WorksheetsFood Science Unit Review
Total questions: 25
Worksheet time: 2hrs 52mins
Name
Class
Date
1.
What are 4 ways to keep food safe?
a)
Clean, Chop, Wash, Bake
b)
Slice, Chill, Separate, Clean
c)
Boil, Bake, Wash, Shake
d)
Clean, Separate, Cook, Chill
2.
According to the US Department of Agriculture, about 48 Million people will get sick this year from eating contaminated food.
a)
True
b)
False
3.
Grandma's potato salad sat out for 3 hours at the family reunion. It might be risky to eat it because of this bacteria.
a)
Staphylococcus
b)
E. Coli
c)
Salmonella
d)
Campylobacter
4.
Who is most at risk for a foodborne illness?
a)
Healthy young adults
b)
Pregnant women
c)
Healthcare professionals
d)
Teachers
5.
Cutting raw meat then cutting lettuce with the same knife would be an example of:
a)
Harmful bacteria
b)
Cross Contamination
c)
Stupidity
d)
Spore multiplication
6.
The most common cause of food poisoning is:
a)
Toxins and Molds
b)
Bacteria and Viruses
c)
Allergens
d)
Contaminants
7.
Foodborne illness is a disease caused by eating contaminated food.
a)
True
b)
False
8.
Which bacteria is found in raw meats (beef), and contaminated water?
a)
E. Coli
b)
Salmonella
c)
Clostridium Botulinum
d)
Clostridium Perfringens
9.
Symptoms of foodborne illness include upset stomach, nausea, vomiting, and diarrhea.
a)
True
b)
False
10.
What is any substance that is added to food and affects the food's characteristics?
a)
contaminant
b)
food allergy
c)
food additive
d)
chemical additive
11.
Who is at greatest risk of getting food-borne illness?
a)
Newlyweds
b)
Food service workers
c)
Chronically ill people
d)
Teenagers and young adults
12.
Food-borne illness can cause some flu-like symptoms.
a)
True
b)
False
13.
What is left of the whole animal after it has been slaughtered.
a)
Carcass
b)
Collagen
c)
Marbling
d)
Yield Grades
14.
Fat within the muscle tissue. Indicates higher quality meat.
a)
Elastin
b)
Primal Cuts
c)
Marbling
d)
Barding
15.
This grade is considerably lower in overall marbling
a)
Select
b)
Prime
c)
Choice
d)
Quality
16.
Which are all examples of poultry? (Select all that apply)
a)
Chicken
b)
Pig
c)
Duck
d)
Turkey
17.
This term describes meat from cattle above 3 months of age.
a)
Veal
b)
Beef
c)
Pork
d)
Mutton
18.
This term describes meat from pigs.
a)
Beef
b)
Veal
c)
Lamb
d)
Pork
19.
Meat from mature sheep is referred to as:
a)
Mutton
b)
Lamb
c)
Pork
d)
Veal
20.
What ingredient is added to cheese to help preserve it?
a)
salt
b)
sugar
c)
sulfur dioxide
d)
sodium benzoate
21.
Name an acidic ingredient that can be used to curdle milk?
a)
vinegar
b)
lemon juice
c)
both
22.
When milk curdles it separates into two different components. They are....
a)
Surf and turf
b)
Protein and water
c)
Curds and whey
d)
Miss Muffit and the Spider
23.
The longer a cheese is aged, the more flavor it develops
a)
True
b)
False
24.
This type of cheese has holes in it produced by bacteria
a)
Processed American
b)
Swiss
c)
Provolone
25.
Cow, sheep, and goat's milk can all be used in cheese-making.
a)
True
b)
False
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