preservation

Process of preservation of milk

• Fermentation

• Pasteurisation

• Salting

• Dehydration

The removal of water from a substance is called

• Fermentation

• Dehydration

• Fermentation

• Salting

Vacuum packing is

• air free packing

• water free packing

• Both of these

• None of the above

Freezing is a food preservation method because

• Low temperature slows the growth of microbes.

• Low temperature removes water content

• Both of the above

• None of these

Jams, jellies and squashes are examples of

• Preservation by Sugar

• Preservation by Canning

• Preservation by dehydration

• Preservation by vinegar

The temperature followed for UHT is

• Below 135 degree celsius

• Above 135 degree celsius

• 135 degree celsius

• 100 degree celsius

Which of the following is commonly used preservatives for fruits and vegetables in the form of pickles.

• Mustard Oil

• Vinegar

• Coconut oil

• Both mustard oil and vinegar

Most microbes cannot grow and multiply when the

• conditions are dry

• temperature is low

• temperature is very high

• All the above

How does dehydration work to preserve food?

• Provides an acidic environment.

• Removes oxygen exposure.

• Removes water content.

• Removes water content by freezing water particles.

Which food preservation technique works by heating and sealing food in an airtight container?

• Vacuum Sealing.

• Dehydrating.

• Canning.

• Sun-Drying.