FOOD PRESEVATION

• Science
• Secondary Education
• Age 13

FOOD PRESEVATION

THE MICROBIAL WORLD

   Food spoilage and preservation

LEARNING OBJECTIVES

Explore the main causes of food spoilage.

Analyze the different techniques of food preservation.

WHAT ARE THE SIGNS OF FOOD SPOILAGE?

While returning from the school, Bina ate chaat from a street hawker. When she reached home, she felt ill and complained of stomach ache. What could be the reason?

HOW DO WE PRESERVE FOOD?

Which of the following is a method of food preservation that involves removing moisture from the food?

1. Canning
2. Freezing
3. Dehydration
4. Pickling

Which of the following is NOT a method of food preservation?

1. Drying
2. Baking
3. Canning
4. Smoking

Which method is used to preserve vegetables such as cucumbers, beets, and onions in an acidic solution?

1. Fermentation
2. Salting
3. Pickling
4. Freezing

What is the primary purpose of pasteurization?

1. To dry out food
2. To kill harmful microorganisms
3. To add flavor
4. To freeze food

Fermentation is commonly used to preserve which of the following foods?

1. Bread and cakes
2. Meats and fish
3. Vegetables and dairy products
4. Grains and pasta

Which of the following is a benefit of vacuum sealing food?

1. It adds flavor to the food
2. It reduces the food's nutritional value
3. It extends the shelf life by removing air
4. It increases the food's moisture content

What is the main advantage of canning food?

1. t makes the food taste better
2. It preserves food for a long time without refrigeration
3. It makes the food easier to chew
4. It enhances the color of the food