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9️⃣ Home Ec > Bacteria 🦠 > Flashcards

Bacteria 🦠 Flashcards

1
Q

What four conditions do bacteria need to survive and multiply?

A

Food, moisture, warmth, time

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2
Q

What food do bacteria prefer to grow in?

A

Bacteria prefer to grow in food which is high and protein, vitamins and minerals

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3
Q

What three foods/drinks do bacteria prefer to grow in?

A

Chicken 🍗
fish 🐟
milk 🥛

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4
Q

Why does bacteria need moisture to grow?

A

Because it cannot multiply in dry foods.

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5
Q

Once dry food is ________ then the food becomes an ideal breeding ground for bacteria

A

Reconstituted

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6
Q

What three of foods can be reconstituted?

A

Dried pasta 🍝
Packet soup 🥣
Pot noodle 🍜

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7
Q

In what conditions do bacteria multiply fastest?

A

In warm conditions

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8
Q

What happens to bacteria at 64 - 100°C?

A

Bacteria are DESTROYED 💥

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9
Q

What happens to bacteria at 5 - 63°C?

A

Danger zone!! Bacteria are multiplying rapidly in number!!

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10
Q

What happens to bacteria at 1 - 4°C

A

Bacteria are multiplying slowly

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11
Q

What happens to bacteria at -18°C?

A

Bacteria are dormant

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12
Q

What does dormant mean?

A

Dormant means inactive. They are alive but not multiplying.

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13
Q

How fast can bacteria divide in ideal conditions?

A

In ideal conditions bacteria can divide into two once every 20 minutes

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14
Q

What are two types of food that are considered high risk?

A

Meat and dairy foods

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15
Q

Why are some foods considered high risk for bacteria?

A

Because bacteria will grow in them as they are moist and usually contain protein vitamins and minerals

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16
Q

What are four high risk foods?

A

Chicken 🍗
sandwiches 🥪
fish 🐟
cream

17
Q

Where should high risk foods be stored?

A

In the fridge

18
Q

What are four low risk foods that will have a best before date?

A

Coffee ☕️
tea 🫖
cereal 🥣
biscuits 🍪

19
Q

What is a low risk dried food

A

DRIED Pasta 🍝

20
Q

Why is dried pasta considered low risk?

A

They will remain safe to eat for a long time, if unopened as no moisture will have been in contact with the DRIED pasta

21
Q

What are the three rules for when preparing food?

A

⚫️Handle food is little as possible 🤲🏼
⚫️Clean dishes + surfaces as you prepare food 🍽️
⚫️ keep high-risk food in the ’danger zone’ for as short time as possible ⚠️ ⛔️

22
Q

What are the three rules for when reheating food?

A

⚫️Reheat until piping hot 🥵
⚫️Do not reheat foods more than once ☝️
⚫️Follow the manufacturer’s instructions carefully 🧐

23
Q

What is the one rule for when cooking food?

A

⚫️Cook food such as meat and chicken thoroughly 🍖 🍗

24
Q

What are the two rules for when serving food?

A

Serve hot food above 63°C 🥵
Serve cold food at or below 4°C 🥶

25
Q

Why should high risk foods be kept in the danger zone for as short a time possible?

A

This is to reduce the number of bacteria being able to multiply

26
Q

How could you check that a piece of chicken is cooked?

A

Cut the largest/thickest piece open. It should be white through to the centre

27
Q

Why would you not put a hot piece of food into the fridge?

A

It was hot food would increase the temperature of the fridge and bacteria could multiply quickly on the food in the fridge as it warms up

28
Q

Why should you follow the manufacturer’s instructions carefully when reheating the food?

A

To ensure the food is heated thoroughly to destroy any harmful bacteria

29
Q

Why should you keep some food products refrigerated or frozen?

A

To slow down bacteria growth

30
Q

Why should you thaw some food products in the refrigerator or microwave?

A

To reduce the time spending the danger zone

31
Q

Why should you keep raw meat and poultry separate from other foods?

A

To avoid cross contamination

32
Q

Why should you cook thoroughly?

A

Cooking thoroughly destroys harmful bacteria that causes food poisoning

33
Q

What are three examples of potential causes of food poisoning?

A

⚫️Not cooking food properly 🥘
⚫️Cross-contamination ⛔️
⚫️Not handling food hygienically 🖐️

34
Q

What is campylobacter?

A

campylobacter Is a common food poisoning ✨ bAcTeRiUm✨ that is sometimes found on raw meat and raw poultry

35
Q

What are three common symptoms for campylobacter?

A

Vomiting
Diarrhoea
Fever

36
Q

You must not wash raw meat and poultry before cooking it. Why?

A

Water running off the meat containing bacteria could splash a round and contaminate workplaces

37
Q

Which foods other than raw meat and poultry may cause campylobacter?

A

Seafood 🍤
Pasta 🍝

38
Q

What three groups of the population can campylobacter be very dangerous to?

A

Babies 👶🏼
Pregnant women 🤰
Elderly 👵

39
Q

Name three types of food poisoning bacteria other than campylobacter

A

Listeria, E coli, salmonella

9️⃣ Home Ec (13 decks)

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