Food spoilage and food preservation - class-VIII
Description: food spoilage and food preservation | |
Number of Questions: 29 | |
Created by: Shiva Nambiar | |
Tags: biology food storage and preservation food food safety health and hygiene - food for living the world of microorganisms: part 2 microorganism : friend and foe micro organisms economic importance of bacteria and fungi cell biology and biotechnology evs - i methods of preserving food micro - organism safety in food too.. food - essence of life evs eat when you need how much food, what type of food microorganisms our food |
Food is preserved at low temperature because
Which among the following is the most reason for storing green coloured apples at low temperatures?
Which of the following are correct?
(i) In canning, heating of food products is not required
(ii) Bacteria and fungi can't be active in absence of moisture.
(iii) Meat and fish are covered with dry salt to check the growth of bacteria.
(iv) At high-temperature fruits, eggs and meat can be stored for a long time.
(v) Use of oil and vinegar prevents spoilage of pickles.
Acetic acid looks like ice due to freezing at ______ $^oC$.
Why the food can be kept for a longer time in cold house than in normal conditions?
The temperature in your freezer should be
The temperature inside your fridge should be
Pasteurization is heating at
We can keep food for longer duration in cold storage than in ordinary cupboard because
Food can be kept unspoiled at
Food products are kept in cold storage or refrigerator in order to
Food can be preserved by
Why are raw foods kept below in refrigerators while cooked foods are kept above
Safe refrigeration period is
Articles kept in refrigerator for several days get spoilt due to
Temperature in deep freezers for preserving food articles is
Temperature for UHT of milk is
Raw vegetables to be preserved in deep freezers must be pretreated with
Cryopreservation is :
Cryogenic storage of germ plasm is done at.
Bacterial blight of rice can be controlled by giving 'Hot Water' seed treatment at.
It is unwise to thaw meats
The main purpose of dehydration of food is ______________.
Drying of food mainly inhibits the growth of _____________.
Which of the following food preservation technique is mainly used to decrease the moisture content of the food?
The cheapest method of protecting food grains from the attack of fungi to
Fruit, meat and milk are preserved at room temperature by the process of
Dehydration reduces the growth of bacteria because_______________________.
Ancient methods of food preservation include