Dr. Alka Agarwal, Urvi Raval solutions for Home Science for Class 10th ICSE chapter 9 - Storage and Preservation of Food [Latest edition]

Every food has a ______.

The label of food that a consumer must check before purchasing is ______.

Flesh foods should be stored below ______ temperature.

State True or False:

Eggs should be washed and preserved in a cool dry place.

State True or False:

Everyone who handles food should follow healthy habits and good personal hygiene food.

State True or False:

Sugar acts as a preservative by enabling the process of osmosis.

Action of food enzymes are the major causes of ______.

Foods which undergo processing to increase their shelf life are called ______.

The shelf life of food products is affected due to the factors ______.

Factors that affect the safety of food at home are:

The method of preservation depends on ______.

Identify which is not an example of a sundried product:

Eggs are best kept in ______.

Example of a hygroscopic substance:

Identify the picture

Identify the picture and name the type of preservation

Identify the picture.

Name the type method of preservation technique by observing the picture.

Identify the picture.

Identify the picture and classify the food.

Select the odd one.

While handling food the points to remember to handle the food

1. Wearing a clean apron while working
2. Must have long nails
3. Avoid nail paints
4. Avoid coughing

Select the odd one.

Convenience foods

1. They are perishable
2. They are handy during travelling
3. They are convenient to use
4. They have increased shelf life

Select the odd one.

Oil is a natural preservative because

1. Delay moulding
2. Increase oxidation
3. Delay deterioration
4. Isolates food from air

Assertion (A): Washing hands before handling food is a critical food hygiene practice.

Reason (R): Foodborne illnesses can be caused by the transmission of harmful bacteria from hands to food during preparation.

Assertion (A): Refrigerating perishable foods helps slow down the growth of bacteria.

Reason (R): Bacteria thrive in colder temperatures, leading to faster spoilage of refrigerated food.

Assertion (A): Canning is an effective method for preserving food by creating a sealed environment.

Reason (R): The sealed environment in canning prevents the growth of bacteria and other microorganisms, preserving the food.

Assertion (A): Evaporating moisture from food stuff prevents growth of micro organisms.

Reason (R): Most micro organisms cannot grow without water.

Choose the correct pair:

Choose the correct pair:

Select the incorrect pair:

Select the incorrect pair:

Choose the correct pair:

Statement I: Regularly cleaning kitchen surfaces, utensils, and appliances helps to prevent the spread of bacteria and reduces the risk of foodborne illnesses.

Statement II: Storing raw meat separately from cooked food in the refrigerator is essential for preventing cross-contamination and ensuring kitchen safety.

Statement I: Convenience foods are always healthier than freshly prepared meals because they are designed to provide all the necessary nutrients.

Statement II: Convenience foods can be high in salt, sugar, and preservatives, which may make them less healthy if consumed frequently.

Choose the correct pair:

Choose the correct pair:

State any two factors affecting the safety of food at home.

Sugar is hygroscopic in nature. Explain.

Why should eggs not be washed before storing?

Differentiate between perishable and non-perishable foods.

Mention two precautions to be taken while refrigerating food at home.

How does pickling help to preserve fruits, vegetables and meat?

What are the two major causes of food spoilage?

What are convenience foods?

Give two examples of foods that are preserved by the addition of sugar.

State the principle behind pickling as a method of preservation.

Why do fruits and vegetables become limp and soggy after freezing?

State the principles of food preservation.

What are the changes that take place in food items due to freezing?

Define food hygiene.

How is radiation effective in food preservation?

Why is it important to preserve meat and its products properly?

Explain the classification of food on the basis of moisture content for the purpose of storage. Give two examples of each.

Explain the procedure for preserving foods by the method of dehydration.

How does sugar help in food preservation? Give any two examples of food items preserved by this method.

Enumerate any five uses of preserving food at home.

Describe the method of preserving foods by canning.

Write a short note on ‘storage of vegetables’.

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

How does pickling help to preserve fruits, vegetables and meat?

Convenience foods are pre-prepared foods designed for ease of consumption and storage. They often have a long shelf life and require minimal preparation.

In this context, answer the following question:

Name two examples of convenience foods.

List any five advantages of using convenience food.

Convenience foods are pre-prepared foods designed for ease of consumption and storage. They often have a long shelf life and require minimal preparation.

In this context, answer the following question:

What are the drawbacks of convenience foods?

Mention any five ways of maintaining hygiene while handling food.