Comprehension
Men have preserved their foods from ancient times in order to keep the results of harvesting for winter months, for resale, for storage, and for transporting from sea to inland, overseas, or cross-country. To do so, they generally used nature's methods, which are drying, parching and fermenting. Parching is the most natural method, but for many thousands of years, others have also been used. Direct fermentation of liquids, usually by the introduction of yeast, has not only preserved liquids but also enhanced their quality, the same of course applying to salting. Smoking has preserved, and sometimes improved both fish and meat. Hickory wood is generally used for the fires, and natural juices are contained by a slight coating of wood creosote.
It was not until recently that the causes of rottenness were understood, these being the reactions of bacteria, moulds, yeasts and micro-organisms. Some fermentation and moulds are, of course, necessary in the production of food and drink; moulds, for example, being used in cheese-making. But the real 'breakthrough' in preservation against the causes of rottenness came, when it was learnt how to deal with the micro-organisms present in all foods and drinks, and which react chemically over a period to produce unpalatable or poisonous food or drink.
Question: 1

What according to the author are the natural methods of preserving food?

Updated On: Jan 13, 2026
  • Drying, smoking and fermenting
  • Drying, parching and fermenting
  • Dripping, parching and fermenting
  • Drying, parching and fomenting
  • Drying, parceling and fermenting
Show Solution

The Correct Option is B

Solution and Explanation

The correct answer is option (B):
Drying, parching and fermenting

The correct answer is "
Drying, parching and fermenting
" because the author likely identifies these methods as naturally occurring or traditional techniques for preserving food.

* Drying: This involves removing moisture from food, which inhibits the growth of microorganisms that cause spoilage. Sun drying is a common example.
* Parching: This method uses heat, often from a fire, to dry and preserve food. This is similar to drying but with a more direct application of heat.
* Fermenting: This process uses beneficial bacteria or yeast to convert sugars in food into acids, alcohol, or other substances that preserve the food and give it a unique flavor. This method also creates an environment that prevents the growth of harmful bacteria.

The other options include incorrect methods. For example, "dripping" and "fomenting" are not standard or accepted methods of preserving food.
Was this answer helpful?
0
Question: 2

What does ‘to do so’ refer to in the passage?

Updated On: Mar 23, 2026
  • To preserve the foods for winter months, for storage and for transporting
  • To preserve the foods for summer months, for resale, for storage, and for transporting
  • To harvest the foods in winter months, for sale and for transporting
  • To preserve the foods for winter months, for resale, for luggage, and for transporting
  • To preserve the foods for winter months, for resale, for storage, and for transporting
Show Solution

The Correct Option is

Solution and Explanation

The correct answer is option (E):
To preserve the foods for winter months, for resale, for storage, and for transporting

The question asks what "to do so" refers to in a passage. To answer this correctly, we need to understand the context of the sentence containing "to do so". Typically, "to do so" acts as a concise way of avoiding repetition. It stands in for the verb phrase or action mentioned previously.

The correct answer, "To preserve the foods for winter months, for resale, for storage, and for transporting," is likely correct because it describes a set of actions related to preserving and distributing food. When looking for the intended meaning of "to do so," we must find the action described earlier in the passage that aligns with the described actions. For example, if the previous sentence mentioned "farmers need to preserve foods for winter resale, storage, and transporting," then "to do so" would summarize that information.
The other answer choices contain inaccuracies in the actions that are part of food preservation, such as harvesting food in winter which is less aligned with food preservation.
Was this answer helpful?
0
Question: 3

What do you think is the role of yeast in the preservation of food?

Updated On: Mar 23, 2026
  • improves the shelf life of liquids when mixed with salt
  • Preserves solids and enhance their quality
  • enhances the quality of food when slightly coated with wood creosote
  • Preserves liquids and enhance their quantity
  • Preserves liquids and enhances their quality
Show Solution

The Correct Option is

Solution and Explanation

The correct answer is option (E):
Preserves liquids and enhances their quality

The correct answer is "Preserves liquids and enhances their quality." Yeast plays a critical role in food preservation through fermentation. Fermentation is a metabolic process where yeast converts sugars into alcohol and carbon dioxide. This process can be applied to liquids, such as in the creation of beer or wine, where the alcohol acts as a preservative, inhibiting the growth of spoilage microorganisms. Furthermore, fermentation can enhance the quality of these liquids by developing complex flavors and aromas, making them more palatable. Yeast doesn't primarily act on solids, and the other options are incorrect as they mention salt, wood creosote or quantity instead of quality, which are unrelated to yeast's preservation mechanism.
Was this answer helpful?
0
Question: 4

The action of bacteria, moulds and other micro-organisms on food results in

Updated On: Mar 23, 2026
  • Stinking
  • Drying
  • Rotting
  • Spotting
  • Freshening
Show Solution

The Correct Option is C

Solution and Explanation

The correct answer is option (C):
Rotting

The correct answer is rotting. Bacteria, moulds, and other microorganisms are decomposers. They break down organic matter like food. This process of decomposition leads to the food changing in appearance, texture, smell, and even taste. This process of decomposition is generally referred to as rotting. The other options, stinking, drying, and spotting can be associated with the rotting process but aren't the primary outcome. Freshening is the opposite of the effect these microorganisms have on food.
Was this answer helpful?
0
Question: 5

What does the writer refer to, when he says ‘Moulds’?

Updated On: Jan 13, 2026
  • A frame or template for producing mouldings
  • Fungus of a kind
  • Main ingredient in cheese – making
  • Mousse, a dish made in a mould
  • A hollow container used to give shape to molten material
Show Solution

The Correct Option is B

Solution and Explanation

The correct answer is option (B):
Fungus of a kind

The question asks what the writer means by "Moulds." In this context, the most likely meaning is "Fungus of a kind." This interpretation aligns with the common understanding of "mould" referring to the fuzzy, often undesirable growth that appears on food or in damp environments. While other options like "A frame or template for producing mouldings" or "A hollow container used to give shape to molten material" use the word "mould," they employ it in a completely different context, relating to a manufacturing process. "Main ingredient in cheese-making" is not usually referred to as "moulds". The reference to "Mousse, a dish made in a mould" uses the word as a verb, to shape the dish using the tools, and is less likely to be used in isolation, as per the question, without further context. The correct answer, "Fungus of a kind," accurately captures the typical everyday usage of the term "mould," making it the most logical and contextually appropriate choice.
Was this answer helpful?
0
Question: 6

The real 'breakthrough' in preservation of food came when it was learnt how to

Updated On: Jan 13, 2026
  • use chemical preservatives
  • destroy poisonous food
  • produce palatable drinks
  • deal with the micro-organisms
  • use Hickory wood for the fires
Show Solution

The Correct Option is D

Solution and Explanation

The correct answer is option (D):
deal with the micro-organisms

The correct answer is "deal with the micro-organisms" because the primary cause of food spoilage is the growth of microorganisms like bacteria, yeasts, and molds. These tiny organisms break down food, causing it to rot, develop unpleasant tastes and odors, and sometimes even become unsafe to eat. The 'breakthrough' in food preservation was achieved when scientists and food technologists discovered methods to control these microorganisms. This could be achieved by:

* Killing the microbes: This is the principle behind methods like pasteurization (heat treatment) and sterilization (more extreme heat treatment), as well as irradiation.
* Preventing microbial growth: This involves methods that inhibit the growth of these microbes. For example, refrigeration, freezing, drying, and adding preservatives (like salt, sugar, or acids) all work by making the environment less hospitable to these organisms.
* Removing the microbes: Filtration can be used to remove microorganisms from liquids.

The other options are less relevant. While chemical preservatives can help, they are a means of controlling microorganisms, not the core breakthrough itself. Destroying poisonous food is a consequence of dealing with microorganisms, not the method. Producing palatable drinks is related to food processing, but it is not the main purpose of food preservation. Using Hickory wood for fires is a cooking technique and has nothing to do with food preservation.
Was this answer helpful?
0
Question: 7

Which is the most natural method of preserving food?

Updated On: Jan 13, 2026
  • Drying
  • Parching
  • Fermenting
  • Salting
  • Smoking
Show Solution

The Correct Option is B

Solution and Explanation

The correct answer is option (B):
Parching

The question asks about the most natural method of preserving food. Let's consider each option:

Drying: This involves removing water from food, which inhibits microbial growth. While natural, it often requires specific conditions or methods like sun-drying or air-drying.

Parching: This is a form of dry heating, often done over a fire or in the sun. It is a very ancient and straightforward method that utilizes readily available resources like heat and air. This process not only dries the food but also can cook it to some extent, further reducing spoilage.

Fermenting: This involves using microorganisms to break down food components, often creating an acidic environment that prevents spoilage. While a natural process, it relies on specific microbial cultures and controlled conditions.

Salting: This involves adding salt to food, which draws out water and creates an environment unfavorable to many spoilage microorganisms. Salt is a naturally occurring mineral, but its extensive use for preservation is a more developed technique.

Smoking: This involves exposing food to smoke, which contains antimicrobial and antioxidant compounds and also dries the food. While smoke is a natural product of combustion, the process of smoking food is a more involved technique.

Considering "most natural," parching stands out because it directly uses fundamental natural elements: heat (from the sun or a simple fire) and air to remove moisture. It's a very primal and accessible method that requires minimal external agents beyond what's readily available in many environments. While drying is also natural, parching is a more direct and basic application of heat and air for preservation that is arguably the most rudimentary and therefore "most natural" in its simplest form.
Was this answer helpful?
0
Question: 8

Which of the following is the suitable title for the above passage?

Updated On: Jan 13, 2026
  • Cheese - making
  • Food preservation
  • Fermentation of food
  • Parching of food
  • Drying of food
Show Solution

The Correct Option is B

Solution and Explanation

The correct answer is option (B):
Food preservation

The correct answer is "Food preservation." The term "Food preservation" acts as the most encompassing and suitable title because it generally describes the overall theme. Other options such as "Cheese-making", "Fermentation of food", "Parching of food", and "Drying of food" are narrower. Cheese-making, fermentation, parching, and drying are all specific methods or aspects within the larger domain of food preservation. Food preservation incorporates a broad range of techniques employed to extend the shelf life of food, reduce spoilage, and maintain its nutritional value. The passage, whatever its content, likely describes methods to achieve these goals, making "Food preservation" the most inclusive and appropriate title.
Was this answer helpful?
0

Top Questions on Reading Comprehension


Questions Asked in IBSAT exam