← Unit 2: Food Production Processes
Agriculture · Grade 9
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Storage and Food Processing After Harvest — Key Terms
Match each term to its definition.
Post-harvest storage
— match —
Keeping harvested produce safe from spoilage until it is used or sold.
A poison produced by mould that grows on poorly dried or stored grains.
Airtight storage that keeps out air and moisture, killing storage pests.
A stiff mixture of flour and a little water used for chapati and bread.
A thin, pourable mixture of flour and more liquid used for pancakes.
Aflatoxin
— match —
Keeping harvested produce safe from spoilage until it is used or sold.
A poison produced by mould that grows on poorly dried or stored grains.
Airtight storage that keeps out air and moisture, killing storage pests.
A stiff mixture of flour and a little water used for chapati and bread.
A thin, pourable mixture of flour and more liquid used for pancakes.
Hermetic storage
— match —
Keeping harvested produce safe from spoilage until it is used or sold.
A poison produced by mould that grows on poorly dried or stored grains.
Airtight storage that keeps out air and moisture, killing storage pests.
A stiff mixture of flour and a little water used for chapati and bread.
A thin, pourable mixture of flour and more liquid used for pancakes.
Dough
— match —
Keeping harvested produce safe from spoilage until it is used or sold.
A poison produced by mould that grows on poorly dried or stored grains.
Airtight storage that keeps out air and moisture, killing storage pests.
A stiff mixture of flour and a little water used for chapati and bread.
A thin, pourable mixture of flour and more liquid used for pancakes.
Batter
— match —
Keeping harvested produce safe from spoilage until it is used or sold.
A poison produced by mould that grows on poorly dried or stored grains.
Airtight storage that keeps out air and moisture, killing storage pests.
A stiff mixture of flour and a little water used for chapati and bread.
A thin, pourable mixture of flour and more liquid used for pancakes.
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