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    CL-5 Ch6

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    rahul

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    CL-5 Ch6

    Uploaded by

    rahul
    58 views2 pages

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    CL-5_Ch6

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    58 views2 pages

    CL-5 Ch6

    Uploaded by

    rahul

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    © All Rights Reserved
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    of 2

    Chapter 6

    Spoilage and Wastage of food and food preservation

    1. By mistake you left a small piece of sandwich in a plate in the corner of room for 5 to 6 days.
    After 5 days when the plate was found the sandwich had cottony growth on it.
    a) What was the cottony growth on the sandwich?
    b) Is this bread suitable for human consumption?
    2. Your mother left a bag full of tomatoes on the shelf in the kitchen for 3 days. What will happen
    to the tomatoes after 3 days? Why does it happen to tomatoes?
    3. Go to the kitchen and make list of the various food items present in your mother’s kitchen and
    ask your mother how she stores them?
    4. What causes the change in the color of fruit and its taste on ripening?
    5. Take a bowl of freshly made curd and leave it outside the refrigerator for two days. After two
    days note down what happens to the curd? Suggest the reason for the change.
    6. Geeta goes to kitchen and finds that her mother had placed certain tablets in the container
    containing pulses. Write down why Geeta’s mother had done so.
    7. Define the following terms
    a) Food preservation
    b) Dehydration
    c) Pasteurization
    8. Correct the given statements
    a) Fruits and vegetables are kept in the lower shelf of refrigerator when they have to be used
    immediately.
    b) Sugar and salt are stored in container kept at low temperature.
    c) Insects and worms usually make their homes at dry and cold places.
    d) Hydrochloric acid is used in the manufacture of many pickled products.
    e) Many fruits, vegetables and meat products are pasteurized for preservation.
    f) Vacuum packing does not limit the growth of bacteria and fungi in the packet.
    9. Complete the following
    a) ‘Take what you eat, eat what________’.
    b) Both sugar and salt serve as________.
    c) Acetic acid is form of ______________.
    d) Milk is ____________ to kill microorganism.
    e) Food preservation helps to maintain ___________ of food.
    f) Micro organism and enzymes get ____________ at low temperature thus the spoilage of
    food gets prevented.
    g) ____________ helps in adding variety to our diet.
    h) In the process of __________ water content of the food stuff is removed.
    i) The shelves where biscuits and spices are kept in the kitchen should always be kept
    ________ and __________.
    j) __________ and ________ are used to preserve fruits, vegetables and meat products.
    k) __________ is form of sterilization.
    10. Why do manufacturers usually fill nitrogen in the packets of potato chips?
    11. Complete the chart

    Method used for preservation of food

    12. What makes the food rich in fat rancid?


    13. How do we can and bottle the fruits and vegetables?
    14. How do less moisture and low temperature help in food preservation?
    15. Complete the table

    S.N Name of the food Method of storage used


    1 Fruits and vegetables
    2 Milk
    3 Biscuits and chips
    4 Raw chicken and fish
    5 Onions and potatoes
    6 Sugar and salt
    7 Curd
    16. Why do we need preserve food?
    17. How do enzymes cause spoilage of food?
    18. How can prevent spoilage of food from bacteria and fungi?
    19. How is method used for preventing spoilage of perishable food different from method used by
    the one used for spices, cereals?
    20. What makes us realize the food material at home is spoiled?
    21. How can we prevent wastage of food?
    22. State 2 ways in which the food preservation is helpful to us?

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