Thursday 4 February 2021

Water Pollution & Microbial Diseases|Sainik School Coaching Jalandhar|@9463138669|Anand Classes

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We, at ANAND CLASSES, are providing the Study Material for All India Sainik School Entrance Exam  for students who want to excel in their studies and ace their final exam.

1. Which of the following is a disease caused by protozoans?

  1. Tuberculosis
  2. Polio
  3. Malaria
  4. Typhoid

Answer: (C) Malaria

Solution:

∙ Protozoans are eukaryotic, unicellular microorganisms. Most of them are free-living, found in soil and fresh water, while some are parasitic and cause diseases in plants and animals. Malaria is caused by the protozoan parasite, Plasmodium.

∙ Tuberculosis (TB) is caused by a type of bacterium called Mycobacterium tuberculosis.

∙ Polio is a highly contagious infectious disease caused by polio virus.

∙ Typhoid fever is an acute infectious illness associated with fever that is most often caused by the Salmonella typhi bacteria.

2. Which of the following diseases is caused by a bacteria?

  1. Chicken pox
  2. Tuberculosis
  3. Dengue
  4. Polio

Answer: (B) Tuberculosis

Solution:

∙ Tuberculosis is an air-borne disease caused by the bacterial species Mycobacterium tuberculosis.

∙ Polio, dengue and chicken pox are viral diseases caused by PicornavirusFlavivirus and chicken pox virus respectively.

3. Some plants have nitrogen-fixing bacteria in their root nodules. What are these bacteria called?

  1. Blue green algae
  2. Nitrosomonas
  3. Azotobacter
  4. Rhizobium

Answer: (D) Rhizobium

Solution: Leguminous plants like pea have nitrogen-fixing bacteria called Rhizobium in their root nodules. Rhizobium helps in converting atmospheric nitrogen into ammonia that can be utilized by the pea plant for its nutrition. Other bacteria like Nitrosomonas and Azotobacter are free-living soil bacteria that also help in nitrogen fixation.

4. In order to take precautionary steps to control dengue, we must take measures to stop the breeding of:

  1. Aedes mosquito
  2. Fleas
  3. Fire ants
  4. Anopheles mosquito

Answer: (A) Aedes mosquito

Solution: Dengue is caused by a virus and is spread by a species of mosquito called AedesThe spread of this disease can be prevented by using mosquito nets, repellents and by control of breeding of mosquitoes by not allowing water stagnation in our surroundings.

5. Partial sterilization of a product such as milk at a high temperature is known as:

  1. Pasteurization
  2. Filtration
  3. Pickling
  4. Refrigeration

Answer: (A) Pasteurization

Solution: Pasteurization is a process in which milk is heated to about 70oC for 15 to 30 seconds and then suddenly chilled and stored. By doing so, it prevents the growth of microbes. This process was discovered by Louis Pasteur and hence is called pasteurization.

6. Living organisms which are invisible to the naked eye are called _________ .

  1. Particles
  2. Molecules
  3. Microorganisms
  4. Macroorganisms

Answer: (C) Microorganisms

Solution: Living organisms which are invisible to the naked eye are called microorganisms. Microorganisms are too small to be seen with our naked eyes. They can be seen only through a device known as a microscope.

7. Which of the following is a communicable disease?

  1. Diabetes
  2. Chicken pox
  3. Alzheimer’s
  4. Cancer

Answer: (B) Chicken pox

Solution: Chicken pox is a communicable disease. Communicable diseases are caused by pathogens and can be spread from one person to another through water, air, soil, etc.

8. Vaccines are made up of:

  1. Chemicals
  2. Weak microorganisms
  3. Viruses Water Pollution & Microbial Diseases
  4. Drugs Water Pollution & Microbial Diseases

Answer: (B) Weak microorganisms Water Pollution & Microbial Diseases

Solution: A vaccine is a biological preparation containing weakened or dead microbes. It is introduced into a healthy person’s body so that it can produce antibodies against the disease-causing microbes. Vaccines can be injected or administered orally. Water Pollution & Microbial Diseases

9. The bacterium present in curd is: Water Pollution & Microbial Diseases

  1. Salmonella typhi Water Pollution & Microbial Diseases
  2. Lactobacillus
  3. Penicillin
  4. Vibrio cholera

Answer: (B) Lactobacillus

Solution: Lactobacillus is the microorganism present in curd. This bacterium converts milk into curd at 30 to 40oC.

10. While baking cakes, yeast reproduces rapidly and produces ___ gas.

  1. Hydrogen
  2. Oxygen
  3. carbon dioxide
  4. nitrogen

Answer: (C) carbon dioxide

Solution: While baking cakes, yeast reproduces rapidly and produces carbon dioxide gas. This gas is responsible for the spongy texture of cake.

11. ______ is used for the production of alcohol and wine.

  1. Yeast
  2. Mosquito
  3. Ant
  4. Algae

Answer: (A) Yeast

Solution: Yeast is used for the production of alcohol and wine by the process of fermentation.

12. Which of the following diseases can be cured using antibiotics?

  1. AIDS
  2. Dengue
  3. Typhoid
  4. Malaria

Answer: (C) Typhoid

Solution: Antibiotics are the medicines that kill or stop the growth of disease-causing microorganisms. Streptomycin, tetracycline and erythromycin are some of the commonly known antibiotics which are made from fungi and bacteria. Antibiotics are mostly effective against bacterial diseases. Among the diseases given, only typhoid is caused by bacteria, i.e., Salmonella typhi, whereas all the other diseases are caused by protozoa or viruses.

13. Which organisms are microscopic and dependent on host organisms for reproduction?

  1. Algae
  2. Protozoa
  3. Viruses
  4. Bacteria

Answer: (C) Viruses

Solution: Viruses are non-cellular microorganisms composed of protein, nucleic acids and lipids. Viruses are considered both living and non-living organisms. They are active inside host cells and reproduce inside them by infecting living cells. Outside a host it is considered non-living as it does not have a cellular machinery of its own.

14.  _______ are the agents that act as carriers of a pathogen and spread diseases.

  1. Vectors
  2. Microbes
  3. Parasites
  4. DNA

Answer: (A) Vectors

Solution: Animals or insects carry infecting agents from a sick person to another potential host. These animals are thus the intermediaries and are termed as vectors. The most common vectors are mosquitoes.

15. An infectious disease is ___________ .

  1. caused only by bacteria Online Sainik School Coaching
  2. spread from person to person Online Sainik School Coaching
  3. spread from animal to animal Online Sainik School Coaching
  4. caused only by viruses Online Sainik School Coaching

Answer: (B) spread from person to person Online Sainik School Coaching

Solution: Infectious diseases are caused by any pathogenic microorganisms such as bacteria, viruses, parasites or fungi. The diseases can be spread, directly or indirectly, from one person to another.

16. Which one of the following is not a method of food preservation?

  1. Salting Online Sainik School Coaching
  2. Drying
  3. Boiling
  4. Pickling

Answer: (C) Boiling

Solution: Boiling food in water cannot completely destroy all microorganisms. Only the cells of bacteria, yeasts and moulds can be destroyed at temperatures of 100°C or above. Moreover, it doesn’t preserve the food. The most commonly used food preservation methods are salting, drying, freezing and pickling.

* Salting is the preservation of food with dry edible salt.

* Drying or dehydrating food is a method of food preservation that removes enough moisture from the food so that bacteria, yeast and moulds cannot grow.

* Freezing, in food processing, is a method of preserving food by lowering the temperature to inhibit microorganism growth.

* Pickling is the process of preparing food by soaking and storing it in a salt solution, vinegar or both.

17. Which among the following statements is not associated with food preservation?

  1. Prevention of decay or spoilage
  2. Decreased shelf life
  3. Air-tight sealing RIMC RMS Coaching Jalandhar
  4. Storage for future use

Answer: (B) Decreased shelf life

Solution:

∙ Food preservation is the prevention of growth of bacteria, fungi and other microorganisms in food items.

∙ There are different methods of preserving food. For example, packaging, smoking, drying, pickling etc.

∙ Food preservation also prevents spoilage of food and increase their shelf life. 

18. Which one of the following is not produced by the process of fermentation?

  1. Cheese RIMC RMS Coaching Jalandhar
  2. Milk RIMC RMS Coaching Jalandhar
  3. Yoghurt RIMC RMS Coaching Jalandhar
  4. Wine

Answer: (B) Milk RIMC RMS Coaching Jalandhar

Solution: The breakdown of carbon containing substances like carbohydrates in the absence of oxygen by microorganisms like yeast and bacteria is termed as fermentation. Fermentation is involved in making bread, vinegar, yoghurt, wine, cider, cocoa, cheese, etc.

19. A plant disease called citrus canker is caused by a _________ .

  1. Bacteria
  2. Fungi
  3. Protozoa
  4. Virus

Answer: (A) Bacteria

Solution: Citrus canker is a plant disease caused by bacteria. It’s mode of transmission is through air.

20. Which among the following pathogens causes cholera? Sainik School Study Material

  1. Bacteria
  2. Protozoan
  3. Fungus Sainik School Study Material
  4. Virus

Answer: (A) Bacteria Sainik School Study Material

Solution: Cholera is caused by bacteria. It spreads through contaminated food and water. It can be prevented by consuming properly cooked food and drinking boiled water.

Quantum Numbers (Principal, Azimuthal, Magnetic & Spin) - Definition, Detailed Explanation with Videos

Table of Contents

What are Quantum NumbersRecommended VideosPrincipal Quantum NumberAzimuthal Quantum NumberMagnetic Quantum NumberElectron Spin Quantum NumberSummary

Quantum numbers can be used to describe the trajectory and the movement of an electron in an atom. The quantum numbers of all the electrons in a given atom, when combined, must comply with the Schrodinger equation.

What are Quantum Numbers?

The set of numbers used to describe the position and energy of the electron in an atom are called quantum numbers. There are four quantum numbers, namely, principal, azimuthal, magnetic and spin quantum numbers.

The values of the conserved quantities of a quantum system are given by quantum numbers. Electronic quantum numbers (the quantum numbers describing electrons) can be defined as a group of numerical values which provide solutions that are acceptable by the Schrodinger wave equation for hydrogen atoms.

Quantum Numbers

Quantum Numbers and Atomic Orbitals

Four quantum numbers can be used to completely describe all the attributes of a given electron belonging to an atom, these are:

  • Principal quantum number, denoted by n.
  • Orbital angular momentum quantum number (or azimuthal quantum number), denoted by l.
  • Magnetic quantum number, denoted by ml.
  • The electron spin quantum number, denoted by ms.
Electronic Quantum Numbers

The Four Quantum Numbers that Describe an Electron

Recommended Videos


When the characteristics of an electron must be described in compliance with the Schrodinger wave equation, a total of four quantum numbers are used. A brief description of each of these numbers in the set of four quantum numbers that describe the unique quantum state of an electron in atomic physics can be found below.

Principal Quantum Number

  • Principal quantum numbers are denoted by the symbol ‘n’. They designate the principal electron shell of the atom. Since the most probable distance between the nucleus and the electrons is described by it, a larger value of the principal quantum number implies a greater distance between the electron and the nucleus (which, in turn, implies a greater atomic size).
  • The value of the principal quantum number can be any integer with a positive value that is equal to or greater than one. The value n=1 denotes the innermost electron shell of an atom, which corresponds to the lowest energy state (or the ground state) of an electron.
  • Thus, it can be understood that the principal quantum number, n, cannot have a negative value or be equal to zero because it is not possible for an atom to have a negative value or no value for a principal shell.
  • When a given electron is infused with energy (excited state), it can be observed that the electron jumps from one principle shell to a higher shell, causing an increase in the value of n. Similarly, when electrons lose energy, they jump back into lower shells and the value of n also decreases.
  • The increase in the value of n for an electron is called absorption, emphasizing the photons or energy being absorbed by the electron. Similarly, the decrease in the value of n for an electron is called emission, where the electrons emit their energy.

Azimuthal Quantum Number (Orbital Angular Momentum Quantum Number)

  • The azimuthal (or orbital angular momentum) quantum number describes the shape of a given orbital. It is denoted by the symbol ‘l’ and its value is equal to the total number of angular nodes in the orbital.
  • A value of the azimuthal quantum number can indicate either an s, p, d, or f subshell which vary in shapes. This value depends on (and is capped by) the value of the principal quantum number, i.e. the value of the azimuthal quantum number ranges between 0 and (n-1).
  • For example, if n =3, the azimuthal quantum number can take on the following values – 0,1, and 2. When l=0, the resulting subshell is an ‘s’ subshell. Similarly, when l=1 and l=2, the resulting subshells are ‘p’ and ‘d’ subshells (respectively). Therefore, when n=3, the three possible subshells are 3s, 3p, and 3d.
  • In another example where the value of n is 5, the possible values of l are 0, 1, 2, 3, and 4. If l = 3, then there are a total of three angular nodes in the atom.
    Combinations of the Principal and Azimuthal Quantum Numbers

    Combinations of the Principal and Azimuthal Quantum Numbers

The allowed subshells under different combinations of ‘n’ and ‘l’ are listed above. It can be understood that the ‘2d’ orbital cannot exist since the value of ‘l’ is always less than that of ‘n’.

Magnetic Quantum Number

The total number of orbitals in a subshell and the orientation of these orbitals are determined by the magnetic quantum number. It is denoted by the symbol ‘ml’. This number yields the projection of the angular momentum corresponding to the orbital along a given axis.

Orbitals as per Quantum Numbers

Shapes of Orbitals (as per the corresponding Quantum Numbers)

The value of the magnetic quantum number is dependant on the value of the azimuthal (or orbital angular momentum) quantum number. For a given value of l, the value of ml ranges between the interval -l to +l. Therefore, it indirectly depends on the value of n.

For example, if n = 4 and l = 3 in an atom, the possible values of the magnetic quantum number are -3, -2, -1, 0, +1, +2, and +3.

Azimuthal Quantum Number ValueCorresponding Number of Orbitals (2l + 1)Possible Values of ml
0 (‘s’ subshell)2*0 + 1 = 10
1 (‘p’ subshell)2*1 + 1 = 3-1, 0, and 1
2 (‘d’ subshell)2*2 + 1 = 5-2, -1, 0, 1, and 2
3 (‘f’ subshell)2*3 + 1 = 7-3, -2, -1, 0, 1, 2, and 3

The total number of orbitals in a given subshell is a function of the ‘l’ value of that orbital. It is given by the formula (2l + 1). For example, the ‘3d’ subshell (n=3, l=2) contains 5 orbitals (2*2 + 1). Each orbital can accommodate 2 electrons. Therefore, the 3d subshell can hold a total of 10 electrons.

Electron Spin Quantum Number

  • The electron spin quantum number is independent of the values of n, l, and ml. The value of this number gives insight into the direction in which the electron is spinning, and is denoted by the symbol ms.
  • The value of ms offers insight into the direction in which the electron is spinning. The possible values of the electron spin quantum number are +½ and -½.
  • The positive value of ms implies an upward spin on the electron which is also called ‘spin up’ and is denoted by the symbol ↑. If ms has a negative value, the electron in question is said to have a downward spin, or a ‘spin down’, which is given by the symbol ↓.
  • The value of the electron spin quantum number determines whether the atom in question has the ability to produce a magnetic field. The value of ms can be generalized to ±½.

Summary

In order to simplify the details of the four different quantum numbers that are related to atomic physics, a tabular column detailing their names, symbols, meanings, and possible values is provided below.

Name and SymbolMeaning and Possible Values
Principal quantum number, nElectron shell, n ≥ 1
Azimuthal quantum number, lSubshells (s=0, p=1, etc.) , (n-1) ≥ l ≥ 0
Magnetic quantum number, mlTotal number and orientation of orbitals, l≥ml≥-l
Electron spin quantum number, msThe direction of electron spin, ms = ±½

It is important to note that it is impossible for two electrons of the same atom to have exactly the same quantum state or exactly the same values of the set of quantum numbers, as per Hund’s rules.

Solved Examples

What are the Possible Subshells when n = 4? How Many Orbitals are Contained by Each of these Subshells?

When n = 4, the possible l values are 0, 1, 2, and 3. This implies that the 4 possible subshells are the 4s, 4p, 4d, and 4f subshells.

  • The 4s subshell contains 1 orbital and can hold up to 2 electrons.
  • The 4p subshell contains 3 orbitals and can hold up to 6 electrons.
  • The 4d subshell contains 5 orbitals and can hold up to 10 electrons.
  • The 4f subshell has 7 orbitals and can hold up to 14 electrons.

Thus, a total of 4 subshells are possible for n = 4.

What are the Possible ml values for l = 4?

Since the value of the magnetic quantum number ranges from -l to l, the possible values of ml when l = 4 are: -4, -3, -2, -1, 0, 1, 2, 3, and 4.

Frequently Asked Questions – FAQs

Who proposed the principal quantum number?

The notion of energy levels and notation has been taken from the atom ‘s earlier Bohr model. Schrodinger ‘s equation evolved the concept from a two-dimensional flat Bohr atom to a three-dimensional model for wave motion. Where n = 1 , 2 , 3 is called the main quantity, and h is the constant of Planck.

Why are there only 8 electrons in the outer shell?

The stability of an atom ‘s eight-electrons derives from the stability of the noble gases or the elder term of inert gases, also known as unreactive or noble gases. This law, however, is justified in the periodic table for second row elements whose outermost-shell capacity is 8 electrons.

How do you find the principal quantum number?

The principal quantum number n value is the level of the central electronic shell (central level). All orbitals with the same n value are at the same key stage. All orbitals on the second main stage , for example, have a principal quantity of n=2.

What are the principal energy levels?

In chemistry, an electron’s primary energy level refers to the shell or orbital in which the electron resides relative to the nucleus of the atom. The principal quantum number n denotes this level. Within a time of the periodic table the first element introduces a new key energy level.

Which energy level has the least energy?

There is a single 1s orbital that can accommodate 2 electrons at the lowest energy level, the one nearest to the atomic core. There are four orbitals at the next energy level; a 2s, 2p1, 2p2 and a 2p3. Each of these orbitals can carry 2 electrons, so we can find a total of 8 electrons at this energy level.

What is Quantum Energy?

Quantum, in mechanics, of energy, charge, angular momentum, or other physical property, discrete natural unit, or bundle. Photons, a concept often applied to quanta with other sources of electromagnetic radiation such as X rays and gamma rays, are certain particle-like packets of light.

What is magnetic Polarisation?

The vector field that represents the density of permanent or induced magnetic dipole moments in a magnetic medium is magnetization or magnetic polarisation in classical electromagnetism. A pseudovector M is represented.

What is the spin of an electron?

A quantum property of electrons is electron spin. It is an angular momentum shape. Instructors also equate electron spin to the planet rotating on its own axis every 24 hours as a teaching technique. If the electron spins on its axis clockwise, it is known as spin-up; spin-down is counterclockwise.

To learn more about quantum numbers and their uses in writing electron configurations, download the ANAND CLASSES mobile application on your smartphone.

Wednesday 3 February 2021

Cooking & Food Preservation Techniques|Sainik School Coaching Jalandhar|@9463138669|Anand Classes

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We, at ANAND CLASSES, are providing the Study Material for All India Sainik School Entrance Exam  for students who want to excel in their studies and ace their final exam.

The three types of cooking methods are dry heat cooking, moist heat cooking, and combination cooking. Each of these methods uses heat to affect foods in a different way. 

Revision Course : Sainik School Exam Syllabus (Topic Wise GK)Sainik School GK MCQs. Sainik School Coaching Jalandhar. RIMC RMS Coaching Jalandhar. Sainik School Coaching Jalandhar. Sainik School Exam Study Material 

We, at ANAND CLASSES, are providing the Study Material for All India Sainik School Entrance Exam  for students who want to excel in their studies and ace their final exam.

1. Dry Heat Cooking

Kabobs of beef, onion, and peppers on an open flame grill

Dry heat cooking works without the presence of any moisture, broth, or water. Instead, it relies on the circulation of hot air or contact with fat to transfer heat to foods. Temperatures of 300 degrees or hotter are used to create browning, a reaction where the amino acids and sugars in food turn brown and create a distinct aroma and flavor. The unique scents of toasted bread or seared meat are both examples of dry heat cooking at work.

 

Broiling

Broiling works by transferring extremely high heat onto food, usually directed from a radiant located above the food which cooks on one side at a time. Browning can occur very quickly with this method, sealing juices and flavor inside and leaving a crisp exterior. Because this cooking method is fast, it’s helpful to use a timer or check the doneness so foods don’t become burnt or overcooked. In commercial kitchens, broiling can be performed with a salamander or broiler oven.

Best foods for broiling:

  • Meats: Broiling works best on thinner cuts of meat, like steaks, pork chops, or hamburger patties. Tender cuts are preferred because the dry heat will quickly evaporate moisture and dry out the meat.
  • Poultry: Use chicken or turkey cutlets, breast halves, quarters, and legs in the broiler for flavorful results.
  • Fish: Choose thick, sturdy fish, like salmon, that can handle high heat and won’t dry out easily.
  • Fruits and Veggies: Broiling can even be used on fruits and vegetables. Try broiling peaches or grapefruit for a unique menu item.

 

Grilling

Grilling is similar to broiling, in that it uses radiant heat to cook foods quickly. Most commonly, grilling equipment will feature an open grate with a heat source located beneath the food. Flipping is required to cook foods on both sides and grill marks from the hot grate or rack are desirable.

Best foods for grilling:

  • Burgers: Ground hamburger meat is moist and cooks up very well on a hot grill. The high heat sears the outside of the patty for delicious charred flavor.
  • Meats: The dry heat from grilling will quickly remove moisture from meat so it’s best to choose tender cuts or marinate the meat first. Ribeyes, porterhouses, t-bones, and strip steaks have higher fat content and marbling that produces a succulent grilled steak.
  • Poultry: Boneless cuts of chicken work best because they will grill more evenly. Whole chickens can be grilled, but spatchcocking is recommended.
  • Fish: Salmon, tuna, and swordfish steaks are sturdy enough for the grill and won’t dry out quickly. It’s possible to wrap fish in foil before placing it on the grates to prevent it from falling through.

 

Roasting

Roasting is performed inside an oven and uses indirect heat that cooks from all sides for even browning. This method of cooking works more slowly, coaxing flavors out of meats and vegetables. Roasting can be performed at very low temperatures between 200 degrees and 350 degrees Fahrenheit for tougher cuts of meat, or higher temperatures up to 450 degrees Fahrenheit for more tender cuts.

Best foods for roasting:

  • Meats: Roasting cooks large cuts of meat slowly and evenly. Prime rib, beef tenderloin, pork butt or shoulder, and pork loin all benefit from roasting.
  • Poultry: Whole chickens or turkeys can be placed in a roasting pan or on a rotisserie spit and cooked for several hours for a moist and flavorful product.
  • Fruits and Veggies: Roasting is a great way to bring out the best qualities in fruits and vegetables. Grapes, cherries, and tomatoes can be roasted to intensify their flavors. Pumpkin, squash, eggplant, and cauliflower are also excellent candidates for roasting.

 

Baking

Baking and roasting both use indirect heat to surround foods and cook from all sides. The term roasting is used when cooking meats or vegetables, and baking is used when making bread, rolls, and cakes. Technically, these cooking methods are the same, but baking is usually performed at lower temperatures than roasting.

Best foods for baking:

    • Baked Goods: Baking transforms wet dough or batter into a final product with a firm texture. Bread, pastries, and cakes are all baked.
      • Pizza: As pizzas are baked in a hot oven, the dough becomes firm, a crust is formed, and the cheese topping melts.

 

Sauteing

Sauteing is performed over a burner in a hot, shallow pan and uses a small amount of oil or fat to coat food for even browning. This method cooks foods very quickly so it’s best to keep the food moving by tossing or flipping. Saute is a French word that translates to “jump”. To achieve great results with sauteing, make sure the oiled pan is hot before adding any food, don’t overcrowd the pan with too many items, and stir or toss frequently.

Best foods for sauteing:

      • Meats: Sauteing cooks quickly, so tender meats work best. Use ground beef, tenderloin, or medallions in a saute pan. Small, uniformly sized cuts of meat brown evenly.
        • Poultry: Boneless breasts, strips, or cutlets can be sauteed to sear in flavor.
        • Vegetables: Zucchini, squash, and leafy greens can all be sauteed in olive oil or butter. Carrots, celery, and onions can also be sauteed and often make a flavorful base for other dishes.

2. Moist Heat Cooking

A scoop of penne pasta being drained over a boiling pot

As the name indicates, moist heat cooking relies on the presence of liquid or steam to cook foods. This method can be used to make healthy dishes without any added fat or oil. It’s also a great way to tenderize the tough fibers in certain cuts of meat, like beef chuck or brisket. When cooking fibrous vegetables and legumes, moist heat cooking softens the food until it reaches the perfect tenderness. Unlike dry heat cooking methods, moist heat cooking will not produce a browned crust.

 

Poaching

Poaching is a gentle method of cooking in which foods are submerged in hot liquid between 140 degrees and 180 degrees Fahrenheit. The low heat works especially well for delicate items, and moisture and flavor are preserved without the need for fat or oil.

Best foods for poaching:

        • Eggs: Poaching is a common method of cooking eggs that results in a soft, tender egg white and creamy yolk. No oil is needed so it’s more health-conscious than pan frying.
        • Poultry: Broth, wine, or aromatics can be used for poaching liquid, which adds flavor to boneless, skinless chicken breasts. The result is tender chicken that can be cubed, sliced, or shredded and added to salads, pasta, or sandwiches.
        • Fish: Poaching is a great way to preserve the delicate texture of light fish like tilapia, cod, and sole. A special broth, called court bouillon, is used to add flavor to the fish as it cooks.
        • Fruit: Use a sweetened liquid to poach fruits like pears or apples for a unique dessert. The flavor of the fruit is deepened and the texture becomes soft and tender. Any leftover liquid can be used to make a flavored syrup to serve with the fruit.

 

Simmering

Simmering is also a gentle method of cooking foods but uses higher temperatures than poaching, usually between 180 degrees and 205 degrees Fahrenheit. This temperature range lies below the boiling point and produces tiny bubbles. To achieve a simmer, first bring water to the boiling point and then lower the temperature.

Best foods for simmering:

        • Rice: Simmering produces cooked rice with a light, fluffy texture. Using water that is boiling or too hot causes the rice to become sticky and dry.
        • Meats: Choose tougher cuts of meat that will release fat and collagen as they simmer, like chuck roast.
        • Soups and Stocks: Because simmering releases the fat and proteins from meat, it produces a rich flavorful broth that can be used in soups or stews.
        • Vegetables: Tough root vegetables like potatoes and carrots are cooked to the perfect texture with gentle simmering.
        • Grains: Grains like quinoa, oats, or millet can be simmered until they reach a soft edible texture. Hot cereal is made by simmering grains until most of the water has evaporated, creating a smooth porridge.
        • Legumes: Dried beans and legumes are simmered to achieve a soft, edible texture. Some types of beans, like lentils, cook quickly, while others take several hours of gentle simmering to become fully cooked.

 

Boiling

This cooking technique involves submerging food in water that has been heated to the boiling point of 212 degrees Fahrenheit. The boiling water produces large bubbles, which keep foods in motion while they cook. The expression slow boil means that the water has just started to produce large, slow-moving bubbles but is not quite heated to the boiling temperature. A full boil occurs at the boiling point and results in fast-moving, rolling bubbles. Steam is also released from the water as it boils.

Best foods for boiling:

        • Pasta: Pasta may come to mind as one of the most commonly boiled foods. The hot water cooks the pasta quickly so that it can be removed from the water before starches break down, preventing a mushy texture.
        • Eggs: Boiling eggs in their shell produces hard- or soft-boiled eggs. The texture of the yolk can range from firm to creamy, depending on the cook time.
        • Vegetables: Tough root vegetables like potatoes and carrots will cook more quickly in boiling water but it’s recommended to test their tenderness with a fork so they don’t overcook.

 

Steaming

In steaming, water is boiled continuously to produce a steady amount of steam. The steam surrounds foods and cooks evenly while retaining moisture. Steaming can be performed in a few different ways. For high volume kitchens, a commercial steamer or combi oven is the most efficient. Other methods of steaming include using a pot and steamer basket, using a microwave, or wrapping foods in foil so they can steam in the oven.

Best foods for steaming:

          • Vegetables: Most vegetables can be steamed with great results. Sturdy veggies like beets, carrots, and potatoes will steam for longer than delicate foods like leafy greens.
          • Fish and Shellfish: For more flavorful results, broth or wine can be used instead of water. Fish stays tender and shellfish like clams, mussels, lobster, or crabs are cooked inside their shells.
          • Desserts: Some types of desserts are steamed rather than baked, producing a moist, silky texture. Creme brulee, flan, and panna cotta are all custards made by steaming.
          • Tamales: Tamales are a popular food made by steaming masa, a dough made of ground corn, and fillings inside a corn husk packet. The steam makes the corn dough tender and moist.

3. Combination Cooking

A thick stew of carrots and beef in a hot cast iron pot

Combination cooking utilizes both dry and moist cooking methods. Foods are cooked in liquids at low heat for an extended period of time, resulting in a fork tender product. This technique works with the toughest cuts of meat, gradually breaking down fibers until they melt into the liquid.

 

Braising

During braising, foods are first seared in a hot oiled pan then transferred to a larger pot to cook in hot liquid. The foods are only partially submerged in simmering water, broth, or stock. Using low heat, the foods soften over an extended cook time and the liquid becomes reduced with intensified flavors. Braising is a great method for producing fork tender meats that fall off the bone.

Best foods for braising:

            • Meats: Braising is most commonly used with cheaper, tougher cuts of meat because it softens and tenderizes the muscle fibers. Choose pork shoulder, chuck roast, or lamb shank.
            • Vegetables: Vegetables can be braised along with meat to add more flavor, or they can be braised alone as their own dish. Root vegetables like potatoes, beets, and turnips are softened during braising. Celery and fennel also respond well to braising, absorbing liquid but maintaining a firm texture.
            • Legumes: Lentils, chickpeas, and green beans can be braised in broth or wine for a texture that’s soft but not mushy.

 

Stewing

The key difference between stewing and braising is that foods are completely submerged in hot liquid while stewing instead of being partially submerged. Smaller cuts of meat are used in a stew, but the method of slow cooking at low heat is the same. As the stew cooks, fibrous vegetables break down and fat and collagen from the meats melt away. The result is a thick, flavorful gravy filled with tender bites of meat and soft vegetables.

Best foods for stewing:

          • Meats: Meats that are rich in collagen and fat do well in a stew pot. Avoid lean cuts and choose brisket, oxtail, or chuck roast.
          • Vegetables: Vegetables add depth to your stews. Onions, carrots, potatoes, and celery are common choices for building a stew, but also consider parsnips, turnips, or rutabaga.

Here, we will discuss the methods of cooking and food preservation. Varieties of foods are available for varieties of creatures on Earth.

Different types of animals eat foods in a different way. Cow, goat eat raw vegetables but human beings can’t digest raw vegetables.

Some vegetables like cucumber, onion, tomato, etc can be eaten as raw but some raw vegetables which are hard to digest for human beings are required to be cooked.

Cereals and pulses are also can’t be eaten as raw. After boiling the cereals and pulses, it becomes soft and easy to digest for human beings whereas birds can eat cereals and pulses as raw.

While cooking the vegetables, ginger, garlic, turmeric powder, salt, etc are used as a spice which helps in increasing the test of the foods.

Advantages of eating cooked foods

There are some advantages of eating the cooked foods: It

  • becomes soft and people can easily digest it.
  • is free of germs.
  • is testy.

Several methods of cooking

There are several methods of cooking:

  • Boiling
  • Steaming
  • Frying
  • Baking
  • Roasting

Food Preservation

Many foods are coming from far distances. Some foods are available here easily but some are not due to the environment. Hence, it becomes necessary to bring that food from other locations. For this, it takes 2-3 days’ time to get that food.

In 2-3 days, that food may begin to spoil. Hence, to keep the food edible condition the preservation of food is very essential. The presence of bacteria, yeasts, molds in the surrounding that causes the food spoiled need to be removed from the food.

Reason for being spoiled of the food

Reason for being spoiled of the food are:

  • Contamination by microorganisms, insects
  • Degradation by endogenous enzymes
  • Oxidation of some constituents of foods

Food spoilage occurs due to the presence of bacteria and fungi which are one type of microorganism and it causes food-borne illness.

Bacteria

Different types of bacterias grow at different temperatures. Depending on temperatures, bacterias are divided into three categories- thermophiles, mesophiles, and psychrotrophic.

Here, the amount of pH by which the acidity level of water is measured plays an important role. Generally, a neutral environment (pH=7) is responsible for the growth of bacterias.

In the presence of water, bacteria grows very fast. The availability of water is termed as Water activity.

Water activity =(Vapor pressure at the food/ vapour pressure of pure water) at a specific temperature.

Its value lies between 0 and 1. The absence of water is denoted by water activity as zero and the presence of it is denoted by water activity as one. Water activity above 0.9 is suitable for the growth of bacterias.

Fungi

Yeast and molds which are also responsible for the spoilage of food are the two types of fungi. The acidic environment (PH<7) helps fungi to grow.

A water activity of more than 9 is also required for the fungi so that it can grow like bacterias.

If we can apply heat or remove water from the food, food will be safe from bacteria and fungi and thus it will refrain from the spoilage which we can use for a few days.

Different ways of preserving the food:

All the above factors compel us to preserve the food. There are different ways of preserving food and they are:

  • Drying
  • Refrigeration (Reducing the temperature of the food)
  • Freezing (Lowering the temperature below 0 degrees C.)
  • Fermentation
  • Canning (Storing the food in an airtight container)
  • Pasteurization (Applying heat to kill the microorganisms)
  • Irradiation
  • Addition of chemicals

Bacteria can’t grow without the presence of water. We should dry the pulses and cereals before preserving them as sunlight kills the germs. If there are insects within the rice, the rice should be kept in front of the sunlight.

 

1. Do you find that all living beings need the same kind of food?

Solution:

No, all living beings do not need the same kind of food. Some animals eat plants as food, and they are called herbivores. Some animals feed on other animals, and they are called as Carnivores. Some others eat food from plant sources as well as animals, and such living beings are called omnivores.

2. Name five plants and their parts that we eat.

Solution:

Brinjal- Fruit

Groundnut- Seed

Potato- Stem

Spinach- Leaves

Beetroot- Roots

3. Match the items given in Column A with that in Column B

Column AColumn B
Milk, Curd, Paneer, GheeEat other animals
Spinach, Cauliflower, carrotEat plants and plant products
Lions and tigersAre vegetables
HerbivoresAre all animal products

Solution:

Column AColumn B
Milk, Curd, Paneer, GheeAre all animal products
Spinach, Cauliflower, carrotAre vegetables
Lions and tigersEat other animals
HerbivoresEat plants and plant products

4. Fill up the blanks with the words given: herbivore, plant, milk, sugarcane, carnivore

(a) Tiger is a ____________________ because it eats only meat.

(b) Deer eats only plant products and so, is called ______________.

(c) Parrot eats only _________________ products.

(d) The ________________ that we drink, which comes from cows, buffaloes and goats is an animal product.

(e) We get sugar from ___________________.

Solution:

(a) Tiger is a carnivore because it eats only meat.

(b) Deer eats only plant products and so, is called herbivore.

(c) Parrot eats only plant products.

(d) The milk that we drink, which comes from cows, buffaloes and goats is an animal product.

(e) We get sugar from Sugarcane.

1. Name the major nutrients in our food.

Solution:

Major Nutrients in our food are Carbohydrates, Proteins, Lipids, Vitamins, Minerals and dietary fibers.

2. Name the following:

(a) The nutrients which mainly give energy to our body.

(b) The nutrients that are needed for the growth and maintenance of our body.

(c) A vitamin required for maintaining good eyesight.

(d) A mineral that is required for keeping our bones healthy.

Solution:

a) Carbohydrates

b) Proteins and minerals

c) Vitamin A

d) Calcium

3. Name two foods each rich in:

(a) Fats RIMC RMS Coaching Jalandhar

(b) Starch RIMC RMS Coaching Jalandhar

(c) Dietary fiber RIMC RMS Coaching Jalandhar

(d) Protein RIMC RMS Coaching Jalandhar

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a) Cream, Butter RIMC RMS Coaching Jalandhar

b) Rice, Wheat RIMC RMS Coaching Jalandhar

c) Whole grains, raw vegetables RIMC RMS Coaching Jalandhar

d) Milk, Soya bean RIMC RMS Coaching Jalandhar

4. Tick (√) the statements that are correct.

(a) By eating rice alone, we can fulfill nutritional requirement of our body. ( )

(b) Deficiency diseases can be prevented by eating a balanced diet. ( )

(c) Balanced diet for the body should contain a variety of food items. ( )

(d) Meat alone is sufficient to provide all nutrients to the body. ( )

Solution: RIMC RMS Coaching Jalandhar

(a) By eating rice alone, we can fulfill nutritional requirement of our body. ( )

(b) Deficiency diseases can be prevented by eating a balanced diet. (√ )

(c) Balanced diet for the body should contain a variety of food items. (√ )

(d) Meat alone is sufficient to provide all nutrients to the body. ( )

5. Fill in the blanks.

(a) ______________ is caused by deficiency of Vitamin D.

(b) Deficiency of ______________ causes a disease known as beri-beri.

(c) Deficiency of Vitamin C causes a disease known as ______________.

(d) Night blindness is caused due to deficiency of ____________ in our food.

Solution:

(a) Rickets is caused by deficiency of Vitamin D.

(b) Deficiency of Vitamin B1 causes a disease known as beri-beri.

(c) Deficiency of Vitamin C causes a disease known as Scurvy.

(d) Night blindness is caused due to deficiency of Vitamin A in our food.

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Definition:
Food preservation is the techniques to prevent food spoilage, food poisoning, food infection and preventing microbial contamination in the food

Objectives:      To prevent and to remove microbial contamination. To inhibit microbial growth.  To kill contaminating pathogens. To minimize food spoilage, food infection and food poisoning.

Methods of Food Preservation

    1. Pickling

       Food preserved in vinegar.

        Preserves meat, vegetables due to the action of acetic acid which prevents microbial growth

       Food preserved in salt such as fish, meat

        Salt prevent microbial growth

       Smoking of fish and meat prevent spoilage by dehydration

        The wood smoke contains large number of compounds, which are anti microbial and slow rancidification of animal fats.

      It is a method of preserving food in which the food contents are processed and sealed in an airtight container at high temperature. 

      Nicholas Appert-father of canning

      Food products such as meat, fish, fruits, vegetables

      It is a method of preserving food in which the food contents are processed and sealed in airtight bottles at high temperature.

Liquid foods like milk, wine etc.

     6. Pasteurization

      It  is the process of heating milk below boiling point (or any liquid or a food) to kill pathogenic bacteria to make the food safe to eat.

     Stops fermentation

      Named after Pasteur who introduced the technique

2 methods

a) Holding method: Milk kept for 30 min at low temperature 62.80C. Also called low temperature holding method (LTH)

b) Flash method: Milk kept for 15 sec at high temperature 71.70C. Also called high temperature short time method (HTST)

7. Refrigeration

       Keeping food at low temperatures or cold

       Remain unspoiled in refrigerator @ 40C

       Freezer temperature should be -180C

       Deep freezers @ -600C are good for storing meat and fish

       To remove microbes from food

       Milk sterilized by boiling at 100 0C

       The process of removal of water from food.

       Simplest and cheapest method

       Prevent microbial growth due to lack of water

       Fish, fruits etc can be stored RIMC RMS Coaching Jalandhar

       Rapid freezing and dehydration of frozen product under vacuum.

       Useful for storing, transporting and preserving food and bacterial culture 

       Food additives are substances added to food to preserve flavor or enhance its taste and appearance or prevent spoilage Online Sainik School Coaching

       Chemical additives inhibit microbial growth Online Sainik School Coaching

       Acetic acid, lactic acid, benzoic acid used legally to preserve food RIMC RMS Coaching Jalandhar

       Nitrates and nitrites preserve meat colour RIMC RMS Coaching Jalandhar

12. Radiation

      UV rays, beta rays, gamma rays widely used in food preservation.        Control and prevents microbial growth. Online Sainik School Coaching

 •      Also called as cold sterilization Online Sainik School Coaching

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    • Emmanuel Macron is the President of which European Country?

Answer: France

    • Who is the author of the book ‘Wings of Fire’?

Answer: APJ Abdul Kalam and Arun Tiwari.

    • Which is the national bird of the United States of America?

Answer: Bald Eagle

    • Atacama Desert is in which continent?

Answer: South America

    • World’s longest migration done by any animal or bird in the world is?

Answer: Arctic Tern (Bird)

    • Which is the smallest bone in the human body?

Answer: Stapes

    • River Nile flows through how many countries?

Answer: 10 countries

    • When is World Heritage Day celebrated?

Answer: 18th April

    • Which two rivers combine at Devprayag to form the Ganges River?

Answer: Alaknanda and Bhagirathi rivers Sainik School Coaching Jalandhar

    • Where is Mount Vesuvius located?

Answer: Italy Sainik School Coaching Jalandhar

    • Who is the Chancellor of Germany?

Answer: Angela Merkel Sainik School Coaching Jalandhar

    • Who is the author of the book ‘Ignited Minds’?

Answer: APJ Abdul Kalam Sainik School Coaching Jalandhar

    • Which country is known as the ‘Pearl of the Orient Seas’?

Answer: Philippines

    • Where is the location of Kalahari Desert?

Answer: Kalahari is in African continent. It is spread over 3 countries – Botswana, Namibia and South Africa.

    • Who won the Nobel Peace Prize 2020?

Answer: World Food Programme

    • Who won the ‘Global Teachers Prize 2020’?

Answer: Ranjitsinh Disale

    • What is the capital of Switzerland?

Answer: Bern RIMC RMS Coaching Jalandhar

    • When is Martyrs’ day observed in India?

Answer: 30th January RIMC RMS Coaching Jalandhar

    • Which is the longest river in Europe?

Answer: Volga River RIMC RMS Coaching Jalandhar

    • Where is Mount Kilimanjaro located?

Answer: Tanzania, Africa.

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