1 Mark Question
Question 1 : Other than FSSAI, which standard mark should you check while buying soyabean and milk powder?
Answer: While buying soyabean oil, we will look for AGMARK logo, other than FSSAI. While buying milk powder, we would look for ISI mark. It is a standardisation mark issued by the Bureau of Indian Standards.
Question 2 : Which standard mark should you look for while buying a bottle of squash? How can you identify that this mark is not fake?
Answer: While buying a bottle of squash, we should look for a FPO mark. We can identify that this mark is not fake by the licence number of the manufacturer printed above the letters ‘FPO’ in the mark.
Question 3 : Which standard mark should you look while buying wheat flour? How can you identify that this mark is not fake?
Answer: The standard mark we should look for while buying wheat flour is AGMARK. We can identify that this mark is not fake by the grade designation mark on the label with other details like place and date of packing, net weight, lot/batch no, maximum retail price and ‘best before……….’ (month and year).
Question 4 : Mention the standard marks you would look for on the packets of salt and honey while buying.
Answer: The standard mark I would look for on a packet of salt is ISI. The standard mark I would look for on a bottle of honey is AGMARK.
Question 5 : Mention two adulterants which are commonly found in coffee.
Answer: Adulterants commonly found in coffee are chicory, roasted powdered, date seeds and tamarind seeds.
Question 6 : Mention the standard marks you would look for while buying packets of baking powder and pure ghee.
Answer: The standard mark for baking powder is the certification mark ‘ISI 1159(1981)’ given by Bureau of Indian Standards. The standard mark for pure ghee is the AGMARK certification mark.
Question 7 : Mention two adulterants which are commonly found in tea leaves.
Answer: Adulterants commonly found in tea leaves are other leaves, exhausted or artificially coloured sawdust.
2 Marks Questions
Question 8 : What could be the two possible conditions under which the Food Safety and Standard Authority of India(FSSAI) imposes fine on a shopkeeper selling mustard oil after declaring the oil as adulterated? List two health hazards of consuming such oils.
Answer: The two possible conditions for imposing fine on a shopkeeper by the FSSAI for adulteration in mustard oil can be:
(i) The oil sold by the shopkeeper was adulterated with argemone oil which is very harmful for human beings.
(ii) The product was found without any label or MRP and was being sold at self decided price. The product was giving a very bad odour.
Two possible health hazards of adulterated oil can be:
(i) Argemone seeds can cause various health problems such as respiratory disease, enlarged liver, renal failure and glaucoma.
(ii) It can cause dropsy disease which results in swelling, vomiting, etc.
Question 9 : Make a cook aware of four most important rules of personal hygiene while cooking food.
or
Prepare four rules to ensure that the cook has hygiene habits.
Answer: Most important rules of personal hygiene while cooking food / rules to ensure that the cook has hygiene habits are:
(i) Bathing daily, washing hands with anti-bacterial soap, especially after a visit to the washroom and before cooking.
(ii) Tie the hair or cover them with a cap.
(iii) Do not cook if you are suffering from any skin disease or communicable disease.
(iv) Keep your nails trimmed and unpainted.
Question 10 : While buying Bengal gram which standard mark should you check on its label? In the absence of this mark, state the adulterant which may be found in it and can be recognised with its shape. Mention two health adulterated food item.
Answer: The standard mark I will check on its label is either AGMARK or the logo of FSSAI with licence no.
In the absence of this mark, the adulterant which may be found in its kesari dal seeds, which may be recognised as it is wedge shaped and black brown in colour.
Health hazards of consuming such adulterated Bengal gram are that it can cause:
(i) Paralysis of legs, called Lathyrism, starting first with stiffening of knee and ankle joints with pain.
(ii) Ultimately the person gets crippled.
Question 11 : Make a cook aware of any such four ways which can ensure there are no cockroaches in the kitchen.
or
Prepare four rules to ensure that your kitchen is insect free.
Answer: Ways to ensure there are no cockroaches in the kitchen / the kitchen is insect free are:
(i) Spray insecticides frequently.
(ii) Do not leave dirty, used utensils overnight in the kitchen.
(iii) Seal all crevices and cracks in walls and floors.
(iv) Install cockroach traps in drains.
Question 12 : While buying turmeric which standard mark should you check on its label? In the absence of this mark,state the adulterant which may be found in it. Mention two health hazards of consuming such consuming such adulterated turmeric.
Answer: The standard mark I will check on its label is either AGMARK or the logo of FSSAI with licence no. of the manufacturer. In the absence of any of these marks, the adulterant which may be found in it is metanil yellow. Health hazards of consuming such adulterated turmeric are:
(i) It can cause cancer.
(ii) Cause abnormalities in the skin, eyes, bones and lungs.
Question 13 : List any four unhygienic habits a cook might have, while he is cooking food.
Answer: Unhygienic habits of a cook which I would like to change are:
(i) The cook uses his fingers to taste food, instead using a clean spoon for the purpose.
(ii) He handles food items without first washing his hands with soap and water.
(iii) He does not keep food covered.
(iv) He does not take off his/ her watch or any rings before starting the work.
Question 14 : While buying a packet of mustard seeds, which standard mark you will check on its label? In the absence of this mark, state the adulterant which may be found in it. Mention two health hazards of consuming such adulterated seeds.
Answer: The standard mark I will check on its label is AGMARK. In the absence if this mark, the adulterant which may be found in it are argemone seeds. Health hazards of consuming such adulterated seeds are:
(i) Epidemic dropsy disease results, which starts with gastro-intestinal disturbance, irregular fever, rashes and low pulse rate.
(ii) Watery fluid accumulates in the tissues of face and hands.
Question 15 : Prepare four rules to ensure hygiene of your kitchen surfaces.
Answer: Rules to ensure hygiene of kitchen surfaces are:
(i) Clean work surfaces with hot water and disinfectant daily.
(ii) Wipe spills immediately.
(iii) Walls should be tiled or painted with washable paints.
(iv) The kitchen counters and floors should be washable.
Question 16 : Use visual examination to identify a dal like adulterant in chana dal and name it. Write two health hazards of consuming such a product.
Answer: A dal like adulterant in chana dal is Kesari dal, which can be identified through visual examination as it is wedge shaped and black in colour. Health hazards of consuming such product are:
(i) Paralysis of legs, called Lathyrism, starting first with stiffening of knee and ankle joints with pain.
(ii) Ultimately, the person gets crippled.
Question 17 : Apart from buying reputed brands from reputed shops, what four precautions would you adopt to buy unadulterated red chilly powder?
or
Apart from buying reputed brands from reputed shops, what four precautions would you adopt to buy unadulterated coriander powder?
or
Apart from buying reputed brands from reputed shops, what four precautions would you adopt to buy unadulterated black pepper powder?
Answer: Precautions to be adopted to buy unadulterated black pepper/ red chilly/ coriander powder are:
(i) Avoid buying loose powder if possible. Either buy whole spices and grind them at home or buy packed spices with proper labels.
(ii) Check the packets for standardisation labels like AGMARK and the logo of FSSAI.
(iii) Read the labels on the packets carefully.
(iv) Note any unusual changes in colour, texture or smell, if buying loose powder.
Question 18 : The oil from a sealed mustard-oil tin bought from the market has a peculiar smell. What could be one reason for this? Write three health hazards of consuming such oil.
Answer: The reason for this is that it has been adulterated with argemone oil.
Health hazards of consuming such oil are:
(i) Epidemic dropsy disease results, which starts with gastro-intestinal disturbance, irregular fever, rashes and a low pulse rate.
(ii) It results in an enlarged liver and renal failure.
(iii) Watery fluid accumulates in the tissues of face and hands.
Question 19 : The chana dal leaves too much colour when washed. What could be the reason for this? Write three health hazards of consuming such pulses.
Answer: The reason for this is that it has been adulterated with the colour metanil yellow.
Health hazards of consuming such pulses are:
(i) Degenerationof reproductive organs leading to sterility.
(ii) Anaemia.
Question 20 : What is the specific role of AGMARK? Name two food products bearing this mark.
Answer: The specific role of AGMARK is to act as a third party guarantee for quality certification of agricultural products which ensures quality and purity of a product. Food products bearing this mark are rice, wheat, pulses, flour, spices, etc.
Question 21 : Write four conditions under which apple jam can be declared as adulterated by FSSAI (Food Safety and Standards Authority of India).
Answer: The conditions under which apple jam can be declared as adulterated by FSSAI are:
(i) Unhygienic packing conditions.
(ii) Total soluble solids are less than 65% by weight.
(iii) The jam is manufactured from less than 45% by weight of the original prepared fruit.
(iv) The fruit is ripened by using calcium carbide.
Question 22 : Name the standardisation mark put on a packet of pulses, whole wheat flour and ghee. Name the agency which assigns these marks.
Answer: The standardisation mark for all these is AGMARK. The agency which assigns these marks is the Directorate of Marketing and Inspection of the Government of India.
Question 23 : List four rules you would follow to ensure that you do not buy adulterated spices.
Answer: The rules I would follow to ensure that I do not buy adulterated spices are:
(i) I will buy whole spices and grind them at home or buy packed spices with proper labels.
(ii) I will check the packets for standardization labels like AGMARK and the logo of FSSAI.
(iii) I will read the labels on the packets carefully to ensure they are not spurious.
(iv) I will not compromise on quality by ensuring that I buy only reputed brands.
Question 24 : What could be two possible reasons for PFA to fine a shopkeeper selling khoya burfi (sweetmeat)?
Answer: Two possible reasons for PFA to fine a shopkeeper selling Khoya burfi can be:
(i) If there is aluminium foil on the burfi, as it is an adulterant which can cause food poisoning.
(ii) If the burfi is artificially coloured using non-edible colours.
(iii) If a starch like ararot or maida is added to the Khoya.
Question 25 : List two foods that are usually adulterated with Kesari dal. Give its one injurious effect on health.
Answer: Two foods that are adulterated with Kesari dal are arhar dal and Bengal gram (kala chana).
Injurious effect on health of Kesari dal are paralysis of legs, called Lathyrism, starting first with stiffening of knee and ankle joints with pain.
Question 26 : Give the full form of the standardisation marks given to biscuits and jam. Name two more products bearing the same standardisation marks.
Answer: Biscuits given the standardisation mark ‘ISI’. Its full form is Indian Standards Institution, now known as Bureau of Indian Standards (BIS). Two more products bearing the ISI mark include packaged mineral water and milk powder.
Jam is given the standardisation mark ‘FPO’. Its full form is Fruit Products Order. Two more products bearing the FPO mark include pickle and squashes.
3 Marks Questions
Question 27 : What are six possible unhygienic practices generally adopted by persons working in roadside eateries?
Answer: Possible unhygienic practices generally adopted by persons working in roadside eateries are:
(i) They wear dirty clothes while working.
(ii) They paint their nails and do not keep them trimmed.
(iii) They do not wash their hands before starting work.
(iv) They sneeze on the food items.
(v) They do not keep the surroundings clean and free from insects and cockroaches.
(vi) They handle food despite having a skin disease, boils, burns or cuts on the hands.
Question 28 : Write six unhygienic practices adopted by a vendor selling cut fruits on the roadside, which could lead to illness.
Answer: Unhygienic practices adopted by a vendor selling cut fruits on the roadside, which could lead to illness are:
(i) Not using clean knives, working surfaces and chopping boards for cutting fruits.
(ii) Painting their nails and not keeping them trimmed.
(iii) Not washing their hands before starting work.
(iv) Sneezing on the cut fruits.
(v) Not covering the fruits which are cut.
(vi) Not keeping the surroundings clean and free from insects and flies.
Question 29 : What six desirable hygienic rules would you propose to a roadside vendor selling cooked food?
Answer: Desirable hygienic rules I would propose to a roadside vendor selling cooked food are:
(i) Always use clean knives, working surfaces and chopping boards.
(ii) Wear clean clothes while working.
(iii) Keep your nails trimmed and do not paint them.
(iv) Wash your hands before starting work.
(v) Do not sneeze on the food items.
(vi) Use clean utensils.
Question 30 : Specify two health hazards of consuming foods adulterated with Kesari dal. How is this adulteration carried out and how will you identify it?
Answer: The health hazards of consuming foods adulterated with Kesari dal are:
(i) Paralysis of legs, called Lathyrism, starting first with stiffening of knee and ankle joints with pain.
(ii) Ultimately, the person gets crippled.
This adulteration is carried out by adding it to black coloured pulses like masoor and kala chana. In split form, the Kesari dal is added to yellow coloured pulses like arhar and chana dal. We can identify the adulteration because the seeds of Kesari dal are wedge shaped and black in colour.
Question 31 : List one adulterant each commonly found in turmeric and peanut oil. Mention two health hazards of each adulterant.
Answer: An adulterant commonly found in turmeric is the colour metanil yellow. Health hazards of this adulterant are:
(i) Cancer
(ii) Abnormalities in skin, eyes, lungs and bones
An adulterant commonly found in peanut oil in mineral oil. Health hazards of this adulterant are:
(i) It causes gatro-intestinal disturbances.
(ii) It causes diarrhoea.
Question 32 : Suggest six behaviours you would insist in your cook to ensure that the kitchen is insect free.
Answer: The behaviours I would insist in my cook to ensure that the kitchen is insect free are:
(i) Keep wire mesh, windows closed.
(ii) Fit cockroach traps on drains.
(iii) Spray insecticides periodically.
(iv) Use insect/ fly trap.
(v) Do not leave dirty utensils at night in the sink.
(vi) Store ingredients in airtight boxes.
Question 33 : List one adulterant each commonly found in mustard seeds and sunflower oil. Mention two health hazards of each adulterant.
Answer: An adulterant commonly found in mustard seeds in argemone seeds. Health hazards of this adulterant are:
(i) Gatro-intestinal disturbances.
(ii) Swollen hands and feet
An adulterant commonly found in sunflower oil is mineral oil. Health hazards of this adulterant are:
(i) It causes gastro-intestinal disturbances.
(ii) It interferes with the absorption of fat soluble vitamins.
Question 34 : List six important rules of personal hygiene essentially to be followed while cooking food.
Answer: Important rules of personal hygiene essentially to be followed while cooking food are:
(i) Wear clean clothes while working.
(ii) Keep your nails trimmed and do not paint them.
(iii) Wash your hands before starting work.
(iv) Do not sneeze on the food items.
(v) Use clean utensils.
(vi) Cover food items after they have been cooked.
Question 35 : Your sister is going to purchase jam. Elaborate six instructions you will give to her to select a good quality jam.
Answer: Instructions I will give to her to select a good quality jam are:
(i) Ensure that the FPO mark with the manufacturer’s licence number above it is there on the jam container.
(ii) Do not buy from the roadside but buy from an authorised dealer of the product.
(iii) Ensure that the brand name of the jam on the label is correctly written. It should not be misbranded.
(iv) Ensure that tge label indicates the Maximum Retail Price (MRP) and the expiry date. Do not buy ecpired items.
(v) Ensure that the container of the jam is properly sealed and not damaged or leaking.
(vi) Ensure that the ingredients used in the jam are clearly mentioned on the label.
4 Marks Questions
Question 36 : The water in which you soaked the Bengal gram (Chana dal) turned yellow. You also find that the shape of the dal is not uniform. What in your opinion is the reason for these two observations? Name two more foods which you have noticed have the same problem. What are the health hazards of consuming such foods?
Answer: The reasons for these two observations are:
(i) The yellow colour is because of metanil yellow colour being added as an adulterant to the dal.
(ii) The shape is not uniform because Kesari dal has been added as an adulterant.
Other foods adulterated with metanil yellow are besan, sweetmeats like jalebis and ladoos,etc. Other foids adulterated with Kesari dal are whole masoor dal, arhar dal, etc.
Health hazards of metanil yellow are:
(i) Cancer
(ii) Abnormalities in the skin,eyes, bones and lungs.
(iii) Degeneration of reproductive organs leading to sterility.
(iv) Mental retardation
(v) Anaemia
(vi) Accumulation of lead in blood.
Health hazards of Kesari dal are:
(i) Paralysis of legs, called Lathyrism, starting first with stiffening of kneeand ankle joints with pain.
(ii) Ultimately, the person gets crippled.
Question 37 : You refuse to buy besan ladoos as you found their colour too yellow, possibly due to some adulterant. Identify the two possible adulterants. Also name two other foods, each of which are likely to be adulterated with these adulterants and two health each of consuming these foods.
Answer: Two possible adulterants are:
(i) Metanil yellow
(ii) Lead chromate
Other foods adulterated with metanil yellow or lead chromate can be Bengal gram (Chana dal), jaggery, turmeric, ice candy, jalebi, etc.
Health hazards of metanil yellow and lead chromate are:
(i) Cancer
(ii) Abnormalities in the skin, eyes, bones and lungs.
(iii) Anaemia
(iv) Accumulation of lead in blood
5 Marks Questions
Question 38 : State five important rules of personal hygiene to be followed while preparing food for the family, giving the reason for each of them.
Answer: Important rules of personal hygiene to be followed while preparing food for the family are:
(i) I must bathe daily and wear clean clothes while cooking to prevent contamination of the food.
(ii) My hair must be tied properly or I must wear a cap on my head to prevent contamination of the food by any hair strands falling into the food while cooking.
(iii) I must keep my nails trimmed and not paint them, as germs accumulate under the nails which can contaminate food.
(iv) In case I have cuts or boils on tge hands or body, I will cover them with waterproof dressing before cooking, so as not to contaminate the food.
(v) I will not cook food if I have cold and cough or any othe communicable disease so that the disease is not passed on to other family members through food.
Question 39 : What do you understand by the term ‘Standardisation Mark’ and on what basis are these marks given? Which three standardisation marks are commonly followed in India for food products and for which food products are tgey given?
Answer: The term ‘Standardisation Mark’ refers to the marks given by agencies sponsored by the Government of India to products of acceptable quality to ensure good health and safety of consumers. The standardisation marks are given after the marking agency ensures the quality of the products by conducting various tests on them.
Three standardisation marks commonly followed in India for food products are:
ISI This mark is given by Bureau of Indian Standards, earlier known as Indian Standards Institution (ISI). It is mandatory for a variety of items including packaged mineral water, various packaged milk products, etc.
AGMARK This mark is given by the Directorate of Marketing and Inspection of the Government of India. It is given for various agricultural and livestock products at natural and processed stages.
FPO This mark is given by the Food Safety and Standards Authority of India. It is mandatory for all packaged fruit products.