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