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Iph2204:Food Preservation Question Paper

Iph2204:Food Preservation

Course:Bachelor Of Science In Public Health

Institution: Meru University Of Science And Technology question papers

Exam Year:2012

INSTRUCTIONS: Answer question one and any other two questions
QUESTION ONE (30 MARKS)
a) i) Describe three principles of food preservation. (6 Marks)
ii) Explain the following terms
i. Dehydration
ii. Sterilization
iii. Freezing
iv. Canning (4 Marks)
b) Name three types of micro-organisms involved in outbreaks of food borne illnesses.
(3 Marks)
c) Differentiate between fool spoilage and food poisoning. (2 Marks)
d) i) Explain blanching (2 Marks)
ii) Give reasons for blanching vegetables before freezing, (5 Marks)
e) What is Asepsis and how does it enhance pasteurization. (2 Marks)
f) i) Explain importance of packaging food before freezing. (3 Marks)
ii) State three qualities of suitable packaging material. (3 Marks)
QUESTION TWO (20 MARKS)
a) Explain three main causes of food poisoning. (6 Marks)
b) Explain how bacteria is transferred to food. (8 Marks)
c) Distinguish how the principle of making “water unavailable” works in salting.
(3 Marks)
d) Explain the term “intermediate moisture” foods. (3 Marks)
2
QUESTION THREE (20 MARKS)
a) Explain the role of sensory evaluation of food quality. (2 Marks)
b) Explain the effects of freezing rate on the texture of frozen foods. (6 Marks)
c) Briefly explain why meat is highly perishable foods. (4 Marks)
d) Discuss two methods commonly used for the preservation of fresh meat at home.
(8 Marks)
QUESTION FOUR (20 MARKS)
a) Discuss water removal in foods as a method of preservation. (10 Marks)
b) Mention effects on food quality and how they are overcome. (6 Marks)
c) Explain disadvantages of food preservation. (4 Marks)

Iph2204:Food Preservation Question Paper

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