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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 microorganisms
B
destroy enzymes
C
prevent microorganisms from growing
D
retard the action of bacteria and mold
2) Which of the following pieces of canning equipment CANNOT be reused?
A
Metal lid with sealing compound.
B
Pressure canner.
C
Metal screw band.
D
Glass canning jar.
3) What must be removed to stop the spoiling action of microorganisms?
A
Food.
B
Favorable temperatures.
C
All of the above.
D
Moisture.
4) Before drying, vegetables should be _____.
A
blanched
B
autoclaved
C
sulfured
D
salted
5) Which type of commercial food preservation exposes food to low-level doses of gamma rays, electron beams, or X rays?
A
Irradiation
B
Freeze-drying
C
Retort packaging
D
Aseptic packaging
6) A food additive that prevents color and flavor loss:
A
fruit butter
B
ascorbic acid
C
enzyme
D
yeast
7) Anti-darkening treatment used on some fruits before drying:
A
Sulfuring
B
Salting
C
Autoclaving
D
Blanching
8) Preventing the growth of pathogens in food:
A
Food preservation
B
shelf life
C
Cross-contamination
D
danger zone
9) Spreading pathogens from one surface to another:
A
autoclaving
B
Cross-contamination
C
Food preservation
D
sulfuring
10) Sterilization by steam at 212F or higher for at least 15 minutes:
A
autoclaving
B
salting
C
sulfuring
D
blanching
11) Subject to spoilage:
A
Radura
B
Fermentation
C
Perishable
D
FAT TOM
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
cross-contamination
D
preservation
13) Growth on damp or decaying matter:
A
mold
B
fungus
C
yeast
D
enzymes
14) The temperature between 40 - 140F where bacteria can grow and multiply rapidly:
A
perishable
B
danger zone
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 BOB
B
FAT TOM
C
BIG TOM
D
BIG BOB
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
radura
B
danger zone
C
irradiation
D
shelf life
18) The idea that the 1st product on the shelf should be the 1st product used:
A
Shelf life
B
first in, first out
C
FAT TOM
D
first bought, first used
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
drying
B
freezing
C
canning
D
irradiating
*select an answer for all questions
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