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WorksheetsFood Science Ch 17 & 18
Total questions: 20
Worksheet time: 40mins
Bacteria are classified based on ____________________.
oxygen needs
shape
cell callstructure
all answers
Fungi ___________________________.
reproduce through spores
are single-celled organisms
contain chlorophyll
all answers
___________________________ are extremely small microbes with no nucleus.
bacteria
virus
pathogens
parasite
The temperature danger zone is ________________?
40-60 degrees F
1-100 degrees C
41-135 degrees F
40-60 degrees C
HACCP is __________________________.
How to Analyze Crucial Concepts Procedures
A safety system required by law
Food safety system used by most U.S. food producers
The result of FDA research
Which method should not be used to test the safety of a food product?
Appearance
Taste
Aroma
Observation
After enjoying a meal at wedding, many guests report having diarrhea, stomach cramps, and bleeding in the colon 24 hours later. Which microbe is likely the cause?
Clostridium Botulinum
Staphylococcus AureusSalmo
Salmonellae
Escherichia Coli
The most common cause of food borne illness is ___________________________.
contaminated food handlers
failure to properly cool foods
cross contamination
absence of HACCP
Which source of foodborne illness commonly lives in the colon of mammals?
Clostridium perfringens
Lactobacillus acidophilus
Escherihia coli
Listeria monocytongenes
Which is a cause of food borne infection?
Salmonella
Botulism
Clostridrum perfringens
Staphylococcus Aureus
Chemical contaminants enter the food supply through________________________.
industrial waste
spraying crops in the fields
water supplies
all answers
The primary sources of contamination are:
Physical, Chemical, Microbial
Yeast, Molds, Bacteria
E-choli, Botulism, Salmonella
Virus, Parasites, Pathogena
Meat & Dairy products are common causes of foodborne illness because they ___________________________.
Are widely consumed
Are handled properly
Provide a medium for microbe growth
have poor nutrient content
Which grows faster in pure water?
Bacteria
Yeast
Mocrobes
None
Which of the following foods is a result of bacterial fermentation?
Bread
Yogurt
Soy sauce
Wine
Which product is a result of mold fermentation?
Sour Cream
Cheese
Sauerkrout
Soy Sauce
The difference between sharp & mild cheddar is:
the length of aging
mold fermentation
they taste the same
the microbe used
Viruses ______________________.
Multiply in food
cannot survive for more then a day
can be transmitted in food
die when refrigerated
Food intoxication can be caused by ______________________.
Bacterial toxins
Viruses
Parasites
Infections
Which type of illness can be caused by a virus?
Botulism
Hepatitis
Salmonellosis
Trichinosis
