Lesson 2 - Food Spoilage

Question 1

Are changes in physical or chemical properties that are deemed unfit for human consumption

Answer 1

Food Spoilage

Question 2

Denotes any undesirable changes in food

Answer 2

Food Spoilage

Question 3

A type of food spoilage that is due to molds, yeast, or bacterial parasites

Answer 3

Microbial (Spoilage)

Question 4

A type of food spoilage that is due to improper handling (harvesting, transportation, marketing, and/or storage)

Answer 4

Physical Spoilage

Question 5

When microbial spoilage is the result of direct touching between the food and contaminated/uncleaned surface

Answer 5

Contact spoilage

Question 6

Are due to oxidation, ripening, or staling of food items

Answer 6

Chemical Spoilage

Question 7

Enzymes are responsible here though autolysis

Answer 7

Enzymatic Spoilage

Question 8

Another form of spoilage that has not been mentioned yet

Answer 8

Browning reactions attributed to enzymes

Question 9

Give the 5 signs of spoilage

Answer 9

[1] Change in color, [2] change in appearance, [3] change in texture, [4] unpleasant odor or aroma, and [5] undesirable taste.

Question 10

What are the 8 factors that affect food spoilage?

Answer 10

[1] microorganisms
[2] enzyme system
[3] air
[4] light
[5] insects, rodents, parasites, & other creatures
[6] physical damage
[7] temperature
[8] time

Question 11

Enumerate the four [4] steps to food safety. (In order)

Answer 11

[1] clean
[2] separate
[3] cook
[4] chill

Question 12

Give the exact values of the temperature danger zone

Answer 12

• 40 to 140 F
• 4.4 to 60 C