweet as cane sugar. It is methyl ester of dipeptide formed from aspartic acid and phenylalanine. Use of aspartame is limited to cold foods and soft drinks because it is unstable at cooking temperature.