eight spices. a. coriander powder b. garam masala c.
amchoor powder d. musted powder . are substances which are added to food to improve the flavour, texture and colour. a.
food adulteration b. food colour c. food additive d. food taste Questions Part-A Choose the correct answer ( marks) .
are said to be the heart of cooking. a. spices b. meat c.
milk d. pulses . is the major producer of spices. a.
china b. India c. Japan d. Delhi .
Spices add few to meal. a. calories b. taste c.
flavour d. size Anti pyretic A drug against fever Carcinogenic Having the potential to cause cancer Ergot Fungus that grows on grasses and cereal grains Lathyrism Disease caused by excessive intake of chick pea Lactometer An instrument used to measure the density of milk Flatulence The accumulation of gas in alimentary canal Gastropathy It refers to changes in the mucosa of stomach in patients with portal hypertension - - Spices, food additives and food adulteration . To or food, additives are included. a.
fortify, enrich b. increase, decrease c. taste, cook d. smell, cook .
are said to be sugar substitute. a. flavanoids b. humectants c.
artificial sweeteners d. sweets . Antioxidants are added to oils to prevent . a.
flavour b. rancidity c. smoking d. colouring .
The word implies on element of deceit. a. adulterated b. additive c.
preserve d. ranciduty . is for willful profit. a.
incidental adulteration b. intentional adulteration c. situation adulteration d. adulteration .
is due to ignorance, negligence or lack of proper facilities. a. incidental adulteration b. intentional adulteration c.
food additive d. situation adulteration . Kesari dhal added in dhal leads to . a.
lathyrism b. lead poison c. diarrhoea d. dieases .
Metanil yellow dyes are . a. putrified b. carcinogenic c.
curative d. colour Part – B write short answers ( marks) . What are spices? .
List three spices used daily in Indian cookery . Define food additive . List any three food additives . Classify the colouring