Perishable and non-perishable foods - JSS2 Home economics Past Questions and Answers - page 2
11
What is the main concern with perishable foods?
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A
they have a longer self life
B
they can spoil and cause food-borne illness if not handled properly
C
they have a longer self life
D
they are more expensive
12
Non-perishable foods have a short shelf life and spoil quickly.
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A
True
B
False
13
Which of the following is an example of non-perishable food?
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A
fresh fruits and vegetables
B
yogurt
C
canned soup
D
deli meats
14
Non-perishable foods are typically packaged in airtight containers
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A
True
B
False
15
What is the main advantage of non-perishable foods?
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A
they are more nutritious
B
they are cheaper
C
they have a longer shelf life and can be stored for extended periods
D
they are easier to prepare
16
Perishable foods are often sold in bulk quantities.
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A
True
B
False
17
Which of the following is a common method for preserving perishable foods?
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A
canning
B
freezing
C
pickling
D
all of the above
18
Non-perishable foods do not require special storage conditions and can be kept at room temperature.
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A
True
B
False
19
What is the risk associated with consuming spoiled perishable foods?
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A
decreased food waste
B
food-borne illness
C
increased nutritional value
D
enhanced flavor
20
Non-perishable foods are often found in the fresh produce section of grocery stores.
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A
True
B
False
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