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WorksheetsWJEC Level 3 Food spoilage
Total questions: 14
Worksheet time: 7mins
What is the term for food that has become unpalatable due to the presence of microorganisms?
Fermented
Spoiled
Preserved
Pasteurized
Which process involves the breakdown of food molecules by enzymes?
Fermentation
Oxidation
Digestion
Freezing
What is an example of a physical change in food safety?
Freezer burn
Bacterial growth
Enzyme activity
Mold formation
What is a sign of spoilage in fresh poultry meat?
Bright red color
Off-color
Firm texture
Fresh smell
What is a common sign of spoilage in fresh fish?
Clear eyes
Slimy texture
Firm flesh
Fresh smell
What does fermentation in food typically produce?
Oxygen
Carbon dioxide gas
Nitrogen
Sulfur
What causes the sour taste in milk?
Moulds
Bacteria
Yeast
Viruses
What is a common sign of spoilage in fruits?
Black discoloration
White spots
Green patches
Red streaks
What type of microorganism is responsible for the sticky texture in bread?
Moulds
Bacteria
Yeast
Viruses
What is a visible sign of spoilage in vegetables?
Moulds
Bacteria
Yeast
Viruses
What causes the browning of fruits and vegetables when they are bruised or cut?
Free fatty acids
Sugars
Oxygen
Proteins
Which microorganism is associated with anaerobic conditions in food spoilage?
Moulds
Aerobic bacteria
Anaerobic bacteria
Yeasts
What is the role of enzymes in the browning process of fruits?
They break down proteins.
They react with oxygen.
They produce sugars.
They release carbon dioxide.
What can be used to slow down the browning of cut fruits?
Adding sugar
Wrapping in heavy-duty plastic bags
Storing in a warm place
Exposing to sunlight
