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This section includes 7 InterviewSolutions, each offering curated multiple-choice questions to sharpen your Current Affairs knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Mention two pollutants which pollute both soil and water. |
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Answer» Plastics and GLASSES are the TWO pollutants which POLLUTES both soil and WATER. |
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| 2. |
Harmful chemicals are left in the soil by a. Domestic waste b. Defecation c. Industrial and agricultural wastes d. Spitting |
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Answer» Answer: c. Explanation: becase of industrial RELEASE of the PLASTIC MATERIALS are released into the soil and if decomposition OCCURS then it can release harmful chemicals into the soil |
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| 3. |
Match the statements in Column A with those in Column BColumn A Column B(a) Natural preservative (i) potassium metabisulphite(b) Chemical preservative (ii) sunlight(c) Dehydration (iii) removing microorganisms(d) Increasing temperature (iv) salt(v) citric acid(vi) vinegar |
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Answer»
A. B. a). v b). i c). iv d). II |
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| 4. |
How do oil spills in water bodies affect the plant and animal life present in them? |
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Answer» spilled oil can harm LIVING things because it's CHEMICAL constitution are POISONOUS |
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| 5. |
Water is safe for human consumption only when it is free ofa. floating substancesb. unwanted smellsc. micro organismsd. all the above. |
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Answer» ALL OF THE ABOVE
Explanation: FLOATING SUBSTANCES affects the purity and makes it UNDESIRABLE unwanted smells makes it dirty and impure micro organisms cause waterborne diseases |
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| 6. |
State which of the following statements are True or False. Also correct the falsestatements.i) Wind decreases the amount of dust particles in the air._______________________________________________________ii) Tall chimneys fitted with filters help to reduce air pollution._______________________________________________________iii) Location of factories near residential areas reduces air pollution in cities._______________________________________________________iv) Adding a tall chimney to the chulha decreases air pollution._______________________________________________________ |
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Answer» Answer: 1)true 2)true 3)location of factories near residential areas INCREASES AIR POLLUTION in cities |
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| 7. |
Write down the steps in preserving pudina (mint) leaves by dehydration method |
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Answer» Steps for preserving the Mint leaves:
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| 9. |
Name any three activities of a daily life which are planned accordingto the weather of a place |
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Answer» Answer: 1. Explanation: 2.eating the food. 3.wear the clothes . |
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| 10. |
Most gardens plants would wilt and die if you watered them with a strong salt solution.Explain why this is |
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Answer» Answer: The plants DIE because DISSOLUTION of SODIUM and chloride ions in HIGH concentrations can displace other MINERALS |
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| 11. |
Why is it important to choose the right kind of Fire extinguisher to control or extinguish a Fire? |
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Answer» Answer: It is because the right KIND of FIRE extinguisher can only put out the fire that is CAUSED by a particular REASON. |
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| 13. |
A molecular formula of a substance indicates the actual number of _________ present in it |
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Answer» Answer: One mole of a COMPOUND contains Avogadro's number (6.022 X 1023) of molecules (MOLECULAR compound) or formula UNITS (ionic compound). The molar mass of a compound tells you the mass of 1 mole of that substance. In other words, it tells you the number of grams per mole of a compound. Explanation: plz pick ma ans as the brainliest |
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| 14. |
Match the followingi Jam a. Spicesii Papad b. Sugariii Pickle c. Citric acidiv Milk d. Removal of moisturev Dried-methi e. Pasteurizationvi Squash f. Oil, saltg. reducing temperature |
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Answer» Answer: |
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| 15. |
Which of the following will not help to arrest the action of micro-organisms ontomatoes :(a) put them is boiling water(b) put them in a freezer(c) leave them on the shelf. |
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| 16. |
Preservation of food meansa) to keep food safeb) to retain quality of foodc) to prevent decomposition of foodd) all the above |
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Answer» d ) all of the above...... PLEASE MARK me BRAINLIEST |
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| 17. |
List five advantages of cooking food? |
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Answer» When we cook food at home,we control what all INGREDIENTS we put in our DISH. A MAJOR advance is when we prepare our meals we come to know that what all we are putting in our food which HELPS us to make healthy choices. We get appreciated by all. It is clear that cooking at home is a BETTER option. We control our cholesterol. |
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| 18. |
Fill in the blanksi) Combination of food items is important since no food supplies………………..the nutrients.ii) Combining food items is beneficial where …………… money is available.iii) Germination increases the nutritive value and …………… of food items. |
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Answer» 3. nutralisaton |
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| 19. |
You are served the following - (i) boiled potato raita (ii) potato chips (iii) potatopakora (iv) roasted potatoAnswer the following questions with reasons.(i) Which dish would have least nutrients?(ii) Which dish would be suitable for a nine months old baby?(iii)Which dish would take the least time to cook?Note : There may be more than one answer for each question |
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Answer» Explanation: 1. Boiled potato raita will have the least nutrient This is because boiled potato raita contains only protein and carbohydrates but not fat while OTHERS CONTAIN fat and carbohydrate. Fat contains more energy than protein 2. Boiled potato raita should be given to a nine-year OLD baby This is because nine-year-old baby should not CONSUME fat due to a decrease in the amount of lipase hormone 3. Boiled potato raita takes the least time to cook |
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| 20. |
State one advantage and one limitation of solar cooking. |
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| 21. |
Match the following:Foods Preservativesi Apple jam a. Citric acidii Lemon pickle b. Potassium Metabisulphiteiii Potato chips c. Sodium Benzoateiv Squash d. Salte. Sugar |
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Answer» I. jam =potassium Metabisulphite Iv. squash=sugar |
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| 22. |
Write down the steps you will follow to preserve cauliflower by the dehydrationmethod. |
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Answer» 1.wash and slice cauliflower into 1/2 thick PIECES 2.Blanch the cauliflower in a small amount of boiling WATER for a few minutes, in batches 3.Arrange on your food dehydrator trays, making SURE that the cauliflower pieces do not touch for good air circulation |
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| 23. |
Of the four methods of cooking food with moist heat, the one method whichpreserves the maximum nutrients is called ___________.a) steamingb) boilingc) stewingd) pressure cooking |
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| 24. |
Write True and False against the following statements:(i) Addition of spices to pickles allows the micro organisms to grow quickly.(ii) When making squashes, we make use of an acid and a lot of sugar forpreservation.(iii) Sterilization increases the activity of enzymes and micro-organisms |
Answer» EXPLANATION:i) False. The addition of the salt in the pickles helps to allow the microorganisms to grow quickly. The salt helps to ENCOURAGES the growth of the GOOD BACTERIA which helps the fermentation of the bacteria in the pickles. ii) True. The citric acid is used for the preservation of the food and the skincare products. Sodium benzoate and potassium sorbate are also used in the fruit juices. iii) False. The process of the sterilization reduce the presence of the micro-organisms and pollutants present in the water or the object. |
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| 25. |
Define the terms preservation and shelf life |
Answer» PRESERVATION:-The ACTION of preserving SOMETHING is called as preservation. SHELF LIFE:-The length of TIME for which an item remains USABLE,fit for consumption or saleable |
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| 26. |
The main reason for preserving food is toa) improve its colour and tasteb) increase its shelf liec) make costly food availabled) change its texture |
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Answer» The main reason for preserving food is to increase its shelf LIFE. Answer: Option (b) Explanation:The preservation of the food is very important because when the food is not available in the offseason then they can be supplied from the PRESERVED area. The preservation of the food is NEEDED to give the food more life. Sometimes it is happened that there MAY some unavailability of the food due to heavy rainfall or drought, at that time the food can be supplied from the STORAGE section. |
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| 27. |
Non- perishable food items are those whicha) do not spoil at allb) take long time to spoilc) spoil easilyd) spoil according to where they are kept |
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| 28. |
You made arhar dal and rice for the lunch. You can also cook the same dal bymixing moong and spinach in it. Which meal is now more nutritious and why?Will this change be acceptable to your family? If not then what will you do?Your family loves to eat ‘aalu tikki’(potato cutlets) which are deep fried. If youmade this snack using shallow frying and served them with channa and chutney.Will the change be acceptable? |
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Answer» Answer: no Explanation: man that's fat and oil and potato with starch that's not so GOOD but the earlier one is healthy and nutritious .Anyways both are GREAT MEALS but first one is healthier hope it helps you and MARK as BRAINLIEST |
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| 29. |
Write three ways of preventing nutrient loss while cooking green vegetables. |
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Answer» Explanation: 1.washing with SALT WATER and then cutting 2.avoid over HEATING or cooking 3.do not over FRY |
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| 30. |
Write true (T) or false (F) against each statement.(i) Cooking soda has no harmful effect on nutrients present in food that is beingcooked. …………………………..(ii) Minerals are lost when the water in which the foods are cooked is thrownaway.…………………………............(iii) Maximum loss of nutrients occurs when food is pressure-cooked.…………………...................(iv) Vitamin C gets easily destroyed during cooking. ................…………… |
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Answer» Answer: 1.False 2.False 3.False 4.False HOPE you liked my answer PLEASE follow me and mark it as BRAINLIEST answer |
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| 31. |
Write two differences between shallow frying and deep frying. |
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Answer» Answer: Explanation: The following are the two BASIC differences between shallow frying and deep frying.
Hope this helps. |
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| 32. |
In your garden you have plenty of lemons. List the products you can prepare topreserve them. Describe the process of preparing any one preserved productusing lemons. |
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Answer» Pickle Explanation: |
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| 33. |
(iv) Pressure cooking is done at ___________.a) above 100 degreesb) below 100 degreesc) 100 degreesd) any of the above temperatures |
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Answer» a above 100 temperature Explanation: the boiling POINT of the liquid is 100°c it is decided by the atmospheric pressure that's why I'm hilly region the water QUICKLY than in lower ALTITUDE levels the boiling point water will be lower when the atmospheric pressure increases |
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| 34. |
Fill in the blanks using appropriate words.(1) Papad is an example of preservation by.....................(2) Refrigeration reduces the activity of ...................... and......................(3) Dehydration is based on the principle of removal of.............. |
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Answer» (1) Papad is an example of preservation by drying (2)Refrigeration reduces the activity of ripening and decay (3)Dehydration is BASED on the principle of removal of water Explanation:
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| 35. |
List four ways of delaying action of micro-organisms on apples. |
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Answer» Answer: Here are the four WAYS:
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| 36. |
A method of cooking where food is cooked without coming in contact with water is called ___________. a) steaming b) boiling c) stewing d) pressure cooking |
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Answer» steaming PLEASE PLEASE DEAR MARK ME AS THE BRAINLIEST |
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| 37. |
Shelf life of food is related toa) freshness of foodb) quality of foodc) decomposition of foodd) time limit for which food can be used |
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Answer» SHELF life is the recommended maximum time for which PRODUCTS or fresh (HARVESTED) produce can be stored, during which the defined QUALITY of a specified proportion of the goods remains acceptable under EXPECTED (or specified) conditions of distribution, storage and display. Means D |
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| 38. |
Food spoilage is due toa) micro-organisms and enzymesb) micro-organisms and excess productionc) enzymes and excess productiond) all the above |
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Answer» d) all of the above MENTIONED |
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| 39. |
In Column I are listed three ways of enhancing the nutritive value of food itemsand the Column II contains the reasons for this improved quality. Match themethod with appropriate reason.Column I Column II Reasonsa) Combining i) increases vitamin contentdue to activity ofmicroorganismsb) Fermenting ii) increases the vitaminsc) Germinating iii) improves quality due todifferent items eatentogetheriv) increases the acidityof food |
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Answer» Explanation:
Improves quality DUE to different items eaten together. Each food item contains different amounts of different nutrients. Hence, by combining the number of total nutrient increases
Increases vitamin content Due to the activity of microorganisms Microorganisms contain an enzyme that converts different substances into USEFUL substances that ACT as a METABOLITE. Hence, the vitamin quantity is increased
Increases vitamin contents Plants absorb nutrients by the phloem. They convert it into VITAMINS. |
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| 40. |
. Arrange the following steps of cooking in the right order by putting a sequentialorder of 1, 2 … against each step.Ordera) watch the time while cooking ___________________________b) wash the vegetables ___________________________c) cook in covered pan ___________________________d) peel the vegetables thinly ___________________________e) cut the vegetables into big pieces ___________________________ |
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Answer» 1 - (b) 2 - (d) 3 - (e) 4 - (c) 5 - (a) Explanation: The basic rule of cooking anything is to follow hygiene. Hence, we start with washing it and peeling it. Next to cook,m cut it into PIECES and finally put in a [pan. MAKE sure you are not overlooking or cooking it for less time. Either of them will result to not a agoood tatse |
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| 41. |
Write two differences between baking and roasting. |
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Answer» Explanation: roasting requires a higher TEMPERATURE 400 degree FAHRENHEIT and above to create a ground flavourful Craft on the outside of the food being cooked why baking occurs at lower OVEN temperature upto 375 degree fahrenheit ,roasting is done in OPEN while baking is done in covered |
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| 42. |
(iii)Stewing is characterized by ___________.a) high temperature and lots of waterb) high temperature and little waterc) low temperature and little waterd) low temperature and lots of water |
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Answer» HIGH TEMPERATURE and LOTS of water hope it will HELP You |
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| 43. |
Explain ‘balanced diet’ and ‘meal planning’ in your own words. |
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Answer» a BALANCED diet is a PROPER diet in which we GAIN all nutrients in proper AMOUNT . |
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| 44. |
Describe the term ‘food exchange’ with the help of examples |
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Answer» A grouping of foods by type to help people on special diets stay on the diet. Each group lists food in serving sizes. A PERSON can EXCHANGE, trade, or substitute a food serving in one group for another food serving in the same group. The lists put foods in six groups: STARCH / bread meat vegetables fruit milk fats Within a food group, each serving has about the same amount of CARBOHYDRATE, protein, fat, and calories. |
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| 45. |
Give one reason for the following statements :(i) Shyam needs more protein and energy than Reenabecause ________________________________________________ .(ii) Nagma includes seasonal fruits and vegetables in her menubecause ________________________________________________ .(iii) Jenny’s grandmother should eat mixed vegetable upma in breakfastbecause ________________________________________________ .(iv) Vijay is a farm labour. He needs more food as compared to Arun, whoworks in an officebecause ________________________________________________ .(v) Seema is a mother of a two month old baby. She needs more foodbecause ________________________________________________ |
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Answer» Answer: This is the reason for the above statement. Explanation:
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| 46. |
Help Jenita, Jaspreet and Victor choose their breakfast from the two meal choices givenbelow. Select the more nutritious meal out of the two and give reasons for the same.Name Meal Option I Meal Option II ReasonsJenita boiled egg and toasted bread withtoasted bread jamJaspreet stuffed potato fenugreek, paratha,paratha and butter, milkbutter andwhole milk curdVictor mixed vegetable puri and potatodaliya, curd sabji, |
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Answer» Answer: I think boiled eggs and TOASTED bread are good because it is HEALTHY and light and we need light and healthy food in BREAKFAST not HEAVY or oily food |
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| 47. |
6. Complete the table given below :S. No. Name of Main function Sources Deficiencynutrient 1 2 Disease1 Vitamin B2 Vitamin C3 Vitamin D4 Calcium5 Iron6 Iodine7 Water |
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Answer» 2. SCURVY 3.ricket 4.hypocalcemia 5.anemia 6. goiltre 7.diarrhea |
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| 48. |
Match the food groups in column A with foods in column B:Group A Group B1. cereals (i) rajmah and soyabean2. pulses (ii) papaya and guava3. milk products (iii) ragi and bajra4. fruits (iv) brinjal and carrot5. vegetables (v) paneer and curd(vi) ghee and butter |
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Answer» Answer: 1is iii 2is i 3is v 4is ii 5is IV |
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| 49. |
What is a shadow,................ |
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Answer» SHADOW is a phenomenon which occurs \hen light is blocked by an OPAQUE object. Just LACK of light Night is just lack of sunlight, i.e. earth is CASTING its shadow!!! |
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| 50. |
An example of a food which prevents vitamin A deficiency is(i) spinach(ii) lemon(iii) banana(iv) potato |
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Answer» Spinach Explanation: The calcium in spinach can HELP strengthen your BONES to fight against injury, and vitamins A and C, fiber, FOLIC acid, and other nutrients fight against colon and breast cancers. Spinach also helps to lower damaging protein levels in the blood and can protect against high blood PRESSURE and heart disease. |
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