It has taken ingenious human creativity over the years to come up with different ways to extend the shelf life of any kind of food. Dehydration was probably the earliest of techniques. Black pepper, which is essentially the sun-dried version of the fresh green pepper from the vine, and red chillies, are the better-known examples. Refrigeration is another trick we use. In general, all biochemical activity (such as the decibel levels of the battle cries of invading fungi and bacteria) slows down at lower temperatures. Refrigerating masalas will extend their shelf life by a few more weeks. But then, you run into another problem — the diabolical genius of fast-moving consumer goods companies. They refuse to sell you masalas in any size less than 100g, which, unless you are running a biriyani joint out of your kitchen window, is hard to use up in a few weeks. In fact, one of the reasons why restaurant food has more intense flavours (in addition to a lax concern for your arteries), is that they either make garam masala fresh every day or use up store-bought masalas on the same day that they are opened.

Match the following methods of food preservation to the way in which bacteria growth is prevented:Group of answer choicesCanning ProcessPasturizationDrying or DehydratingFreezingFermentingPickelingCuring, Smoking or Salting

Which method is NOT used to prevent food spoilage?(1 Point)A. Storing food at room temperatureB. Exposing food to high temperaturesC. Freezing or refrigerating foodD. Adding acid such as vinegarE. Drying foods

frozen vegetables are closer to fresh than any other preservation method.Group of answer choicesTrueFalse

Adding salt or sugar to foods is a great way to preserve these foods for a longer period of time and prevent bacterial spoilage. Why?ANSWERAdding sugar or salt creates an isotonic environment, and water will be lost from the bacterial cell.Adding sugar or salt creates a hypertonic environment, and water will be lost from bacterial cells, leading to lysis of the cell wall.Adding sugar or salt creates a hypertonic environment, and water will be lost from bacterial cells, leading to plasmolysis.Adding sugar or salt creates a hypotonic environment, and water will be gained by the bacterial cell.

Why is proper drying of produce essential before storage?To enhance the flavor of the grains.To reduce the weight of the produce.To kill pests and pathogens.To minimize moisture content and prevent deterioration