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
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Non-perishable foods have a short shelf life and spoil quickly.
True
False
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Which of the following is an example of non-perishable food?
fresh fruits and vegetables
yogurt
canned soup
deli meats
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Non-perishable foods are typically packaged in airtight containers
True
False
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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
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Perishable foods are often sold in bulk quantities.
True
False
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Which of the following is a common method for preserving perishable foods?
canning
freezing
pickling
all of the above
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Non-perishable foods do not require special storage conditions and can be kept at room temperature.
True
False
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What is the risk associated with consuming spoiled perishable foods?
decreased food waste
food-borne illness
increased nutritional value
enhanced flavor
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Non-perishable foods are often found in the fresh produce section of grocery stores.
True
False
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