3.4.1.1.2 High risk foods and control of microorganism growth Quiz: AQA Food Preparation and Nutrition, Unit 3

The 20 questions

1. Which term describes moist, protein-rich ready-to-eat foods?

   • High-risk foods
   • Dehydrated foods
   • Low-risk foods
   • Ambient foods

2. Which of these is a classic high-risk food?

   • Granulated sugar
   • Cooked chicken
   • Plain flour
   • Dry pasta

3. Which cooked carbohydrate must be cooled and chilled promptly?

   • Rice
   • Semolina
   • Oats
   • Flour

4. Why must cooked meat be refrigerated quickly after preparation?

   • Improve texture
   • Limit danger zone
   • Prevent moisture loss
   • Enhance flavour

5. What is the primary food safety hazard when cream-filled desserts are left warm?

   • Bacterial multiplication
   • Protein denaturation
   • Enzyme breakdown
   • Moisture loss

6. Which food preservation method adjusts pH to control microorganism growth?

   • Heat treatment
   • Deep freezing
   • Adding acid
   • Pressure canning

7. Above what minimum temperature should hot high-risk food be kept during service?

   • 75°C
   • 5°C
   • 63°C
   • 100°C

8. What is the main reason for covering cooked food while it cools?

   • Preventing contamination
   • Preventing moisture
   • Retaining flavour
   • Speeding cooling

9. What core temperature must reheated food reach throughout before serving?

   • 100°C
   • 5°C
   • 63°C
   • 75°C

10. Why should cooked food not be reheated more than once?

    • Protein toughening
    • Nutrient destruction
    • Repeated bacterial growth
    • Moisture evaporation

11. Why is cooked egg custard classed as a high-risk food?

    • Moisture and protein
    • High sugar content
    • Low nutrient levels
    • Strong natural acid

12. Which equipment is used to safely keep hot food above 63°C on a buffet?

    • Refrigerated display
    • Hot-holding unit
    • Blast chiller
    • Bain-marie chiller

13. Why must cooked food be cooled quickly rather than left out slowly?

    • Retain volatile vitamins
    • Prevent surface drying
    • Enhance crisp texture
    • Minimise danger zone

14. Why is uncovered warm gravy at high risk of bacterial contamination?

    • Airborne spread
    • Enzyme deactivation
    • Rapid dehydration
    • Freezer burn

15. What is the correct temperature range for safely chilling high-risk food in a fridge?

    • 63°C to 75°C
    • 5°C to 10°C
    • Minus 5°C to 0°C
    • 0°C to below 5°C

16. Why is adding acid alone insufficient to make high-risk food completely safe?

    • Acid accelerates spoilage
    • Acid destroys protein
    • Tolerant bacteria
    • Bacteria need salt

17. Where should raw meat be stored in a domestic refrigerator?

    • Top shelf
    • Bottom shelf
    • Door compartment
    • Middle shelf

18. What food safety hazard occurs when using one board for raw chicken and salad?

    • Cross-contamination
    • Nutrient loss
    • Enzyme activation
    • Protein coagulation

19. Which item is not classified as a high-risk food?

    • Undercooked poultry
    • Cooked sliced ham
    • Dry uncooked rice
    • Fresh custard tart

20. What is the maximum recommended fridge temperature for storing high-risk prepared foods?

    • Below 15°C
    • Below 5°C
    • Below 0°C
    • Below 10°C

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