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Preservation of Food

NIOS · Class 10 · Home Science

Flashcards for Preservation of Food — NIOS Class 10 Home Science. Quick Q&A cards covering key concepts, definitions, and formulas.

45 questions34 flashcards5 concepts

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34 Flashcards
Card 1Food spoilage

What is food spoilage?

Answer

Food spoilage means food is no longer fit for eating. It may change colour, give off a bad smell, show fermentation with bubbles, grow mould, or develop soft brown spots on fruits and vegetables.

Card 2Causes of spoilage

What are the main causes of food spoilage?

Answer

The main causes are micro-organisms, enzymes, insects, worms, and rats. Micro-organisms and enzymes are the most important causes in food preservation.

Card 3Moisture and spoilage

Why does tomato spoil faster than potato?

Answer

Tomato has more moisture content than potato. Micro-organisms grow more easily in moist food, so tomato spoils faster.

Card 4Room temperature spoilage

Why does spinach kept at room temperature become yellow and stale?

Answer

At room temperature, conditions are suitable for micro-organisms and natural spoilage processes to act quickly. Spinach then turns yellow and stale.

Card 5Food conditions

Why do foods with low salt, sugar, or acid spoil more easily?

Answer

Low salt, sugar, or acid content gives a better environment for micro-organisms to grow. Foods such as pickles and fruit jam need preservation to stop this growth.

Card 6Enzymes

How do enzymes cause food spoilage?

Answer

Enzymes are chemical substances found in all plants and animals. They help fruits and vegetables ripen, but continued action makes food soft, causes black spots, and gives a bad smell.

Card 7Enzyme spoilage example

What happens when a ripe mango is left for several more days?

Answer

It becomes soft, develops black spots, and gives off a bad smell. This happens because of continued enzyme action.

Card 8Food storage

What is food storage?

Answer

Food storage means keeping food in a special place until it is needed for consumption.

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Frequently Asked Questions

What are the important topics in Preservation of Food for NIOS Class 10 Home Science?
Key topics in Preservation of Food include Food Preservation Overview - Complete Concept Map, Mind map showing the different signs and types of food spoilage that students should recognize, Flowchart showing the three main causes of food spoilage and how they lead to the need for preservation methods. These are the concepts NIOS Class 10 examiners draw on most — study them first, then practise related questions.
How to score full marks in Preservation of Food — NIOS Class 10 Home Science?
Understand the core concepts first, then work through the 45 practice questions available for this chapter. Revise formulas and definitions regularly, and use flashcards for quick recall before the exam.
How many flashcards are available for Preservation of Food?
There are 34 flashcards for Preservation of Food covering key definitions, formulas, and concepts. Use them daily for 10–15 minutes for best results.

Sources & Official References

Content is aligned to the official syllabus. Refer to the board website for the latest curriculum.

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