Cooking and Preserving Techniques for Class 6 Sainik School Exam Notes Study Material Download Free

Learn about cooking and food preservation techniques, including boiling, steaming, frying, baking, food storage, dehydration, pickling, refrigeration, freezing, and food safety. Get expert insights and FAQs for All India Sainik Schools Entrance Examination (AISSEE) exam preparation

Cooking and Preserving Techniques – Comprehensive Question Answer Format for All India Sainik Schools Entrance Examination (AISSEE)

Cooking Techniques

Q1: What is cooking?

A: Cooking is the process of preparing food by applying heat, which makes it more digestible, improves its flavor, and kills harmful bacteria. It also enhances the texture, aroma, and appearance of food.

Q2: Why is cooking important?

A: Cooking is important because:

1. It makes food soft and easier to chew and digest.
2. It enhances the taste and aroma of food.
3. It kills harmful bacteria and prevents foodborne diseases.
4. It improves the absorption of nutrients.
5. It helps in the preservation of food.

Q3: What are the different methods of cooking?

A: The different methods of cooking can be broadly classified into moist-heat, dry-heat, and combination methods:

1. Moist-Heat Methods (Use water or steam)

• Boiling: Cooking food in water at 100°C (e.g., rice, pasta, vegetables).
• Steaming: Cooking food using steam without direct contact with water (e.g., idlis, momos).
• Simmering: Cooking food gently below boiling point (e.g., soups, stews).
• Poaching: Cooking delicate foods in low-temperature liquid (e.g., eggs, fish).

2. Dry-Heat Methods (Use hot air, metal, or fat)

• Baking: Cooking food in an oven using dry heat (e.g., cakes, bread, biscuits).
• Roasting: Cooking food in an oven or over a flame (e.g., chicken, peanuts).
• Grilling: Cooking food over direct heat (e.g., paneer tikka, barbecue).
• Frying: Cooking food in hot oil.
  • Shallow frying (e.g., omelet, chapati).
  • Deep frying (e.g., samosas, pakoras).

3. Combination Methods (Use both dry and moist heat)

• Braising: First searing food in a pan, then simmering it in a liquid (e.g., meat dishes).
• Stewing: Slow cooking of food in a liquid at a low temperature (e.g., vegetable stew).

Q4: What is the impact of cooking on food?

A: Cooking affects food in multiple ways:

1. Positive Effects:
   • Enhances flavor, aroma, and appearance.
   • Destroys harmful microorganisms.
   • Improves texture and digestibility.
   • Increases bioavailability of some nutrients (e.g., lycopene in tomatoes).
2. Negative Effects:
   • Loss of heat-sensitive nutrients like Vitamin C.
   • Overcooking can destroy proteins and make food harder to digest.
   • Deep frying can produce harmful trans fats.

Food Preservation Techniques

Q5: What is food preservation?

A: Food preservation is the process of preventing food spoilage and extending its shelf life by using different techniques such as refrigeration, drying, and pickling.

Q6: Why is food preservation important?

A: Food preservation is important because:

1. It prevents spoilage and wastage.
2. It maintains food quality, taste, and nutrients.
3. It ensures availability of seasonal foods throughout the year.
4. It helps in food storage and transportation.
5. It prevents foodborne diseases.

Q7: What are the different food preservation techniques?

A: Food can be preserved using different methods, categorized as follows:

1. Low-Temperature Preservation (Cold Storage)

• Refrigeration (0-5°C): Slows down bacterial growth (e.g., milk, vegetables, fruits).
• Freezing (-18°C or below): Stops bacterial growth completely (e.g., meat, fish, frozen foods).

2. Removal of Moisture

• Drying (Dehydration): Removes moisture to prevent microbial growth (e.g., dried fruits, pulses).
• Smoking: Uses smoke to dry and add flavor (e.g., smoked fish, meat).

3. Use of Preservatives

• Salting: Uses salt to draw out moisture and prevent bacterial growth (e.g., pickles, salted fish).
• Sugar Preservation: High sugar concentration prevents microbial growth (e.g., jams, jellies).
• Pickling: Uses vinegar or brine to preserve food (e.g., mango pickles, kimchi).

4. Heat-Based Preservation

• Pasteurization: Heating liquids like milk at controlled temperatures to kill harmful bacteria.
• Canning: Sealing food in airtight containers after heating to kill bacteria (e.g., canned vegetables).

5. Modern Techniques

• Vacuum Sealing: Removes air to prevent oxidation and spoilage (e.g., packaged meat).
• Radiation: Uses controlled radiation to kill bacteria and extend shelf life.

Q8: What is fermentation, and how does it help in food preservation?

A: Fermentation is a process where beneficial bacteria or yeast convert sugars into acids or alcohol, which act as natural preservatives. It is used in making:

• Yogurt (fermented milk).
• Cheese.
• Pickles.
• Idli and dosa batter.
• Kimchi and sauerkraut.

Fermentation enhances taste, increases shelf life, and adds probiotics, which improve gut health.

Q9: What are the advantages and disadvantages of frying food?

A:

Advantages:

• Enhances flavor and gives food a crispy texture.
• Cooks food quickly.
• Increases calorie content, which is beneficial in cold climates.

Disadvantages:

• High oil content can lead to health issues like obesity and heart disease.
• Produces harmful trans fats when oil is overheated.
• Can destroy heat-sensitive nutrients.

Q10: What is blanching, and why is it done?

A: Blanching is a process where food is boiled for a short time and then quickly cooled in ice water. It is done to:

• Preserve color, texture, and nutrients.
• Remove dirt and microorganisms.
• Inactivate enzymes that cause spoilage.
• Prepare vegetables before freezing.

Quick Revision Points

✅ Cooking improves taste, texture, and digestibility of food.
✅ Methods of cooking include boiling, frying, baking, roasting, and grilling.
✅ Food preservation prevents spoilage and increases shelf life.
✅ Preservation methods include refrigeration, freezing, drying, pickling, and vacuum sealing.
✅ Fermentation is a natural preservation technique that improves flavor and gut health.
✅ Frying enhances taste but can be unhealthy due to high oil content.
✅ Blanching helps retain food quality and prepares food for freezing.

More Cooking Techniques

Q11: What is pressure cooking, and what are its benefits?

A: Pressure cooking is a method where food is cooked in a sealed pot with steam pressure.

Benefits of Pressure Cooking:

✅ Cooks food faster than boiling.
✅ Retains nutrients better compared to open cooking.
✅ Saves fuel and energy.
✅ Softens tough ingredients like beans and meat.

Q12: What is stir-frying, and how is it different from deep frying?

A:

• Stir-frying is a quick cooking method using a small amount of oil at high heat, usually in a wok, with continuous stirring (e.g., vegetables, noodles).
• Deep frying involves submerging food completely in hot oil, making it crispier but higher in fat (e.g., french fries, pakoras).

Q13: What is sous vide cooking?

A: Sous vide is a cooking method where food is vacuum-sealed in a plastic bag and cooked in temperature-controlled water for a long time. It ensures even cooking and retains moisture.

Q14: What is marination, and why is it important in cooking?

A: Marination is the process of soaking food in a seasoned liquid (like spices, yogurt, or vinegar) before cooking.

Benefits of Marination:

✅ Enhances flavor.
✅ Tenderizes meat.
✅ Reduces cooking time.
✅ Helps retain moisture in food.

More Food Preservation Techniques

Q15: What is cold storage, and what are its types?

A: Cold storage is a preservation method that slows down bacterial growth using low temperatures.

Types of Cold Storage:

• Refrigeration (0°C to 5°C): Slows bacterial growth (e.g., milk, vegetables, cooked food).
• Freezing (-18°C or below): Stops bacterial activity completely (e.g., frozen meats, ice cream).
• Deep freezing (-30°C or lower): Used for long-term food preservation (e.g., fish, frozen vegetables).

Q16: What are preservatives, and what are their types?

A: Preservatives are substances added to food to prevent spoilage and extend shelf life.

Types of Preservatives:

1. Natural Preservatives:
   • Salt (used in pickles, salted fish).
   • Sugar (used in jams, jellies).
   • Vinegar (used in pickling).
2. Chemical Preservatives:
   • Sodium Benzoate (used in fruit juices, sauces).
   • Sulfur Dioxide (used in dried fruits).
   • Nitrates and Nitrites (used in cured meats like sausages).

Q17: What is the difference between dehydration and freeze-drying?

A:

• Dehydration removes moisture by heat (e.g., sun-dried tomatoes, dried chilies).
• Freeze-drying removes moisture by freezing and then sublimation (e.g., instant coffee, astronaut food).

Q18: What is irradiation, and how does it help in food preservation?

A: Irradiation is the process of exposing food to ionizing radiation to kill bacteria, insects, and parasites. It helps in:
✅ Extending shelf life.
✅ Preventing foodborne diseases.
✅ Reducing spoilage without using chemicals.

Examples: Spices, potatoes, onions.

Q19: How does fermentation act as a natural preservation method?

A: Fermentation uses beneficial bacteria or yeast to convert sugars into acids or alcohol, which prevents spoilage.

Examples of Fermented Foods:

• Yogurt (milk fermented by bacteria).
• Cheese (milk fermented with enzymes and bacteria).
• Idli & Dosa batter (rice and dal fermented by natural bacteria).
• Sauerkraut & Kimchi (fermented cabbage).

Q20: What is the difference between canning and bottling?

A:

• Canning: Food is sealed in metal cans and heated to kill bacteria (e.g., canned beans, soups).
• Bottling: Food is sealed in glass bottles (e.g., pickles, fruit juices).

Q21: What is pasteurization, and why is it used?

A: Pasteurization is a heat treatment process used to kill harmful bacteria in liquids like milk and juices without affecting their taste.

Types of Pasteurization:

• Low-Temperature Pasteurization (LTLT): 63°C for 30 minutes.
• High-Temperature Pasteurization (HTST): 72°C for 15 seconds.
• Ultra-High Temperature (UHT): 135°C for a few seconds (used in long shelf-life milk).

Q22: What is the role of antioxidants in food preservation?

A: Antioxidants prevent oxidation, which causes spoilage and rancidity in foods.

Examples:

• Vitamin C (used in juices).
• Vitamin E (used in oils).
• BHA & BHT (used in packaged snacks).

Q23: What is the difference between pickling and brining?

A:

• Pickling uses vinegar or acidic solutions to preserve food.
• Brining uses saltwater to preserve and flavor food (e.g., brined olives, cheese).

Q24: What is the difference between natural and artificial food preservation?

A:

• Natural Preservation uses traditional methods like drying, salting, and fermentation.
• Artificial Preservation uses chemicals and industrial techniques like irradiation, chemical preservatives, and vacuum sealing.

Q25: Why should we avoid consuming highly processed preserved foods?

A: Highly processed preserved foods often contain:
❌ Excess salt, sugar, or unhealthy fats.
❌ Artificial preservatives and additives.
❌ Reduced nutritional value due to heavy processing.

Instead, fresh and naturally preserved foods are healthier options.

Quick Revision Points

✅ Cooking methods include boiling, steaming, frying, baking, roasting, and grilling.
✅ Marination improves taste and tenderness of food.
✅ Fermentation and pickling are natural ways to preserve food.
✅ Cold storage and freezing slow bacterial growth.
✅ Chemical preservatives like sodium benzoate and nitrates extend shelf life.
✅ Pasteurization is used in milk and juices to kill bacteria.
✅ Antioxidants help prevent spoilage and rancidity.
✅ Highly processed foods may contain unhealthy preservatives.

Advanced Cooking Techniques

Q26: What is the Maillard reaction, and how does it affect cooking?

A: The Maillard reaction is a chemical reaction between amino acids and sugars that occurs when food is heated. It causes browning and enhances the flavor of cooked foods such as bread, roasted meat, and fried potatoes.

Q27: What is the difference between steaming and boiling?

A:

• Steaming: Cooks food using steam without direct contact with water, retaining more nutrients.
• Boiling: Involves immersing food in boiling water, which may cause some nutrient loss.

Examples:

• Steaming: Idlis, momos, vegetables.
• Boiling: Rice, pasta, lentils.

Q28: What is gelatinization, and where is it used in cooking?

A: Gelatinization is the process where starch granules absorb water and swell when heated, making food thick and smooth.

Uses in Cooking:

✅ Making thick soups and gravies.
✅ Preparing puddings and custards.
✅ Cooking rice and pasta.

Q29: What is emulsification, and how is it used in cooking?

A: Emulsification is the process of mixing two liquids that do not normally combine, such as oil and water.

Examples:

✅ Mayonnaise (oil and egg yolk).
✅ Salad dressings.
✅ Butter and margarine.

Q30: What is tempering, and why is it done?

A: Tempering is a technique used in Indian cooking where spices are quickly fried in hot oil or ghee to release their aroma before adding them to dishes.

Benefits:

✅ Enhances flavor.
✅ Improves the aroma of food.
✅ Helps in better digestion.

Q31: What are the advantages and disadvantages of baking?

A:

Advantages:

✅ Requires little to no oil.
✅ Enhances texture and flavor.
✅ Retains nutrients better than frying.

Disadvantages:

❌ Takes longer to cook than frying.
❌ Needs specialized equipment like ovens.
❌ Can dry out food if not done properly.

Advanced Food Preservation Techniques

Q32: What is flash freezing, and how does it help in food preservation?

A: Flash freezing is a rapid freezing technique used to preserve the quality of food. It prevents the formation of large ice crystals that can damage food texture.

Examples of Flash Frozen Foods:

✅ Frozen fruits and vegetables.
✅ Seafood like shrimp and fish.
✅ Ice creams and frozen desserts.

Q33: What is controlled atmosphere storage?

A: Controlled atmosphere storage is a technique where oxygen, carbon dioxide, and humidity levels are adjusted to slow down the ripening of fruits and vegetables. It is commonly used for apples, pears, and bananas.

Q34: How does smoking preserve food?

A: Smoking dries out food and adds antimicrobial compounds from smoke that prevent bacterial growth.

Examples of Smoked Foods:

✅ Smoked fish.
✅ Smoked meats like ham and bacon.
✅ Smoked cheese.

Q35: What is the difference between food spoilage and food contamination?

A:

• Food Spoilage: Occurs due to natural decay, leading to bad taste, smell, and texture (e.g., rotten fruits, sour milk).
• Food Contamination: Occurs when harmful bacteria, chemicals, or toxins make food unsafe to eat (e.g., food poisoning from spoiled meat).

Q36: What are foodborne diseases, and how can they be prevented?

A: Foodborne diseases are illnesses caused by consuming contaminated food.

Prevention Methods:

✅ Wash hands and utensils properly.
✅ Cook food at the right temperature.
✅ Store food correctly in refrigerators.
✅ Avoid eating stale or spoiled food.

Q37: What are the different types of food packaging used for preservation?

A:

1. Airtight Packaging: Prevents exposure to air (e.g., chips packets).
2. Vacuum Packaging: Removes air to extend shelf life (e.g., coffee, meats).
3. Glass Bottling: Prevents chemical reactions (e.g., pickles, sauces).
4. Tetra Pak: Protects liquids from contamination (e.g., milk, juices).

Q38: What is the difference between refrigeration and deep freezing?

A:

• Refrigeration (0-5°C): Slows down bacterial growth for short-term storage (e.g., milk, vegetables).
• Deep Freezing (-18°C or below): Completely stops bacterial growth for long-term preservation (e.g., frozen meats, ice creams).

Q39: What are natural preservatives, and how do they work?

A: Natural preservatives are substances found in nature that help prevent food spoilage.

Examples:

✅ Salt: Draws out moisture, preventing bacterial growth (e.g., salted fish).
✅ Sugar: Inhibits microbial growth by reducing water availability (e.g., jams, honey).
✅ Vinegar: Creates an acidic environment that kills bacteria (e.g., pickles).
✅ Lemon Juice: Acts as an antioxidant, preventing browning of fruits.

Q40: What is the FIFO method in food storage?

A: FIFO (First In, First Out) is a method where older food items are used first before newer ones. This prevents food wastage and ensures freshness.

Q41: How does dehydration help in food preservation?

A: Dehydration removes moisture from food, preventing the growth of bacteria, fungi, and yeast.

Examples of Dehydrated Foods:

✅ Dried fruits (raisins, apricots).
✅ Dried vegetables (onion flakes, dried mushrooms).
✅ Instant noodles and soups.

Q42: What are the common signs of food spoilage?

A:
❌ Change in color (e.g., greenish meat).
❌ Bad smell (e.g., sour milk).
❌ Mold growth (e.g., fuzzy white/green patches on bread).
❌ Slimy texture (e.g., spoiled fish).

Q43: Why is reheating food multiple times not recommended?

A:

• Each reheating reduces nutritional value.
• Increases risk of bacterial growth.
• Can make food dry and tasteless.

Q44: What is enzymatic browning, and how can it be prevented?

A: Enzymatic browning occurs when certain fruits and vegetables turn brown after being cut.

Prevention Methods:

✅ Applying lemon juice (acid slows browning).
✅ Storing cut fruits in water.
✅ Keeping fruits in airtight containers.

Q45: How does honey naturally preserve itself?

A: Honey has a low moisture content and high sugar concentration, which prevents bacterial growth. It can last for years without spoiling.

Quick Revision Points

✅ Steaming preserves more nutrients than boiling.
✅ Smoking adds flavor and prevents bacterial growth.
✅ Flash freezing prevents ice crystal formation.
✅ FIFO method ensures old stock is used first.
✅ Tetra Pak packaging protects liquids from contamination.
✅ Lemon juice and vinegar act as natural preservatives.
✅ Refrigeration slows bacterial growth, while freezing stops it.
✅ Reheating food multiple times reduces its nutritional value.

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