NIOS Class 10 Home Science Chapter 5 Preservation of Food

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NIOS Class 10 Home Science Chapter 5 Preservation of Food Solutions to each chapter is provided in the list so that you can easily browse through different chapters NIOS Class 10 Home Science Chapter 5 Preservation of Food and select need one. NIOS Class 10 Home Science Chapter 5 Preservation of Food Question Answers Download PDF. NIOS Study Material of Class 10 Home Science Notes Paper 216.

NIOS Class 10 Home Science Chapter 5 Preservation of Food

Also, you can read the NIOS book online in these sections Solutions by Expert Teachers as per National Institute of Open Schooling (NIOS) Book guidelines. These solutions are part of NIOS All Subject Solutions. Here we have given NIOS Class 10 Home Science Chapter 5 Preservation of Food, NIOS Secondary Course Home Science Solutions for All Chapters, You can practice these here.

Preservation of Food

Chapter: 5



Intext Questions 5.1.

Q.1. Choose the correct answer to complete the incomplete statements below: 

(i) Food spoilage is due to:

(a) Microorganisms and enzymes. 

(b) Micro-organisms and excess production. 

(c) Enzymes and excess production.

(d) All of the above.

Ans: (a) Microorganisms and enzymes.

(ii) Non-perishable food items are those which: 

(a) Do not spoil at all.

(b) Take long time to spoil.

(c) Spoil easily.

(d) Spoil according to place where they are kept.

Ans: (b) Take long time to spoil.

(iii) Preservation of food means: 

(a) To keep food safe. 

(b) To retain quality of food.

(c) To prevent decomposition of food.

(d) All of the above.

Ans: (c) To prevent decomposition of food.

(iv) Shelf life of food is related to: 

(a) Freshness of food.

(b) Quality of food.

(c) Decomposition of food.

(d) Time limit for which food can be used.

Ans: (d) Time limit for which food can be used.

(v) The main reason for preservation food is to: 

(a) Improve its colour and taste. 

(b) Increases its shelf life.

(c) Make costly food available.

(d) Change it’s texture.

Ans: (a) Improve its colour and taste.

Intext Questions 5.2.

Q.1. Which of the following will not help to arrest the action of microorganisms on tomatoes: 

(a) Put them in boiling water.

(b) Put them in a freezer.

(c) Leave them on the shelf.

Ans: (c) Leave them on the shelf.

Q.2. List four ways of delaying action of microorganisms on apples.

Ans: (a) Do not remove the peel.

(b) Pack apple in polythene or aluminium foil.

(c) Keep in the Refrigerator.

(d) Make jam.

Q.3. Define the terms preservation and shelf life.

Ans: (a) Preservation may be defined as a state in which any food may be retained over a definite period of time without an adverse effect by proper cooking and storing it in proper conditions.

(b) Shelf life is that period of time for which the food is fit for human consumption.

Intext Questions 5.3.

Q.1. Fill in the blanks using appropriate words: 

1. Papad is an example of preservation by__________.

Ans: Dehydration.

2. Refrigeration reduces the activity of ____________and ____________.

Ans: Enzymes and microorganisms.

3. Dehydration is based on the principles of removal of ___________.

Ans: Moisture.

Q.2. Write true and false against the following statements: 

(i) Addition of spices to pickles allowed the Microorganisms to grow quickly. 

Ans: False.

(ii) When making squashes, we make use of an acid and a lot of sugar for preservation.

Ans: True.

(iii) Sterilization increases the activity of enzymes and microorganisms. 

Ans: False.

Q.3. Write down the steps you will follow to Pressure cauliflower by the dehydration method.

Ans: (i) Clean and dry the plates and tin for drying and storage cauliflower.

(ii) Wash and cut cauliflower. Remove stems and any decaying portion.

(iii) Put the cauliflower pieces in boiling water. Take off when they are little soft.

(iv) Take out from water and spread on a clean cloth in the sun. Cover with a thin cloth. 

(v) When pieces are dry, cool and store in tins.

Q.4. Match the following: 

(i) Jam(a) Spices
(ii) Papad(b) Sugar
(iii) Pickle(c) Citric acid
(iv) Milk(d) Removal of moisture
(v) Dried-methi(e) Pasteurization
(vi) Squash(f) Oil, salt
(g) reducing temperature


(i) Jam(b) Sugar 
(ii) Papad(a) Spices
(iii) Pickle(f) Oil, salt 
(iv) Milk(e) Pasteurization 
(v) Dried-methi(d) Removal of moisture
(vi) Squash(c) Citric acid

Q.5. Match the following:

(i) Apple jam(a) Citric acid
(ii) Lemon pickle(b) Potassium Metabisulphite
(iii) Potato chips(c) Sodium Benzoate Salt
(iv) Squash(d) Sugar


(i) Apple jam(d) Sugar 
(ii) Lemon pickle(c) Sodium Benzoate Salt 
(iii) Potato chips(b) Potassium Metabisulphite
(iv) Squash(a) Citric acid

Q.6. In your garden you have plenty of lemons. Last the products you can prepare to preserve them. Describe the process of preparing any one preserved product using lemons.

Ans: Last the products of lemons.

1. Lemons pickle.

2. Lemons squash.

II. Process of preparing of lemons squash: 

Lemons squash.


Lemons juice: 1 little

Sugar: 2 kgs.

Water: 1 litre

Potassium metabisulphite (KMS): 1/2 teaspoon

Yellow essence: 1 teaspoon

Citric acid: 30 gms

Method: step 1: Select juicy lemons and extract the juice.

Step 2: Take water, sugar and citric acid and boil the mixture till the sugar is completely dissolved.

Step 3: Add yellow colour, essence and juice.

Step 4: Dissolve the potassium metabisulphite in a little juice and mix it into the prepared squash.

Step 5: Pour it into sterilized bottles. Allow to cool. Seal it or close the bottles tightly.

Step 6: Store the bottles in a cool place away from the sun. 

Terminal Exercise

Q.1. Write whether the following statements are true (T) or false (F). Give reasons for your answer.

(i) Orange can be kept for a long time without getting spoilt.

Ans: False, without getting spoilt cannot be a safe for a long time.

(ii) While dehydration Fenugreek (methi) leaves these should be put in potassium metabisulphite for 5-10 minutes.

Ans: True.

Q.2. Write down the steps in preserving pudina (mint) leaves by dehydration method. 

Ans: (i) Wash pudina leaves and remove the stems.

(ii) Spread these leaves on a clean cloth in the sun. Cover with a thin cloth to avoid dust and flies getting into the food.

(iii) When the leaves are dry, cool to room temperature and store these leaves in an air tight container.

Q.3. Match the statements in column A with those in column B:

Column AColumn B
(a) Natural preservative(i) potassium metabisulphite
(b) Chemical preser- vative(ii) sunlight
(c) Dehydration.(iii) removing microorganisms
(d) Increasing tempe rature(iv) salt
(v) citric acid
(vi) vinegar


Column AColumn B
(a) Natural preservative(iv) salt 
(b) Chemical preser – vative(i) potassium metabisulphite (v) citric acid (vi) vinegar  
(c) Dehydration.(ii) sunlight 
(d) Increasing tempe rature(iii) removing microorganisms


Multiple Choice Questions

Tick (✔) the correct answer: 

1. The word preserve means:  

(a) To keep safe.

(b) To retain quality.

(c) To prevent decomposition.

(d) All of the above.

Ans: (d) All of the above.

2. Which of the following can be preserved?

(a) Colour of food.

(b) Taste of food.

(c) Nutritive value of food.

(d) All of the above.

Ans: (d) All of the above.

3. Which of the following can spoil the food?

(a) Microorganisms.

(b) Sunlight.

(c) Salt.

(d) Sugar. 

Ans: (a) Microorganisms. 

4. Which of the following is true? 

(a) Presence of enzymes in food do not spoil food. 

(b) Enzymes present in food also spoil food.

(c) Micro -organisms do not spoil food. 

(d) Rats do not spoil food.

Ans: (b) Enzymes present in food also spoil food.

5. Which of the following foods can be spoiled soon? 

(a) Foods with low salt.

(b) Foods with low sugar.

(c) Foods with low acid content.

(d) All of the above.

Ans: (d) All of the above.

6. Potato chips can be preserved by method of:

(a) Lowering temperature.

(b) Increasing temperature.

(c) Dehydration.

(d) None of the above.

Ans: (c) Dehydration.

7. By increasing the temperature:

(a) Enzymes present in foods are destroyed.

(b) Microorganisms are destroyed.

(c) Both ‘a’ and ‘b’.

(d) None of the above.

Ans: (c) Both ‘a’ and ‘b’.

8. Which of the following is a natural preservative?

(a) Salt. 

(b) Sugar.

(c) Acids, oils.

(d) All of the above.

Ans:(d) All of the above.

9. Which of the following is a preservative?

(a) Lemons juice. 

(b) Vinegar.

(c) Citric acid.

(d) All of the above.

Ans: (d) All of the above.

10. Method of preserving of foods by using high temperature is known as: 

(a) Pasteurization. 

(b) Sterilization.

(c) Both ‘a’ and ‘b’.

(d) None of the above.

Ans: (c) both a and b.

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