What are non-Perishable Food?

The Three Categories of food are Perishable, Semi-Perishable and ______ Food.

Knowledge of what, where and when to buy helps you get ________

Below are the proper purchase of cereals and pulses. EXCEPT ONE.

Eggs should be stored with pointed ends______

Rice can be stored using_____

What are the golden rules for storing food?

Enzymes cause which types of food to ripen?

The following are the simple steps on how you handle food safety EXCEPT.

Which people are at the higher risk for developing foodborne illness?

What make foods easy to digest?

When milk is boiled or pasteurized we also killed_____

Cooking improves the appearance, texture, color and ______________

What are examples of moist heat cooking methods?

It is the process of cooking food in hot ghee or oil.

The temperature used  in dry heat is as high as?

Oranges, grapes and kiwi fruit is rich in________

When carrots, potatoes and vegetables are deep fried. What nutrieents will it loss?

Minerals get loss when_____

Goitre is cause due to the deficiency of____

It means saving nutrients during the process of preparation and cooking of food.

What are the three methods of food enrichment?

I, combination

II. Fermentation

 III. Germination

IV. Enhancing

Unlike non-perishable food, most semi-perishable food will not last longer than _______ without spoiling.

Banana, Tomatoes and Apple are sample of a _______

Which is not a semi-perishable food?

In the process of selection you are looking for certain qualities. Some of these indicators are common for all items. EXCEPT ONE

Spongy bread is an indicator of good quality.

The softer the cheese and paneer , the better it's quality.

Fruits and vegetable remain fresh if the temperature is______

The food that you purchased could also _____ if it is not stored properly

Identify three micro-organisms responsible for food spoilage/ contamination of food.

Which micro-organism is used to make bread?

There are other factors which speed up the process of food spoilage. These are

The following are NOT the symptoms of foodborne illness EXCEPT.

The following are the reason why we cook food. EXCEPT ONE.

It is a process which milk is heated to a high temperature and then quickly cooled.

Which of these animal products are more likely to have harmful micro-organism?

What is an example of a dry heat cooking method?

The cooking method that results in the greatest loss of nutrients

41. It is a water soluble vitamins which easily destroyed by heat and oxidation.

Which of the following nutrients provides energy for body cell and muscle growth?

It is the process of improving the nutrients in food items by special methods, it is called______

We can conserve nutrients in food items by following some simple practices. EXCEPT.

Can we eat the skin of potatoes, carrots, cucumber and apples?

A process in which micro-organism present in the food or added in the form of curd or yeast.

Which dish would be suitable for a nine-month old baby?

Samantha was asked by her mother to buy some fish. What quality indicators she need to look in purchasing fish

       I. They should be clear, plump and shiny.

    II. The flesh should be resilient to the touch.

 III. The gills are bright red

 IV. The outside of the fish should be covered in a clean, translucent slime and should look like a clean sheen

Cathrina's favourite food are hot dogs, can goods and other process food. What quality indicators should she consider  in selecting her favourite food?

       I. Tins/tetrapacks should not be contents into clean air-tight damaged or lacking.

    II. Should not have a rotten smell

 III. These should not be in bulging tins/ bottles, and bottle caps should not be broken.

 IV. Should not be shimy nor feel slippry paneer lasts much longer. On touch.

Which one factor can you see on the spoiled bread?

It means hygienic handling of food and it is required for food safety as well as for those who consume it

Which of the following are the simple steps in safe food handling?

       I. Clean

    II. Separate

 III. Chill

 IV. Cook

You feels hungry and very weak. Which of the following class of food should you take for immediate source of energy?

Noel prepared cabbage salad for herself whereas Tina cooked cabbage for his meal who got more vitamin c from the cabbage?

Gail is cooking spinach in her kitchen she chopped the spinach finely and washed it thoroughly. Do you think the spinach will lose it nutrients?

To store them for any Length of time, Perishable foods must be stored in a ____

When buying bread, which of the following should you do?

Food can be spoil. How can you determine the food was spoiled?

It carries germs which can cause diseases.

All of these are the following points while handling food, EXCEPT ONE.

We cook food  because?

While boiling, water soluble nutrients are lost if the water in which food is boiled is discarded. To avoid wastage, what can you do with this water?

Some points which must be kept in mind while boiling food.

I. The water should cover the food  properly

II. Wash the food thoroughly before boiling

III. First boil the water and put the food

IV. Do not boil food longer than needed

Why does repeated use of oil for frying must be discouraged?

Analyze if  the statement is true. Hard foods is better when you soak them for a few hours before cooking than to use cooking soda.

Which statement is TRUE about saving nutrients?

Maria boiled a chicken but she thrown away the chicken broth what nutrients are lost.?

Danica soaked pulses and tide in wet Muslim to sprout what method of food enrichment she used?

Which of these is CORRECT storing of food?

Axel 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. Based on the observation of the food, choose your best answer.