Chemical Method
1. Which of the following is a common chemical preservative used in food preservation?
A) Vinegar
B) Sodium benzoate
C) Sugar
D) Lemon juice
2. How do chemical preservatives prevent food spoilage?
A) By increasing the moisture content
B) By slowing down bacterial growth
C) By adding extra nutrients
D) By making the food more acidic
3. Which of the following is an artificial preservative?
A) Salt
B) Sugar
C) Sorbic acid
D) Freezing
4. Sulfur dioxide is commonly used as a preservative for which type of food?
A) Dairy products
B) Meat
C) Soft drinks and dried fruits
D) Fresh vegetables
5. Which chemical preservative is widely used in pickles and sauces?
A) Potassium sorbate
B) Baking soda
C) Calcium chloride
D) Yeast
6. What is the function of propionic acid in food preservation?
A) Prevents fungal growth
B) Enhances flavor
C) Adds nutritional value
D) Acts as a coloring agent
7. Sodium nitrate and sodium nitrite are primarily used to preserve:
A) Fruits
B) Meat and fish
C) Vegetables
D) Dairy products
8. Which of the following chemical preservatives is commonly found in bread and baked goods?
A) Sodium benzoate
B) Calcium propionate
C) Sulfur dioxide
D) Vinegar
9. The use of chemical preservatives in food is regulated to prevent:
A) Loss of taste
B) Excessive bacterial growth
C) Health hazards
D) Changes in texture
10. Why is benzoic acid used in food preservation?
A) It prevents mold and yeast growth
B) It makes food tastier
C) It increases shelf life by reducing oxidation
D) It acts as a natural sweetener
Answers and Explanations – Chemical Method
1. B) Sodium benzoate – It is a commonly used chemical preservative.
2. B) By slowing down bacterial growth – Preservatives inhibit microbial activity.
3. C) Sorbic acid – This is an artificial preservative, unlike salt and sugar.
4. C) Soft drinks and dried fruits – Sulfur dioxide prevents oxidation and spoilage.
5. A) Potassium sorbate – Used in pickles and sauces to prevent microbial growth.
6. A) Prevents fungal growth – Propionic acid is effective against molds.
7. B) Meat and fish – These chemicals are used to prevent botulism and spoilage.
8. B) Calcium propionate – Prevents mold growth in baked products.
9. C) Health hazards – Excessive use of preservatives can be harmful.
10. A) It prevents mold and yeast growth – Benzoic acid inhibits microbial activity.
Preservation by Common Salt
1. How does common salt preserve food?
A) By increasing the water content
B) By dehydrating microorganisms
C) By adding flavor to food
D) By making food acidic
2. Which of the following food items is commonly preserved using salt?
A) Fruits
B) Milk
C) Fish and meat
D) Bread
3. What is the primary role of salt in food preservation?
A) Prevents spoilage by reducing water activity
B) Makes food sweeter
C) Changes food texture
D) Enhances food color
4. Salt preservation is most effective against which type of microorganisms?
A) Bacteria
B) Fungi
C) Viruses
D) Protozoa
5. Which of the following is an example of food preserved by common salt?
A) Pickles
B) Ice cream
C) Butter
D) Rice
6. How does salt affect bacterial growth?
A) It provides nutrients to bacteria
B) It increases moisture in food
C) It dehydrates bacteria, preventing their growth
D) It allows bacteria to grow rapidly
7. What is the major advantage of using salt as a preservative?
A) It enhances the nutritional value
B) It prevents microbial growth and spoilage
C) It makes food more colorful
D) It increases the water content
8. Salt is commonly used to preserve which of the following?
A) Cereal grains
B) Soft drinks
C) Meat and fish
D) Vegetables
9. Which preservation method is often combined with salting for better preservation?
A) Freezing
B) Drying
C) Fermentation
D) Cooking
10. Salt preservation is less effective when:
A) The food has high water content
B) The temperature is low
C) The food is already dry
D) The salt is finely ground
Answers and Explanations – Preservation by Common Salt
1. B) By dehydrating microorganisms – Salt draws out moisture, preventing microbial growth.
2. C) Fish and meat – Salt is commonly used to preserve these items.
3. A) Prevents spoilage by reducing water activity – Less water means fewer bacteria.
4. A) Bacteria – Salt inhibits bacterial growth.
5. A) Pickles – Salt is a key ingredient in pickle preservation.
6. C) It dehydrates bacteria, preventing their growth – This inhibits bacterial activity.
7. B) It prevents microbial growth and spoilage – Salt acts as a natural preservative.
8. C) Meat and fish – These require salt preservation to last longer.
9. B) Drying – Drying combined with salting extends shelf life.
10. A) The food has high water content – More water means salt preservation is less effective.
Preservation by Sugar
1. Sugar preserves food by:
A) Increasing microbial growth
B) Reducing moisture content
C) Changing the taste
D) Making food acidic
2. Which of the following food items is commonly preserved using sugar?
A) Meat
B) Fruits and jams
C) Fish
D) Dairy products
3. How does sugar help in food preservation?
A) It makes food sweeter
B) It absorbs moisture, preventing microbial growth
C) It increases food acidity
D) It prevents the breakdown of nutrients
4. Which of the following is an example of sugar-preserved food?
A) Pickles
B) Jelly
C) Fried snacks
D) Cheese
5. Sugar preservation works best for which type of food?
A) Dairy products
B) Grains
C) Fruits
D) Meat
6. What role does sugar play in preserving jams and jellies?
A) It prevents fermentation
B) It prevents bacterial and fungal growth
C) It makes the product more colorful
D) It adds more vitamins
7. High sugar concentration in food makes it difficult for bacteria to:
A) Reproduce
B) Absorb oxygen
C) Digest proteins
D) Multiply and survive
8. Why is sugar an effective preservative in syrups?
A) It destroys bacteria
B) It removes oxygen from the food
C) It binds with water, making it unavailable for microbial growth
D) It makes the food more acidic
9. Which is NOT a food commonly preserved with sugar?
A) Honey
B) Fruit juice concentrate
C) Pickled vegetables
D) Candied fruits
10. Sugar preservation is least effective in:
A) High-moisture foods
B) Dry foods
C) Acidic foods
D) Frozen foods
Answers and Explanations – Preservation by Sugar
1. B) Reducing moisture content – Sugar binds with water, preventing microbial growth.
2. B) Fruits and jams – Sugar is commonly used to preserve these.
3. B) It absorbs moisture, preventing microbial growth – Sugar removes available water.
4. B) Jelly – Jams and jellies rely on sugar for preservation.
5. C) Fruits – Sugar is most effective in preserving fruits.
6. B) It prevents bacterial and fungal growth – High sugar concentration inhibits microbes.
7. D) Multiply and survive – Sugar reduces microbial activity.
8. C) It binds with water, making it unavailable for microbial growth – Less water means fewer bacteria.
9. C) Pickled vegetables – Pickling uses salt, not sugar.
10. A) High-moisture foods – More moisture reduces sugar’s effectiveness.
