Quiz Chapter 2

27 Questions  I  By Mrgoodwin23 on August 23, 2010
Sanitation Quiz 2

  
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Question Excerpt

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1.  Trichinosis is a foodborne illness that is cause by
A.
B.
C.
D.
2.  Molds prefer to grow
A.
B.
C.
D.
3.  Bacteria grow especially well in food that is
A.
B.
C.
D.
4.  Which of the following statements is true of viruses
A.
B.
C.
D.
5.  Which one of the following conditions is necessary for viruses to survive and reproduce?
A.
B.
C.
D.
6.  A foodborne illness often caused by contaminated chicken and eggs is
A.
B.
C.
D.
7.  Which of the following describes toxoplasmosis
A.
B.
8.  What does the "A" in FAT TOM stand for?
A.
B.
C.
D.
9.  Which one of the following is true of bacteria?
A.
B.
C.
D.
10.  In which of the following types of food are bacteria most likely to grow?
A.
B.
C.
D.
11.  Which of the following is a key factor to preventing bacterial growth?
A.
B.
C.
D.
12.  Which of the following food is most likely to cause a foodborne infection?
A.
B.
C.
D.
13.  Which of the following is the leading cause of foodborne illness?
A.
B.
C.
D.
14.  Pathogens are
A.
B.
C.
D.
15.  Which of the following is an example of a spoilage microorganisms
A.
B.
C.
D.
16.  Spoilage microorganisms
A.
B.
C.
D.
17.  The acidity or alkalinity of food is measured by its
A.
B.
C.
D.
18.  Which of the following types of food most favors the growth of foodborne microorganisms?
A.
B.
C.
D.
19.  Bacteria in the process of reproduction
A.
B.
C.
D.
20.  Which of the following statements about bacteria is incorrect?
A.
B.
C.
D.
21.  FAT TOM is the acronym that stands for the 
A.
B.
C.
D.
22.  The temperature danger zone is the 
A.
B.
C.
D.
23.  The temperature danger zone is between
A.
B.
C.
D.
24.  To survive, parasites require
A.
B.
C.
D.
25.  Food with mold that is not a natural part of the food should be 
A.
B.
C.
D.
26.  Which of the following is a barrier that controls the growth of microorganisms in food?
A.
B.
C.
D.
27.  A different form of bacterial cells that can survive some cooking and freezing temperatures are called
A.
B.
C.
D.
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