Lesson 3.4.1.2

3.4.1.2 Signs of food spoilage: enzymic action, mould and yeast Quiz: AQA Food Preparation and Nutrition, Unit 3

20 questions

Written by Revision Ninja · Last reviewed 11 October 2026

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Lesson 3.4.1.2, Signs of food spoilage: enzymic action, mould and yeast: 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

  1. What is a key sign of enzymic ripening in a banana?

    • Fuzzy mould
    • Yeast bubbles
    • Alcohol smell
    • Skin browning

  2. What appearance is characteristic of mould growth on spoiled food?

    • Clear liquid slime
    • Carbon dioxide bubbles
    • Smooth shiny coat
    • Fuzzy surface threads

  3. Which two foods are classic examples susceptible to mould growth?

    • Dry white rice
    • Canned baked beans
    • Granulated sugar
    • Bread and cheese

  4. What indicates yeast spoilage in left-out grapes?

    • Enzymic browning
    • Fuzzy black spots
    • Alcoholic fermentation
    • Starch breakdown

  5. What action is necessary for fruit showing signs of yeast fermentation?

    • Eat while fresh
    • Freeze immediately
    • Add extra sugar
    • Discard it safely

  6. Which feature distinguishes mould spoilage from yeast spoilage?

    • Visible surface mycelium
    • Liquid bubbling
    • Fizzy texture
    • Alcoholic aroma

  7. What causes a cut melon left at room temperature to smell sour and turn slimy?

    • Yeast fermentation
    • Enzymic browning
    • Protein setting
    • Mould spores

  8. What visual change indicates enzymic browning in a sliced apple?

    • Clear juice bubbles
    • Brown flesh discolouration
    • Green fuzz patches
    • White surface crust

  9. How should sliced bread be stored to minimise mould growth?

    • Direct sunlight
    • Warm damp cupboard
    • Cool dry container
    • Open plate outdoors

  10. Which fruit is specifically noted in the specification for showing yeast action?

    • Potatoes
    • Strawberries
    • Onions
    • Carrots

  11. Which type of food spoilage causes a tomato sauce to develop a sour smell and bubbles?

    • Mould growth
    • Bacterial rot
    • Yeast action
    • Enzymic action

  12. What is the best way to reduce mould risk on fresh fruit at home?

    • Leave uncovered
    • Seal while wet
    • Store in warmth
    • Wash and chill

  13. Why are bruised fruits more prone to yeast spoilage?

    • Released sugars
    • Lower moisture
    • Higher acidity
    • Thicker skin

  14. Which sign shows that a jar of jam has spoiled?

    • Smooth texture
    • Fuzzy patch
    • Bright colour
    • Sweet aroma

  15. Why is enzymic action in fruit classed as spoilage before any mould appears?

    • Changes appearance
    • Produces alcohol
    • Grows hyphae
    • Creates bubbles

  16. What should be done with a loaf of bread showing a green-blue fuzzy patch?

    • Slice off patch
    • Discard whole loaf
    • Wash the crust
    • Toast thoroughly

  17. Which spoilage risk do prepared vegetables face if left in a warm kitchen?

    • Enzymic browning
    • Protein setting
    • Alcohol fermentation
    • Starch retrogradation

  18. Which feature distinguishes enzymic browning in a pear from mould growth?

    • White powder
    • No fuzzy surface
    • Spore capsules
    • Green threads

  19. Why are moulds visible on food while most bacteria are not?

    • Brighter colours
    • Multicellular threads
    • Bigger spores
    • Higher mobility

  20. Which environmental factor strongly encourages mould growth in a fruit preserve?

    • Dry air
    • High acidity
    • Moisture and warmth
    • Deep freezing

All AQA Food Preparation and Nutrition quizzes