Food and Nutrition

Question 1

1Salting fish helps to preserve it because salt

Easy

A. draws water out so bacteria cannot grow B. cooks the fish C. adds colour D. adds vitamins

Question 2

2Pickling preserves vegetables mainly by using

Easy

A. vinegar (acid) B. sugar only C. oil only D. water

Question 3

3Bacteria multiply fastest in the temperature range

Hard

A. 70 °C to 100 °C B. −18 °C to 0 °C C. 5 °C to 63 °C D. above 120 °C

Question 4

4Salting preserves food mainly by

Hard

A. adding oxygen B. adding vitamins C. removing water by osmosis D. killing all bacteria by heat

Question 5

5Food poisoning bacteria such as Salmonella are commonly found in

Easy

A. undercooked chicken and eggs B. dry biscuits C. fresh honey D. bottled water

Question 6

6Thawed frozen meat should

Easy

A. not be refrozen B. be refrozen at once C. be eaten raw D. be left out overnight

Question 7

7Heating milk to about 72 °C for 15 seconds to kill harmful bacteria is called

Medium

A. sterilisation B. evaporation C. homogenisation D. pasteurisation

Question 8

8Water activity in food is reduced by

Hard

A. adding water B. cutting C. drying, salting and adding sugar D. chilling only

Question 9

9Smoking fish preserves it mainly by

Easy

A. freezing it B. drying it and adding preservative chemicals from smoke C. adding sugar D. adding water

Question 10

10Cook-chill food must be reheated to at least

Hard

A. 75 °C in the centre B. 50 °C C. 40 °C D. 20 °C