1.A group of pupils carry out an investigation on four fish of equals size.

The fish
are rubbed with different quantities of salt. Table 1 shows the results of the
investigation.
Quantity of salt used (teaspoons)
Period of time fish can last (days)
a)

1
4

2
6

3
9

4
13

What is the purpose (aim) of the investigation?

___________________________________________________________
___________________________________________________________
( 1 mark)

b)

What is the trend of change in the period of time the fish can last?
___________________________________________________________
( 1 mark )

c)

State two variables that are kept the same (constant) in the investigation.
i.
______________________________________________________
ii.
______________________________________________________
( 2 marks )

d)

Salt can make fish last a long time without becoming

spoilt
State one reason (inference) based on the above statement.
___________________________________________________________
( 1 mark )

2. A group of pupils are carrying out an investigation on three slices of mango.

The results are recorded as follows

Mango
W
X
Y

Way of preservation
Soaked in vinegar
Kept in refrigerator
Left on a plate

Condition after 5 days

Good
Good
Dry and turned slimy

(a) What is the aim of this investigation

______________________________________________________________
______________________________________________________________
(1 mark)
(b) State two information from the investigation
(i)_________________________________________________
(ii) _________________________________________________
(2 marks)
(c) Why does Y turn slimy after the fifth day?
______________________________________________________________
(1 mark)
(d) What is the method used to preserve
(i) W?__________________________

(ii) X?_______________________
(2 marks)

Answer

1.A group of pupils carry out an investigation on four fish of equals size. The fish
are rubbed with different quantities of salt. Table 1 shows the results of the
investigation.
Quantity of salt used (teaspoons)
Period of time fish can last (days)
a)

1
4

2
6

3
9

4
13

What is the purpose (aim) of the investigation?

To investigate the relationship between the quantity of salt rubbed
on fish with the period of time fish can last without becoming spoilt.
( 1 mark)

b)

What is the trend of change in the period of time the fish can last?
Increases
( 1 mark )

c)

State two variables that are kept the same (constant) in the investigation.
i.

Size of fish

ii.

Freshness of fish
(2

marks )
d)

Salt can make fish last a long time without becoming

spoilt
State one reason (inference) based on the above statement.
Salt makes the water content of the fish disappear and
microorganisms cannot survive without water.
( 1 mark )

2. A group of pupils are carrying out an investigation on three slices of mango.

The results are recorded as follows

Mango
W
X
Y

Way of preservation
Soaked in vinegar
Kept in refrigerator
Left on a plate

Condition after 5 days

Good
Good
Dry and turned slimy

(a) What is the aim of this investigation

To investigate the relationship between the ways of preservation
With the condition of mango after 5 days
(1 mark)
(b) State two information from the investigation
(i) Ways of preservation
(ii) Condition of mango after 5 days
(2 marks)
(c) Why does Y turn slimy after the fifth day?
The presence of bacteria
(1 mark)
(d) What is the method used to preserve
(i) W? Pickling

(ii) X? Cooling
(2 marks)

1. The following information shows some method of food preservation

Drying

Adding salt

Freezing

What is the purpose of preserving food

A. To make the food tastier
B. To make the food more nutritious
C. To kill all bacteria in the food
D. To slow down food spoilage
2. Fruits stay fresh for a longer period when kept in a refrigerator because the
Low temperatures
A. Kill all bacteria
B. Reduce the water content in the food
C. Dry up the bacteria
D. Make the bacteria less active
3. Food is immersed in a vinegar, salt or sugar solution
The statement above explains one way to preserve food through
A. Salting
B. Drying
C. Pickling
D. Bottling
4. What is the main ingredient in the pickling process?
A. Milk
B. Ketchup
C. Chili
D. Vinegar
5. The following shows a few types of food

Fish

Meat

Chicken

Prawn

Which preservation method can best preserve the nutrients and taste of the food
above
A. Drying
B. Smoking
C. Salting
D. Freezing
6. The following steps shows a pineapple canning process
I-Clean pineapple and cut into small pieces
II-Heat the can at high temperature
III-Put pineapple into can and add flavor
IV-Seal the can
Which of the following is the correct sequence?
A. I

II

III

IV

B. I

III

II

IV

C. I

III

IV

II

D. II

IV

III

7.

R-Add vinegar
S-Add sugar solution
T-Clean and cut fruit
U-Mix fruit with salt

Arrange the steps above in the correct sequence for the process of pickling
A. T

B. T

C. T

D. T

1. Match the preservation methods with their correct discriptions

1.

Bottling

(a)

Immerse clean food in sugar

solution and vinegar

2.

Salting

(b)

Spread salt on the food and then

dry it

3.

Pasteurising

(c)

Seal dry food in a plastic bag after

the air has been sucked out

4.

Pickling

(d)

Boil food to 115C before putting

It into an airtight bottle

5.

Vacuum packing

(e)

Heat food to 68C and then cool

It quickly

2. Match the following food with the correct method of preservation

1.

Egg

(a)

Salting

2.

Milk

(b)

Pickling

3.

Meat

(c)

Pasteurising

4.

Fruits

(d)

Vacuum packing

5.

Nuts

(e)

Freezing

1. Fill in the blanks below

Salting

air

preservation

freezing

Pickling

pasteurizing

microorganisms

waxing

Vinegar

temperature

1. When exposed to _____________ for a long time, food will turn bad quickly
2. Food can last longer if it undergoes the process of _____________________
3. Duck eggs are usually preserved by using the ___________________method
4. Fish and meat are best preserve through_____________________________
5. _______________ requires the use vinegar and sugar solution
6. Food turns bad due to the action of ___________________
7. The main ingredient in pickling process is____________________
8. Milk, fruit juice and ice cream can be preserved through_________________
9. _______________prevent moisture loss and enhance the appearance of fresh
Fruits.
10. Suitable ______________encourage the growth of microorganisms.

Answers

Objective questions
1. D
2. D
3. C
4. D
5. D
6. C
7. D
Match Questions
A

B
1. d

1. a

2. b

2. c

3. e

3. e

4. a

4. b

5. c

5. D

Structured questions
1. air
2. preservation
3. salting
4, Freezing
5. Pickling
6. Microorganisms
7. Vinegar
8. Pasteurising
9. Waxing
10 .Temperature