Tag: food spoilage, adulteration and preservation

Quizzes (0) Questions (127)

Questions Related to food spoilage, adulteration and preservation

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

For pasteurisation milk is__________.

  1. Warmed at $80^o$C for $5$ minutes and cooled slowly
  2. Boiled at $100^o$C and cooled slowly

  3. Treated with citric acid
  4. Warmed at $60^o$C for $20$ minutes and cooled fast
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation
(D) Warmed at $ 60^{\circ}C $ for 20 minutes & cooled fast.
$ \rightarrow $ It is a process of heating a liquid to below the Boiling point to destroy microorganisms.
Milk is heated 155 to $ 175^{\circ}$ F i.e.' in Celsius scale about 68.3 to $ 81^{\circ}C $ for an Instant followed by cooling. A standardises milk and cleans extraneous matter from it.
Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

A treatment that keeps milk fresh for several weeks is

  1. Ultraviolet treatment

  2. Ultraheat treatment

  3. Infra-red treatment

  4. Freeze chilling treatment
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

UHT (Ultra High Temperature) treatment involves heating milk to very high temperatures (135-150 degrees Celsius) for a few seconds, which allows it to be stored at room temperature for several weeks or months.

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

Food additive is

  1. Preservative and flavour

  2. Sweetener

  3. Stabilizer

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

Food additives include a wide range of substances added to food to maintain or improve safety, freshness, taste, texture, or appearance, such as preservatives, sweeteners, and stabilizers.

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

Additive-stabilizer used in butter is________________.

  1. Disodium dihydrogen diphosphate

  2. Trisodium diphosphate

  3. Tetrasodium diphosphate

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

Various phosphate salts, including disodium, trisodium, and tetrasodium diphosphates, are used as emulsifiers and stabilizers in dairy products like butter and processed cheese.

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

Vinegar is ________.

  1. Acidic

  2. Basic

  3. Odourless

  4. None of these
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation
Vinegar is an aqueous solution of acetic acid. Usually, the acetic acid is produced by the fermentation of ethanol or sugars by acetic acid bacteria. Vinegar is mildly acidic, with the pH of 2 to 3. The lower the pH, the more acidic the vinegar is. Though vinegar is acidic in nature, it is mainly used as a cooking ingredient, or in pickling. 

So, the correct answer is option A.
Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Temperature inversion indicates a high degree of atmospheric

  1. Stability

  2. Instability

  3. Increase

  4. Decrease
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Temperature inversion occurs when air near the ground is cooler than the air above it, which traps pollutants and indicates a high degree of atmospheric stability, as vertical mixing is suppressed.

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

The gas released during fermentation of sugarby yeast cells is

  1. Carbon dioxide

  2. Carbon monoxide

  3. Hydrogen

  4. Oxygen
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Fermentation is the process of converting complex organic substance into simpler substance with the action of yeast or bacteria. Yeast ferments the sugar into alcohol, carbon dioxide and little energy.

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

Match the items in column I with their preservation methods in column II and choose the correct option from the codes given below.

Column I Column II
(a) Amla (i) Sodium benzoate
(b) Vegetables (ii) Drying
(c) Squashes (iii) Cooling
(d) Spices (iv) Oil and vinegar
(e) Ketchups (v) Sugar
(vi) Salts

  1. (a)- (i), (b)- (ii), (c)- (iii), (d)- (iv), (e)- (v)

  2. (a)- (vi), (b)- (iv), (c)- (v), (d)- (ii), (e)- (i)

  3. (a)- (ii), (b)- (i), (c)- (v), (d)- (vi), (e)- (iv)

  4. (a)- (iv), (b)- (iii), (c)- (i), (d)- (vi), (e)- (ii)
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Amla is a seasonal fruit, so we can preserve amla for 6 months in salt. Typical pickling agents include brine (high in salt), vinegar, alcohol, and vegetable oil are added to preserve vegetables. When making squashes, we make use of acetic acid and a lot of sugar for preservation. Air-drying is a method to preserve herbs and spices. Boric acid, benzoic acid and sodium benzoate, were once widely used as preservatives in ketchup. Thus, the correct answer is option B.