Exam 1 Flashcards
(40 cards)
What is bacteria?
Microorganisms that can cause food spoilage and illness.
Bacteria can multiply rapidly in favorable conditions, leading to foodborne illnesses.
What does ‘defrost’ mean?
To safely remove ice from frozen food, often using a fridge or microwave.
Defrosting must be done carefully to prevent bacterial growth.
What is mould?
A fungus that grows on food, causing spoilage.
Mould can produce mycotoxins that are harmful to health.
Define perishable.
Food that spoils quickly if not stored properly (e.g., meat, dairy).
Perishable foods require refrigeration to extend their shelf life.
What is spoilage?
When food becomes unpleasant or unsafe due to microbes or poor storage.
Spoilage can be detected through changes in smell, taste, or appearance.
What is caramelisation?
The browning of sugar when heated, changing colour and flavour.
This process enhances the taste of many foods, such as caramelized onions.
Define coagulation.
When proteins solidify due to heat (e.g., eggs cooking).
Coagulation is essential in cooking techniques like poaching and baking.
What is a pathogen?
A harmful microorganism that causes disease.
Common foodborne pathogens include Salmonella and E. coli.
What does SOP stand for and why is it important?
Standard Operating Procedure – ensures safe and consistent work practices.
SOPs help minimize risks and maintain quality in food preparation.
What does personal hygiene mean in a kitchen?
Keeping yourself clean to avoid contaminating food (e.g., washing hands, tying hair).
Personal hygiene is critical to prevent foodborne illnesses.
What chopping board colour is used for raw meat?
Red.
Using color-coded boards helps prevent cross-contamination.
What chopping board colour is used for vegetables?
Green.
Different colors help identify the type of food being prepared.
What is the ‘danger zone’?
5°C–60°C – the temperature range where bacteria grow rapidly.
Foods should be kept out of this range to minimize the risk of spoilage.
What is cross-contamination?
When bacteria transfer from one food or surface to another.
This can occur through utensils, cutting boards, or hands.
How can cross-contamination be prevented?
Use separate boards, wash hands, and store raw/cooked foods separately.
Proper storage and handling are essential to food safety.
What is the purpose of the Food Act in NSW?
To ensure food is safe, prevent illness, and set hygiene standards.
The Act regulates food safety practices in commercial settings.
How does a food safety plan help?
It identifies hazards and outlines steps to keep food safe.
A comprehensive food safety plan is vital for food businesses.
Give examples of hazards in a Food Tech room.
- Sharp tools
- Hot surfaces
- Wet floors
- Poor food storage
Awareness of hazards is crucial for ensuring a safe working environment.
Why are foods like chicken and dairy high risk?
They spoil easily and can carry bacteria like Salmonella.
High-risk foods require careful handling to prevent foodborne illnesses.
What are 4 causes of food spoilage?
- Microbial
- Physical
- Chemical
- Environmental factors
Understanding these causes can help in food preservation.
How can food poisoning occur?
By eating food contaminated with harmful microbes or toxins.
Symptoms can range from mild discomfort to severe illness.
How can food poisoning be prevented?
Proper cooking, good hygiene, safe storage, and avoiding cross-contamination.
Prevention is key to ensuring food safety.
What are the functions of food?
- Provide energy
- Support growth
- Aid body functions
- Maintain health
A balanced diet is essential for overall well-being.
