Shelf life of fruits and vegetables decreases by gamma rays emitted by radio-active isotopes.
Question types
Food Safety question types
65 questions across 10 question groups — pick any mix to generate a Science paper with step-by-step answer keys.
65
Questions
10
Question groups
5
Question types
01
Write True or False, correct and rewrite the false statements.
10 Q→02Do as instructed
6 Q→03Fill in the blanks
20 Q→04Give scientific reasons:
10 Q→05Answer the following questions: [2 M]
5 Q→06Do as instructed:[2 M]
3 Q→07Answer the following questions:[3 M]
2 Q→08Find the odd one out:
4 Q→09Do as instructed[3 M]
1 Q→10Complete the following statements by using the correct option from those given below.
4 Q→Sample Questions
Food Safety questions
One sample from each question group in this chapter. Select any group above to see the full set with answer keys.
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Milk vendors add urea to the milk so that it appears to have higher fat content.
Pickles can be preserved by salting.
Salt, sugar and oil are naturally available preservatives.
Serve yourself only as much as you can eat.
We need to protect foodstuffs from pests like rats, cockroaches, wall-lizards etc.
We have purchased a large quantity of fruits and vegetables.
A ‘pani-puriwala’ is serving the panipuri with dirty hands.
There are vendors selling uncovered sweet-meats in open places in the market.
Explain why this happens and suggest possible remedies.
The wheat that was bought is a bit moist.
The wheat that was bought is a bit moist.
………………………. is an example of a chemical preservative.
Prevention of food spoilage by microbial growth and infestation by pests is called ………………………. .
Miscalculation of the time required to transport food from producers to consumers leads to ……………………… . wastage of food.
Serving too much food to guests at traditional feasts and banquets leads to ………………………. wastage of food.
The shelf life of potatoes and onions ………………………. due to slowed-down of sprouting.
Adulterated food should not be consumed.’
Food wastage should be avoided.
Some vendors add urea to the milk.
Jams or pickles get spoilt if their jars are not sealed properly.
We boil milk from time to time
Which methods of food preservation would you use?
How does food spoilage occur? Which are the various factors spoiling the food?
What precautions do your parents take to keep foodstuffs safe?
Why should we not consume adulterated food materials?
How is milk pasteurised?
Explain why this happens and suggest possible remedies.
Cut fruits turned black.
Cut fruits turned black.
Explain why this happens and suggest possible remedies.
The taste of yoghurt is too sour/slightly bitter.
The taste of yoghurt is too sour/slightly bitter.
Complete the chart below.
How is the food adulterated?
How and where food is wasted?
Storing, freezing, settling, drying
Banana, apple, guava, almond.
Lakhi dal, brick dust, metanyl yellow, turmeric powder.
Salt, vinegar, citric acid, sodium benzoate.
Explain why this happens and suggest possible remedies.
Qualitative wastage of food.
Qualitative wastage of food.
Vinegar is a …………. type of food preservative.
(Irradiation, dehydration, pasteurization, natural, chemical)
(Irradiation, dehydration, pasteurization, natural, chemical)
Salt is a ……….. type of food preservative.
(Irradiation, dehydration, pasteurization, natural, chemical)
(Irradiation, dehydration, pasteurization, natural, chemical)
Materials like milk are instantly cooled after heating up to a certain high temperature. This method of food preservation is called ……….. .
(Irradiation, dehydration, pasteurization, natural, chemical)
(Irradiation, dehydration, pasteurization, natural, chemical)
Drying the food grains from farms under the hot sun is called …………. .
(Irradiation, dehydration, pasteurization, natural, chemical)
(Irradiation, dehydration, pasteurization, natural, chemical)
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