PDF chapter test TRY NOW
Methodical recommendation:
Theory
| Number | Name | Description |
|---|---|---|
| Number 1. | Name Food spoilage | Description A theory that explains what is food spoilage, signs of food spoilage, and the factors that cause spoilage of food. |
| Number 2. | Name Food preservation | Description A theory about what is food preservation, the need for preservation of foods, and few methods that are commonly used in the preservation of food. |
| Number 3. | Name Food preservation - cold storage, freezing, pasteurization | Description Other food preservation methods like cold storage, freezing, freeze drying, canning and boiling are explained in detail. |
| Number 4. | Name Food preservatives | Description A theory that explains about preservatives, the types of preservatives used and the mechanism of action how each of them acts to preserve food. |
| Number 5. | Name Food adulteration | Description A theory that explains what is food adulteration, the types of food adulterants, the reason why food adulteration occurs, and the health effects of food adulteration. |
| Number 6. | Name Test to detct the presence of adulterants | Description A theory that explains the tests to detect the presence of adulterants present in food using simple procedures that can be done at home. |
| Number 7. | Name Food quality control | Description A theory that explains the various food quality control agencies - FCI, FSSAI, ISI, FPO, and AGMARK, their riole and responsibilities. |
Practice Questions
| Number | Name | Type | Difficulty | Marks | Description |
|---|---|---|---|---|---|
| Number 1. | Name External factors that cause food spoilage | Type 1st type - receptive | Difficulty easy | Marks 2 m. | Description A drag and drop exercise to test the knowledge of students on the topic the external factors that are responsible for the spoilage of food. |
| Number 2. | Name Different preservation methods employed | Type 1st type - receptive | Difficulty easy | Marks 3 m. | Description A multiple choice question exercise that tests the knowledge of the students in the various preservation methods that are employed in foods. |
| Number 3. | Name Various food preservatives used | Type 1st type - receptive | Difficulty easy | Marks 2 m. | Description A drag and drop exercise that tests the concept of the different preservatives being used - natural and synthetic preservatives. |
| Number 4. | Name Different food adulteration and adulterants | Type 1st type - receptive | Difficulty easy | Marks 3 m. | Description A drop down match the following exercise that helps in the understanding of concepts - adulteration and types of adulterants used in food. |
| Number 5. | Name Incidentally added adulterants in food | Type 1st type - receptive | Difficulty easy | Marks 3 m. | Description A drag and drop exercise to identify the incidentally added adulterants present in the food. |
| Number 6. | Name Food spoilage and drying | Type 2nd type - interpretation | Difficulty medium | Marks 4 m. | Description A true or false exercise that is based on spoilage of food, factors that cause spoilage, preservation, need for preservation, and drying. |
| Number 7. | Name Irradiation, drying and cold storage | Type 2nd type - interpretation | Difficulty medium | Marks 4 m. | Description A fill in the blank exercise that tests the concepts of food preservation - drying and its types, smoking, irradiation, and cold storage, and their mechanism of action. |
| Number 8. | Name Freezing, pasteurization and canning | Type 2nd type - interpretation | Difficulty medium | Marks 5 m. | Description A drag and drop exercise to test the understanding of the concepts - freezing, freeze drying, canning and boiling. |
| Number 9. | Name Preservatives used and their mechanism of action | Type 3rd type - analysis | Difficulty medium | Marks 5 m. | Description A multiple choice question exercise to test the knowledge of the student in the various preservatives used - natural and synthetic preservatives, the uses, and the mechanism of how they act as a preservative. |
| Number 10. | Name To identify the adulterants present in suagr and milk | Type 2nd type - interpretation | Difficulty medium | Marks 5 m. | Description A drag and drop exercise that arranges the steps involved in the procedure to test the presence of water, detergent in milk, and chalk powder in sugar. |
| Number 11. | Name Consequences of adulteration, PFA, FCI | Type 3rd type - analysis | Difficulty medium | Marks 4 m. | Description A drop down exercise on consequences of adulteration, what is the purpose PFA and FCI. |
| Number 12. | Name Roles and responsibilities of quality control agencies | Type 3rd type - analysis | Difficulty medium | Marks 5 m. | Description A multiple choice question exercise on the roles and responsibilities of various quality control agencies. |
| Number 13. | Name Mechanism of action of preservation using salt, sugar, and vinegar | Type 2nd type - interpretation | Difficulty medium | Marks 5 m. | Description A drag and drop match exercise that matches the pictures with the preservative mechanism of action. |
| Number 14. | Name Methods and mechanisms of food preservation | Type 3rd type - analysis | Difficulty hard | Marks 7 m. | Description A two statement exercise on methods and mechanisms of food preservation. |
| Number 15. | Name Food quality control agencies and food preservation techniques | Type 3rd type - analysis | Difficulty hard | Marks 7 m. | Description An assertion and reasoning exercise on food quality control agencies and food preservation techniques. |
| Number 16. | Name Food spoilage, preservation, and quality control agencies | Type 3rd type - analysis | Difficulty hard | Marks 7 m. | Description An exercise where two correct statements must be identifed from five statements based on the topic food spoilage, preservation, and quality control agencies. |
Questions for Teacher Use
| Number | Name | Type | Difficulty | Marks | Description |
|---|---|---|---|---|---|
| Number 1. | Name Types of adulterants present in food | Type Other | Difficulty medium | Marks 5 m. | Description A match the following exercise on the various types of adulterants present in food. |
| Number 2. | Name Use of inert gas in packing foods | Type Other | Difficulty easy | Marks 3 m. | Description A drag and drop exercise to identify the use of inert gas in foods. |
| Number 3. | Name Different preservative methods employed | Type Other | Difficulty medium | Marks 5 m. | Description An analogy type of exercise where the student analysis the question based on the concepts of deficiency disease, and the examples of mono and polysaccharides. |
| Number 4. | Name Activity - to test the adulteration in milk and tea powder | Type Other | Difficulty hard | Marks 10 m. | Description An activity to test the adulterants that are present in milk and tea powder. |
| Number 5. | Name Preservation methods and factors that cause food spoilage | Type Other | Difficulty hard | Marks 9 m. | Description An answer in detail exercise on preservation methods and factors that cause food spoilage. |
| Number 6. | Name Adulterants, adulteration and the quality control agencies in India | Type Other | Difficulty hard | Marks 8 m. | Description An answer in detail exercise in adulterants, adulteration and the quality control agencies in India. |
| Number 7. | Name Ingredients, importance of manufacture and expiry date | Type Other | Difficulty hard | Marks 10 m. | Description An exercise on the activity on ingredients, importance of manufacture and expiry date. |
| Number 8. | Name Food preservation | Type Other | Difficulty medium | Marks 1 m. | Description Multiple choice questions (MCQs) from TN book back exercises. |
| Number 9. | Name Food adulteration and quality control | Type Other | Difficulty medium | Marks 1 m. | Description Fill in the blanks from TN book back exercises. |
Tests
| Number | Name | Recomended time: | Difficulty | Marks | Description |
|---|---|---|---|---|---|
| Number 1. | Name Training test 1 | Recomended time: 00:10:00 | Difficulty easy | Marks 9 m. | Description A training test on preservation methods, factors that cause food spoilage. |
| Number 2. | Name Training test 2 | Recomended time: 00:10:00 | Difficulty easy | Marks 10 m. | Description A training test on different food adulterants, food adulteration, various food preservatives used and the different food preservation methods. |
Periodic assessments
| Number | Name | Recomended time: | Difficulty | Marks | Description |
|---|---|---|---|---|---|
| Number 1. | Name Homework 1 | Recomended time: 00:15:00 | Difficulty medium | Marks 10 m. | Description A homework test on an exercise on the activity on ingredients, importance of manufacture and expiry date. |
| Number 2. | Name Homework 2 | Recomended time: 00:20:00 | Difficulty medium | Marks 15 m. | Description A homework test on adulterants - natural and incidentally added adulterants, irradiation, drying, cold storage, and quality control agencies. |
| Number 3. | Name Homework 3 | Recomended time: 00:15:00 | Difficulty medium | Marks 10 m. | Description A homework test on an activity to test the adulterants that are present in milk and tea powder. |
| Number 4. | Name Homework 4 | Recomended time: 00:15:00 | Difficulty medium | Marks 14 m. | Description A homework test on consequences of adulteration, PFA, FCI, food spoilage, preservation methods and use of inert gas in packing foods. |
| Number 5. | Name Progress test | Recomended time: 00:20:00 | Difficulty medium | Marks 19 m. | Description A progress test on preservatives used, adulterants present in milk, sugar, preservation methods and factors that cause food spoilage. |
| Number 6. | Name Progress test 2 | Recomended time: 00:20:00 | Difficulty medium | Marks 17 m. | Description A progress test on methods and mechanisms underlying food preservation, and types of adulterants present in food. |
| Number 7. | Name Progress test 3 | Recomended time: 00:20:00 | Difficulty medium | Marks 17 m. | Description A progress test on the topic food spoilage, food preservation, and food quality control agencies. |
| Number 8. | Name Periodic Assessment | Recomended time: 00:10:00 | Difficulty medium | Marks 3 m. | Description PA 2 |
| Number 9. | Name Periodic Assessment 2.0 | Recomended time: 00:10:00 | Difficulty medium | Marks 12 m. | Description PA 2 |
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