Food Preservation Question Preview (ID: 25408)


Review For This Unit's Vocabulary Quiz Unit Test. TEACHERS: click here for quick copy question ID numbers.

Freezing temperatures _____.
a) prevent microorganisms from growing
b) destroy microorganisms
c) destroy enzymes
d) retard the action of bacteria and mold

Which of the following pieces of canning equipment CANNOT be reused?
a) Metal screw band.
b) Metal lid with sealing compound.
c) Glass canning jar.
d) Pressure canner.

What must be removed to stop the spoiling action of microorganisms?
a) All of the above.
b) Favorable temperatures.
c) Food.
d) Moisture.

Before drying, vegetables should be _____.
a) blanched
b) autoclaved
c) sulfured
d) salted

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

A food additive that prevents color and flavor loss:
a) ascorbic acid
b) yeast
c) enzyme
d) fruit butter

Anti-darkening treatment used on some fruits before drying:
a) Sulfuring
b) Blanching
c) Salting
d) Autoclaving

Preventing the growth of pathogens in food:
a) Food preservation
b) Cross-contamination
c) shelf life
d) danger zone

Spreading pathogens from one surface to another:
a) Cross-contamination
b) Food preservation
c) sulfuring
d) autoclaving

Sterilization by steam at 212F or higher for at least 15 minutes:
a) autoclaving
b) sulfuring
c) blanching
d) salting

Subject to spoilage:
a) Perishable
b) FAT TOM
c) Radura
d) Fermentation

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) fermentation
b) preservation
c) cross-contamination
d) irradiation

Growth on damp or decaying matter:
a) mold
b) yeast
c) fungus
d) enzymes

The temperature between 40 - 140F where bacteria can grow and multiply rapidly:
a) danger zone
b) FAT TOM
c) perishable
d) autoclaving

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 BOB
c) FAT TOM
d) BIG TOM

Anything that causes disease:
a) pathogens
b) mold
c) bacteria
d) microorganisms

Amount of time a food can be stored and remain fresh:
a) danger zone
b) radura
c) shelf life
d) irradiation

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) FAT TOM
d) Shelf life

A fungus that causes fermentation:
a) yeast
b) mold
c) bacteria
d) enzymes

A type of food preservation technique that involves sealing food in sterilized, airtight containers:
a) canning
b) drying
c) freezing
d) irradiating

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