Question

(a) Frozen peas and canned fruits are preserved foods. Elaborate any other three ways by which processed foods can be classified on the basis of extent and type of processing.
(b) Give any two examples of non-perishable food.

Hint:

Food processing helps improve shelf life, safety, and convenience of foods, while non-perishable foods can be stored for long durations without refrigeration.

Answer 1

Step 1: Understanding the Concept: Food processing ranges from simple cleaning to complex chemical alterations. Foods are classified based on how extensively their original state is changed.
Step 2: Detailed Explanation: Apart from preserved foods, three other classifications based on the extent of processing are:
1. Minimally Processed Foods: These are foods that have undergone very slight alterations, mainly for convenience or basic safety, without significantly changing their inherent nutritional content. Examples include pre-washed and bagged spinach, shelled nuts, or roasted coffee beans.
2. Manufactured Foods: In this category, the original characteristics of raw products are lost to create new, distinct products with longer shelf lives. Basic ingredients are combined and processed (e.g., baked, fermented). Examples include bread (from wheat), cheese (from milk), or pickles.
3. Formulated Foods: These are highly processed products created by mixing various ingredients, often including additives, preservatives, and flavorings, to achieve a specific taste, texture, and long shelf life. They generally do not resemble raw ingredients. Examples include instant soup mixes, soft drinks, or ready-to-eat extruded snacks.
Step 3: Final Answer: The classifications are minimally processed, manufactured, and formulated foods.

(b) Step 1: Understanding the Concept: Foods are classified by their shelf life. Non-perishable foods contain very little moisture, making them resistant to rapid microbial spoilage.
Step 2: Detailed Explanation: Non-perishable foods can be stored safely at room temperature for extended periods (months or years) without spoiling, provided they are kept dry and protected from pests.
Two common examples are:
1. Whole Grains: Such as raw rice, wheat, or dry oats.
2. Dried Legumes/Pulses: Such as dried beans, lentils, or chickpeas.
(Other correct examples include sugar, salt, and heavily preserved canned goods).
Step 3: Final Answer: Grains and dried pulses are classic examples of non-perishable foods.