Differentiate between perishable and non-perishable foods.

Distinguish Between

Perishable foods:

Perishable goods spoil quickly and require refrigeration (e.g., milk, meat, fruits).
Perishable foods are susceptible to bacterial growth, requiring proper storage.

Non-perishable foods:

Non-perishable foods have a long shelf life and can be stored at room temperature (for example, rice and canned products).
Non-perishable foods are processed to increase shelf life and prevent spoilage.

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Storage of Food

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Chapter 9: Storage and Preservation of Food - EXERCISES [Page 141]

Chapter 9 Storage and Preservation of Food
EXERCISES | Q 4. | Page 141

______ is an example of nonperishable food.

State any three points to be kept in mind while storing processed cereal products.

Write short notes on the storage of semi-perishable products. (any five points)

Example of a hygroscopic substance:

Choose the correct pair:

Sugar is hygroscopic in nature. Explain.

What are the two major causes of food spoilage?

What are convenience foods?

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’.