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A mnemonic device that is used in the food service industry to describe the 6 favorable conditions required for the growth of foodborne pathogens
fermentation
Food preservation
ascorbic acid
Perishable
FAT TOM
shelf life
Irradiation
mold
Which type of commercial food preservation exposes food to low-level doses of gamma rays, electron beams, or X rays?
fermentation
Food preservation
ascorbic acid
Perishable
FAT TOM
shelf life
Irradiation
mold
A food additive that prevents color and flavor loss:
fermentation
Food preservation
ascorbic acid
Perishable
FAT TOM
shelf life
Irradiation
mold
Growth on damp or decaying matter:
fermentation
Food preservation
ascorbic acid
Perishable
FAT TOM
shelf life
Irradiation
mold
A process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol.
fermentation
Food preservation
ascorbic acid
Perishable
FAT TOM
shelf life
Irradiation
mold
Preventing the growth of pathogens in food:
fermentation
Food preservation
ascorbic acid
Perishable
FAT TOM
shelf life
Irradiation
mold
Subject to spoilage:
fermentation
Food preservation
ascorbic acid
Perishable
FAT TOM
shelf life
Irradiation
mold
Amount of time a food can be stored and remain fresh:
fermentation
Food preservation
ascorbic acid
Perishable
FAT TOM
shelf life
Irradiation
mold
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