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WorksheetsFood Tec Year 11 Prelim Food Quality: Food Storage
Total questions: 51
Worksheet time: 27mins
Cooked food gets spoiled easily due to ___________
moisture
flavour and spices
Name the method of food preservation shown in the picture.
drying
heating
canning
Which of the following kills the food spoiling bacteria ?
drying
boiling
freezing
using salt and sugar
This is a method of preserving food by lowering the temperature to inhibit microorganism growth.
Salting
Sugaring
Heating
Freezing
The different food types is Perishable, Non-Perishable and.......... Foods?
Semi-Perishable
Sometimes Perishable
Very Perishable
Slightly Perishable
Where should you store long-life milk (before opening).
Dry Storage Area
Refrigerator
Freezer
Room Temperature
Weevils are insects that mainly live in.....
Vegetables
Meat
Flour
Fruit
A general guideline for pest control is to get rid of clutter.
True
False
Meat is an example of ......... food.
Perishable
Semi-Perishable
How do you correctly store a half can of food?
Put it into an airtight container or covered bowl
Put it in a plastic bag
Put it into a tupperware without a lid
Throw it away immediately
Which food is NOT okay to freeze?
cheese
milk
bread
lettuce
What is the best temperature to keep your fridge at?
below 5 degrees
below 2 degrees
below 3 degrees
Hot food is never frozen.
TRUE
FALSE
Check use-by dates of products and store them so the farthest date is at the front so it will be used first.
TRUE
FALSE
An open door raises the temperature and makes the unit more cheaper to operate.
TRUE
FALSE
The cool room is overcrowded to enable air to circulate freely around food items.
TRUE
FALSE
All food is covered and protected from contamination.
TRUE
FALSE
True or False: Don't put very hot food into the refrigerator. Wait until steam has stopped rising from the food before putting it in the fridge.
True
False
Where should you store raw foods in the fridge?
by the dairy
below cooked foods
below the fruit
True or False: You should always refreeze thawed food.
true
false
How should you store your food?
in open containers
in covered containers
in the pan you cooked it in
What are some high-risk foods?
raw and cooked meat
dairy products
ready to eat foods
prepared fruit salad
chips
What should your fridge temperature be?
8 degrees celsius or higher
between 6-10 degrees celsius
5 degrees celsius or below
True or False: You should store raw food separately from cooked food.
true
false
What are microbes?
A type of bacteria that can cause food to spoil quickly
A type of enzyme that causes food to break down quickly
All micro-organisms, including bacteria, fungi and mould
Food-poisoning bacteria only
Which of the following is NOT considered a perishable food?
Cooked pasta
Raw meat
Bread
Salami
Which of the following is NOT considered a semi-perishable food?
Cashew nuts
Canned tomatoes
Cheese
Pumpkin
Non-perishable foods do not spoil once opened
True
False
You have received a food delivery. Which food should be put away last?
Cans of baked beans
Fresh milk
Onions
Ice cream
What is the optimum temperature to store frozen goods?
0oC
-4oC
-10oC
-18oC
In domestic cold storage (refrigerator), where should raw meats be stored?
Wherever it fits!
On the top shelf
On the bottom shelf
In the crisper drawer
What is the optimum temperature for storing food in cold storage?
0oC
0-4oC
0-6oC
4-10oC
Storing food in cold storage kills microbes and deactivated enzymes
True
False
What is an enzyme?
A type of microbe that causes decomposition of foods
A type of mould that grows on bread
Another word for microbe
A protein that can speed up chemical reactions
What is the process of blanching?
Cooking a food completely before freezing
Airtight sealing of raw foods before freezing
Briefly boiling then quickly cooling before freezing a food
Wrapping food tightly to avoid freezer burn
What gas is released from fruit as they ripen?
Oxygen
Carbon-dioxide
Ethylene
Chlorophyll
What factors should be considered when storing any type of food
Humidity
Temperature
Air flow
All of the above
All foods - including those in dry storage - have some water content
True
False
What is the best way to thaw frozen meat?
In the fridge
In a bowl of warm water
In the microwave
At room temperature
Between what temperatures are considered the 'danger zone'?
-18oC to 10oC
5oC - 60oC
0oC - 80oC
5oC - 40oC
You have cooked too much food and would like to freeze the leftovers. What do you do?
Put it in the freezer while it is still hot
Let it cool for 20-30min before freezing
Leave it on the bench for a few hours, then freeze it
Put it in the fridge straight away, then freeze it later
What does 'First In, First Out' (FIFO) refer to?
Using perishable foods before non-perishables
Where to store foods in cold storage
Order to prepare meals
Stock rotation
You go to cook some fish that you bought yesterday. You stored it in the fridge on the bottom shelf in the original packaging.
But, you take it out of the fridge and it smells extremely fishy, looks glossy and feels very slimy. What do you do?
You bought it yesterday, it is definitely fine to cook
Don't cook it... Make it into fresh sushi!
Throw it away, it is not safe to eat
Cook it extremely thoroughly, it will be ok to eat
Under the Food Act 2003 (NSW), what unsafe food storage practices could a restaurant receive a penalty for?
Storing food at unsafe temperatures
Storing food in damaged and cluttered storage areas
Untreated pest infestation
All of the above
Placing foods in acidic solutions like vinegar to prevent growth of spoilage organisms
Pickling
Paraffin
Fermentation
Drying
The sensory characteristics of food include:
Mouthfeel, Odour, Texture, Apperance
Appearance, Odour, Flavour, Texture
Colour, Flavour, Mouthfeel, Odour
Sweet, Salty, Sour, Bitter, Umami
Why do we blanch vegetables?
To make them quicker to cook
To denature the enzymes in foods.
To change the texture and colour before freezing
To reduce the shelf life in the freezer
Dry storage is suitable for
Perishable foods
Non-perishable foods
Cold Storage conditions are important for
Most Perishable foods
All Semi perishable foods
Non-perishables
