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WorksheetsQuiz 3: Revision on Food Safety [NT science]
Total questions: 20
Worksheet time: 11mins
What are microbes?
Microbes are tiny organisms around us that are too small to be seen with our eyes.
Microbes are large organisms that can be seen with our eyes.
Microbes are harmful substances that spoil food.
Microbes are only found in certain types of food.
Which of the following are microbes?
bacteria
disease
mould
cells
Which of the following can be used to see microbes?
magnifying glass
binoculars
spectacles
microscope
What is the action of bacteria on milk?
Bacteria can cause the milk to turn sour.
Bacteria make milk taste better.
Bacteria have no effect on milk.
Bacteria can only spoil solid foods.
What is the action of mould on bread?
Mould can spoil bread.
Mould makes bread taste better.
Mould has no effect on bread.
Mould can only grow on fruits.
What is food spoilage?
Food spoilage is a process through which the food becomes unsafe to eat.
Food spoilage is when food tastes better.
Food spoilage is when food is preserved.
Food spoilage is when food is cooked.
Which of the following is NOT a factor that affects microbial activity?
pH
carbon dioxide supply
water content
temperature
Which of the following is NOT a method to prevent food spoilage?
lowering pH
using high temperature
increasing water content
reducing oxygen supply
Adding acids like vinegar into food can prevent food spoilage.
True
False
Why does vacuum sealing help prevent food spoilage?
It reduces the pH of the food.
It reduces the temperature of food.
It reduces the oxygen supply available.
It reduces the water content of food.
Which methods help to prevent food spoilage by reducing oxygen supply?
pickling
freezing
vacuum packaging
bottling
Chemical preservatives like sugar are used to decrease the water content of food.
True
False
Which of the following is not an example of using high temperature to preserve food?
Bottling
Canning
Pasteurisation
Sterilisation
Which of the following is NOT an example of reducing water content to prevent food spoilage?
freeze-drying
dehydration
sterilisation
using chemical preservatives
How does low temperature prevent food spoilage?
At low temperatures, microbial activity is reduced.
Low temperature kills the cells in food.
Low temperature has no effect on food.
Low temperature increases microbial activity.
Food additives are added to food to improve the flavour and texture of food only.
True
False
Salt, sugar, vinegar and sulfur dioxide are all examples of food preservatives.
True
False
Which of the following are food additives?
preservatives
nutritional supplements
texture modifiers
appearance modifiers
Which of the following is not a function of nutritional supplements?
Increase mineral content
Increase vitamin content
Replace vitamins in food with other types of vitamins
Replace nutrients lost in food manufacturing process
Food flavourings can be used to modify the texture of foods.
True
False
