NIOS Class 12 Home Science Chapter 9 Food Preservation

NIOS Class 12 Home Science Chapter 9 Food Preservation Solutions to each chapter is provided in the list so that you can easily browse throughout different chapters NIOS Class 12 Home Science Chapter 9 Food Preservation and select need one. NIOS Class 12 Home Science Chapter 9 Food Preservation Question Answers Download PDF. NIOS Study Material of Class 12 Home Science Notes Paper 321.

NIOS Class 12 Home Science Chapter 9 Food Preservation

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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 12 Home Science Chapter 9 Food Preservation, NIOS Senior Secondary Course Home Science Solutions for All Chapter, You can practice these here.

Food Preservation

Chapter: 9

MODULE – II: FOOD AND NUTRITION

TEXTUAL QUESTIONS

INTEXT QUESTIONS 9.1

Q. 1. Which of the following will not help 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 apples in polythene/aluminium foil. 

(c) Keep in the refrigerator.

(d) Make jam.

Q. 3. Define preservation and shelf life.

Ans: Food preservation is the process of treating and handling food in a way that preserves its value as food. The main effort is to stop or greatly slow down process of spoiling to prevent foodborne illness. While maintaining or creating nutritional value, texture and flavour is important in preserving its value’ as food.

Shelf life is that length of time that food, drink, medicine and other perishable items are given they are considered unsuitable for sale or consumption. In some regions, a best before, use by or freshness date is required on packaged perishable foods.

INTEXT QUESTIONS 9.2

Q. 1. The common preservative used in making squashes is:

(a) KS.

(b) KSM.

(c) KMS.

Ans: (c) KMS.

Q. 2. Oil in pickles:

(a) delays the action of microorganisms.

(b) kills the microorganisms.

(c) stops the action of microorganisms.

(d) stops the action of enzymes. 

Ans: (c) stops the action of microorganisms.

Q. 3. Freezing preserves food because it

(a) delays the action of microorganisms.

(b) kills the microorganisms.

(c) stops the action of microorganisms. 

(d) stops the action of enzymes.

Ans: (c) stops the action of microorganisms. 

Q. 4. Write the steps for preparation of mango pickle.

Ans: Wash mangoes; wipe with clean cloth; cut into pieces; mix in salt and spices; place in clean bottles; cover with oil; close with tight fitting lid.

Q. 5. Write the steps of freezing methi leaves.

Ans: Wash methi well; pluck the leaves and tender stems; pack in small polythene packets and seal; place in the freezer.

TERMINAL QUESTIONS

Q. 1. What is food preservation?

Ans: Food preservation is the treatment of food to prevent or delay spoilage and stop growth of harmful organisms (e.g. bacteria and moulds) which would make the food unsafe.

Q. 2. Give four reasons why we should preserve food.

Ans: (a) To increase their shelf life.

(b) To prepare new products.

(c) To reduce the bulk of fruits and vegetables.

(d) To prevent spoilage and wastage of food.

Q. 3. Suggest the best method to one preserve the following foods and give o reason for each selection:

(a) Orange juice.

Ans: as squash.

(b) Raw mango.

Ans: as pickle.

(c) Apple.

Ans: as jam or jelly.

(d) Potato.

Ans: as wafers.

(e) Carrots.

Ans: as pickle.