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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
destroy enzymes
B
prevent microorganisms from growing
C
destroy microorganisms
D
retard the action of bacteria and mold
2) Which of the following pieces of canning equipment CANNOT be reused?
A
Pressure canner.
B
Glass canning jar.
C
Metal lid with sealing compound.
D
Metal screw band.
3) What must be removed to stop the spoiling action of microorganisms?
A
Food.
B
All of the above.
C
Favorable temperatures.
D
Moisture.
4) Before drying, vegetables should be _____.
A
autoclaved
B
blanched
C
salted
D
sulfured
5) Which type of commercial food preservation exposes food to low-level doses of gamma rays, electron beams, or X rays?
A
Irradiation
B
Aseptic packaging
C
Freeze-drying
D
Retort packaging
6) A food additive that prevents color and flavor loss:
A
ascorbic acid
B
yeast
C
enzyme
D
fruit butter
7) Anti-darkening treatment used on some fruits before drying:
A
Salting
B
Sulfuring
C
Blanching
D
Autoclaving
8) Preventing the growth of pathogens in food:
A
shelf life
B
danger zone
C
Food preservation
D
Cross-contamination
9) Spreading pathogens from one surface to another:
A
autoclaving
B
Food preservation
C
Cross-contamination
D
sulfuring
10) Sterilization by steam at 212F or higher for at least 15 minutes:
A
sulfuring
B
blanching
C
salting
D
autoclaving
11) Subject to spoilage:
A
FAT TOM
B
Fermentation
C
Radura
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
fermentation
B
irradiation
C
preservation
D
cross-contamination
13) Growth on damp or decaying matter:
A
mold
B
enzymes
C
fungus
D
yeast
14) The temperature between 40 - 140F where bacteria can grow and multiply rapidly:
A
danger zone
B
perishable
C
autoclaving
D
FAT TOM
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
FAT TOM
B
BIG BOB
C
FAT BOB
D
BIG TOM
16) Anything that causes disease:
A
bacteria
B
pathogens
C
mold
D
microorganisms
17) Amount of time a food can be stored and remain fresh:
A
irradiation
B
shelf life
C
danger zone
D
radura
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
FAT TOM
D
Shelf life
19) A fungus that causes fermentation:
A
mold
B
yeast
C
bacteria
D
enzymes
20) A type of food preservation technique that involves sealing food in sterilized, airtight containers:
A
canning
B
drying
C
freezing
D
irradiating
*select an answer for all questions
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