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Food Preservation
Test Description: Review for this unit's vocabulary quiz unit test.
Instructions: Answer all questions to get your test result.
1) Freezing temperatures _____.
A
prevent microorganisms from growing
B
destroy enzymes
C
retard the action of bacteria and mold
D
destroy microorganisms
2) Which of the following pieces of canning equipment CANNOT be reused?
A
Metal lid with sealing compound.
B
Metal screw band.
C
Glass canning jar.
D
Pressure canner.
3) What must be removed to stop the spoiling action of microorganisms?
A
Moisture.
B
Food.
C
All of the above.
D
Favorable temperatures.
4) Before drying, vegetables should be _____.
A
salted
B
blanched
C
sulfured
D
autoclaved
5) Which type of commercial food preservation exposes food to low-level doses of gamma rays, electron beams, or X rays?
A
Aseptic packaging
B
Freeze-drying
C
Irradiation
D
Retort packaging
6) A food additive that prevents color and flavor loss:
A
enzyme
B
ascorbic acid
C
yeast
D
fruit butter
7) Anti-darkening treatment used on some fruits before drying:
A
Autoclaving
B
Salting
C
Sulfuring
D
Blanching
8) Preventing the growth of pathogens in food:
A
Cross-contamination
B
shelf life
C
danger zone
D
Food preservation
9) Spreading pathogens from one surface to another:
A
sulfuring
B
autoclaving
C
Food preservation
D
Cross-contamination
10) Sterilization by steam at 212F or higher for at least 15 minutes:
A
autoclaving
B
salting
C
blanching
D
sulfuring
11) Subject to spoilage:
A
Radura
B
FAT TOM
C
Fermentation
D
Perishable
12) A process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol.
A
preservation
B
cross-contamination
C
fermentation
D
irradiation
13) Growth on damp or decaying matter:
A
fungus
B
yeast
C
enzymes
D
mold
14) The temperature between 40 - 140F where bacteria can grow and multiply rapidly:
A
perishable
B
FAT TOM
C
autoclaving
D
danger zone
15) A mnemonic device that is used in the food service industry to describe the 6 favorable conditions required for the growth of foodborne pathogens
A
BIG BOB
B
FAT TOM
C
BIG TOM
D
FAT BOB
16) Anything that causes disease:
A
mold
B
microorganisms
C
bacteria
D
pathogens
17) Amount of time a food can be stored and remain fresh:
A
irradiation
B
radura
C
danger zone
D
shelf life
18) The idea that the 1st product on the shelf should be the 1st product used:
A
first in, first out
B
first bought, first used
C
Shelf life
D
FAT TOM
19) A fungus that causes fermentation:
A
bacteria
B
mold
C
yeast
D
enzymes
20) A type of food preservation technique that involves sealing food in sterilized, airtight containers:
A
canning
B
irradiating
C
freezing
D
drying
*select an answer for all questions
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