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😎 Year 9 HE 😎 🩵 > Book 2 (Taking Care Of Your Food) > Flashcards

Book 2 (Taking Care Of Your Food) Flashcards

1
Q

What is food poisoning

A

An illness that can occur after eating contaminated food.

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2
Q

What is contamination?

A

This occurs when something gets into food that shouldn’t be there.
E.g. bacteria

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3
Q

What is bacteria?

A

A microscopic organism which might cause disease.
Microscopic living organisms which are single celled and can be found everywhere.

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4
Q

What is food hygiene?

A

Ensuring that food is safe to eat and has been protected from contamination.

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5
Q

What is a microorganism?

A

Microorganisms are tiny living things , so small that you need a microscope to see them.

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6
Q

What are 4 foods that develop mould if they are stored for too long or are stored incorrectly?

A

Bread
Cheese
Fruit
Jam

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7
Q

Not all microorganisms are bad…
What are some that can be used by the food industry in the manufacture of some common foods?

A

Fungi
Mould
Bacteria
Yeast

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8
Q

What type of microorganisms is used to make BREAD?

A

Yeast

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9
Q

What type of microorganisms is used to make QUORN?

A

Fungi

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10
Q

What type of microorganisms is used to make YOGHURT/ PROBIOTIC DRINKS?

A

Bacteria

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11
Q

What type of microorganisms is used to make BLUE CHEESE?

A

Mould

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12
Q

What four conditions does bacteria need to survive and multiply?

A

Food, moisture, warmth, time

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13
Q

Why does bacteria need food to survive and multiply?

A

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

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14
Q

What are 3 examples of food that bacteria can easily grow and multiply in?

A

Chicken, fish, milk

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15
Q

Why does bacteria need moisture to survive and multiply?

A

Bacteria needs moisture (water) to grow and therefore cannot multiply in dry foods. But whenever dry food is reconstituted (water is added) then the food becomes an ideal breeding ground for bacteria.

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16
Q

What are 3 examples of food that are reconstituted before they are eaten?

A

Custard powder, packet soup, pot noodle

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17
Q

What does reconstituted mean

A

Water is added to

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18
Q

Why does bacteria need warmth to survive and multiply?

A

Bacteria like to be kept warm- they multiply most rapidly in warm conditions.

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19
Q

What happens when bacteria is between 64 and 100°C?

A

Bacteria are destroyed

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20
Q

What happens when bacteria is between 5 and 63°C?

A

They are in the danger zone.
Bacteria can multiply rapidly here

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21
Q

What happens when bacteria is between 1 and 4°C?

A

They multiply slowly in the fridge

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22
Q

What happens when bacteria is at -18°C

A

Bacteria are dormant in the freezer

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23
Q

What does dormant mean?

A

Inactive. The bacteria is alive but not actively growing or multiplying

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24
Q

Why does bacteria need time to survive and multiply?

A

If bacteria are given ‘ideal conditions’ I.e. food, moisture and warmth AND they have enough time then they will multiply extremely rapidly.
Each bacterium can divide into 2 once every 20 minutes in ideal conditions

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25
If piece of cooked chicken is infected with 100 bacteria and is left to sit in a warm room how many bacteria will be present when it is eaten an hour later?
800 bacteria
26
What are some things to do when shopping for food and packing shopping bags of food?
Use an insulated cool bag for frozen foods. Place heavy things at the bottom and light things at the top. Keep different food groups in different bags. Keep raw meat away from other things to avoid bacteria transferring.
27
What are 3 foods that should be kept in the freezer
Frozen peas Ice cream Left over lasagne for next week
28
What are 7 foods that should be kept in the fridge
Raw chicken to be used tomorrow. Lettuce Open jar of jam. Cheese Sandwiches for tomorrow. Fresh cream cake. Ready prepared vegetables.
29
What are 4 foods to be kept in a cool dry cupboard?
Breakfast cereal Olive oil Flour Jaffa cakes
30
What are some high risk foods
Beef, chicken, pork, sandwiches, fish, cream , cooked rice, shell on prawns, scotch eggs
31
What are some low risk foods that will have a best before date?
Coffee, tea, breakfast cereal, flour, biscuits
32
Where should high risk foods be stored?
Fridge or freezer
33
What’s a used by date
Some foods such as meat and dairy foods are considered high risk foods because bacteria will grow in them easily. They are moist and usually contain protein, vitamins and minerals. A used by date must be printed on the labels of these foods. The food must be eaten by this date. After this date the food is likely to become unsafe and could cause food poisoning.
34
What’s a best before date?
Foods like dried pasta are low risk because they remain safe to eat for a long time if unopened and they will have a best before date printed on them. Bacteria will not grow easily in them. This means that the food will be at its best quality up until this date.
35
How are low risk foods usually packaged
Dried up Canned In jars In packets
36
When cooking food…
Cook foods like meat and chicken thoroughly
37
When serving food…
Serve hot food above 63°C Serve cold food at or below 4°C
38
When preparing food…
Handle food as little as possible. Clean dishes and surfaces as you prepare food. Keep high risk food in the “danger zone” (5-63°C) for as short time as possible.
39
If reheating food…
Reheat until piping hot. Don’t reheat foods more than once. Follow the manufacturers instructions carefully.
40
State why high risk food should be kept in the danger zone for as short a time as possible during preparation.
This is to reduce the risk of bacteria being able to multiply to a dangerous level
41
State how you could check if a piece of chicken is cooked?
Cut the largest/thickest piece open. It should be white right through the centre.
42
Is it safe to cool hot foods in the fridge
No
43
Should hot food be cooled before being put in the fridge? And why?
Yes Because hot food would increase the temperature in the fridge and bacteria could multiply quickly on the food in the fridge as it warms up.
44
Why should you follow the manufacturers instructions carefully when reheating food?
To ensure the food is heated thoroughly enough to destroy any harmful bacteria that might be living in the food.
45
Why should you keep food refrigerated or frozen?
To slow down bacterial growth
46
What can you do to avoid cross contamination
Keep raw meat and poultry separate from other food. Wash working surfaces (including cutting board), utensils and hands after touching raw meat or poultry
47
Why does food need to be cooked thoroughly
destroys harmful bacteria that causes food poisoning
48
How can you avoid cross contamination with gluten
Using a metal spoon. Not using any wooden utensils. Washing everything thoroughly before use and after
49
What are 3 potential causes of food poisoning?
Not handling food hygienically. Not storing food properly. Cross contamination (where bacteria spreads between food, surfaces and equipment)
50
What is the definition of a symptom
An effect on the body
51
Where is campylobacter found and what is it
It’s the name of a common food poisoning bacterium that is sometimes found on raw meat and raw poultry.
52
What are some common symptoms of campylobacter ?
Vomiting Diarrhoea Fever Stomach pains Headache
53
The Food Standards Agency states that you must not wash raw meat and poultry before cooking it. Explain why the FSA gives this advice.
Because can splash the bacteria on to the work surfaces and clothes, spreading it
54
What foods other than meat and poultry can cause campylobacter if not cooked or stored properly?
Seafood Shellfish Cooked rice
55
What are some groups of people who are at high risk of danger if they get campylobacter
Elderly people Infants People with medical conditions. Pregnant women
56
What are some other types of food poisoning other than campylobacter
Salmonella. Listeria. Staphylococcus aureus . Ecoli
57
What are some career opportunities that involve working with food?
Baker, Chef, barista, butcher, pastry chef, new product development , food technologist , environmental health practitioner
58
What are some key facts about the work of a chef?
Different chefs have different roles in the kitchen. The sous chef is 2nd in command. They work antisocial hours. They have to check the freshness and quality of the food. Have to handle critical feedback
59
FOUR KEY FACTS ABOUT AN ENVIRONMENTAL HEALTH OFFICER'S JOB
Environmental Health Officers handle complaints about food quality, hygiene and safety issues. • They inspect any premises that handles food e.g. restaurant, café, deli, supermarket, abattoir. • They can take samples of food away for analysis in a laboratory • They can close a food premises if they prove that it is unhygienic
60
Name 3 places with a food hygiene rating of 5
The daily apron bakery Moon gelato The shed farm shop+tearoom
61
These harbour bacteria and should be changed regularly
Dishcloths
62
Where should raw meat be kept
Bottom shelf of the fridge
63
What is a type of food poisoning bacteria found in undercooked meats
Ecoli
64
What can you use to see if meat is cooked
A temperature probe
65
What is food spoilage
When food deteriorates so that its quality is reduced or it can no longer be eaten
66
What are high risk foods (not examples ) a definition
Ready to eat , moist foods , they usually have high protein
67
What is binary fission
How each bacterium reproduces by splitting in 2

😎 Year 9 HE 😎 🩵 (8 decks)

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