Have an account?
Skip to Content
Build your own quiz
30 questions
Show Answers
See Preview
- 1. Multiple ChoiceIdentify three micro-organisms responsible for contamination of foodBacteria, yeast, molds,Yeast, fungi, bacteriaMould, yeast,fungi
- 2. Multiple Choice
Bacteria in general needs four things to grow they are?
water, heat, air, soil
water, air, warmth, moisture
warmth, time, moisture, food
warmth, air, time, light
- 3. Multiple ChoiceFood that is highly succesptible to spoilage and must be consumed in a short period of timeperishable foodfood spoilageunwholesome foodwholesome food
- 4. Multiple ChoicePerishable foods should not be allowed to stand at room temperature for more than:1 hour
2 hours4 hours8 hours - 5. Multiple Choice
Define "shelf life of food"
The length of time a food can be cooked
The length of time a food will retain its quality and safety.
- 6. Multiple Choice
Enzymes cause which types of food to ripen?
Meat and fish
Fruit and vegetables
Poultry and cheese
Vegetables and pastries
- 7. Multiple Choice
Which of these is an example of enzymic browning?
A cake going brown when cooked
Bananas turning brown during storage
Bread going brown when toasted
Grated cheese going brown when cooked
- 8. Multiple Choice
Which micro-organism is used to make bread?
Mould
Enzyme
Bacteria
Yeast
- 9. Multiple Choice
High-risk foods allow harmful micro-organisms to grow and multiply because they:
Contain a lot of moisture and protein
Contain a lot of sugar
Contain a lot of preservatives
Contain a lot of air
- 10. Multiple Choice
Why heating food to above 100 oC helps to reduce food spoilage?
High temperature kills the microbes.
High temperature slows down the microbes.
High temperature prevents the microbes from growing.
High temperature prevents the microbes from breathing.
- 11. Multiple Choice
Why freezing food helps to reduce food spoilage?
Low temperature kills the microbes.
Low temperature slows down the microbes.
Low temperature prevents the microbes from growing.
Low temperature prevents the microbes from breathing.
- 12. Multiple Choice
Why reducing the pH of the food helps to reduce food spoilage?
Low pH kills the microbes.
Low pH slows down the microbes.
Low pH prevents the microbes from growing.
Low pH prevents the microbes from breathing.
- 13. Multiple Choice
Which one of the following situations would MOST LIKELY promote bacterial contamination?
Receiving a carton of fish with a temperature of 40F.
Slicing roast beef and then slicing brisket with the same knife.
Storing a torn bag of potatoes above canned tomatoes.
Touching raw chicken and then cooked chicken without changing gloves.
- 14. Multiple Choice
The viral infection Hepatitis A can be most effectively controlled if:
Every surface in the establishment is cleaned and sanitized throughout the shift.
All food personnel practice personal hygiene, such as thorough handwashing.
Biological hazard inspections are scheduled as part of the HACCP.
Management understands the severity of these deadly bacteria.
- 15. Multiple Choice
What is the easiest way to recognize foods contaminated with spoilage bacteria?
Improper shelving
Bad or spoiled taste
Torn packaging
Changes in color and smell
- 16. Multiple Choice
Which one of the following food contaminations is best prevented by cooking to safe temperatures?
Spoilage
Acidophilus
Botulism
E. Coli
- 17. Multiple Choice
What is the temperature danger zone?
Temps you cook your food.
Temps in which harmful bacteria thrives.
Temps your food should be warmed.
A dangerous zone you should not run into.
- 18. Multiple ChoiceHow many days do leftovers stay good before you throw them away?1764
- 19. Multiple Choice
Which food item has been associated with Salmonella Typhi?
Beverages
Produce
Shellfish from contaminated water
Undercooked ground beef
- 20. Multiple Choice
Which is an example of physical contamination?
Sneezing on food.
Touching dirty food surfaces.
Bones in fish.
Cooking tomato sauce in a copper pan.
- 21. Multiple Choice
Food can be spoil. How can you determine the food was spoiled?
when the food was in the garbage bin
Have bad smell ,the color and the texture changed
have dark color and moist
when the food stored in the fridge more than 1 week.
- 22. Multiple Choice
Ramli bought a fried rice and decided to have the meal on the next day. He put the food on the table. On the next day, the food was smelly and the rice's texture changed. Give an inference based on the observation on the food.
Ramli did not put the food in the fridge
The microorganism growth and reproduce on the food
The food was not cooked well
The food is not healthy
- 23. Multiple Choice
Name the cause of food spoilage in the picture above.
Chemical changes due to heat
Physical factor improper handling
Biological, gas production from bacteria growth
No spoilage, normal for cans to bulge
- 24. Multiple Choice
Which of these could be signs of food spoilage?
Mould growth on fruits
Loaf of bread that have hardened over time
Over ripen fruit
All of the above
- 25. Multiple Choice
The two main causes of food spoilage are
natural decay and action of microorganisms.
True
False
- 26. Multiple Choice
The two main causes of food spoilage are
natural decay and action of microorganisms.
True
False
- 27. Multiple Choice
How do you determine whether a glass of milk is spoiled or not?
(can be more than one answer)
bad smell
sour taste
change of texture
molded
- 28. Multiple Choice
Ramli bought fried rice and decided to have the meal on the next day. He put the food on the table. On the next day, the food was smelly and the rice's texture changed. Give an inference based on the observation on the food.
Ramli did not put the food in the fridge
Microorganisms grow and reproduce on the food
The food was not well cooked
The food is not healthy
- 29. Multiple Choice
Why reducing the amount of oxygen in the food helps to reduce food spoilage? Choose all the answers that you think is correct.
No oxygen kills the microbes.
Less oxygen slows down the microbes.
Less oxygen prevents the microbes from growing.
Less oxygen prevents the microbes from breathing.
- 30. Multiple Choice
Why reducing the amount of water in the food helps to reduce food spoilage? Choose all the answers that you think is correct.
No water kills the microbes.
Less water slows down the microbes.
Less water prevents the microbes from growing.
Less water prevents the microbes from breathing.
- Answer choicesTagsAnswer choicesTags