Get premium membership and access revision papers, questions with answers as well as video lessons.

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:2010

INSTRUCTIONS: Answer questions one and any other two questions
QUESTION ONE - (30 MARKS)
a) Explain the following
i. Food poisoning
ii. Rancidity of fats
iii. Sensory analysis
iv. Intermediate moisture foods (4 Marks)
b) Explain the difference between food infection and food intoxication. (2 Marks)
c) (i) Explain blanching and its significance in food preservation. (4 Marks)
(ii) Giving one example of each, name three types of substances that are commonly
added to blanching water and outline reasons for their use. (6 Marks)
d) (i) Distinguish between chilling and freezing. (2 Marks)
(ii) Explain thawing and the changes that occur to food during thawing. (4 Marks)
e) Explain the dangers and concerns associated with smoking as food preservation
application. (2 Marks)
f) (i) Explain the importance of packaging and storage in food preservation. (2 Marks)
(ii) Give two examples of packaging materials commonly found in Kenya and mention
one advantage and one disadvantage. (2 Marks)
(iii) Give two examples each of foods commonly packaged in the examples in (ii) above
explain why you think these packages are suitable for the named foods. (3 Marks)
QUESTION TWO – (20 MARKS)
a) Describe food spoilage and clearly explain the effect of the following on it:
i. Micro organisms
2
ii. Water
iii. Respiration
iv. Mechanical and physiological change (12 Marks)
b) How does dehydration affect micro organisms? (2 Marks)
c) Distinguish between sharp and quick freezing. State advantages for quick freezing over
slow freezing. (6 Marks)
QUESTION THREE – (20 MARKS)
a) Explain food deterioration. Giving examples, explain the classification of foods based on
their ease of spoilage. (8 Marks)
b) Milk is a rich medium for microbial growth and activity. Describe in detail, milk
contamination, spoilage and preservation. (12 Marks)
QUESTION FOUR – (20 MARKS)
a) Justify the following statements
i. Tasting food is reliable way of determining its safety.
ii. Animal foods provide the range of nutrients most conducive to bacterial
multiplications.
iii. Descriptive test method of sensory evaluation requires trained panelists.
(12 Marks)
b) Write short notes on:
i. Pasteurization
ii. Food fermentation (8 Marks)

Iph2204:Food Preservation Question Paper

More Question Papers

Popular Exams