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.
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?
What according to the author are the natural methods of preserving food?
Updated On: Jul 24, 2024
- Drying, smoking and fermenting
- Drying, parching and fermenting
- Dripping, parching and fermenting
- Drying, parching and fomenting
- Drying, parceling and fermenting
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The Correct Option is B
Solution and Explanation
The correct option is (B): Drying, parching and fermenting
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Question: 2
What does ‘to do so’ refer to in the passage?
What does ‘to do so’ refer to in the passage?
Updated On: Jul 24, 2024
- 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
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The Correct Option is
Solution and Explanation
The correct option is (E): To preserve the foods for winter months, for resale, for storage, and for transporting
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Question: 3
What do you think is the role of yeast in the preservation of food?
What do you think is the role of yeast in the preservation of food?
Updated On: Aug 19, 2024
- 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
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The Correct Option is
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The correct option is (E): Preserves liquids and enhances their quality
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Question: 4
The action of bacteria, moulds and other micro-organisms on food results in
The action of bacteria, moulds and other micro-organisms on food results in
Updated On: Jul 24, 2024
- Stinking
- Drying
- Rotting
- Spotting
- Freshening
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The Correct Option is C
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The correct option is (C): Rotting
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Question: 5
What does the writer refer to, when he says ‘Moulds’?
What does the writer refer to, when he says ‘Moulds’?
Updated On: Aug 19, 2024
- 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
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The Correct Option is B
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The correct option is (B): Fungus of a kind
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Question: 6
The real 'breakthrough' in preservation of food came when it was learnt how to
The real 'breakthrough' in preservation of food came when it was learnt how to
Updated On: Jul 24, 2024
- use chemical preservatives
- destroy poisonous food
- produce palatable drinks
- deal with the micro-organisms
- use Hickory wood for the fires
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The Correct Option is D
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The correct option is (D): deal with the micro-organisms
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Question: 7
Which is the most natural method of preserving food?
Which is the most natural method of preserving food?
Updated On: Jul 24, 2024
- Drying
- Parching
- Fermenting
- Salting
- Smoking
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The Correct Option is B
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The correct option is (B): Parching
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Question: 8
Which of the following is the suitable title for the above passage?
Which of the following is the suitable title for the above passage?
Updated On: Aug 19, 2024
- Cheese - making
- Food preservation
- Fermentation of food
- Parching of food
- Drying of food
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The Correct Option is B
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The correct option is (B): Food preservation
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Top Questions on Reading Comprehension
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THE FAIR ISLE METHOD: Fair Isle knitting is a traditional technique that involves using two or more colours of yarn in a single row to create intricate patterns and designs. This method requires careful tension management to ensure even stitches and prevent puckering. To begin, select your colours and cast on the desired number of stitches. As you knit, alternate between colours every few stitches, carrying the unused yarn along the back of the work. Mastering the Fair Isle technique allows you to create stunning visual effects in garments, accessories, and home textiles.
THE CONTINENTAL STYLE: The Continental knitting style, often referred to as “picking,” involves holding the yarn in the left hand while the right hand manipulates the needles. This method allows for greater speed and efficiency, particularly when working with complex patterns or multiple colours. To practice this style, start by casting on your stitches and using your left hand to tension the yarn. With each stitch, simply “pick” the yarn with your right needle, forming a quick and fluid motion. As you become comfortable with this technique, you may find that your overall knitting speed and comfort improve significantly.
THE SHORT-ROW TECHNIQUE: Short-row knitting is an advanced technique that allows for the creation of shaped garments, such as sleeves and shoulders, without the need for complex shaping. To make a sleeve using this technique, begin by casting on the required number of stitches. Work a portion of the row, then turn your work and return without completing the full row to create the “short rows” that shape the curves of the sleeve. To prevent holes at the turn, wrap the stitch before you turn your work. Repeat this process as needed to achieve the desired shaping and dimension of the sleeve. Once you have shaped the sleeve, you can then sew the side seams to connect the pieces of your garment and finally, complete the edges to ensure a clean finish. This method not only helps shape curves but also adds dimension to your piece, allowing you to enhance fit and style.- AILET BALLB (Hons.) - 2025
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The Story of Coffee
Coffee, a beloved beverage enjoyed by millions around the globe, has a rich and captivating history that spans centuries. The story of coffee begins in the ancient highlands of Ethiopia, where, according to legend, a goat herder named Kaldi discovered the stimulating effects of coffee beans. One day, Kaldi noticed his goats frolicking with unusual energy after eating red berries from a certain tree. Curious, he tried the berries himself and experienced a newfound alertness. This discovery soon spread to monasteries, where monks used it to stay awake during long hours of prayer. From Ethiopia, coffee cultivation and consumption spread to the Arabian Peninsula, particularly in Yemen, where the practice of roasting coffee beans and brewing the drink began to take shape. By the 15th century, coffee had become a popular beverage in the Islamic world, with coffee houses known as ‘qahveh khaneh’ emerging as social hubs for conversation, music, and intellectual exchange. These coffee houses became centers of culture and commerce, influencing the spread of coffee to Turkey and beyond, eventually reaching Europe. In Europe, coffee initially faced resistance from religious authorities who considered it a ‘Muslim drink’ and tried to ban it. However, its popularity persisted, and by the 17th century, coffee houses had sprung up in major European cities, becoming important gathering places for artists, writers, and thinkers. The stimulating effects of coffee were embraced during the Age of Enlightenment, where it was seen as a catalyst for intellectual discussion and innovation. The journey of coffee continued with the establishment of colonial plantations in tropical regions such as the Caribbean, Central and South America, and Southeast Asia. These plantations fuelled the global demand for coffee, transforming it from a regional specialty to a major commodity. The industrial revolution further accelerated coffee production and consumption, leading to innovations in coffee brewing methods and the development of instant coffee. In the modern era, coffee has evolved into a deeply ingrained part of daily life for people worldwide. Its cultural significance spans from the bustling cafes of Paris to the quiet coffee farms of Colombia. Today, coffee remains not only a popular beverage but also a symbol of social interaction, productivity, and enjoyment. Whether sipped slowly over a conversation with friends or grabbed hastily on the way to work, the story of coffee continues to unfold, intertwining with the histories and cultures of countless societies across the globe.- AILET BALLB (Hons.) - 2025
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The intricate world of modern manufacturing is a web of precision and innovation, where even the tiniest components play a pivotal role. One such element, often overlooked but crucial, is the sub-subpart. Whether it’s a carpenter fashioning a bespoke piece of furniture or an automobile engineer designing the next generation of vehicles, the creation of sub-subparts is a fundamental process that demands meticulous craftsmanship and cutting-edge technology. In the realm of woodworking, carpenters frequently work with sub-subparts like dowels, screws, and hinges. These minute components may appear insignificant, yet they determine the structural integrity and functionality of the final product. Crafting a dowel, for instance, begins with selecting the appropriate wood species, followed by precision cutting and shaping. The result is a perfectly cylindrical, sturdy sub-subpart that seamlessly joins two larger pieces of wood. The advent of computer-aided design (CAD) and computer numerical control (CNC) machines has revolutionised this process, enabling carpenters to create sub-subparts with unparalleled precision.
Similarly, in the automobile industry, sub-subparts are the unsung heroes of vehicle construction. Take, for instance, the ball bearing—a minuscule but essential component in the wheels and transmission system. Manufacturing these precision-engineered spheres involves intricate processes like forging, heat treatment, and precision machining. Modern techniques such as laser cutting and 3D printing have streamlined production, ensuring that these sub-subparts meet the demanding standards of the automotive sector. The manufacturing of sub-subparts is a testament to the convergence of traditional craftsmanship and cutting-edge technology. Whether it’s a carpenter’s workshop or a high-tech automotive assembly line, the quest for perfection in sub-subpart creation remains unwavering. The attention to detail and precision required in these processes is a testament to the dedication of craftsmen and engineers alike.
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Since reproductive success is the most critical factor in the sustainability of any species, the extent of this threat to marine life and genetic diversity can hardly be overstated. After several months in hypoxic waters, female fish produce fewer eggs. Moreover, hypoxic conditions serve to alter the normal ratio between two particular hormones manufactured during the embryonic stage when a fish's gender is determined. During gestation and under these conditions, the mother produces more testosterone (and less estradiol), which inhibits the development of female reproductive organs and other female characteristics in the embryo, while promoting the development of male traits.
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