Preserving Milk and Meat

24 Grade 8 Agriculture questions on Preserving Milk and Meat, with worked marking schemes. 24 questions are available on this topic in full.

1. Question 1

   4 marks

   Compare sun-drying and salting as methods of preserving meat. Give two points. (4 marks)

   (4 marks)

   Marking scheme

   Sun-drying: meat is cut into thin strips and exposed to the sun so that water/moisture is removed, denying micro-organisms the moisture needed to grow (2 marks). Salting: salt is applied to the meat and draws out water by osmosis, creating a high-salt environment in which micro-organisms cannot survive/multiply (2 marks). (Accept explanation that both work by reducing available water but through different means.)

2. Question 2

   1 mark

   Freezing preserves meat for a long period because it:

   A. Stops the growth and activity of micro-organisms

   B. Removes the nutrients from the meat

   C. Adds preservatives to the meat

   D. Increases the temperature of the meat

   (1 mark)

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3. Question 3

   4 marks

   Fermentation is a common way of preserving milk in many Kenyan communities.

   (a) Explain how fermentation preserves milk. (2 marks)

   (b) State two advantages of preserving milk by fermentation. (2 marks)

   (4 marks)

   Marking scheme

   (a) During fermentation, useful bacteria convert milk sugar into lactic acid; the acidic environment prevents the growth of spoilage micro-organisms, so the sour milk keeps longer (2 marks). (b) Any two (1 mark each): it is cheap/requires no electricity; produces a product (sour milk/mursik) that keeps longer; adds flavour that people like; uses locally available methods; retains nutritional value.

4. Question 4

   4 marks

   (a) State two methods of preserving milk. (2 marks)

   (b) Give two reasons why milk and meat should be preserved. (2 marks)

   (4 marks)

   Marking scheme

   (a) Any two (1 mark each): boiling; pasteurisation; refrigeration/cooling; fermentation/souring; freezing. (b) Any two (1 mark each): to prevent spoilage/wastage of surplus; to keep them safe/fit for consumption for longer; to make them available when there is no fresh supply; to allow storage/transport; to earn income by selling later; to prevent food-borne diseases.

5. Question 5

   1 mark

   A dairy farmer in Eldoret has surplus fresh milk that he cannot sell or use immediately and has no refrigerator. To preserve the milk for a longer time and prevent it from going bad, which traditional preservation method can he use?

   A. Leaving the milk in an open bucket overnight

   B. Boiling and then fermenting the milk into mala (sour milk)

   C. Mixing the milk with soil

   D. Adding raw water to the milk

   (1 mark)

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6. Question 6

   4 marks

   Explain why each of the following helps to preserve milk:

   (a) Boiling (2 marks)

   (b) Refrigeration (2 marks)

   (4 marks)

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7. Question 7

   4 marks

   A pastoralist in Marsabit slaughters a goat but, because there is no electricity or refrigeration, he wants to preserve part of the meat so it can be kept and eaten over the coming weeks.

   (a) Name TWO traditional methods he could use to preserve the meat without refrigeration. (2 marks)

   (b) Explain how ONE of the methods you have named in (a) prevents the meat from going bad. (2 marks)

   (4 marks)

   Marking scheme

   (a) Any TWO methods without refrigeration (1 mark each): - Sun drying (cutting the meat into thin strips and drying it in the sun). - Salting/curing (rubbing the meat with salt). - Smoking the meat over a fire. - Drying combined with frying/storing in its own fat (e.g. preserved fried meat). (b) Explain how ONE method works (2 marks): - Sun drying: removing the water (moisture) from the meat denies bacteria and fungi the moisture they need to grow and multiply, so the dried meat does not spoil quickly. - OR Salting: salt draws water out of the meat tissues and the microbial cells by osmosis, creating a dry, high-salt environment in which spoilage micro-organisms cannot survive. - OR Smoking: the heat dries the meat while smoke deposits chemicals (e.g. from burning wood) that kill or inhibit micro-organisms and slow spoilage.

8. Question 8

   1 mark

   After slaughtering a goat, a family in a dry area of Garissa wants to preserve the surplus meat for several days without a fridge. Which method would BEST preserve the meat by removing moisture so that bacteria cannot grow easily?

   A. Wrapping the meat in wet cloth

   B. Sun-drying the meat into strips

   C. Soaking the meat in fresh water

   D. Storing the meat in a closed plastic bag in the sun

   (1 mark)

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9. Question 9

   1 mark

   Why should milk containers be cleaned and sterilised before storing milk?

   A. To increase the fat content

   B. To add flavour to the milk

   C. To remove micro-organisms that would spoil the milk

   D. To make the milk sour quickly

   (1 mark)

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10. Question 10

    1 mark

    Which of the following methods preserves meat by removing water so that micro-organisms cannot grow?

    A. Sprinkling with soil

    B. Sun-drying

    C. Adding fresh water

    D. Storing at room temperature uncovered

    (1 mark)

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11. Question 11

    1 mark

    Pasteurisation of milk involves:

    A. Drying the milk in the sun

    B. Heating milk to a set temperature to destroy harmful micro-organisms

    C. Adding salt to the milk

    D. Freezing milk until it becomes solid

    (1 mark)

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12. Question 12

    1 mark

    Which condition MOST encourages the spoilage of fresh milk and meat?

    A. Low refrigeration temperatures

    B. Warm temperatures and dirty containers

    C. Boiling before storage

    D. Clean sterilised utensils

    (1 mark)

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13. Question 13

    3 marks

    State three hygiene practices that should be observed during preservation of milk to ensure it is safe for consumption. (3 marks)

    (3 marks)

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14. Question 14

    1 mark

    Boiling milk before storage helps to preserve it by:

    A. Adding more bacteria to the milk

    B. Killing micro-organisms that cause spoilage

    C. Making the milk sour immediately

    D. Increasing the water content

    (1 mark)

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15. Question 15

    1 mark

    A farmer in a remote area without electricity has more fresh milk than the family can use and wants to keep it from spoiling for a few hours before delivery. Which simple method helps preserve the milk?

    A. Leaving it open in a warm room

    B. Mixing it with soil

    C. Boiling it and keeping it in a clean covered container in a cool place

    D. Pouring it into an open pan in direct sunlight

    (1 mark)

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16. Question 16

    1 mark

    Refrigeration preserves milk and meat mainly because low temperatures:

    A. Remove all water from the food

    B. Increase bacterial activity

    C. Slow down the growth of spoilage micro-organisms

    D. Add nutrients to the food

    (1 mark)

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17. Question 17

    1 mark

    Fermenting milk into sour milk (such as 'mursik') preserves it because:

    A. It raises the temperature of the milk

    B. The acid produced slows the growth of spoilage organisms

    C. It removes all the fat from the milk

    D. It adds fresh water to the milk

    (1 mark)

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18. Question 18

    1 mark

    Salting is used to preserve meat because salt:

    A. Adds moisture that bacteria need to grow

    B. Cools the meat to freezing point

    C. Makes the meat rot faster

    D. Draws out water and creates conditions unfavourable for micro-organisms

    (1 mark)

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19. Question 19

    6 marks

    A dairy farmer in Nyandarua produces more fresh milk than the family can sell each morning, and there is no refrigerator on the farm.

    (a) Describe TWO methods the farmer can use to preserve the surplus milk without a refrigerator. (4 marks)

    (b) State TWO signs that would tell the family that milk has gone bad. (2 marks)

    (6 marks)

    Marking scheme

    (a) Methods of preserving milk without a fridge (any TWO, 2 marks each): - Boiling/pasteurisation: heating the milk to a high temperature kills micro-organisms that cause spoilage, then keeping it covered in a clean container, so it stays fresh longer. - Fermentation/souring: deliberately allowing the milk to ferment into sour/fermented milk (maziwa lala/mala, or mursik when a treated gourd or starter is used) with clean utensils; the lactic acid produced lowers the pH and prevents spoilage organisms, giving a storable product. - Processing into other products: making the milk into ghee, butter, yoghurt or cheese, which keep longer than fresh milk. - Cooling in a clean container placed in a pot of cold water/clay pot (evaporative cooling) to slow spoilage. (b) Signs that milk has gone bad (any TWO, 1 mark each): sour/unpleasant smell; sour or bitter taste; the milk curdles/forms lumps or clots when boiled; change in colour; the milk separates.

20. Question 20

    4 marks

    A farmer in a hot, dry region slaughters a goat but has surplus meat and no electricity.

    (a) Name two methods she can use to preserve the meat. (2 marks)

    (b) Explain how ONE of the methods named preserves the meat. (2 marks)

    (4 marks)

    Marking scheme

    (a) Any two (1 mark each): sun-drying; salting; smoking. (b) Any correct explanation (2 marks): Sun-drying removes water/moisture from the meat so that micro-organisms lack the water they need to grow and multiply, preventing spoilage. OR Salting draws out water from the meat and creates a salty environment unfavourable for micro-organisms. OR Smoking dries the meat and deposits chemicals from smoke that stop micro-organisms.

21. Question 21

    1 mark

    Smoking of meat preserves it because the smoke:

    A. Adds a lot of water to the meat

    B. Dries the meat and deposits substances that inhibit micro-organisms

    C. Makes the meat colder

    D. Encourages mould to grow on it

    (1 mark)

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22. Question 22

    1 mark

    A pastoralist family in Turkana wants to keep meat for several weeks without a refrigerator. Which traditional preservation method removes moisture so micro-organisms cannot grow?

    A. Sun-drying the meat into strips

    B. Storing the meat in warm water

    C. Wrapping the fresh meat in wet leaves

    D. Burying the fresh meat in moist soil

    (1 mark)

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23. Question 23

    1 mark

    Which of the following is a sign that milk has gone bad and should not be consumed?

    A. Normal sweet taste

    B. A fresh, clean smell

    C. A sour smell and formation of curds when fresh milk is expected

    D. Uniform white colour with no clots

    (1 mark)

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24. Question 24

    1 mark

    A pastoralist in Turkana has no refrigerator. The MOST appropriate traditional way to preserve surplus meat is to:

    A. Cut it into strips and sun-dry it

    B. Soak it in plain water for days

    C. Leave it in the open uncut

    D. Bury it in wet soil

    (1 mark)

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