Making food safe Flashcards
(13 cards)
Why do we hang meat?
It makes the meat more tender.
What do enzymes do?
They cause; meat to tenderise, fruit to ripen and oxidation to speed up. They are chemical catalysts. If allowed to continue, food will spoil.
How can we prevent oxidation?
Adding acid - lemon in fruit salad
Blanching - carrots is boiling water
Preventing air contact - peeled potatoes in cold water
How do you prevent yeasts growing?
Store food at low temperatures.
Conditions for yeast growth?
Warmth, food, moisture & time.
Examples of high risk foods
Moist foods
Meat milk & fish eggs
Cooked rice and lentils
Examples of low risk foods
Fats and oils
High sugar content
High acidity
Can salmonella be lethal?
Yes - to elderly and babies.
Hooray! Clostridium Botulinum doesn’t give you diarrhoea!
However, this often results in death.
Bacillus cereus?
No, only causes nausea, vomiting and diarrhoea.
Conditions for bacteria growth.
Temperature Moisture Time pH Oxygen
What temperature do bacteria grow best at?
37°C.
Put the oven on 1800°C.
Phone the fire brigade because your house is on fire and is ruining your expensive oven.
