Exam code: 8585
Which one of the following is a true statement?
Most bacteria become active when food is defrosted
Most bacteria are inactive when food is defrosted
Most bacteria multiply when food is frozen
Most bacteria are killed when food is frozen
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Which one of the following is a true statement?
Most high risk foods are low in protein and high in moisture
Most high risk foods are low in protein and dry
Most high risk foods are high in protein and high in moisture
Most high risk foods are high in protein and dry
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Bacteria grow and multiply rapidly in food in conditions that are
acidic.
alkaline.
light.
moist.
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High risk foods are defined as ready-to-eat and usually
high in protein and low in moisture.
high in protein and high in moisture.
low in protein and high in moisture.
low in protein and low in moisture.
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Mould growth is used in the production of
butter.
cheese.
milk.
yoghurt.
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Why can a food with a very high sugar content be less likely to support the growth of microorganisms?
The sugar reduces the amount of water available to microorganisms
The sugar increases the temperature of the food
The sugar destroys all enzymes in the food
The sugar prevents oxygen entering the food
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Which natural plant toxin develops in potatoes when they are exposed to light and begin to turn green?
Solanine
Abscorbic acid
Lactic acid
Gluten
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Which is most likely to show that bread has been spoiled by mould?
Visible fuzzy growth on the surface
A golden-brown crust
A firm dry texture
An increased starch content
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Which is a possible source of bacterial contamination in a kitchen?
Waste food left near a preparation area
A sealed packet of flour
A clean dry plate
A covered container of food
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Name two food poisoning bacteria.
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Identify two symptoms of food poisoning.
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Microorganisms can be added to cheese, eg blue cheese.
Explain why moulds are used in cheese production.
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The chicken wrap was left in a warm room for four hours.
Explain how this could lead to food poisoning.
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Explain how blanching vegetables before freezing helps to maintain their quality during storage.
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Identify two signs of food spoilage and explain what causes each one.
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Describe two beneficial uses of microorganisms in food production.
Give a food example for each.
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Identify two ways a ready-to-eat sandwich could become contaminated with bacteria before it is served and explain how the contamination could occur.
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Explain how an uncovered infected cut could contaminate ready-to-eat food and give one way to reduce the risk.
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