worksheet food preservation

CLASS-V            WORKSHEET-4          SUB-EVS

TOPIC:-Spoilage &Wastage of Food and food preservation

Name......................................................................sec.......................Roll no...............

1. Match the following.

Food items                              Methods of preservation

a) Milk                                               wrap it in a damp cloth.

b) Cooked rice                                    keeping them in a dry place.

c) Vegetables                                     Putting it in a bowl and keeping the

bowl in a container with some water.

d) Green coriander                             Keeping them in the refrigerator.

e) Onion and garlic                             keeping them in the refrigerator.

f) Chicken and meat                           by boiling it.

2. Food gets spoiled due to many reasons. Encircle the correct reasons.

(a)Moisture (b)Drying     (c)Air                    (d) Freezing           (e)Temperature

(f)Micro-organisms          (g)Cooking            (h)Boiling              (i)Canning

3.Fill in the blanks with correct answer.

(a) The micro-organisms grow faster in the presence of …………….. &…………..

(b)Irradiation of food is the exposure of food to special type of …………………….

( c )Contamination of food which insevers causes. .............

(d) Micro-organisms like .............&......... are the main cause of the spoilage of food.

(e )................................ Usually involves preventing the growth of bacteria, fungi & other microorganisms

4.State whether the following statement are true or false.

i)Food does not get spoiled in the  because the food spoiling  microorganisms get killed.

ii)Banana & mangoes can be preserved by drying.

iii) Moisture   should be removed to prevent growth of microorganisms.

Iv)   Vegetables like onion .cauliflower should be dry preserved.

 V) Vinegar accelerates the growth ofmicroorganisms.

5.Collect a  wrapper  & write  the  following information written on it:

i)Manufacturing Date :

ii)Expire Date:

iii)Veg. or Non-Veg.:

iv ) Best use within:

v)  Composition :

6.Write traditional method of food preservation.