Lesson 3.4.1.1.1
3.4.1.1.1 Growth conditions for microorganisms and enzymes Quiz: AQA Food Preparation and Nutrition, Unit 3
20 questions
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Lesson 3.4.1.1.1, Growth conditions for microorganisms and enzymes: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 3: Food safety, written with Revision Ninja.
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The 20 questions
-
Which four environmental factors are essential for micro-organism growth?
- Dryness, heat, light, air
- Light, oxygen, acid, salt
- Air, pressure, sugar, cold
- Food, moisture, warmth, time
-
What are bacteria, yeasts and moulds collectively called in food science?
- Micro-organisms
- Proteins
- Vitamins
- Enzymes
-
What type of chemical substance are food enzymes usually made from?
- Mineral
- Fat
- Protein
- Carbohydrate
-
Which conditions encourage rapid bacterial growth in cooked rice left out?
- Light and air
- Cold and dryness
- Warmth and moisture
- Acid and sugar
-
What is the main effect of storing perishable food below 5°C?
- Stops all enzymes
- Slows bacterial growth
- Removes all moisture
- Kills all bacteria
-
How does high sugar content help preserve fruit in jam?
- Raises the pH
- Introduces oxygen
- Increases protein levels
- Reduces water availability
-
What term describes the free water in food that micro-organisms can use?
- Water activity
- Bound water
- Hydration level
- Total moisture
-
How do acidic conditions generally affect food-poisoning bacteria?
- Create spores
- Inhibit their growth
- Speed up division
- Provide nutrients
-
What value represents neutral acidity on the pH scale?
- 0
- 14
- 7
- 5
-
How do bacteria reproduce rapidly over extended time in warm food?
- By spore release
- By photosynthesis
- By binary fission
- By fermentation
-
Which storage condition slows down enzyme action in fresh fruit most?
- Refrigerator
- Direct sunlight
- Room temperature
- Warm cupboard
-
Which type of micro-organism is yeast?
- Bacterium
- Fungus
- Protozoan
- Virus
-
Why do foods high in protein and moisture spoil very quickly?
- Low water activity
- High acidity levels
- Strong natural preservatives
- Ideal nutrients
-
What is a mould that grows as visible threads on bread?
- A starch granule
- A mould
- An enzyme
- A vitamin
-
What happens to food enzymes when heated to about 70°C?
- They crystallise
- They freeze
- They denature
- They multiply
-
What is the primary danger of micro-organisms multiplying in food?
- Food poisoning
- Vitamin loss
- Sugar reduction
- Colour fading
-
Which preservation method lowers water availability in cured meat?
- Sealing warm
- Adding water
- Adding salt
- Heating gently
-
Which conditions promote rapid mould growth on bread?
- Hot and sterile
- Frozen and dark
- Cold and dry
- Warm and humid
-
What gas do most food-spoilage moulds require for growth?
- Hydrogen
- Oxygen
- Nitrogen
- Carbon dioxide
-
Why is leaving high-risk food at 20°C for hours dangerous?
- Proteins disappear
- Vitamins evaporate
- Bacteria multiply rapidly
- Enzymes freeze
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