1. Microbes, Food Spoilage, and Food Preservation
Practice Quiz
Microbes, Food Spoilage, and Food Preservation

2. Directions
Click anywhere on the screen or hit the down arrow to move to the next slide.
Write each answer on a piece of paper to test yourself. Count the number correct.
Study the ideas and words that you get wrong. Good Luck!

3. Which microbes are most likely to spoil food and make us sick?
Question 1:
Which microbes are most likely to spoil food and make us sick?

4. Answer:
Bacteria

5. What are the two types of bacteria?
Question 2:
What are the two types of bacteria?

6. Archaebacteria and Eubacteria
Answer:
Archaebacteria and Eubacteria

7. What conditions are best for bacterial reproduction?
Question 3:
What conditions are best for bacterial reproduction?

8. Answer:
A. Nutrients
B. Moist Environment (Water)
C. Proper temperature (danger zone)
D. Proper pH

9. Question 4:
What is the temperature “danger zone” that is best for bacterial reproduction?

10. Answer:
40° to 140° F

11. What is the pH “danger zone” that is best for bacterial reproduction?
Question 5:
What is the pH “danger zone” that is best for bacterial reproduction?

12. pH 4.6 to 10, but pH closest to 7 is best for bacteria
Answer:
pH 4.6 to 10, but pH closest to 7 is best for bacteria

13. What are the “4 C’s” to prevent foodborne illness?
Question 6:
What are the “4 C’s” to prevent foodborne illness?

14. Answer:
Cook
Chill
Clean
Combat Cross Contamination

15. What is the range of pH on the pH scale?
Question 7:
What is the range of pH on the pH scale?

16. The pH scale ranges from 0 to 14
Answer:
The pH scale ranges from 0 to 14

17. Question 8:
What pH is an acid?

18. Any substance with a pH below 7 is an acid.
Answer:
Any substance with a pH below 7 is an acid.

19. Question 9:
What is a base?

20. Any substance with a pH above 7 is a base.
Answer:
Any substance with a pH above 7 is a base.

21. What are the two main goals of food preservation?
Question 10:
What are the two main goals of food preservation?

22. A. Prevent food spoilage B. Prevent the growth of pathogens in food
Answer:
A. Prevent food spoilage
B. Prevent the growth of pathogens in food

23. Question 11:
What is a pathogen?

24. A pathogen is a microbe that can cause disease.
Answer:
A pathogen is a microbe that can cause disease.

25. What are the three main shapes of bacteria?
Question 12:
What are the three main shapes of bacteria?

26. Answer:
Bacilli = rod-shaped
Cocci = sphere-shaped
Spirilla = spiral-shaped

27. Where are bacteria normally found in the human body?
Question 13:
Where are bacteria normally found in the human body?

28. Answer:
Harmless and helpful bacteria are found in our mouths, sinuses, throats, and intestines.

29. About what percentage of bacteria are pathogens?
Question 14:
About what percentage of bacteria are pathogens?

30. Approximately 1% of bacteria are pathogens.
Answer:
Approximately 1% of bacteria are pathogens.

31. How fast can bacteria reproduce in perfect conditions?
Question 15:
How fast can bacteria reproduce in perfect conditions?

32. Some bacteria can reproduce every 20 minutes in perfect conditions.
Answer:
Some bacteria can reproduce every 20 minutes in perfect conditions.

33. Question 16:
What is a flagellum?

34. Answer:
A flagellum is a whip-like structure on the outside of a bacterium. The flagellum helps the bacterium move.

35. List at least two examples of ways in which bacteria help us.
Question 17:
List at least two examples of ways in which bacteria help us.

36. Answer:
1. Bacteria turn milk into yogurt and cheese.
2. Bacteria help digest food in our intestines.
3. Some bacteria are decomposers.  That is, they feed on decaying matter and break it down.

37. Question 18:
What is Binary fission?

38. Answer:
Binary fission is the process by which a bacterium divides into two cells.  Each cell is an exact copy of the original cell.

39. Why is a bacterium considered to be a prokaryote?
Question 19:
Why is a bacterium considered to be a prokaryote?

40. Answer:
A bacterium is considered to be a prokaryote because it does not have a nucleus.

41. Question 20:
Which method of food preservation lowers temperatures between 32° F and 40 ° F ?

42. Answer:
Refrigeration

43. Which method of food preservation lowers temperatures below 32° F?
Question 21:
Which method of food preservation lowers temperatures below 32° F?

44. Answer:
Freezing

45. Question 22:
Which method of food preservation uses acid to change the food and prevent bacterial reproduction ?

46. Answer:
Fermentation
° F
° F

47. Question 23:
Which method of food preservation involves high energy which kills microbes ?

48. Answer:
Irradiation
° F
° F

49. Question 24:
Which method of food preservation removes water from food to prevent bacterial growth?

50. Dehydration (or drying)
Answer:
Dehydration (or drying)
° F
° F

51. Question 25:
Which method of food preservation heats food (usually liquid) to a high heat for a short time to kill most microbes?

52. Answer:
Pasteurization
° F
° F

53. How many did you get correct?
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< 17 - You really need to study your definitions and practice problems.