Food and Nutrition

Question 1

1Freezing preserves food because low temperatures

Easy

A. stop microorganisms from multiplying B. cook the food C. add nutrients D. kill all bacteria

Question 2

2Pasteurising milk by heating it to about 72 °C for 15 seconds mainly

Easy

A. adds vitamins B. kills harmful bacteria while keeping the flavour C. sterilises it permanently D. makes it sour

Question 3

3Vacuum packing preserves food by

Easy

A. adding sugar B. removing air that supports microbes C. heating D. adding water

Question 4

4Drying fish and fruit preserves them because it

Easy

A. increases moisture B. removes the water micro-organisms need C. adds bacteria D. adds sugar

Question 5

5Making jam preserves fruit using a high concentration of

Easy

A. salt B. water C. sugar D. vinegar

Question 6

6Sealing food in airtight containers and heating them to destroy micro-organisms is

Easy

A. salting B. canning C. freezing D. smoking

Question 7

7Pickling preserves vegetables in

Easy

A. milk B. vinegar C. sugar D. oil only

Question 8

8Jam keeps for a long time mainly because of its

Easy

A. high water content B. high sugar content C. low acidity D. colour

Question 9

9Irradiation preserves food by

Hard

A. destroying microorganisms with ionising radiation B. drying C. making it radioactive D. adding chemicals

Question 10

10Pasteurisation of milk involves

Easy

A. heating it to kill harmful bacteria then cooling quickly B. freezing it C. drying it D. adding salt