Food Spoilage And Contamination Flashcards Preview

Food Preparation And Nutrition > Food Spoilage And Contamination > Flashcards

Flashcards in Food Spoilage And Contamination Deck (18)
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1
Q

Name the 3 food spoilages

A

Yeast mould and bacteria (also be enzymes)

2
Q

What conditions do yeast mould and bacteria need to grow

A

Food moisture and warmth and time

3
Q

What do yeast spoil

A

They often spoil jam fruit honey yoghurt and fruit juices

4
Q

What do moulds spoil

A

Bread and baked products

5
Q

How do you slow down mould

A

Story food in a cool dry place
Storing food in a fridge
Heating / cooking food
Storing in acid conditions p

6
Q

What do bacteria spoil

A
Meat and poultry 
cooked meat products
 milk and eggs
 egg dishes 
shellfish 
and cooked rice
7
Q

What is bacteria slow down by

A

Storing in fridge
Cooling cooked food
Reheating food only once
Using high concentrations of salt

8
Q

What are the two types of bacteria and what do they do

A

Harmless bacteria can be helpful and pathogenic bacteria makes us ill

9
Q

What do enzymes like to spoil

A

Because the Browning of foods that are bruised or cut open like apples

10
Q

How do you prevent enzymes

A

With an acid or blanching / boiling

11
Q

What does oxidation spoil

A

Fruits and vegetables during food preparation

12
Q

How is cheese made

A

heating milk
adding yeast to ferment milk
Milk thickens and turns two curves and go sour milk curds are pressed together

13
Q

How to make wine

A

Adding yeast to grapes.
Squeezing grapes to juice.
Removing yeast from grape juice
bottleing the juice

14
Q

Which cheeses are made with mould

A

Brie
camembert
Stilton cheese

15
Q

What foods are moulds used in

A

Some sausages
some cheeses
soya sauce

16
Q

What is the equation for yeast

A

Glucose sugar —–> alcohol + carbon dioxide + energy. Yeast

17
Q

What are the different types of food contamination

A
Raw food contamination
Work surface and equipment containment
Food handler contamination
Pest contamination
Waste food and rubbish contamination
18
Q

What is the danger zone

A

The temperature at which bacteria will grow quickly (5 degrees to 63 degrees)