Revision Test 2By davesummers / October 4, 2017 Welcome to Revision Test 2 Name Email 1. Which of the following temperatures is in the “Danger Zone” 4°C 35°C 65°C 82°C None 2. Which food poisoning bacteria are commonly found on raw poultry? Clostridium botulinum Campylobacter Listeria Staphylococcus aureus None 3. The MAIN requirements for bacteria to multiply are: Food, moisture, warmth and time Moisture, dirt, air and time Moisture, air, food and warmth Food, dirt, warmth and time None 4. At what temperature should food inside a freezer be kept? 0°C -18°C -8°C -10°C None 5. Which of the following is a “High Risk” food? Raw poultry Dried Milk Cooked Meat Bread None 6. Given ideal conditions, MOST bacteria will double every: 1 to 5 minutes 10 to 20 minutes 40 to 60 minutes 100 to 180 minutes None 7. Pathogenic bacteria are MOST likely to be found: In very hot food On recently disinfected surfaces On knives uses to cut raw meat In pickled foods None 8. What will happen to MOST bacteria in food stored at 5°C They will release toxins They will multiply quickly They will multiply slowly They will die None 9. Binary Fission is when bacteria: Die Multiply Form Spores Release Toxins None 10. “High Risk” foods support the multiplication of food poisoning bacteria because they are: High in minerals and vitamins High in protein and moisture Low in vitamins and minerals Low in protein and moisture None Time's up
