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FOOD SPOILAGE AND PRESERVATION

Total questions: 81

Worksheet time: 40mins

Name
Class
Date
1.

What does it mean to preserve food?

a)

To make food last longer, stop the growth of bacteria, and not waste food

b)

To make it Hot

c)

To keep it in Fridge

d)

To Freeze it

2.

When food decomposes, it means

a)

food breaks down and rots

b)

nothing changes

c)

food can safely be eaten in a month

d)

you can eat it

3.

Low temperature reduces the

a)

activity of microorganisms by reducing the chemical reaction and action of enzymes.

b)

concentrations of an antibiotic, thus resistant strains finally develop.

c)

hazard is reported and possible control measures are identified.

d)

cheapest form of radiation for food preservation.

4.

It happens when fruits and vegetables wilt and discolored.

a)

Nutritive Deterioration

b)

Food Poisoning

c)

Aesthetic Deterioration

d)

Non-veg preparation

5.

Some foods can be kept almost indefinitely at room temperature.

a)

TRUE

b)

FALSE

6.

Lowering temperature retards chemical reactions and actions of food enzymes.

a)

TRUE

b)

FALSE

7.

Too much gas produced during milk fermentation will cause

a)

stormy fermentation.

b)

early stage curdling caused by rennin-like enzymes produced by bacteria.

c)

change of milk color to green

d)

burned of milk cells.

8.

Freezing is a way of preserving highly perishable food.

a)

TRUE

b)

FALSE

9.

It renders the microorganisms inactive.

a)

dehydration

b)

pasteurization

c)

canning

d)

heating

10.

This is made from many fruits and vegetables. This dish made from mango is very famous

a)

Pickel

b)

Fruit

c)

Vegetables

11.

Mangoes , apples and other fruits are preserved as jam using

a)

Chillies

b)

Sugar and jaggery

c)

Salt

12.

Which food items does not spoil easily?

a)

Honey

b)

Mango

c)

Apple

13.

Name the method of food preservation shown in the picture.

a)

drying

b)

heating

c)

canning

14.

what is the another name of vinegar

a)

Acetic acid

b)

Sulphuric acid

c)

Pasteurization

d)

Handwash

15.

Which of the following statements about freezing as a method of food preservation is INCORRECT?

a)

It helps to slow down the growth of food spoiling bacteria.

b)

It kills the bacteria present in the food.

16.

Cooked food gets spoiled easily due to ___________

a)

moisture

b)

flavour and spices

17.

Which of the following kills the food spoiling bacteria ?

a)

drying

b)

boiling

c)

freezing

d)

using salt and sugar

18.

Why is food preservation important ?

a)

to make food taste better

b)

to extend the shelf life of the food product

c)

to change the texture or flavour of the food.

19.

Bacteria and fungi grow well at ____________ and ________.

a)

high temperature and moisture

b)

low temperature and moisture

c)

room temperature and moisture

d)

none of the above

20.

which of the following methods can be used for the storage/preservation of the above food products? Tick ALL possible answers.

a)

cooling

b)

freezing

c)

dry storage

d)

drying

21.

What are the symptoms of food poisoning?

a)

stomach ache

b)

fever

c)

runny nose

d)

vomiting

22.

Which of the following methods cannot be used to preserve the above food item?

a)

drying

b)

cooling

c)

freezing

d)

boiling

23.

_______________ is the name of the process invented by Louis Pasteur for the preservation of milk.

a)

Refrigeration

b)

Pasteurization

c)

Pickling

d)

Canning

24.

The removal of water from a substance is called

a)

Fermentation

b)

Dehydration

c)

Fermentation

d)

Salting

25.

Vacuum packing is

a)

air free packing

b)

water free packing

c)

Both of these

d)

None of the above

26.

Jams, jellies and squashes are examples of

a)

Preservation by Sugar

b)

Preservation by Canning

c)

Preservation by dehydration

d)

Preservation by vinegar

27.

The picture showed a spoiled bread. What type of microorganism cause the bread to spoiled?

a)

Bacteria

b)

Virus

c)

Protozoa

d)

Fungi

28.

Ramli bought a fried rice and decided to have the meal on the next day. He put the food on the table. On the next day, the food was smelly and the rice's texture changed. Give an inference based on the observation on the food.

a)

Ramli did not put the food in the fridge

b)

The microorganism growth and reproduce on the food

c)

The food was not cooked well

d)

The food is not healthy

29.

Which of the following are food preservation methods?

a)

Freezing, vacuuming sealing, boiling

b)

Freezing, dehydrating, canning

c)

Dehydrating, frying, canning

30.

What ingredients are used to alter pH levels?

a)

salt, sugar, oil

b)

salt, sugar, vinegar, lemon juice

c)

vinegar, lemon, pepper

31.

The addition of salt to a food product is to:

a)

retard the microorganisms and preserve food product

b)

speed up food spoilage

c)

flavour

32.

Which of the following foods are suitable for freezing?

a)

Berries, ice-cream, eggs

b)

Berries, chicken, fish

c)

chicken, honey, vegemite

33.

Who discovered pasteurisation?

a)

Louis Pasteur

b)

Abraham Lincoln

c)

Winstin Churchill

d)

Galileo Galilei

34.

Name the factors responsible for the spoilage of food?

a)

Washing hands

b)

Water

c)

boiling

35.

Which was one of the most ancient and easiest preservative method?

a)

Canning

b)

Drying

c)

Refregeration

d)

Boiling

e)

Pickling

36.

Foods like cereals and pulses are kept in ____________.

a)

a tumbler

b)

refrigeration

c)

airtight container

37.

Storage of food in low temperature _____________.

a)

makes food tastier

b)

prevents spoilage

c)

makes food more healthy

38.

Vinegar is added to __________________ .

a)

Jams and candies

b)

Pickles

c)

Cornflakes and oats

d)

Vegetables

39.

What method of food preservation is used for storing cakes?

a)

Pickling

b)

Add little teaspoons of sugar

c)

Refrigeration

d)

Add little teaspoons of salt

40.

It is minimized and sometimes prevented through food preservation.

a)

drying

b)

spoilage

c)

salting

41.

Why is food preservation important ?

a)

to make food taste better

b)

to extend the shelf life of the food product

c)

to change the texture or flavour of the food.

42.

Eating spoiled food causes

a)

Malaria

b)

Food poisoning

c)

Typhoid

43.

These are added to food to prevent or retard its deterioration either naturally or chemically.

a)

Preservatives

b)

Additives

c)

vinegar

44.

Natural preservatives include -

a)

salt

b)

sugar

c)

vinegar

d)

ALL OF THE ABOVR

45.

Which of these are carbohydrates?

a)

Fish

b)

Milk

c)

Bread

d)

Pulses

46.

Which one of these is a communicable disease?

a)

Tuberculosis

b)

Diabetes

c)

Obesity

d)

Anaemia

47.

What is a disease?

a)

A state in which a function or a part of the body is in a healthy condition.

b)

A state in which a function or a part of the body is no longer in a healthy condition.

48.

Which one of these is caused due to the lack of Vitamin D?

a)

Beriberi

b)

Scurvy

c)

Goitre

d)

Rickets

49.

What are non-communicable diseases

a)

They do not spread from one to another.

b)

They spread from one to another.

50.

Which one of these is caused due to the lack of Iron?

a)

Beriberi

b)

Goitre

c)

Anaemia

d)

Scurvy

51.

Which one of these is caused due to the lack of Iodine?

a)

Goitre

b)

Rickets

c)

Beriberi

d)

Scurvy

52.

Which one of these is caused due to the lack of Vitamin A ?

a)

Scurvy

b)

Goitre

c)

Night Blindness

d)

Berberi

53.

VITAMINS AND MINERALS ARE ALSO CALLED

a)

PROTECTIVE FOOD

b)

ENERGY GIVING FOOD

c)

BODY BUILDING FOOD

d)

NONE OF THE ABOVE

54.

RICH IN VITAMIN C AND ARE GOOD FOR HEALTHY EYES AND SKIN :

a)

GREEN CHILLIES

b)

DOSA

c)

LEMON

d)

BURGER

55.

DEFIENCIENCY OF VITAMIN B1

a)

BERI BERI

b)

SCURVY

c)

RICKETS

d)

GOITRE

56.

SWOLLEN STOMACH , THIN LEGS , SWOLLEN ANKLES AND FEET ARE SYMPTOMS OF THE DISEASE :

a)

IODINE

b)

IRON

c)

KWASHIORKOR

d)

VITAMIN

57.
Which of the following nutrients is important for body, cell, and muscle growth and repair?
a)
vitamins
b)
fats
c)
proteins
d)
carbohydrates
58.
Which nutrient supplies the most energy per gram? 
a)
carbohydrates
b)
fats
c)
protein
d)
water
59.
Which of the following is true about most fast foods? 
a)
they are low in nutrient density 
b)
they are high in fat and calories 
c)
they are low in vitamins and minerals 
d)
all of the above  
60.
What is the main reason for eating a wide variety of foods? 
a)
to learn the food label
b)
to provide all the nutrients you need 
c)
to keep from getting bored with your diet 
d)
to help improve physical fitness 
61.
The body uses this to dissolve and transport materials.
a)
Fats
b)
Water
c)
Minerals
d)
Vitamins
62.
Stored energy e.g. oils, butter, margarine
a)
Fats
b)
Carbohydrates
c)
Minerals
d)
Vitamins
63.
Calcium, Sodium, and Iron are examples of ________?
a)
Minerals
b)
Vitamins
c)
Fruits
d)
Fiber
64.
Which of the following is NOT a nutrient?
a)
water
b)
fat
c)
fiber
d)
protein
65.
Which one of the following is a good protein source? 
a)
Banana
b)
Beans 
c)
Bagels
d)
Breakfast Bar 
66.
Proteins are found in...
a)
dried beans, peas, and nuts
b)
milk and eggs
c)
meat, fish, and poultry
d)
All choices are correct
67.
When you don't drink enough water you can become:
a)
silly
b)
hyper
c)
intoxicated 
d)
dehydrated 
68.

The diet which contains different types of foods in such quantities that the need for calories, minerals , vitamins and other nutrients is adequately met is known as a-

(a)  

69.

Sun is necessary for our body to produce (a)   .

70.

(a)   is a mineral added to salt so that we are not deficient in it.

71.

Which of the following is not an animal product.

a)

milk

b)

paneer

c)

soybean

d)

eggs

72.

Symptoms - Bleeding gums, swelling of joints, wounds take longer to heal.

Name the disease




(a)  

73.

Symptoms - Inflammation of nerves, loss of appetite, weak

muscles

Name the disease.

(a)  

74.

Symptoms - Fatigue, weakness, dizziness, shortness of breath

Name the disease

(a)  

75.

A child suffering from kwashiorkor shows _______ growth.

a)

Stunted

b)

Less

c)

More

76.

How many types of nutrients are there??

a)

7 types

b)

3 types

c)

5 types

d)

2 types

77.

A diet containing all types of nutrients in a right amount is called _________

a)

Nutrients

b)

Balanced Diet

c)

Fibre

d)

Iron

78.

Water is important because...

a)

It helps in Digestion

b)

Helps in removing waste products

c)

maintains and regulates body temparature

d)

All of the above

79.

Diabeties is a ___________

a)

Deficiency disease

b)

Communicable disease

c)

Non-communicable disease

d)

None of the above

80.

Which of the following nutrients help to get rid of undigested food?

a)

Protein

b)

Vitamin

c)

Mineral

d)

Roughage

81.

A diet lacking in ___________ leads to the development of a disease known as scurvy.

a)

Vitamin A

b)

Vitamin B

c)

Vitamin C

d)

Vitamin D

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