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Home Economics > Home Ec Test 2 > Flashcards

Home Ec Test 2 Flashcards

1
Q

What food do germs multiply most in

A

Protein foods

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2
Q

What do fridges do to the germs growth

A

Slows down germs growth

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3
Q

What do freezers do to a germs growth

A

Freezers inactivate germs

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4
Q

What do high temps do to germs

A

Kills the germ

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5
Q

What conditions do germs like best to grow in

A

Damp warm moist areas

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6
Q

Red chopping boards are for?

A

Raw meat

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7
Q

Blue chopping boards are for?

A

Raw fish

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8
Q

Yellow chopping boards are for?

A

Cooked meat

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9
Q

Green chopping boards are for?

A

Salad and fruit

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10
Q

Brown chopping boards are for?

A

Veggies

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11
Q

White chopping boards are for?

A

Bakery and dairy

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12
Q

Cross contamination is?

A

The transfer of bacteria from raw food to cooked food

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13
Q

Salmonella naturally occurs where?

A

In human and animal faeces

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14
Q

What bacteria is found in the nose throat and skin of humans?

A

Staphylococci

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15
Q

Listeria likes to grow on what foods?

A

Soft cheese, pâté and coleslaw

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16
Q

What bacteria likes cold temperatures

A

Listeria

17
Q

What can be found in raw and poultry meat, unpasteurised milk and untreated water?

A

Campylobacter

18
Q

What is the FSAI?

A

The Food Safety Authority of Ireland

19
Q

What is “shelf life”?

A

The length of time food remains safe and fit to be eaten

20
Q

What are non perishables?

A

Dry, bottled or tinned foods

21
Q

What are semi perishables?

A

Bread,cakes,fruit and veggies

22
Q

What are perishables

A

Eggs,milk,cream,fresh meat and frozen or fresh”ready to cook” meals

23
Q

What do you NEVER do

A

Re-freeze thawed out food

24
Q

What causes food to go rotten

A

Enzymes and micro organisms

25
Q

What is the danger zone for micro organisms

A

Between 5 degrees and 63 degrees

Home Economics (2 decks)

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