Free Printable Food Spoilage and Preservation

1.

1. Define the term food preservation?

a)

A. Process of keeping food safe from pest

b)

B. Process of preventing or reducing microbial food spoilage

c)

C. Process of protecting food from chemical and physical harm

2.

1. Food spoilage is:

a)

A. any injury or harm to food that renders it unfit for consumption

b)

B. the over-ripening and rotting of fresh fruits and vegetables

c)

C. the change in the normal colour, texture and taste of food

3.

1. Signs of food spoilage include:

a)

A. Presence of slime and pleasant smell or odour

b)

B. Presence of slime and foul/bad smell

c)

C. Presence of firm texture

4.

1. Food spoilage may be caused by microorganisms, _ _ _ _ _ _ s and C _ _ _ _ _ _ _s

(a)

5.

1. The presence of mould and the appearance of bubbles, are signs of :

a)

A. Fermentation

b)

B. Food spoilage

c)

A. Food preservation

6.

1. Microbes are organisms that:

a)

A . can only be seen with the aid of a microscope

b)

B. can be seen without the help of a microscope

c)

C. are very tiny

7.

1. Oxidation is a chemical process that can result in food spoilage. True or false

a)

true

b)

false

8.

1. Physical agents of food preservation includes the use of:

a)

A. Salts, sugars and vinegar

b)

B. Heat, cold and dehydration

c)

C. Pressure and temperature

9.

1. Conditions that favours food spoilage are:

a)

A. Oxygen, warmth and dryness

b)

B. Oxygen, warmth and moisture

c)

C. Oxygen, warmth and food

10.

1. True of false, microbial food spoilage can be prevented 100%?

a)

FALSE

b)

TRUE

11.

11. High concentration of salt added to food, prevents microbial food spoilage by:

a)

A. pickling the microorganisms to death

b)

B. reducing the water content of the food

c)

C. By adding flavor

12.

1. Which of the following method of food preservation was developed by Louis Pasteur:

a)

A. Pasteurization

b)

B. Heating and canning

c)

C. Heating and freezing

13.

1. Which of the following food preservation methods below, was developed specifically to preserve milk?

a)

A. Pasteurization

b)

B. Heating and canning

c)

C. Heating and freezing

14.

1. Other than milk, name two other foods/food products preserved by Pasteurization”

A.

a)

A. Fruit juice and ice-scream

b)

B. Carbonated juice and ice-scream

c)

C. Fish and ice-scream

15.

1. Pasteurization preserves food by :

a)

A. Applying high heat to food for short time to kill microbes and then sudden cooling to prevent re-entry of microorganisms.

b)

B. Applying low heat to food for long time to kill microbes and then sudden cooling to prevent reentry of microorganisms.

c)

C. Boiling food item, allowing it to cool down and afterwards refrigerate.

16.

1. The removal of water from fruits and vegetables is called:

a)

A. Heating

b)

B. Dehydration

c)

C. Extraction

17.

1. Dehydration and salting preserves food in the same way, by reducing the water content of foods and thereby retard the growth of microbes. TRUE or FALSE

a)

True

b)

False

18.

1. Sun drying and smoking are examples of the ______________________ method of food preservation?

a)

A. Heating and canning

b)

B. Irradiation

c)

C. Dehydration

19.

1. Low or freezing temperatures, preserve food by:

a)

A retarding microbial growth and inactive the enzymes in foods

b)

B. kills microbes by freezing them to death

c)

C. retarding microbial growth while activating the enzymes in foods

20.

1. Which of the following combinations, are benefits of food preservation:

a)

A. Increase shelf-life, decrease wastage, availability of seasonal foods all year round.

b)

B. Decrease shelf-life, decrease wastage, availability of seasonal foods all year round.

c)

C. Increase shelf-life, decrease wastage, unavailability of seasonal foods.

Food Spoilage and Preservation

Total questions: 20

Worksheet time: 7mins

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