Enhance your AISSEE Class 6 preparation with 100+ Multiple Choice Questions (MCQs) on Cooking and Preserving Techniques. Covers cooking methods, food preservation, food spoilage, food safety, and storage techniques with detailed explanations. Ideal for Sainik School aspirants!
Multiple-Choice Questions (MCQs) on “Cooking and Preserving Techniques” for AISSEE Class 6. Each question will include:
✅ Four answer options
✅ Correct answer
✅ Detailed explanation
Cooking and Preserving Techniques MCQs for All India Sainik Schools Entrance Examination (AISSEE) – Class 6
Section 1: Basics of Cooking
1. What is the primary purpose of cooking food?
A) To make food colorful
B) To kill harmful bacteria
C) To increase weight
D) To make food hard
✅ Answer: B) To kill harmful bacteria
Explanation: Cooking food helps eliminate harmful bacteria and makes food safe to eat. It also enhances taste and digestion.
2. Which cooking method retains the most nutrients?
A) Boiling
B) Steaming
C) Deep frying
D) Baking
✅ Answer: B) Steaming
Explanation: Steaming preserves nutrients as the food does not come in direct contact with water, preventing loss of vitamins.
3. What is marination?
A) A method of cutting food
B) A way to serve food
C) Soaking food in a seasoned liquid before cooking
D) A technique of deep frying
✅ Answer: C) Soaking food in a seasoned liquid before cooking
Explanation: Marination enhances the flavor and tenderizes food by breaking down proteins.
4. Which of these is an example of dry-heat cooking?
A) Boiling
B) Steaming
C) Baking
D) Poaching
✅ Answer: C) Baking
Explanation: Baking uses dry heat inside an oven to cook food without direct contact with liquid.
5. Which of the following is a moist-heat cooking method?
A) Grilling
B) Roasting
C) Boiling
D) Frying
✅ Answer: C) Boiling
Explanation: Boiling uses water to cook food, making it a moist-heat cooking method.
Section 2: Cooking Methods and Techniques
6. What is the difference between frying and baking?
A) Frying uses oil, baking uses dry heat
B) Frying is healthier than baking
C) Baking makes food oily
D) Both are the same
✅ Answer: A) Frying uses oil, baking uses dry heat
Explanation: Frying involves cooking food in hot oil, while baking uses dry heat inside an oven.
7. Which is the healthiest method of cooking vegetables?
A) Deep frying
B) Boiling
C) Steaming
D) Roasting
✅ Answer: C) Steaming
Explanation: Steaming retains more nutrients compared to boiling or frying.
8. Which cooking technique involves cooking food over direct heat?
A) Steaming
B) Roasting
C) Deep frying
D) Boiling
✅ Answer: B) Roasting
Explanation: Roasting involves cooking food in an oven or over an open flame using dry heat.
9. What is blanching?
A) Cooking food completely in boiling water
B) Quickly boiling and then cooling food
C) A type of roasting
D) Cooking food in oil
✅ Answer: B) Quickly boiling and then cooling food
Explanation: Blanching helps preserve color, texture, and nutrients before freezing.
10. Which food preservation method uses salt to prevent spoilage?
A) Freezing
B) Dehydration
C) Salting
D) Canning
✅ Answer: C) Salting
Explanation: Salt removes moisture from food, preventing bacterial growth.
Section 3: Food Preservation Techniques
11. What is food preservation?
A) Changing food color
B) Making food last longer by preventing spoilage
C) Cooking food quickly
D) Adding flavors to food
✅ Answer: B) Making food last longer by preventing spoilage
Explanation: Food preservation prevents spoilage by using methods like refrigeration, drying, and salting.
12. What is pasteurization used for?
A) To increase food taste
B) To boil water
C) To kill bacteria in milk and juices
D) To cook food faster
✅ Answer: C) To kill bacteria in milk and juices
Explanation: Pasteurization heats liquids to a specific temperature to kill harmful bacteria.
13. Which of the following is a natural food preservative?
A) Vinegar
B) Plastic
C) Glass
D) Oil
✅ Answer: A) Vinegar
Explanation: Vinegar creates an acidic environment that prevents bacterial growth.
14. What is the best way to store fresh vegetables for a long time?
A) In direct sunlight
B) In a plastic bag
C) In a refrigerator
D) Soaking in water
✅ Answer: C) In a refrigerator
Explanation: Refrigeration slows bacterial growth, keeping vegetables fresh for longer.
15. What is dehydration?
A) Cooking food in oil
B) Removing moisture from food
C) Adding water to food
D) Mixing different foods
✅ Answer: B) Removing moisture from food
Explanation: Dehydration preserves food by removing moisture, preventing bacterial growth.
Section 4: Food Processing and Preservation Methods
16. What is the best way to preserve milk for long-term storage?
A) Freezing
B) Boiling
C) Pasteurization
D) Adding sugar
✅ Answer: C) Pasteurization
Explanation: Pasteurization kills bacteria in milk by heating it to a specific temperature and then cooling it rapidly.
17. Which of these is NOT a food preservation method?
A) Drying
B) Pickling
C) Freezing
D) Burning
✅ Answer: D) Burning
Explanation: Burning destroys food instead of preserving it. Other methods like drying, freezing, and pickling help extend shelf life.
18. Why is food stored in airtight containers?
A) To keep it fresh for longer
B) To make it taste better
C) To change its color
D) To add more weight
✅ Answer: A) To keep it fresh for longer
Explanation: Airtight containers prevent moisture, air, and bacteria from spoiling food.
19. What is the role of sugar in food preservation?
A) It makes food taste bad
B) It prevents bacteria growth by reducing moisture
C) It adds more bacteria
D) It cooks food faster
✅ Answer: B) It prevents bacteria growth by reducing moisture
Explanation: Sugar acts as a natural preservative by absorbing moisture, preventing bacterial growth in jams, jellies, and sweets.
20. What is the main benefit of freezing food?
A) It makes food softer
B) It stops bacterial growth
C) It removes all the nutrients
D) It changes the taste of food
✅ Answer: B) It stops bacterial growth
Explanation: Freezing lowers the temperature, preventing bacteria and fungi from spoiling the food.
Section 5: Types of Cooking Methods
21. Which of these is NOT a dry-heat cooking method?
A) Baking
B) Grilling
C) Boiling
D) Roasting
✅ Answer: C) Boiling
Explanation: Boiling involves cooking food in water, which makes it a moist-heat cooking method.
22. What happens when food is overcooked?
A) It becomes tastier
B) It loses nutrients
C) It stays fresh for longer
D) It cooks faster
✅ Answer: B) It loses nutrients
Explanation: Overcooking breaks down vitamins and proteins, reducing the food’s nutritional value.
23. Which food is best cooked by boiling?
A) Meat
B) Vegetables
C) Cakes
D) Biscuits
✅ Answer: B) Vegetables
Explanation: Boiling softens vegetables and makes them easier to digest.
24. Which cooking method gives food a crispy texture?
A) Steaming
B) Deep frying
C) Boiling
D) Poaching
✅ Answer: B) Deep frying
Explanation: Deep frying submerges food in hot oil, making it crispy and golden brown.
25. What is grilling?
A) Cooking food in water
B) Cooking food over direct heat
C) Cooking food in oil
D) Cooking food in a pressure cooker
✅ Answer: B) Cooking food over direct heat
Explanation: Grilling uses dry heat from flames or an electric grill to cook food quickly while giving it a smoky flavor.
Section 6: Food Spoilage and Prevention
26. What is food spoilage?
A) The process of food getting tastier
B) The process of food becoming unsafe to eat
C) The method of cooking food
D) A type of food preservation
✅ Answer: B) The process of food becoming unsafe to eat
Explanation: Food spoilage occurs when food becomes unsafe due to bacteria, fungi, or oxidation.
27. Which of these is a sign of food spoilage?
A) Fresh smell
B) Bright color
C) Bad odor
D) Soft texture
✅ Answer: C) Bad odor
Explanation: Spoiled food often has a bad smell, discoloration, and an unpleasant taste due to bacterial activity.
28. How can we prevent fruits from turning brown after cutting?
A) Soaking them in saltwater
B) Keeping them in direct sunlight
C) Adding lemon juice
D) Freezing them immediately
✅ Answer: C) Adding lemon juice
Explanation: Lemon juice prevents enzymatic browning by creating an acidic environment that slows oxidation.
29. Why should cooked food not be left at room temperature for too long?
A) It loses weight
B) Bacteria can grow rapidly
C) It becomes tastier
D) It gets more nutrients
✅ Answer: B) Bacteria can grow rapidly
Explanation: Bacteria multiply quickly at room temperature, increasing the risk of food poisoning.
30. Which type of microorganism causes food spoilage?
A) Bacteria
B) Metals
C) Air
D) Sugar
✅ Answer: A) Bacteria
Explanation: Bacteria and fungi are the primary causes of food spoilage, leading to mold and bad odors.
Section 7: Advanced Cooking Techniques
31. What is sous-vide cooking?
A) Cooking food in a vacuum-sealed bag at a controlled temperature
B) Cooking food over a direct flame
C) A method of frying food in oil
D) Cooking food by steaming it under pressure
✅ Answer: A) Cooking food in a vacuum-sealed bag at a controlled temperature
Explanation: Sous-vide is a cooking method where food is vacuum-sealed in plastic and cooked in water at a precise temperature.
32. What happens when you cook food at very high temperatures?
A) Food becomes more nutritious
B) It loses moisture and nutrients
C) It becomes softer and juicier
D) It remains uncooked
✅ Answer: B) It loses moisture and nutrients
Explanation: High temperatures cause nutrient loss and can make food dry or tough.
33. Which cooking method is best for preserving the natural color of vegetables?
A) Frying
B) Boiling
C) Steaming
D) Baking
✅ Answer: C) Steaming
Explanation: Steaming retains the natural color, texture, and nutrients of vegetables better than boiling or frying.
34. What is the main purpose of stir-frying?
A) To cook food slowly
B) To make food crunchy
C) To cook food quickly while preserving texture
D) To soften food completely
✅ Answer: C) To cook food quickly while preserving texture
Explanation: Stir-frying is a quick cooking method that retains nutrients, flavor, and crisp texture.
35. Which type of pan is best for stir-frying?
A) Deep saucepan
B) Wok
C) Pressure cooker
D) Baking tray
✅ Answer: B) Wok
Explanation: A wok distributes heat evenly and allows easy stirring of ingredients while cooking.
Section 8: Effects of Cooking on Nutrients
36. Which vitamin is most sensitive to heat during cooking?
A) Vitamin C
B) Vitamin D
C) Vitamin E
D) Vitamin K
✅ Answer: A) Vitamin C
Explanation: Vitamin C is highly sensitive to heat and gets destroyed during prolonged cooking.
37. Which method best preserves the vitamin content of food?
A) Deep frying
B) Roasting
C) Steaming
D) Boiling
✅ Answer: C) Steaming
Explanation: Steaming helps retain vitamins, as food is not submerged in water where nutrients can be lost.
38. What happens when you overcook leafy vegetables?
A) They become more nutritious
B) They become hard
C) They lose color and nutrients
D) They get sweeter
✅ Answer: C) They lose color and nutrients
Explanation: Overcooking breaks down chlorophyll, making greens lose color and vitamins.
39. Which cooking method removes the most nutrients from food?
A) Boiling
B) Steaming
C) Roasting
D) Microwaving
✅ Answer: A) Boiling
Explanation: Boiling causes water-soluble vitamins (like Vitamin C and B-complex) to leach into water.
40. What is gelatinization in cooking?
A) The process of making food gelatin
B) The breakdown of proteins
C) The swelling of starch when heated in water
D) The drying of food
✅ Answer: C) The swelling of starch when heated in water
Explanation: Gelatinization occurs when starch absorbs water, swells, and thickens food, such as in soups and sauces.
Section 9: Food Preservation and Storage
41. Which food preservation method uses bacteria to produce acids?
A) Canning
B) Fermentation
C) Refrigeration
D) Freezing
✅ Answer: B) Fermentation
Explanation: Fermentation uses beneficial bacteria to produce acids that preserve food, as seen in yogurt, cheese, and pickles.
42. Which of these is an example of a fermented food?
A) Milk
B) Rice
C) Yogurt
D) Sugar
✅ Answer: C) Yogurt
Explanation: Yogurt is made by fermenting milk using beneficial bacteria.
43. What is the purpose of vacuum packaging?
A) To cook food faster
B) To remove air and prevent spoilage
C) To make food more colorful
D) To add flavor
✅ Answer: B) To remove air and prevent spoilage
Explanation: Vacuum packaging removes oxygen, preventing bacterial growth and extending food shelf life.
44. Which preservation method is commonly used for fish and meat?
A) Boiling
B) Smoking
C) Baking
D) Frying
✅ Answer: B) Smoking
Explanation: Smoking removes moisture and adds preservatives from smoke, preventing spoilage.
45. Which of the following is NOT a food preservation method?
A) Freezing
B) Dehydration
C) Fermentation
D) Melting
✅ Answer: D) Melting
Explanation: Melting is not a preservation method; it changes the physical state of a substance.
Section 10: Food Safety and Hygiene
46. Why should we wash hands before handling food?
A) To remove bacteria and germs
B) To make food taste better
C) To remove oil from hands
D) To make cooking easier
✅ Answer: A) To remove bacteria and germs
Explanation: Washing hands prevents contamination and foodborne illnesses.
47. Why should raw and cooked foods be stored separately?
A) To keep the fridge organized
B) To avoid cross-contamination
C) To improve food taste
D) To save space
✅ Answer: B) To avoid cross-contamination
Explanation: Raw food may contain harmful bacteria, which can spread to cooked food if not stored separately.
48. Which of these is NOT a safe food handling practice?
A) Washing vegetables before cooking
B) Storing food at the correct temperature
C) Using the same knife for raw and cooked food
D) Keeping kitchen surfaces clean
✅ Answer: C) Using the same knife for raw and cooked food
Explanation: Using separate knives for raw and cooked food prevents contamination.
49. What should be done if cooked food is left at room temperature for more than two hours?
A) Eat it immediately
B) Refrigerate it
C) Reheat it at high temperature
D) Discard it
✅ Answer: D) Discard it
Explanation: Bacteria multiply rapidly at room temperature, making the food unsafe.
50. What is FIFO in food storage?
A) First-In, First-Out method
B) Fast International Food Order
C) Food In Freezer Organization
D) First Inspection of Food Operations
✅ Answer: A) First-In, First-Out method
Explanation: FIFO ensures that older stock is used first to prevent food waste and spoilage.
Test Your Knowledge (Quiz)
Cooking & Preservation Quiz
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