Question

Which method of food preservation is used in making sauce ?

• A. Heat
• B. Refrigeration
• C. Dehydration
• D. Chemical preservation

Hint:

When considering preserved foods with a long shelf life like sauces, jams, and pickles, remember that they usually rely on a combination of methods. The key for long stability is often creating an environment hostile to microbes, which is achieved through high concentrations of sugar, salt, acid (vinegar), and sometimes specific chemical additives.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
The question asks about the food preservation method used for sauces (like ketchup or tomato sauce), which have a long shelf life at room temperature.
Step 2: Detailed Explanation:
The preservation of commercially produced sauces typically involves multiple methods, but one is key for long-term stability.
(A) Heat: Sauces are cooked and pasteurized (a heat treatment) to kill microbes. This is a critical step.
However, for long shelf-life in a sealed bottle, and to prevent spoilage after opening, other methods are needed.
(D) Chemical preservation: This is a vital method for shelf-stable sauces. They contain natural chemical preservatives like salt, sugar, and vinegar (acetic acid). In addition, commercial sauces often contain added chemical preservatives like sodium benzoate (Class II preservative) to inhibit the growth of molds, yeasts, and bacteria.
While heat is used in the process, the long-term stability, which is the essence of preservation, relies heavily on these chemical agents. Therefore, chemical preservation is a more complete answer for how sauces are preserved for a long shelf life.
Step 3: Final Answer:
In making sauce, chemical preservation (using salt, sugar, vinegar, and other additives) is a key method used to ensure long-term stability.