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How to Cook White Rice

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These solutions for Food Safety are extremely popular among Class 7 students for Science Food Safety Solutions come handy for quickly completing your homework and preparing for exams. Complete the following statements by using the correct option from those given below.

Irradiation, dehydration, pasteurization, natural, chemical a Drying the food grains from farms under the hot sun is called This method of food preservation is called This method of food preservation is called pasteurization. Answer the following questions in your own words. Which are the various factors spoiling the food? Pasteurisation is a process in which the milk is heated to a certain temperature for a fixed period of time and then is quickly cooled.

For example, it may be heated at 80 o C for 15 minutes and then immediately cooled. This helps to kill any kind of microorganism which is present in milk. The process of substituting or concealing the quality of food, adding harmful or poisonous substances to food, and misbranding or giving false labels to food is known as food adulteration. We should be very careful in buying our food products and should be aware of our rights and actions which can be taken against people who are involved in this crime.

Precautions which are taken to preserve foods: 1. Storing fruits and vegetables in proper storage, for example, fruits like bananana are not stored in refrigerator while fruits like mangoes require refrigerator. Storing grains, dals etc. Making pickles and jams to increase their shelf life. The undesirable or disagreeable change in the state of food which makes it unsuitable for human and animal consumption is termed as food spoilage.

Spoilage of food can be caused by various factors like: Microorganisms: Growth of microorganisms like bacteria, fungi etc. Action of enzymes: Enzymes which are an inherent part of plant and animal tissue begin the decomposition process after the death of plant or animal. For example, a bananana starts to ripen and then spoil if it is not consumed on time. Infestation by insects: Insects like cockroaches may infest the food stuff and make them unsuitable for consumption.

There is possiblity of transmission of pathogens from these insects. Wrong handling of products may also result in the spoilage of foodstuffs. Overcooking is another such reason for spoilage of foods. The following methods of food preservation can be used: Preservation by common salt: Common salt is usually used to preserve meat and fish as it checks the growth of bacteria in these foods.

Preservation by sugar: Sugar is usually used to preserve jam, jellies, and squashes. Sugar prevents spoiling of food by reducing the moisture content of food, which inhibits the growth of bacteria in it.

Preservation by oil and vinegar: Oil and vinegar are used to preserve vegetables, fruits, fish, and meat. They prevent food from getting spoilt as micro-organisms cannot grow in such an environment. What shall we do? We should not eat food from vendors who sell uncovered foods.

We should try to talk to him and convince him to keep his food covered while selling it. Also, we should tell him the importance of clean and healthy food and how these habits can help him to gain profit for his business.

If a pani puriwalla is serving the pani puri with dirty hands, then we should not consume it. We sholud insist him to wash his hands and wear gloves while serving the pani puris. If we have purchased large amounts of fruits and vegetables, then we need to store them properly. Some of the fruits can be used to make juices, jams and jellies which would increase their shelf life and also make it easy to store food.

Vegetables can be cut and stored in deep freezers and then used as and when required. Some vegetables can also be used in making pickles. Foodstuffs can be protected from rats, cockroaches etc. They should be stored in air tight containers and away from damp places which are the breeding places for these organisms. Find the odd-man-out. Complete the chart below. Foodstuff Adulterant 1. Black pepper 3. Honey Turmeric powder Metanyl yellow 2. Black pepper Papaya seeds 3.

Rava Iron filings 4. Honey Sugar. Explain why this happens and suggest possible remedies. Wastage of food can either be qualitative or quantitative. Qualitative wastage of food is caused by: excessive use of preservatives over cooking of food washing vegetables after cutting them using wrong methods of protecting food mishandling of food products like fruits etc.

Qualitative wastage of food can be prevented by adopting steps like controlling the use of peservatives, taking care while cooking food to prevent it from being overcooked or undercooked, using proper methods of storage etc. If the cooked rice is underdone, it can be used to make some foodstuff in which it can be reused.

For example, underdone rice can be used to prepare kheer in which it can be cooked further with milk, or it can further be cooked to make papads or something else which would avoid its wastage. If the wheat which was brought was little moist, it could be dried under the sun to remove this moisture. It is important to remove this moisture before grinding the wheat or storing it because it can act as a factor for the growth of microorganisms leading to its spoilage. The taste of yoghurt could turn a little sour because it has undergone too much fermentation.

The first thing would be to store this yoghurt in cold environment to stop further souring of the yoghurt. This yoghurt can then be used to make sweet lassi or some other delicacy like sindhi curry. Cut fruits turn black due to oxidation. Small amount of lemon juice should be applied to the surface of cut fruits as it prevents the oxidation of the fruits. Give reasons. Nowadays, food is served buffet style during large gatherings. Food remains safe at 5 o C because this temperature prevents the growth of microorganisms.

Microorganisms usually require hot and humid places to grow whereas at this temperature they cannot grow and survive. Their metabolic activities are inhibited at this temperature. Nowadays, foods are served in buffet style during large gatherings to prevent the wastage of food. Every indivisual can choose what to eat and how much to eat according to their wish and thus prevents the wastage of food.

Page No Question 1: Complete the following statements by using the correct option from those given below. Answer: a Drying the food grains from farms under the hot sun is called dehydration. Question 2: Answer the following questions in your own words.

Answer: a. Question 3: What shall we do? Question 4: Find the odd-man-out. Answer: a salt, vinegar, citric acid, sodium benzoate- salt is the odd one out beacuse it is natural preservative while rest of them are chemical preservatives. Question 5: Complete the chart below. Answer: S.

Question 6: Explain why this happens and suggest possible remedies. Question 7: Give reasons.

Find odd one out . 1.Salt 2.sugar 3.potasium permangnate 4.alum .

I'm an out-and-proud fat-fancier. The tender, melting wobble of it, that satisfying oily crunch — how can mere meat hope to compete? Despite the inexorable rise of the healthy living skinless low-fat chicken breast I'm clearly not alone — in the last decade, pork belly has replaced lamb shank on menus as the modish cut of choice , and whoever's ordering all that fat is unlikely to be leaving it in a prissy little pile at the side of the plate.

These solutions for Food Safety are extremely popular among Class 7 students for Science Food Safety Solutions come handy for quickly completing your homework and preparing for exams. Complete the following statements by using the correct option from those given below.

Much to my surprise, people tell me they find it hard to prepare rice. Rice comes in many different sizes, shapes and colors. I will focus here on long grain white rice. The difference between brown and white rice is similar to that between whole wheat bread and white bread. More on brown rice another day!

Homemade Umeboshi (Japanese salt-preserved plums)

The questions posted on the site are solely user generated, Doubtnut has no ownership or control over the nature and content of those questions. Doubtnut is not responsible for any discrepancies concerning the duplicity of content over those questions. Study Materials. Crash Course. Question : Odd one out giving reason: 1 sugar solutions , salt solutions , milk , mud solution. Classify the following into true solution and colloidal solutions : ink ,salt solution ,sta You are given four salt solutions W,X,Y ans X of different concentrations. Mention its one use. What will happen when human R. Out of Cu, Ag, Fe and Zn, the metal which can displace all others from their salt solutions is :.

The Giant List of 101 Culinary Terms Every Chef Knows

New York Magazine. New York magazine was born in after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea. The Well-tempered Computer.

Oct 26, This comprehensive culinary dictionary will test your cooking mettle.

When we were still dating, my husband taught me how his family made Brazilian-style black beans when he was growing up. His aunt showed me how to make black beans in the slow cooker. Before that, I thought beans had to cook them in a pressure cooker to get them soft like the canned beans we bought.

How to make perfect pork crackling

Update: I've revised this, possibly the most popular umeboshi recipe in English online, to include some key troubleshooting notes. Originally published June 18, My mom has been making a batch of umeboshi every year since, and I've also added some more notes from her. My mother came for a visit this week, bringing along a pot of her homemade umeboshi.

With the second edition of this culinary classic, food writer and publisher Tom Jaine takes This outstanding culinary reference is destined to become a classic, and Davidson, the book's editor and the author of many of its entries, deserves the eternal gratitude of researchers everywhere The Oxford Companion to Food. Alan Davidson. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history.

Odd one out giving reason: (1) sugar solutions , salt solutions , milk , mud solution.


Measure the resulting juice and forevery 2 c. odd |b, sugar Bol very gently for 10 minutes See"Cabbage" in Chapter 4 for instructions on making sauerkraut, a basic salted, salt well but need to go into a brine rather than be put down in dry salt. yourbrine crock, through the freshening waters and the cooking to the Emery - - ‎House & Home.








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