Perishable and non-perishable foods - JSS2 Home economics Past Questions and Answers - page 2
What is the main concern with perishable foods?
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 expensive
Non-perishable foods have a short shelf life and spoil quickly.
True
False
Which of the following is an example of non-perishable food?
fresh fruits and vegetables
yogurt
canned soup
deli meats
Non-perishable foods are typically packaged in airtight containers
True
False
What is the main advantage of non-perishable foods?
they are more nutritious
they are cheaper
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.
True
False
Which of the following is a common method for preserving perishable foods?
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?
decreased food waste
food-borne illness
increased nutritional value
enhanced flavor
Non-perishable foods are often found in the fresh produce section of grocery stores.
True
False