38968487
Description
Quiz by Home Economics, updated more than 1 year ago
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Created by Home Economics
about 1 year ago
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Question 1
Question
What is the definition of the term "danger zone" in relation to food hygiene?
Answer
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The area of a restaurant where the temperature is too high for food storage.
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A warning sign indicating potential food contamination.
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The temperature range in which bacteria can grow rapidly in food.
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A location in the kitchen where accidents are more likely to occur.
Question 2
Question
What is meant by the term "high risk food" in food hygiene?
Answer
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Foods that are more likely to cause allergic reactions.
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Foods that are expensive and difficult to prepare.
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Foods that contain a high amount of artificial additives.
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Foods that are prone to bacterial growth and can cause foodborne illnesses.
Question 3
Question
What is the difference between the terms "pathogen" and "food spoilage"?
Answer
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Pathogens cause food spoilage, but spoilage does not involve pathogens.
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Pathogens and spoilage refer to the same thing.
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Pathogens are harmful microorganisms, while food spoilage refers to the deterioration of food quality.
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Pathogens cause foodborne illnesses, while spoilage causes allergies.
Question 4
Question
What is the size of food poisoning bacteria?
Answer
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The size of a tennis ball.
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Visible to the human eye.
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Microscopic, cannot be seen with the naked eye.
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As big as a grain of salt.
Question 5
Question
What are the conditions that bacteria need to grow?
Answer
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Food, cold temperature, sunlight, and time.
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Food, warmth, time, and moisture.
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Oxygen, low temperature, water, and time.
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Moisture, acidity, pathogens, and warmth.
Question 6
Question
At what temperature are bacteria typically killed?
Answer
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50°C.
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75°C.
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100°C.
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63°C
Question 7
Question
What is the process of binary fission in bacteria?
Answer
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Bacteria divide into two every ten minutes.
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Bacteria release spores to reproduce.
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Bacteria divide into two every hour.
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Bacteria merge with other bacteria to form new organisms.
Question 8
Question
At what temperature must hot food be stored?
Answer
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Above 52°C.
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Above 63°C.
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Above 82°C.
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Above 100°C.
Question 9
Question
Why does bacteria not grow in a refrigerator set at a temperature of 1°C to 4°C (Scotland) or 1°C to 5°C (England, Wales and Northern Ireland) ?
Answer
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Refrigerators have a special antibacterial coating.
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The low temperature slows down bacterial growth making them sleepy.
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Bacteria cannot survive in cold environments.
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Bacteria become dormant in a refrigerator.
Question 10
Question
Will bacteria grow in frozen food stored at -18°C?
Answer
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Yes, bacteria can still grow in frozen food
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No, freezing kills all bacteria
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Only certain types of bacteria can grow in frozen food.
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No, the temperature is too low for any bacterial growth. They are dormant (asleep) at freezer temperatures.
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