Tag: food spoilage, adulteration and preservation

Questions Related to food spoilage, adulteration and preservation

For pasteurisation milk is__________.

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

  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

Show answer
Correct Option: D
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.

A treatment that keeps milk fresh for several weeks is

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

  1. Ultraviolet treatment

  2. Ultraheat treatment

  3. Infra-red treatment

  4. Freeze chilling treatment

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Correct Option: B

Food additive is

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

  1. Preservative and flavour

  2. Sweetener

  3. Stabilizer

  4. All of the above

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Correct Option: D

Pasteurised milk remains unspoilt for

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

  1. 2-5 days

  2. One day

  3. One week

  4. Two weeks

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Correct Option: A

Additive-stabilizer used in butter is________________.

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

  1. Disodium dihydrogen diphosphate

  2. Trisodium diphosphate

  3. Tetrasodium diphosphate

  4. All of the above

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Correct Option: D

Vinegar is ________.

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

  1. Acidic

  2. Basic

  3. Odourless

  4. None of these

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Correct Option: A
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.

Temperature inversion indicates a high degree of atmospheric

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

  1. Stability

  2. Instability

  3. Increase

  4. Decrease

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Correct Option: A

Both, vinegar and lemon juice has a

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

  1. High pH

  2. Low pH Value

  3. 0 pH

  4. Medium pH

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Correct Option: B

The gas released during fermentation of sugarby yeast cells is

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

  1. Carbon dioxide

  2. Carbon monoxide

  3. Hydrogen

  4. Oxygen

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Correct Option: A
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.

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

  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)

Show answer
Correct Option: B
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.