Food Preservation Methods MCQs Class 8
CBSE Class 8 Science – MCQs with Answers & Explanations
Section 2: Microorganisms – Friend and Foe
Topic: Food Preservation Methods MCQs Class 8
Based on NCERT | CBSE Board Examinations
These Multiple Choice Questions (MCQs) are designed strictly as per the NCERT syllabus, making them ideal for CBSE Class 8 Science examination preparation.
1. Food preservation helps to:
Answer: B
Explanation: Preservation prevents spoilage and keeps food safe for longer periods.
Explanation: Preservation prevents spoilage and keeps food safe for longer periods.
2. The main cause of food spoilage is:
Answer: B
Explanation: Bacteria and fungi grow on food causing decomposition.
Explanation: Bacteria and fungi grow on food causing decomposition.
3. Heating milk to kill germs is:
Answer: B
Explanation: Pasteurization destroys harmful microbes without damaging nutrients much.
Explanation: Pasteurization destroys harmful microbes without damaging nutrients much.
4. Drying food in sunlight removes:
Answer: B
Explanation: Microbes need moisture to grow; drying prevents their growth.
Explanation: Microbes need moisture to grow; drying prevents their growth.
5. Common salt preserves food by:
Answer: B
Explanation: Salt draws water from microbes, inhibiting their survival.
Explanation: Salt draws water from microbes, inhibiting their survival.
6. Pickles are preserved using:
Answer: B
Explanation: Oil blocks air and salt prevents microbial growth.
Explanation: Oil blocks air and salt prevents microbial growth.
7. Refrigeration preserves food by:
Answer: C
Explanation: Low temperature slows enzyme and microbial activity.
Explanation: Low temperature slows enzyme and microbial activity.
8. Chemical used to preserve pickles:
Answer: A
Explanation: Sodium benzoate prevents microbial growth.
Explanation: Sodium benzoate prevents microbial growth.
9. Canning involves:
Answer: B
Explanation: Food is heated and sealed airtight to prevent contamination.
Explanation: Food is heated and sealed airtight to prevent contamination.
10. Jam and jellies are preserved using:
Answer: B
Explanation: High sugar concentration prevents microbial growth.
Explanation: High sugar concentration prevents microbial growth.
11. Vinegar preserves food due to:
Answer: B
Explanation: Acidic environment inhibits microbes.
Explanation: Acidic environment inhibits microbes.
12. Dehydration means:
Answer: B
Explanation: Removal of moisture prevents spoilage.
Explanation: Removal of moisture prevents spoilage.
13. Freezing preserves food by:
Answer: B
Explanation: Microbes become inactive at very low temperatures.
Explanation: Microbes become inactive at very low temperatures.
14. Smoked fish is preserved by:
Answer: A
Explanation: Smoke dries and adds antimicrobial chemicals.
Explanation: Smoke dries and adds antimicrobial chemicals.
15. Which is NOT a preservation method?
Answer: C
Explanation: Infection causes spoilage, not preservation.
Explanation: Infection causes spoilage, not preservation.
16. Fermentation helps preservation by:
Answer: A
Explanation: Acids inhibit harmful microbes.
Explanation: Acids inhibit harmful microbes.
17. Airtight packing prevents:
Answer: B
Explanation: Many microbes require oxygen.
Explanation: Many microbes require oxygen.
18. Example of preserved meat:
Answer: B
Explanation: Smoking removes moisture and adds preservatives.
Explanation: Smoking removes moisture and adds preservatives.
19. Chemical preservatives are added to:
Answer: B
Explanation: They inhibit microbial growth.
Explanation: They inhibit microbial growth.
20. Most economical preservation method:
Answer: B
Explanation: Sun‑drying is low‑cost and widely used.
Explanation: Sun‑drying is low‑cost and widely used.
