Tag: evs - i

Questions Related to evs - i

Why the food can be kept for a longer time in cold house than in normal conditions?

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

  1. Insect can not enter

  2. Bacterial multiplication stops

  3. Bacterial multiplication is reduced

  4. There is plasmolysis at low temperature

Show answer
Correct Option: A

The temperature in your freezer should be

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

  1. -2$^o$C

  2. -9$^o$C

  3. -12$^o$C

  4. -18$^o$C

Show answer
Correct Option: D
Explanation:

the correct answer is '-18ooC'

The freezer temperature is maintained at 0F or -18 degrees celsius as it is the ideal temperature to freeze food stuff.
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The temperature inside your fridge should be

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

  1. $10^oc$

  2. $4^oc$

  3. $0^oc$

  4. $-2^oc$

Show answer
Correct Option: B
Explanation:
  • The temperature range between 1 to 4 degrees Celsius is an ideal balance between the temperature required to stop/avoid microbial growth and not freeze the food that is to be preserved. 
  • At 0 or -2 degrees Celsius the microbial growth is stopped but the food gets frozen whereas 10 degrees Celsius won't stop microbial growth. 
    Hence, correct option is B.

Pasteurization is heating at

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

  1. $120^{0}$C for 60 minutes

  2. 60-$70^{0}$C for 30 minutes

  3. $70^{0}$'C for 60 minutes

  4. $80^{0}$C for 30 minutes

Show answer
Correct Option: B
Explanation:

In the classic pasteurization treatment of milk, the milk was exposed to a temperature of about $63^{0}$C for 30 minutes. Most milk pasteurization today uses higher temperatures, at least $72^{0}$C, but for only 15 seconds. 


We can keep food for longer duration in cold storage than in ordinary cupboard because

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

  1. Insects cannot cause infection

  2. Bacterial multiplication is completely prevented

  3. Bacterial multiplication is greatly reduced

  4. Low temperature causes plasmolysis

Show answer
Correct Option: C
Explanation:

We can keep food for longer duration in cold storage than in ordinary cupboard because bacterial multiplication is greatly reduced. At room temperature, bacteria grow rapidly. When food is stored at cold temperature, bacteria enters a dormant stage. Also, water content of the food freezes in cold storage. This prevents bacteria from multiplying and food spoiling.

Thus, the correct answer is 'Bacterial multiplication is greatly reduced.'

Food can be kept unspoiled at

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

  1. High temperature

  2. Low temperature

  3. Osmotic temperature

  4. All the above

Show answer
Correct Option: B
Explanation:

Food can be kept for longer duration and unspoiled at low temperature than in ordinary temperature because bacterial multiplication is greatly reduced. At room temperature, bacteria grow rapidly. When food is stored at cold temperature, bacteria enter a dormant stage. Also, the water content of the food freezes in cold storage. This prevents bacteria from multiplying and food spoiling.

Thus, the correct answer is 'Low temperature.'

Food products are kept in cold storage or refrigerator in order to

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

  1. Make them tasty

  2. Use in off-season

  3. Maintenance of freshness, longevity and taste due to low respiration

  4. Keep them cool

Show answer
Correct Option: C
Explanation:

Respiration uses stored starch and enhances ageing process. Food products like fruits and vegetables are kept in cold storage or refrigerator to maintain its freshness, longevity and taste. This is possible due to low respiration rate at low temperature. 

Thus, the correct answer is option C.

Food can be preserved by

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

  1. Low temperature

  2. High temperature

  3. Osmotic pressure

  4. All the above

Show answer
Correct Option: A
Explanation:

Respiration uses stored starch and enhances ageing process. Food products like fruits and vegetables are preserved by keeping them at low temperature to maintain its freshness, longevity and taste. This is possible due to low respiration rate at low temperature. 

So, the correct answer is 'Low temperature'

Why are raw foods kept below in refrigerators while cooked foods are kept above

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

  1. For proper handling and storage

  2. Cooked food requires 5C while raw foods require 10C for low temperature preservation

  3. Cooked food stays fresh at 3C while raw foods do so at 5C

  4. Cooked food remains fresh for longer 4| period at 5C while raw foods do so at 3C

Show answer
Correct Option: C
Explanation:

Bacteria can grow in the cooked food from 5C to 60C. So, it is better to store cooked food at 3C whereas raw food at 5C.

That is why cooked food places above and the raw food is placed below in the refrigerators.
So the correct option is C.

Safe refrigeration period is

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

  1. 1-2 days

  2. 2 - 3 days

  3. 2 - 4 days

  4. 3-6 days

Show answer
Correct Option: D