FST254 Quiz Chapter 1

What is the primary purpose of food preservation?

• To increase the nutritional value

• To enhance the flavor of food

• To reduce food costs

• To extend the shelf life of food

Which of the following is NOT a cause of food spoilage?

• Chemical reactions

• Viruses

• Bacteria

• Freezing

What type of bacteria is associated with Staphylococcal food poisoning?

• Listeria monocytogenes

• Bacillus cereus

• Staphylococcus aureus

• Salmonella spp.

Which food is most likely to be classified as perishable?

• Cereals

• Sugar

• Meat

• Dried tea leaves

What is a common symptom of food poisoning?

• Headache

• Nausea

• Fatigue

• Skin rash

Which factor does NOT affect the growth of microorganisms in food?

• pH

• Moisture availability

• Color of the food

• Oxygen availability

What is the main enzyme responsible for rancidity in fats?

• Cellulase

• Protease

• Lipase

• Amylase

Which preservation method involves reducing free water in food?

• Irradiation

• Drying

• Salting

• Freezing

What type of food is classified as semi-perishable?

• Potatoes

• Fish

• Canned goods

• Fresh fruits

Which of the following is a method of food preservation?

• Packaging

• Cooking

• Heating

• Serving