Kerala SCERT Class 7 Science Chapter 10 Safety in food too Question Answer Solution Here. Kerala Board Class 7 Students can find Here 10th Chapter Safety in food too Notes provide by our Teacher. Important Question Answer from Chapter 10 Safety in food too.
- Board- Kerala Board.
- Class – 7.
- Subject – Science Part 2
- Chapter – 10.
- Chapter Name – Safety in food too.
- Topic – Question Answer Solution.
Multiple choice questions.
(1) The king of fruits is
a) Mango
b) Apple
c) banana
d) none.
(2) Mode of food preservation is
a) In salt solution
b) In sugar solution.
c) by drying.
d)All the above.
(3) Synthetic chemicals Preservatives are
a) sodium benzoate
b) potassium sulphate
c) both
d)none.
(4) Different substances mixed with milk are
a) Addition of water
b) Addition of starch for thickening
c) both
d) none.
(5) Food Safety and Standard Act came in
a) 2005
b) 2006
c) 2007
d) 2008
Questions and answers.
(1)Where The action of microorganisms takes place?
ANS: The action of microorganisms takes place under humid conditions and appropriate temperature.
(2) How does food get decayed?
ANS: Food gets decayed due to the decomposition activities of bacteria, fungi.
(3) What are used for preserving fish and meat on an industrial basis?
ANS: Large freezers
(4) What is added for obtaining low temperature and for fast solidification while making ice?
ANS: Ammonium chloride
(5) How Food substances can be preserved for a long period of time?
ANS: Food substances can be preserved for a long period of time if microorganisms are prevented from entering them.
6) What is Preservatives?
ANS: Preservatives are substances added to food items to preserve them for a long time.
(7) Which device is used to measure The quality of milk?
ANS: lactometer
(8) Which agency tested The quality of food substances?
ANS:Food Safety and Standards Authority of India (FSSAI)
(9) What is AGMARK?
ANS:AGMARK shows the quality of food substances like grains and fruits, and partially processed food stuffs like vermicelli, is ensured.
Questions and answers.
(1)What are the methods to be adopted to prevent the staling of packed food?
ANS: i) Airtight packing eg: biscuit, bread etc..
ii) Packing after evacuating air (Vacuum packing) eg: Almonds (Badam), Cashewnuts etc.
iii) Sterilised after packing eg: Tinned food articles.
(2) Why fish should be washed thoroughly in water as soon as it is bought?
ANS: Ammonium chloride is harmful to our intestine. Hence fish should be washed thoroughly inwater as soon as it is bought.
(3) Explain process of Pasteurisation?
ANS: process given below:
i) Milk is heated at 70° C for 15 to 30 seconds and quickly cooled to 10° C.
ii) The cell membrane of the microorganisms in the milk ruptures due to the sudden change in temperature.
iii) This method developed by the French scientist Louis Pasteur. Hence this method is
called Pasteurisation.
(4) What are World Health Organisation proposed five safety measures to prevent The growth of certain bacteria, virus and fungi in food substances?
ANS: The safety measures given below:
i) Clean the food substances thoroughly before cooking.
ii) Store cooked and uncooked items separately.
iii) Cook food substances in the appropriate manner.
iv) Store food substances at safe temperature.
v) Use pure water and pure raw materials.