Food Spoilage and Preservation Worksheet.

DAV PUBLIC SCHOOL, CHANDRASEKHARPUR

CLASS-V      WORKSHEET-6            SUB-EVS

TOPIC:-Spoilage &Wastage of Food and food preservation

Name :.............................................................................................Section .........Roll No.........

1. Match the following.

Food items                                       Methods of preservation

a) Milk                                                            (i) wrap it in a damp cloth.

b) Cooked rice                                              (ii) keeping them in a dry place.

c) Vegetables                                                (iii) Putting it in a bowl and keeping the

Bowl in a container with some water.

d) Green coriander                                      (iv) keeping them in the refrigerator.

e) Onion and garlic                                      (v) keeping them in the refrigerator.

f) Chicken and meat                                                (vi) 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    (j) worms

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 causes illness in severe cases is known as……………….

(d)       The temperature used during pasteurisation is above……………..degree celicius.

(e)       Spices and biscuits should be kept in ……………….. to prevent food spoilage.

(f)        In the world ………………….million children are under–nourished and ……….    Million people live on less a dollar a day.

(g)       ..................are known as biocatalyst.

(h)       Worms &rats make their home in places that are .................&.................

(i)         When the natural preservative .......... is added it tends to take out water from the food.

(j)         The method of pasteurisation is named after microbiologist............................

4) Choose the most appropriate answer.

i) Which of these foods is not kept in refrigerator?

a) Sugar   b) fruits           c) Vegetables            d) chicken

ii) Which of these foods is usually pasteurised?

a)    Biscuits          b)Potato chips          c)Milk              d)Salt

iii) Common name of acetic acid is

a) Sugar   b) Oil   c) Salt d) Vinegar

iv) Which of these foods is made into pickles?

a)Mango              b)Banana      c)Rice             d)Curd

v) The cottony growth on the stale bread is due to the growth of

a)Bacteria            b)Mould         c)Algae          d)Virus

vi)The gas  fill in packets of potato chips to prevent rancid is

a)oxygen             b)Nitrogen     c)Hydrogen   d)argon

vii) Which of the following is incorrect about food preservation?

a) It helps to maintain nutritive values of food

b) It increases the self life of food

c) it increase the wastage of food.

d) None of these 

viii) Spoilage of food by micro-organism can be prevented by

a) Removing moisture from the food

b) Keeping food items in low temperature

c) Adopting both method (a) & (b)

d) None of these.

ix) According to Indian philosophy “Annam Parabrahmaswaroopam” .Here Annam means:-

(a)Water   (b) Food        (c) Air              (d) None of these.

 x)In canning method of preservation ,the container are boiled to make it:

a)lighter   b)sterilize       c)Both (a) & (b)         ( d) None of these.

xi) ) Which of these foods items are prepared by adding salt and sugar

a)milk & meat      b)chips & Fish          c)Jams & pickles.

xii) Which of these is natural insect repellent?

a) Salt       b) Sugar         c) Oil               d) Turmeric

5. Write four importance of preventing spoilage of food.

i)

ii)

iii)

iv)

6. Write name three common preservative.

i)                                  ii)                                 iii)

Q7.Write the factors which accelerate the growth of micro-organisms.

1.                                          2.                                 3.

Q8.Write four signs of food spoilage.

1).                                            2)                                 3)                                 4)

Q9.Express in one word

i)The process of treating or handling to stop or slow down spoilage of food:

ii) The tiny organisms which spoiled the food:

iii) The process of heating food followed by immediate cooling:

iv)The person who study  and do research on microbiology:

v)The process of removal of water from food:

vi)The process of removing air from the package before sealing:

Q.Collecte wrapper /food packets/ bottle, observe it and record the following information in the table given below.

Sl. NO.	Company Name	Name of the wrapper	Date of manufacturing	Date of expiry	Best Use before	Composition	Preservative added if any	Nutritive value	Veg./ Non- Veg
1
2
3
4
5
6
7