Methodical recommendation:
Practice Questions
| Number | Name | Type | Difficulty | Marks | Description |
|---|---|---|---|---|---|
| 1. | Different preservation methods employed | Other | easy | 3 m. | A multiple choice question exercise that tests the knowledge of the students in the various preservation methods that are employed in foods. |
| 2. | Different food adulteration and adulterants | Other | easy | 3 m. | A drop down match the following exercise that helps in the understanding of concepts - adulteration and types of adulterants used in food. |
| 3. | Food spoilage and drying | Other | medium | 4 m. | A true or false exercise that is based on spoilage of food, factors that cause spoilage, preservation, need for preservation, and drying. |
| 4. | Freezing, pasteurization and canning | Other | medium | 5 m. | A drag and drop exercise to test the understanding of the concepts - freezing, freeze drying, canning and boiling. |
| 5. | Preservatives used and their mechanism of action | Other | medium | 5 m. | A multiple choice question exercise to test the knowledge of the student in the various preservatives used - natural and synthetic preservatives, the uses, and the mechanism of how they act as a preservative. |
| 6. | To identify the adulterants present in suagr and milk | Other | medium | 5 m. | A drag and drop exercise that arranges the steps involved in the procedure to test the presence of water, detergent in milk, and chalk powder in sugar. |
| 7. | Roles and responsibilities of quality control agencies | Other | medium | 5 m. | A multiple choice question exercise on the roles and responsibilities of various quality control agencies. |
| 8. | Assertion and reason type | Other | medium | 6 m. | Assertion and reasoning questions from TN book back exercises. |
| 9. | Adulterant | Other | medium | 5 m. | A book back exercise consisting of answer briefly questions picked from the TN text book. |