WorksheetsFood Spoilage GR10 CS
Total questions: 20
Worksheet time: 13mins
According to the provided text, which of the following is NOT listed as a factor that causes food to deteriorate and become spoilt?
Contamination by micro-organisms.
The action of enzymes.
Poor nutrient composition.
Insects and rodents.
Freezer burn on meat is caused by which of the following processes?
Oxidation of exposed fat.
Enzyme activity at low temperatures.
Evaporation of moisture from the exposed surface.
Contamination by cold-loving bacteria.
What is the primary effect of oxidation caused by enzymes in foods like apples, bananas, and avocados?
The food becomes sour due to acid production.
The development of a white, fluffy growth.
The food turns brown and loses Vitamin C.
The formation of a hardened, dry surface layer.
Enzyme activity in vegetables intended for freezing can be prevented by:
Applying lemon juice to the cut surface.
A process called blanching.
Storing the vegetables in an airtight container.
Slicing the vegetables only a few hours before freezing.
What is the term used for diseases caused by agents that enter the body through the food we eat?
Pathogenic illnesses
Contamination diseases
Micro-organism diseases
Food-borne diseases
Which of the following food categories is explicitly named as a potentially hazardous food due to its high protein and liquid content and neutral pH?
Jams, jellies, and syrups.
Fresh fruit and vegetables.
Meat, poultry, seafood, and eggs.
Biscuits, rusks, and chips.
Bacteria reproduce mainly by which method under favorable conditions?
Budding
Spores released into the air
Cell division (dividing in two)
Encystment
What is the significance of the temperature range between 5 degrees C and 60 degrees C for food safety?
It is the range where most pathogenic organisms are destroyed.
It is the ideal temperature for freezing food.
It is known as the danger zone where micro-organisms grow fastest.
It is the temperature that deactivates enzymes but not bacteria.
What happens to pathogenic bacteria when a potentially hazardous food is kept in the danger zone for longer than two hours?
They remain dormant but do not multiply.
Their growth is slowed down because of insufficient time.
They multiply rapidly, leading to a high risk for consumers.
They form spores that are resistant to heat.
What primary condition do yeasts require in food to reproduce by budding and produce carbon dioxide and alcohol?
A protein-rich environment.
The absence of oxygen (anaerobic conditions).
Sugar in the food.
Very acidic conditions.
Micro-organisms that are capable of causing disease or illness are called:
Aerobic
Mycotoxins
Pathogenic
Fermenters
Which statement accurately describes the effect of low temperatures on bacteria in food?
Foods such as biscuits, rusks, and chips absorb moisture from the air and become soft if left uncovered. How can this type of spoilage be prevented?
Storing them in a fridge or in a cool, dry place.
Storing them in an airtight container.
Wrapping them and storing them in a cool place.
Leaving them in the original packaging.
What primary condition should be maintained when storing cheese, meat, and fish to prevent spoilage from moisture loss?
Storing them uncovered in a dry area.
Wrapping them and storing them in a cool place.
Storing them in a very humid environment.
Storing them only in a freezer, never a fridge.
What is the primary way that moulds reproduce and are spread to food?
By dividing in two (cell division).
Through spores carried through the air.
By consuming sugar and budding.
Through the consumption and regurgitation of food.
How does the addition of salt or sugar to food, such as in making biltong or jams, prevent spoilage?
It destroys the enzymes necessary for decay.
It lowers the pH to a very acidic condition.
It ties up the moisture so it is unavailable for micro-organisms.
It removes air, creating an anaerobic environment.
What is the recommended minimum internal cooking temperature for pork, according to the provided temperature chart?
63°C
71°C
74°C
77°C
What method of food preservation controls the growth of aerobic organisms by excluding oxygen from the environment?
Salting
Pickling
Which preservation method lowers the extpH of food to inhibit bacterial growth?
Freezing
Pickling
Smoking
Salting
What is the maximum time that potentially hazardous food should spend in the danger zone?
30 minutes
One hour
Two hours
Four hours
