Food Processing and Technology — Practice Quiz
CBSE · Class 12 · Home Science
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What did Nicolas Appert develop in 1810?
What did Louis Pasteur study in 1864 that helped food technology become scientific?
Pasteurisation is best described as a process used in milk to do what?
Which temperature range is known as the Danger Zone for bacterial growth?
Sample Questions
Which foods are called High Risk Foods because bacteria prefer them?
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Meat, fish, poultry, eggs, and dairy products
Protein rich foods such as meat, fish, poultry, eggs, and dairy products are called High Risk Foods because bacteria prefer them.
Which food group is classified as perishable?
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Milk, curds, fish and meat
Perishable foods spoil quickly within one or two days. Milk, curds, fish and meat are examples.
Which item is classified as a semi perishable food?
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Fruits and vegetables
Fruits and vegetables are classified as semi perishable foods.
How long do semi perishable foods generally last?
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1-2 weeks
Semi perishable foods can last for 1 to 2 weeks.
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Sources & Official References
- NCERT Official — ncert.nic.in
- CBSE Academic — cbseacademic.nic.in
- CBSE Official — cbse.gov.in
- National Education Policy 2020 — education.gov.in
Content is aligned to the official syllabus. Refer to the board website for the latest curriculum.
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