Food Spoilage
Authored by Cathy Cunningham
Hospitality and Catering
9th Grade
Used 3+ times
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10 questions
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1.
LABELING QUESTION
1 min • 1 pt
Identify the different sections inside the refrigerator.
2.
MATCH QUESTION
30 sec • 5 pts
Match the food ingredient to it's correct category
Semi-Perishable
Perishable
Perishable
Dry
Semi-Perishable
3.
MATCH QUESTION
20 sec • 4 pts
Match the food ingredient to its correct category
Semi-perishable
perisahble
dry
Frozen
4.
MATCH QUESTION
30 sec • 5 pts
Match the temperature with the action of micro-organisms......
Grow quite quickly
-18º C
Grow slowly
21º C
Dormant
72º C
Grow rapidly
5-63º C
They die
0-5º C
5.
DRAG AND DROP QUESTION
30 sec • 5 pts
Drag the correct temperatures to each point
Temperature of a fridge (a)
Temperature of a freezer (b)
Danger zone (c)
Boiling Point (d)
Food is safe to eat (e)
6.
MULTIPLE SELECT QUESTION
20 sec • 1 pt
How should food be stored in a fridge ......choose all the correct answers
raw meat at the bottom
In a sealed container
cooked food on the bottom shelf
Put food in warm to cool it down quickly
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Which date mark am I? I am used on foods that are high in both protein plus moisture and will highly likely make you ill if eaten past this date.
Use By Date
Best before date
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