Cooking and Preservation Techniques Class 6 GK MCQ Question and Answers. Important MCQ on Cooking and Preservation Techniques Subject.
Cooking and Preservation Techniques Class 6 GK MCQ
(1) What is cooking?
(a) Art
(b) Science
(c) Craft
(d) All these
Ans. – (d) All these
(2) Which degree cooked food become safe for consumption?
(a) 100-degree
(b) Above 100-degree
(c) 40-degree
(d) Above 40-degree
Ans. – (c) 40 -degree
(3) After cooking what happened with food?
(a) Palatability & Quantity of food increases.
(b) Palatability &taste of food increases.
(c) Vitamins & Test of food increases.
(d) Value & test of food increases.
Ans. – (b) Palatability &taste of food increases.
(4) Cooking increases the ________of food?
(a) Test of food(b) Quality of food
(c) Shelf life of food(d) All these
Ans.- (c) Shelf life
(5) How many types of food cooking?
(a) Two(b) Three
(c) Four(d) More than five
Ans. – (d) More than five
(6) What happened when we cooked Raw Food?
(a) Nutrition value increases
(b) Nutrition value lost
(c) Bacteria kills
(d) Quality lost
Ans. – (b) Nutrition value lost
(7) We generally eat which raw foods?
(a) Potato, Eggs & meat(b) Wheat, rice, Dal, etc.
(c) Carrot, radish, cucumber, tomato, fruits, etc.
(d) None of these
Ans. – (c) Carrot, radish, cucumber, tomato, fruits, etc.
(8) How Fermentation is an ancient technique of preparing food?
(a) It is a physical process.(b) It is a scientific process
(c) It is a Natural process(d) None of these
Ans. – (c) It is a Natural process
(9) Baking is a method of preparing food that uses?
(a) Above 100-degree heat
(b) Below 100-degree heat
(c) Dry heat in an oven
(d) Direct heat
Ans. – (c) Dry heat in an oven
(10) Sprouting process of food is?
(a) Physical process(b) Technical process
(c) Scientific process(d) Natural process
Ans. – (d) Natural process
(11) Sprouted moong and gram are rich in……?
(a) Vitamins & proteins
(b) Oxygen & Nutrition’s
(c) Glucose & vitamin
(d) Carbohydrates & fiber
Ans. – (a) Vitamins & proteins
(12) Which are the Steaming foods maintained below?
(a) Eggs & meat
(b) Idle, dhokla, & rice
(c) Potato vada & cheeps
(d) Finger cheeps
Ans. – (b) Idle, Dhokla, & rice
(13) Frying of food means?
(a) Cooking of food in hot fats or oil
(b) Cooking of food in hot Oven
(c) Cooking of food in direct fire.
(d) Cooking of food in cooker.
Ans. – (a) Cooking of food in hot fats or oil.
(14) Frying of food temperature is between?
(a) 100 and 1500F
(b) 150 and 2500F
(c) 250 and 3500F
(d) 350 and 3750F
Ans. – (d) 350 and 3750F
(15) Food preservation is the technique to prevent?
(a) Food spoilage
(b) Food poisoning
(c) Food Microbial contamination
(d) All of these
Ans. – (d) All of these
(16) Eating unhealthy spoiled food is the major cause of diseases in human
Body called?
(a) Stomach problem(b) Digestion problem
(c) Liver problem (d) Food poisoning problem
Ans. – (d) Food poisoning problem
(17) Which type of food are not good for human beings?
(a) Uncovered food
(b) Previously cut food
(c) Sold in Streets food
(d) All of these
Ans. – (d) All of these
(18) Salting of food method normally use for which types of food?
(a) All types of green food
(b) All types of sea food
(c) All types of dry food
(d) all types of boiled food
Ans. – All types of sea food.
(19) Which temperature boiling of water, milk, etc. prevent it from getting
Spoilt & controls the growth of germs?
(a) 400C(b) 500C
(c) 800C(d) 1000C
Ans. – (d) 1000C
(20) Preservation of food methods are?
(a) Salting&Sweetening(b)Boiling
(c) Refrigeration(d) Dehydration
(e) All of these
Ans. – (e) All of these