5 PRESERVATION OF FOOD || NIOS-SECONDARY COURSE || HOME SCIENCE-216 CLASS X

 Chaptr-5 

PRESERVATION OF FOOD

INTEXT QUESTIONS 5.1 

1. Choose the correct answer to complete the incomplete

statements below: 

i) Food spoilage is due to 

a) micro-organisms and enzymes ✅

b) micro-organisms and excess production 

c) enzymes and excess production 

d) all the above

ii) Non- perishable food items are those which 

a) do not spoil at all 

b) take long time to spoil ✅

c) spoil easily 

d) spoil according to where they are kept 

iii) Preservation of food means 

a) to keep food safe 

b) to retain quality of food 

c) to prevent decomposition of food ✅

d) all the above 

iv) Shelf life of food is related to 

a) freshness of food 

b) quality of food 

c) decomposition of food 

d) time limit for which food can be used ✅

v) the main reason for preserving food is to 

a) improve its colour and taste 

b) increase its shelf lie ✅

c) make costly food available 

d) change its texture

INTEXT QUESTIONS 5.2 

1. Which of the following will not help to arrest the action of micro-organisms on tomatoes : 

(a) put them is boiling water 

(b) put them in a freezer 

(c) leave them on the shelf. ✅

2. List four ways of delaying action of micro-organisms on apples. 

Ans:(a) Do not remove the peel 

       (b) Pack apple in polythene or aluminium foil 

       (c) Keep in the refrigerator 

       (d) Make jam

3. Define the terms preservation and shelf life. 

Ans: Preservation can be defined as the device of prevention of decay or spoilage of food either by avoiding contamination of inhibiting enzymatic or chemical reactions or changes. It helps to increase shelf life of food and this food can be stored for future use. Shelf-life implies the time for which a food can  be kept fresh. It is also known as the stability of food during storage.

INTEXT QUESTIONS 5.3 

1. Fill in the blanks using appropriate words. 

(1) Papad is an example of preservation by Dehydration.

(2) Refrigeration reduces the activity of enzymes and microorganisms.

(3) Dehydration is based on the principle of removal of moisture.

2. Write True and False against the following statements: 

(i) Addition of spices to pickles allows the micro organisms to grow quickly. False

(ii) When making squashes, we make use of an acid and a lot of sugar for preservation. True

(iii) Sterilization increases the activity of enzymes and micro-organisms. False

3. Write down the steps you will follow to preserve cauliflower by the dehydration method. 

Ans:(i) Clean and dry the plates and tin for drying and storing          cauliflower. 

       (ii) Wash and cut cauliflower. Remove stems and any                decaying portion. 

      (iii) Put the cauliflower pieces in boiling water. Take off               when  they area little soft. 

     (iv) Take out from water and spread on a clean cloth in the        sun. Cover with a thin cloth. 

      (v) When pieces are dry, cool and store in tins.

4. Match the following 

i Jam                 a. Spices 

ii Papad            b. Sugar 

iii Pickle            c. Citric acid 

iv Milk               d. Removal of moisture 

v Dried-methi    e. Pasteurization 

vi Squash          f. Oil, salt 

                         g. reducing temperature

Ans: i) b ii) a iii) f iv) e v) d vi) c


5. In your garden you have plenty of lemons. List the products you can prepare to preserve them. Describe the process of preparing any one preserved product using lemons. 

Ans:The items that can be prepared from lemons for preserving includes pickle, food varieties

To make pickle the procedure is:

·         In a pressure cooker lemon is taken. Then a cup of water cook for “5 whistles” or boil till lemon gets softer. The cooked lemon is taken cut the lemon into quarter piece then add red chili powder, turmeric, mustard powder, methi powder, and salt is also added and lemon juice as required to adjust the Solidity.

It is then mixed. The tempering is prepared, by heating mustard oil.

Hing is added and allowed to splutter.

·   Then we should pour the tempering into the prepared pickle. It is mixed well and pickle is ready.

6. Match the following: Foods Preservatives 

i Apple jam               a. Citric acid 

ii Lemon pickle         b. Potassium Metabisulphite 

iii Potato chips          c. Sodium Benzoate 

iv Squash                 d. Salt 

                                e. Sugar 

Ans:i) e ii) d iii) b iv) a

TERMINAL EXERCISE 

1. Write whether the following statements are true (T) or false (F). Give reasons for your answer. 

(i) Oranges can be kept for a long time without getting spoilt.False.

 (ii) While dehydrating fenugreek (methi) leaves these should be put in potassium metabisulphite for 5-10 minutes.False.


2. Write down the steps in preserving pudina (mint) leaves by dehydration method. 

Ans. The steps in preserving pudina (mint) leaves by dehydration method are as under:

(i) Remove the stems and wash mint thoroughly.

(ii) Put on a cloth in the sun, cover it with muslin cloth.

(iii) Keep it in sun till it is dried.

(iv) Cool it to room temperature and store it in air tight containers.

3. Match the statements in Column A with those in Column B Column A Column B 

(a) Natural preservative              (i) potassium metabisulphite 

(b) Chemical preservative          (ii) sunlight 

(c) Dehydration                          (iii) removing microorganisms 

(d) Increasing temperature        (iv) salt 

                                                   (v) citric acid 

                                                   (vi) vinegar 

Ans.(a) (iv), (b) (i), (c) (ii), (d) (iii).

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