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