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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
Glass canning jar.
B
Pressure canner.
C
Metal screw band.
D
Metal lid with sealing compound.
3) What must be removed to stop the spoiling action of microorganisms?
A
Favorable temperatures.
B
All of the above.
C
Moisture.
D
Food.
4) Before drying, vegetables should be _____.
A
blanched
B
salted
C
sulfured
D
autoclaved
5) 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
6) A food additive that prevents color and flavor loss:
A
enzyme
B
fruit butter
C
yeast
D
ascorbic acid
7) Anti-darkening treatment used on some fruits before drying:
A
Sulfuring
B
Blanching
C
Autoclaving
D
Salting
8) Preventing the growth of pathogens in food:
A
danger zone
B
Cross-contamination
C
shelf life
D
Food preservation
9) Spreading pathogens from one surface to another:
A
Cross-contamination
B
sulfuring
C
autoclaving
D
Food preservation
10) Sterilization by steam at 212F or higher for at least 15 minutes:
A
blanching
B
sulfuring
C
autoclaving
D
salting
11) Subject to spoilage:
A
Perishable
B
FAT TOM
C
Radura
D
Fermentation
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
preservation
B
irradiation
C
fermentation
D
cross-contamination
13) Growth on damp or decaying matter:
A
mold
B
enzymes
C
yeast
D
fungus
14) The temperature between 40 - 140F where bacteria can grow and multiply rapidly:
A
perishable
B
FAT TOM
C
autoclaving
D
danger zone
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 TOM
C
FAT BOB
D
BIG BOB
16) Anything that causes disease:
A
mold
B
bacteria
C
pathogens
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
FAT TOM
B
first bought, first used
C
first in, first out
D
Shelf life
19) A fungus that causes fermentation:
A
mold
B
yeast
C
enzymes
D
bacteria
20) A type of food preservation technique that involves sealing food in sterilized, airtight containers:
A
irradiating
B
freezing
C
canning
D
drying
*select an answer for all questions
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