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Home science > storage and preservation of food > Flashcards

storage and preservation of food Flashcards

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1
Q

What does it mean that a food item has a shelf life

A

It means that that particular food starts deteriorating for spoiling after a certain period of time due to chemical and biological changes happening to it

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2
Q

Name of few environmental factors that affect the shelflife of food

A

Temperature humidity attack of bacteria

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3
Q

A few household methods of storage of food

A

Cleaning of food and storing them in appropriate containers at ideal temperatures

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4
Q

When do strawberries mangoes and lychees grow

A

Strawberries December to January
mangoes April to May
lychees May to June

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5
Q

Which season does broccoli growing

A

Monsoon

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6
Q

Which are the vegetables that grow in winter

A

Green leafy vegetables carrots and green peas 

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7
Q

When do bottle gods grow

A

The summer season

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8
Q

Name the stages in which the food food must be protected

A

Storage preparation serving and also purchasing

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9
Q

What is food hygiene

A

Handling of food in a way that will keep it safe and free from all contaminants

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10
Q

What are the four Essentials of food hygiene

A

purchases of food,
food storage
food preparation of food and
serving of food

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11
Q

When we purchase fruits and vegetables we should ensure their

A

They are fresh good colour and desirable flavour

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12
Q

What should we be wary of when we purchased food

A

Gals browned ending of skin shrunken shrivelled or injured fruit

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13
Q

What are the main enemies of food in the kitchen

A

Rads flies and cockroaches weevils and dirt

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14
Q

Few chemicals that should be used for storage places

A

Gammaxene or DDT

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15
Q

Where should did DDT Or , Maxine magma be sprayed

A

Under the layers of paper or plastic sheets

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16
Q

When was perishable food be stored

A

In ice boxes or refrigerator

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17
Q

What is required in storage spaces to prevent the spoilage of food

A

Regular and thorough cleaning

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18
Q

The factors affecting the safety of food at home

A

Cleanliness in the kitchen
Hygienic handling of food
Personal hygiene
Cooking food well because political food is often left on Eden Ann Eden
And purchasing and cooking of food should be in accordance with the requirement

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19
Q

Why is it important to maintain personal hygiene while handling food

A

To prevent football diseases illnesses and food poisoning

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20
Q

Methods for personal hygiene

A

Washing of hands with antibacterial soap
Avoiding long nails and nail polish
Very no hand jewelleryg
And wearing a clean

21
Q

What is perishability

A

The quickness with which food get spoiled

22
Q

What are perishable foods

A

The food that can be kept at room temperature for only a few hours or up to 1 to 2 days example milk and milk products fish fruits and cooked food

23
Q

Why should this be wrapped with aluminium or plastic wrap

A

To prevent loss of colour texture and flavour and nutrients

24
Q

What is the semi perishable foods

A

Can we store for a couple weeks or even a month or two without any sign of spoilage

25
Q

What are non-perishable foods

A

Foods that will be kept can you get Home1 so years without winning

26
Q

What are convenience foods

A

Please are the food products in which the significant portions of the food preparation has been transferred from the kitchen to the processing plant

27
Q

What is the Advantages convenience food

A

Increase shelflife, come in handy during travelling or in places where certain food items are not available, easy to prepare and process

28
Q

PDisadvantagesof convenience food

A

Heavily processed and lost the nutritive value, laden with saturated fat sugar and sodium and out of no need to divide your unhealthy

29
Q

Examples of preservation of food

A

Pickling addition of salt sugar spices oils refrigeration addition of chemicals

30
Q

Process helps to prevent discolouration of food items

A

sun drying

31
Q

What is putrefaction

A

Process of decay is delayed and food items are preserved for a longer period than normal

32
Q

What is the present it is used for squashes and catch up

A

Sodium benzoate or potassium metabisulphite

33
Q

Preservation of a preservative is used for pickling and curing of meat and fish

A

Sort

34
Q

Which resonated with used for storing vegetables like cabbage and peas beans

A

Salt

35
Q

How much percent do jellies have a sugar content

A

60 to 70%

36
Q

Which are the natural alternative is to synthetic preservatives

A

Spices like cinnamon clove pepper balls and saffron

37
Q

How do these spices act as preservatives what are the compounds that it contains

A

Chemical compounds like phenylptopanoids, terpenes, flavonoids and anthocyanins which helps in their antimicrobial and antioxidant properties

38
Q

What are the spices that is used as president is in foods such as processed meat and pickles

A

Cumin also called cumin aldehyde, clove eugenol, cinnamon cinnamon aldehyde

39
Q

How does oil art as a preservative

A

It acts as a preservative and prevents spoilage by isolating the food from the air

40
Q

The use of benzoic acid

A

Increases concentration of carbon dockside in the medium, more effective against is that moles

41
Q

I am a crystalline salt used for preservation

A

Potassium metabisulphite

42
Q

Fruits and vegetables of what colour should be preserved by the use of sodium benzoate and why

A

Red or purple colour because anthocyanin gives this colour to fruits and gets discoloured in the presence of sulphur dioxide and therefore cannot be used with potassium metabisulphite

43
Q

What does salt act as a preservative

A

This is the availability of free water by soaking it up

44
Q

Ghee or oil and butter be stored in airtight containers

A

Yes otherwise if they exposed it can make them rancid 

45
Q

Examples of convenience foods

A

James Jolly is cancelled pickles ready-made snacks

46
Q

What type of food is vermicelli

A

Semi-perishable

47
Q

Are pulses nonperishable

A

Yeah

48
Q

Millet seeds semi-perishable

A

No they are non-perishable

49
Q

Which what type of vegetables on freezing destroy its texture

A

So vegetables like spinach tomatoes and cucumbers have high water content and therefore they destroy in freezing temperatures

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