1. Chapter 15: Food Safety and Technology: Protecting Our Food
The Basics
Bad Guys
Toxins
Handling Food
Preservation
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FINAL ROUND

2. The Basics: $100 Question
A substance intentionally put into food to enhance its appearance, palatability, and quality is called a ________.
food additive
processed food
preservative
GMO
ANSWER
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3. The Basics: $100 Answer
A substance intentionally put into food to enhance its appearance, palatability, and quality is called a ________.
food additive
processed food
preservative
GMO
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4. The Basics: $200 Question
Chemicals that help prevent microbial spoilage and enzymatic deterioration are called ________.
pesticides
biopesticides
food preservatives
food additives
ANSWER
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5. The Basics: $200 Answer
Chemicals that help prevent microbial spoilage and enzymatic deterioration are called ________.
pesticides
biopesticides
food preservatives
food additives
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6. Food ________ results from foods containing living microorganisms.
The Basics: $300 Question
Food ________ results from foods containing living microorganisms.
allergen
immunity
contamination
intoxication
ANSWER
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7. Food ________ results from foods containing living microorganisms.
The Basics: $300 Answer
Food ________ results from foods containing living microorganisms.
allergen
immunity
contamination
intoxication
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8. The Basics: $400 Question
Food ________ results from foods containing poisonous substances secreted by microorganisms.
allergen
immunity
infection
toxicity
ANSWER
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9. The Basics: $400 Answer
Food ________ results from foods containing poisonous substances secreted by microorganisms.
allergen
immunity
infection
toxicity
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10. ________ causes the majority of food infections in the United States.
The Basics: $500 Question
________ causes the majority of food infections in the United States.
Clostridium botulinum
E. coli
Salmonella
Staphylococcus
ANSWER
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11. ________ causes the majority of food infections in the United States.
The Basics: $500 Answer
________ causes the majority of food infections in the United States.
Clostridium botulinum
E. coli
Salmonella
Staphylococcus
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12. Bad Guys: $100 Question
According to the Centers for Disease Control and Prevention (CDC), the majority of food infections are caused by ________.
bacteria
fungi
helminths
viruses
ANSWER
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13. Bad Guys: $100 Answer
According to the Centers for Disease Control and Prevention (CDC), the majority of food infections are caused by ________.
bacteria
fungi
helminths
viruses
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14. Bad Guys: $200 Question
Infectious agents that lack independent metabolism, and are incapable of growth or reproduction apart from living cells, are called ________.
bacteria
fungi
helminths
viruses
ANSWER
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15. Bad Guys: $200 Answer
Infectious agents that lack independent metabolism, and are incapable of growth or reproduction apart from living cells, are called ________.
bacteria
fungi
helminths
viruses
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16. Bad Guys: $300 Question
Plant-like spore-forming organisms that can grow either as single cells or multi-cellular colonies are called ________.
bacteria
fungi
helminths
viruses
ANSWER
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17. Bad Guys: $300 Answer
Plant-like spore-forming organisms that can grow either as single cells or multi-cellular colonies are called ________.
bacteria
fungi
helminths
viruses
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18. Bad Guys: $400 Question
The hepatitis A ________ can contaminate raw produce and cause liver damage.
bacteria
fungi
helminth
virus
ANSWER
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19. Bad Guys: $400 Answer
The hepatitis A ________ can contaminate raw produce and cause liver damage.
bacteria
fungi
helminth
virus
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20. Bad Guys: $500 Question
Thoroughly cooking beef, pork, or fish destroys the larvae of ________.
bacteria
fungi
helminths
viruses
ANSWER
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21. Bad Guys: $500 Answer
Thoroughly cooking beef, pork, or fish destroys the larvae of ________.
bacteria
fungi
helminths
viruses
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22. Toxins: $100 Question
A danger of using home-canned food if the processing has been inadequate is ________.
botulism
bulging cans
leaking cans
nutrient loss
ANSWER
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23. Toxins: $100 Answer
A danger of using home-canned food if the processing has been inadequate is ________.
botulism
bulging cans
leaking cans
nutrient loss
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24. Toxins: $200 Question
The toxins that are typically found in grains stored in moist environments are called ________.
C. botulinum
mycotoxins
prions
solanine
ANSWER
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25. Toxins: $200 Answer
The toxins that are typically found in grains stored in moist environments are called ________.
C. botulinum
mycotoxins
prions
solanine
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26. Potatoes that have turned green contain the toxin called ________.
Toxins: $300 Question
Potatoes that have turned green contain the toxin called ________.
a. biotoxin
b. mycotoxin
c. Salmonella
d. solanine
ANSWER
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27. Potatoes that have turned green contain the toxin called ________.
Toxins: $300 Answer
Potatoes that have turned green contain the toxin called ________.
a. biotoxin
b. mycotoxin
c. Salmonella
d. solanine
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28. The toxins that occur in corn and peanut products are called ________.
Toxins: $400 Question
The toxins that occur in corn and peanut products are called ________.
biotoxins
C. botulinum
prions
solanine
ANSWER
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29. The toxins that occur in corn and peanut products are called ________.
Toxins: $400 Answer
The toxins that occur in corn and peanut products are called ________.
biotoxins
C. botulinum
prions
solanine
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30. Toxins: $500 Question
Long-term consumption of ________ can increase risk for organ damage or cancer.
biotoxins
mycotoxins
prions
solanine
ANSWER
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31. Toxins: $500 Answer
Long-term consumption of ________ can increase risk for organ damage or cancer.
biotoxins
mycotoxins
prions
solanine
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32. Handling Food: $100 Question
The temperature range between ________ is referred to as the ''danger zone'' for foodborne illness.
30°F and 130°F
40°F and 140°F
40°F and 130°F
45°F and 140°F
ANSWER
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33. Handling Food: $100 Answer
The temperature range between ________ is referred to as the ''danger zone'' for foodborne illness.
30°F and 130°F
40°F and 140°F
40°F and 130°F
45°F and 140°F
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34. Handling Food: $200 Question
The reason to use separate cutting boards for raw meats and other uncooked animal products, from those used for everything else, is to ________.
keep things neat and track your work
speed up your time in the kitchen
avoid cross-contamination
acquire all the appropriate kitchen tools you need
ANSWER
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35. Handling Food: $200 Answer
The reason to use separate cutting boards for raw meats and other uncooked animal products, from those used for everything else, is to ________.
keep things neat and track your work
speed up your time in the kitchen
avoid cross-contamination
acquire all the appropriate kitchen tools you need
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36. Handling Food: $300 Question
The temperature in your freezer should ideally be set at ________°F. 20 40 32
ANSWER
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37. Handling Food: $300 Answer
The temperature in your freezer should ideally be set at ________°F. 20 40 32
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38. Handling Food: $400 Question
The BEST way to thaw meats or poultry is ________.
under running cold water
at room temperature
in a microwave oven
in the refrigerator
ANSWER
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39. Handling Food: $400 Answer
The BEST way to thaw meats or poultry is ________.
under running cold water
at room temperature
in a microwave oven
in the refrigerator
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40. Handling Food: $500 Question
The raw eggs in cake batter may be contaminated with ________.
Listeria monocytogenes
Clostridium botulinum
Salmonella
Staphylococcus aureus
ANSWER
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41. Handling Food: $500 Answer
The raw eggs in cake batter may be contaminated with ________.
a. Listeria monocytogenes
b. Clostridium botulinum
c. Salmonella
d. Staphylococcus aureus
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42. Preservation: $100 Question
In earlier eras, natural methods of preservation included all the processes below EXCEPT _____.
sulfites
salt
sugar
smoke
ANSWER
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43. Preservation: $100 Answer
In earlier eras, natural methods of preservation included all the processes below EXCEPT _____.
sulfites
salt
sugar
smoke
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44. Preservation: $200 Question
Keeping food properly refrigerated ________.
accelerates food deterioration
reduces the growth of pathogens
increases microbial growth
slows chemical reactions
ANSWER
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45. Preservation: $200 Answer
Keeping food properly refrigerated ________.
accelerates food deterioration
reduces the growth of pathogens
increases microbial growth
slows chemical reactions
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46. Preservation: $300 Question
Food can be kept for long periods of time by adding salt or sugar because these substances ________.
make water unavailable to the microorganisms
make the food too acidic for spoilage
kill the harmful microorganisms
kill the spores of the harmful microorganisms
ANSWER
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47. Preservation: $300 Answer
Food can be kept for long periods of time by adding salt or sugar because these substances ________.
make water unavailable to the microorganisms
make the food too acidic for spoilage
kill the harmful microorganisms
kill the spores of the harmful microorganisms
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48. Preservation: $400 Question
Nitrites prevent the growth of all of the following EXCEPT ________.
Listeria monocytogenes
Clostridium botulinum
prions
Staphylococcus aureus
ANSWER
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49. Preservation: $400 Answer
Nitrites prevent the growth of all of the following EXCEPT ________.
Listeria monocytogenes
Clostridium botulinum
prions
Staphylococcus aureus
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50. Preservation: $500 Question
Food additives that are widely used without apparent ill effects and that would not require a formal safety review prior to marketing and use are on the ________ list.
Delaney
sell by
GMO
GRAS
ANSWER
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51. Preservation: $500 Answer
Food additives that are widely used without apparent ill effects and that would not require a formal safety review prior to marketing and use are on the ________ list.
Delaney
sell by
GMO
GRAS
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52. Persistent Organic Pollutants Genetically Modified Organisms
FINAL ROUND Question
Chemicals released into the environment as a result of industry, agriculture, or improper waste disposal are considered ________.
bacteria
desiccants
Persistent Organic Pollutants
Genetically Modified Organisms
ANSWER
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53. Persistent Organic Pollutants Genetically Modified Organisms
FINAL ROUND Answer
Chemicals released into the environment as a result of industry, agriculture, or improper waste disposal are considered ________.
bacteria
desiccants
Persistent Organic Pollutants
Genetically Modified Organisms
BACK TO GAME