1) For bacteria to grow and multiply rapidly they need the following conditions a) warmth, moisture, air, pH and food b) food, moisture, warmth, time and light c) moisture, warmth, pH, food and time d) time, pH, moisture, light and warmth 2) There are three groups of micro-organisms a) bacteria, moulds and algae b) yeasts, bacteria and spores c) spores, bacteria and moulds d) bacteria, yeasts and moulds 3) Micro-organisms that cause food poisoning are known as a) homogenised b) pathogenic c) emulsified d) pathetic 4) Cooling food to a very low temperature will make the microbes slow down until they are a) destroyed b) dehydrated c) denatured d) dormant 5) High risk foods allow harmful micro-organisms to grow and multiply because they a) contain a lot of moisture and protein b) contain a lot of sugar c) contain a lot of preservatives d) contain a lot of air 6) When micro-organisms come into contact with food and make it unsafe to eat, the food is said to be a) conserved b) contaminated c) concentrated d) condensed 7) Green bananas gradually become yellow in colour, softer in texture and sweeter in flavour. This is due to a) ripening caused by bacteria b) mould growth c) the action of enzymes d) the action of sunlight 8) Cut fruits and vegetables can be prevented from discolouring by a) cooking them b) adding lemon juice to them c) covering them in water until ready to serve d) all of theses 9) These are produced by moulds to enable them to multiply a) spores b) stalks c) sprouts d) shells 10) Name two food products that use yeast a) bread, wine and beer b) bread, wine and cider c) wine, cider and coca cola d) bread, coca cola and wine 11) What is the recommend time to cool down food before storing? a) 30 mins b) 20 mins c) 70 mins d) 90 mins 12) To make yogurt, a special bacteria culture is added to milk a) The bacteria produces carbon dioxide which makes the milk set. b) The bacteria produces lactic acid which makes the milk set. c) The bacteria produces bicarbonate of soda which makes the milk set.

Food Hygiene and Spoilage

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