MCQs on food preservation

What is the primary aim of food preservation?

• To increase nutritional value.
• To prevent spoilage and extend shelf life.
• To make food more visually appealing.
• To enhance flavor and taste.

What causes food to spoil if it is not preserved?

• Microbial growth and enzymatic reactions.
• Lack of seasoning
• Improper packaging
• Excessive heat exposure

Which of the following is most likely to spoil quickly without preservation

• Dairy products (e.g., milk)
• Dried grains
• Frozen fruits
• Canned vegetables

Food preservation helps in:

• Extending shelf life and preventing spoilage.
• Promoting faster spoilage and decay.
• Increasing food waste and reducing quality.
• Enhancing flavor and nutritional value.

The process of preventing the growth of harmful microorganisms in food is called

• Food storage
• Food contamination
• Food preservation
• Food fermentation