Food Spoilage And Contamination Flashcards Preview

Food Preparation And Nutrition > Food Spoilage And Contamination > Flashcards

Flashcards in Food Spoilage And Contamination Deck (18)
Loading flashcards...
1

Name the 3 food spoilages

Yeast mould and bacteria (also be enzymes)

2

What conditions do yeast mould and bacteria need to grow

Food moisture and warmth and time

3

What do yeast spoil

They often spoil jam fruit honey yoghurt and fruit juices

4

What do moulds spoil

Bread and baked products

5

How do you slow down mould

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

6

What do bacteria spoil

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

7

What is bacteria slow down by

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

8

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

Harmless bacteria can be helpful and pathogenic bacteria makes us ill

9

What do enzymes like to spoil

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

10

How do you prevent enzymes

With an acid or blanching / boiling

11

What does oxidation spoil

Fruits and vegetables during food preparation

12

How is cheese made

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

13

How to make wine

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

14

Which cheeses are made with mould

Brie
camembert
Stilton cheese

15

What foods are moulds used in

Some sausages
some cheeses
soya sauce

16

What is the equation for yeast

Glucose sugar -----> alcohol + carbon dioxide + energy. Yeast

17

What are the different types of food contamination

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

18

What is the danger zone

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