Chapter Exam

Unit 2 Chapter 4: Food Processing and Technology — Online MCQ Test

Q: Which method is commonly used to destroy harmful microorganisms in milk?

Answer: B. Pasteurization — Pasteurization involves heating milk to a specific temperature for a fixed time to kill disease-causing microbes.

Q: Which preservation method is most suitable for preventing microbial growth by removing water from food?

Answer: C. Drying — Drying reduces moisture content, which makes it difficult for microorganisms to grow and spoil the food.

HOME SCIENCE · CLASS 12 SECOND PUC · Karnataka State Board

Practice Unit 2 Chapter 4: Food Processing and Technology with a free chapter-wise online MCQ test for Karnataka State Board CLASS 12 SECOND PUC HOME SCIENCE. This chapter covers: This chapter details food processing principles preservation techniques food preservation historical background career opportunities and technological advancements in food manufact.... AI-generated questions from basic to board-exam level, with instant results and explanations.

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Unit 2 Chapter 4: Food Processing and Technology — Important Questions & Answers (FAQ)

Frequently asked questions from Karnataka State Board CLASS 12 SECOND PUC HOME SCIENCE — Unit 2 Chapter 4: Food Processing and Technology, with answers and explanations. These are sample questions; the exam has its own separate question set.

What is food processing?

A. The act of growing only organic crops
B. The transformation of raw food materials into edible or preservable forms ✓
C. The process of serving food in restaurants
D. The storage of food only in refrigerators

Answer: B. The transformation of raw food materials into edible or preservable forms
Food processing means changing raw food into forms that are safer, more convenient, or have a longer shelf life.

Which method is commonly used to destroy harmful microorganisms in milk?

A. Pounding
B. Pasteurization ✓
C. Fermentation
D. Grinding

Answer: B. Pasteurization
Pasteurization involves heating milk to a specific temperature for a fixed time to kill disease-causing microbes.

Which of the following is an example of dehydration in food processing?

A. Turning milk into curd
B. Removing moisture from fruits or vegetables to make them dry ✓
C. Heating oil to fry snacks
D. Packing food in cans

Answer: B. Removing moisture from fruits or vegetables to make them dry
Dehydration is the removal of water from food to reduce microbial activity and prevent spoilage.

Which preservation method is most suitable for preventing microbial growth by removing water from food?

A. Irradiation
B. Freezing
C. Drying ✓
D. Blanching

Answer: C. Drying
Drying reduces moisture content, which makes it difficult for microorganisms to grow and spoil the food.

A student wants to preserve mango pulp for long-term storage with minimal microbial activity and reduced moisture exposure. Which option is the best board-level answer?

A. Keep it in an open bowl at room temperature
B. Pack it in airtight containers after suitable heat processing ✓
C. Mix it with raw water and leave it uncovered
D. Store it beside fresh vegetables without cooling

Answer: B. Pack it in airtight containers after suitable heat processing
Airtight packing after proper heat treatment helps prevent contamination and spoilage while extending shelf life.