Question 15 of 17intermediate🔧 ApplyLong Answer5 marks

You are going on a field trip for two days. List five food items you will carry. How will you keep them from getting spoiled?

Correct Answer

For a two-day field trip, I would carry the following five food items and use appropriate preservation methods.

(1) Dry items like khakhra, thepla, or roasted chana—these are already dehydrated and can be stored at room temperature without spoiling as they have no moisture for microbes to grow.

(2) Pickles in oil—these last long as oil prevents air from reaching the food and stops microbial growth.

(3) Fruits like apples or oranges—these have natural protective skins and can stay fresh for two days.

(4) Biscuits or cookies—these are baked to remove moisture and can be carried in airtight containers.

(5) Nuts and dry fruits—these are naturally preserved by drying and can be carried easily.

To keep these foods from spoiling, I would store them in airtight containers or zip-lock bags to keep air and moisture away. I would also keep them in a cool place away from direct sunlight, and avoid opening containers repeatedly to prevent microbial contamination.

Exercise: Let us reflect | Q: 2 | (Page Page 16)
For More Understanding

Explanation

The chapter discusses various preservation methods: drying removes moisture (Finding #3), oil keeps out air (Finding #4), cold temperature slows microbes (Finding #5), and airtight packaging keeps microbes away. For a field trip, foods that are already preserved through drying, pickling, or those with natural protective coverings are ideal as they do not require refrigeration and can withstand room temperature for two days.

Solution Steps

  1. Carry dry items like khakhra, thepla, or roasted chana as they are dehydrated with no moisture for microbial growth

  2. Carry pickles in oil as oil prevents air from reaching food and stops microbial growth

  3. Carry fruits like apples or oranges which have natural protective skins that keep them fresh

  4. Carry biscuits or cookies which are baked to remove moisture

  5. Carry nuts and dry fruits which are naturally preserved by drying

  6. Store foods in airtight containers or zip-lock bags to keep air and moisture away

  7. Keep foods in a cool place away from direct sunlight

  8. Avoid opening containers repeatedly to prevent microbial contamination

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