Freezing temperatures _____.

Which of the following pieces of canning equipment CANNOT be reused?

What must be removed to stop the spoiling action of microorganisms?

Before drying, vegetables should be _____.

Which type of commercial food preservation exposes food to low-level doses of gamma rays, electron beams, or X rays?

A food additive that prevents color and flavor loss:

Anti-darkening treatment used on some fruits before drying:

Preventing the growth of pathogens in food:

Spreading pathogens from one surface to another:

Sterilization by steam at 212F or higher for at least 15 minutes:

Subject to spoilage:

A process in which an agent causes an organic substance to break down into simpler substances; especially, the anaerobic breakdown of sugar into alcohol.

Growth on damp or decaying matter:

The temperature between 40 - 140F where bacteria can grow and multiply rapidly:

A mnemonic device that is used in the food service industry to describe the 6 favorable conditions required for the growth of foodborne pathogens

Anything that causes disease:

Amount of time a food can be stored and remain fresh:

The idea that the 1st product on the shelf should be the 1st product used:

A fungus that causes fermentation:

A type of food preservation technique that involves sealing food in sterilized, airtight containers:

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