Q. Statement 1: Foods of plant origin can be used as additives for food preservation.
Statement 2: Dry fruits and seeds are the most important higher plant structures used as food.

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Q. Which of the following statement with respect to food preservation is true?

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Q. Cereals are the major source of food in the world.

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Q. Cereals are a major source of carbohydrates.

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Q. Statement 1: Majority of the fish have more proteins than water.
Statement 2: Whole milk has more water than fat.

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Q. Statement 1: Nuts can be classified as high-fat, high-protein and high-carbohydrate.
Statement 2: Cashew nuts come under the high-carbohydrate category.

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Q. Statement 1: Are almonds high-fat or high-protein nuts?
Statement 2: Tiny fat globules in water are called butter.

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Q. Statement 1: The stomach of a goat or a sheep has an enzyme called rennin which is used to make cottage/curd cheese.
Statement 2: Certain sea-foods such as shrimps and lobsters can destroy vitamin B-12 in the body if eaten raw due to the presence of an enzyme called thiaminase.

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Q. Bacteria and yeast can _____

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Q. Which of the following fact is correct with respect to the food preservation industry?

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Q. Statement 1: Shelf stable foods are considered non-perishable at room temperatures.
Statement 2: Protected from light also includes food items that are wrapped in an aluminium foil.

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Q. Dry storage means at a temperature about _____ and humidity below _____

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Q. With respect to the temperature of storage, the order for following methods of storage is as follows cool storage > refrigerated storage > freezer storage.

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Q. As a thumb rule in the food industry, reducing the temperature of storage by 10°C increases the life of food item by twice and increasing by 10°C reduces by half.

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Q. Shelf life is the period between processing to retail purchase to consuming of the food product.

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Q. Animal muscles have water as the majority of the content but the aim of humans is to extract the protein out of it and consume it.

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Q. Statement 1: Shellfish are consumed by local people.
Statement 2: Polished rice is just as nutritious as unpolished rice.

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Q. Statement 1: Time is an important parameter for the growth of spoilage organisms.
Statement 2: Temperature is an important parameter for the growth of spoilage organisms.

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Q. The length of storage of fruits and vegetables is a function of _____

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Q. Statement 1: A harvested fruit contains many oxidative substrates required to perform respiration.
Statement 2: Different species of fruits have different patterns of respiration. This is called as _____

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