Practice: Food Handling
Knowledge Check
Food Preservation (10 MCQs)
Q1: The main objective of food preservation is to:
A) Improve only the colour of food
B) Increase shelf life and prevent microbial spoilage
C) Increase only the weight of food materials
D) Remove all nutrients from the food
Q2: Which of the following is a low temperature method of food preservation used in Indian homes?
A) Sun-drying
B) Refrigeration
C) Smoking
D) Salting with high concentration of salt
Q3: The basic principle of sun-drying of chillies and fish is:
A) Increasing moisture content
B) Removing moisture to inhibit microbial growth
C) Adding chemical preservatives
D) Increasing oxygen content in food item only
Q4: Mango pickles in Indian households are preserved mainly by:
A) High temperature only
B) High salt and oil content
C) High sugar concentration only
D) Use of antibiotics in high doses in home kitchen etc.
Q5: Jam and jelly are preserved mainly by using:
A) Large amount of salt
B) High concentration of sugar
C) Only refrigeration
D) Only smoking method in closed chamber etc.
Q6: Pasteurisation of milk, as used by dairies in India, involves:
A) Cooling milk below 0°C for several days
B) Boiling milk for many hours
C) Heating milk to a specific temperature for a short time and then rapidly cooling
D) Adding excess sugar and salt into milk packets etc. for all brands
Q7: Sodium benzoate used in squashes and soft drinks acts as a:
A) Natural colour
B) Chemical preservative
C) Sweetener
D) Antacid for digestion only in stomach etc.
Q8: Canning of food products prevents spoilage mainly by:
A) Adding high amounts of sugar
B) Heating to kill microbes and sealing in air-tight containers
C) Keeping food continuously in sunlight
D) Adding raw vegetables and fruits without washing etc.
Q9: Which of the following combinations of preservation methods is correctly matched?
A) Smoking – wheat grain
B) Salting – cucumber pieces in pickle
C) Refrigeration – dry chillies
D) Sun-drying – bottled fruit juice only in shops etc.
Q10: Which factor does NOT help in preserving food?
A) Lowering temperature
B) Removing moisture
C) Keeping food exposed to air and flies
D) Increasing concentration of salt or sugar as per method etc.
Storage of Food (10 MCQs)
Q11: Before storing paddy or wheat grains in godowns, farmers should first:
A) Wash grains in water
B) Dry the grains thoroughly in the sun
C) Soak grains in oil
D) Keep grains in open heaps on bare floor only always etc.
Q12: The “first-in first-out” (FIFO) rule followed in food stores means:
A) New stock is used first
B) Old stock is used first
C) Any stock can be used randomly
D) Only damaged stock is used first always in all kitchens etc.
Q13: Which practice is most appropriate for safe storage of cereals at home?
A) Keeping grains in open baskets on damp floor
B) Storing in dry, airtight containers placed on wooden planks
C) Storing in polythene bags lying directly on wet floor
D) Leaving grain sacks partly open to “get fresh air” always etc.
Q14: A packet of biscuits has “Best before: 6 months from packaging”. This means:
A) Food becomes poisonous exactly after 6 months
B) Quality is best within 6 months if stored as instructed
C) Food cannot be eaten within 6 months
D) It is a manufacturing batch number only, not related to safety at all etc.
Q15: Cooked rice kept overnight in a warm kitchen without refrigeration is likely to spoil because:
A) Starch gets converted to vitamins
B) Microbes grow rapidly at warm temperatures
C) Oxygen completely disappears from the kitchen
D) Rice absorbs all moisture from the air and becomes safe food etc.
Q16: In many Indian homes, dried neem leaves are kept with stored grains to:
A) Add flavour to grains
B) Repel insects and pests
C) Increase weight of stored grains
D) Add moisture to the storage container always etc.
Q17: Which practice is unsafe while storing ready-to-eat packed foods like bread or snacks?
A) Checking the expiry date before purchase
B) Keeping opened packets uncovered at room temperature for many days
C) Resealing opened packets and using quickly
D) Following storage instructions given on the label carefully etc.
Q18: Which condition in grain godowns is most favourable for mould growth?
A) Low humidity and good ventilation
B) High humidity and damp walls
C) Dry floors and sunlit rooms
D) Grains kept on wooden pallets away from walls etc. always part wise etc.
Q19: For safe storage of fruits and vegetables for a short period at home, the most suitable method is:
A) Keeping them in sealed plastic bags without any holes under sunlight
B) Storing in refrigerator or cool, ventilated place
C) Washing and soaking in water for many hours
D) Sprinkling water on them and covering with wet cloth for many days continuously etc.
Q20: Rodent damage to stored grains can be reduced mainly by:
A) Leaving godown doors open at night
B) Storing grain in metal bins with tight lids and proper flooring
C) Keeping heaps of grain directly on floor and near walls
D) Storing grain in paper bags only without any racks etc. under structure wise etc.