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Question (1)

QN0031788

Disha kept two slices of bread. One was left uncovered on the table and the other was sealed in an airtight container. After four days, only the uncovered slice developed mould. Which factor mainly caused this difference?

(A) The airtight container increased moisture
(B) The uncovered bread got more air for microbes
(C) The sealed bread became hotter
(D) The airtight container removed nutrients

Correct Answer: B

Explanation:

Most microbes need air for growth. An airtight container reduces their growth and delays spoilage.

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Question (2)

QN0031789

A family wants to preserve freshly harvested chillies for use throughout the year. Which method will be the most suitable?

(A) Keeping them in plain water
(B) Drying them in the Sun
(C) Wrapping them in a wet cloth
(D) Leaving them in an open basket

Correct Answer: B

Explanation:

Sun drying removes moisture. Without moisture, microbes cannot grow easily.

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Question (3)

QN0031790

Ravi forgot to refrigerate boiled milk during summer but kept another portion in the refrigerator. Which observation is most likely after one day?

(A) Both samples remain fresh
(B) The refrigerated milk spoils first
(C) The milk kept outside spoils first
(D) Both spoil at the same rate

Correct Answer: C

Explanation:

Cold temperature slows microbial growth, while warm conditions encourage it.

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Question (4)

QN0031791

A pickle jar was prepared correctly but no layer of oil was added on top. What is the most likely result?

(A) The pickle becomes sweeter
(B) The pickle may spoil faster due to air reaching it
(C) The pickle becomes harder
(D) The pickle changes into jam

Correct Answer: B

Explanation:

Oil prevents air from reaching the pickle, reducing microbial growth.

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Question (5)

QN0031792

Four food items are stored as shown below: P: Fresh bread kept on a plate, Q: Mango pickle covered with oil, R: Dried red chillies, S: Butter kept in a refrigerator. Which arrangement is most likely to remain unspoiled for the longest time?

(A) P only
(B) P and S only
(C) Q, R and S
(D) P, Q, R and S

Correct Answer: C

Explanation:

Oil, drying and refrigeration are all methods that slow food spoilage.

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Question (6)

QN0031793

Which one of the following is an example of useful microbes helping us?

(A) Growing mould on bread
(B) Spoiling cooked rice
(C) Making curd from milk
(D) Rotting fruits

Correct Answer: C

Explanation:

Good microbes help in making curd and aid digestion.

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Question (7)

QN0031794

During a picnic, Neha carries fresh curd, sliced watermelon, dry biscuits and roasted peanuts without refrigeration. Which food is most likely to spoil first?

(A) Dry biscuits
(B) Roasted peanuts
(C) Fresh curd
(D) None of these

Correct Answer: C

Explanation:

Foods with high moisture spoil faster, especially in warm weather.

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Question (8)

QN0031795

Which combination correctly matches the preservation method with its purpose?

(A) Refrigeration – Adds moisture to food
(B) Drying – Removes moisture from food
(C) Oiling – Increases temperature of food
(D) Freezing – Increases air supply

Correct Answer: B

Explanation:

Drying removes moisture, making it difficult for microbes to grow.

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Question (9)

QN0031796

Idli batter becomes soft and fluffy because

(A) water evaporates from it
(B) salt melts inside it
(C) useful microbes act on the batter
(D) the batter becomes colder

Correct Answer: C

Explanation:

Fermentation by useful microbes makes the batter rise.

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Question (10)

QN0031797

A shopkeeper stores butter and ghee outside the refrigerator. After a few days, the butter spoils but the ghee remains fresh. The best reason is that

(A) butter contains more water than ghee
(B) ghee contains more sugar
(C) butter has more salt
(D) ghee contains no fat

Correct Answer: A

Explanation:

Butter contains more moisture, while most water is removed during the preparation of ghee.

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Question (1)

Disha kept two slices of bread. One was left uncovered on the table and the other was sealed in an airtight container. After four days, only the uncovered slice developed mould. Which factor mainly caused this difference?

Explanation:

Link:

Question (2)

A family wants to preserve freshly harvested chillies for use throughout the year. Which method will be the most suitable?

Explanation:

Link:

Question (3)

Ravi forgot to refrigerate boiled milk during summer but kept another portion in the refrigerator. Which observation is most likely after one day?

Explanation:

Link:

Question (4)

A pickle jar was prepared correctly but no layer of oil was added on top. What is the most likely result?

Explanation:

Link:

Question (5)

Four food items are stored as shown below: P: Fresh bread kept on a plate, Q: Mango pickle covered with oil, R: Dried red chillies, S: Butter kept in a refrigerator. Which arrangement is most likely to remain unspoiled for the longest time?

Explanation:

Link:

Question (6)

Which one of the following is an example of useful microbes helping us?

Explanation:

Link:

Question (7)

During a picnic, Neha carries fresh curd, sliced watermelon, dry biscuits and roasted peanuts without refrigeration. Which food is most likely to spoil first?

Explanation:

Link:

Question (8)

Which combination correctly matches the preservation method with its purpose?

Explanation:

Link:

Question (9)

Idli batter becomes soft and fluffy because

Explanation:

Link:

Question (10)

A shopkeeper stores butter and ghee outside the refrigerator. After a few days, the butter spoils but the ghee remains fresh. The best reason is that

Explanation:

Link:

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