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प्रश्न
Write short notes on the storage of semi-perishable products. (any five points)
Discuss the method of storage of semi-perishable foods.
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उत्तर
- Because nuts go rancid and become infected with insects, they should be stored in airtight containers.
- Dry-roasted foods such as suji and daliya should be stored in airtight containers.
- Onions, garlic, and potatoes should be stored in cold, dry, dark, and airy places to avoid mould growth and sprouting.
- Processed cereals are readily infected and lose their taste. They should be stored in airtight containers and purchased in modest amounts.
- To keep the flavour of spices longer, store them in dry, airtight containers.
Notes
Students should refer to the answer according to their questions.
संबंधित प्रश्न
State any three points to be kept in mind while storing processed cereal products.
Example of a hygroscopic substance:
Choose the correct pair:
| A. Fast food | 1. Pickles |
| B. Convenience food | 2. Milk |
| C. Perishable food | 3. Apples |
| D. Semi-perishable food | 4. Ham Burger and French fries |
Flesh foods should be stored below ______ temperature.
Identify the picture.
 |
Identify the picture and classify the food.
Why should eggs not be washed before storing?
Differentiate between perishable and non-perishable foods.
What are the two major causes of food spoilage?
Explain the classification of food on the basis of moisture content for the purpose of storage. Give two examples of each.
Write a short note on ‘storage of vegetables’.
