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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
Q

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?

A

800 bacteria

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26
Q

What are some things to do when shopping for food and packing shopping bags of food?

A

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.

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27
Q

What are 3 foods that should be kept in the freezer

A

Frozen peas
Ice cream
Left over lasagne for next week

28
Q

What are 7 foods that should be kept in the fridge

A

Raw chicken to be used tomorrow.
Lettuce
Open jar of jam.
Cheese
Sandwiches for tomorrow.
Fresh cream cake.
Ready prepared vegetables.

29
Q

What are 4 foods to be kept in a cool dry cupboard?

A

Breakfast cereal
Olive oil
Flour
Jaffa cakes

30
Q

What are some high risk foods

A

Beef, chicken, pork, sandwiches, fish, cream , cooked rice, shell on prawns, scotch eggs

31
Q

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

A

Coffee, tea, breakfast cereal, flour, biscuits

32
Q

Where should high risk foods be stored?

A

Fridge or freezer

33
Q

What’s a used by date

A

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
Q

What’s a best before date?

A

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
Q

How are low risk foods usually packaged

A

Dried up
Canned
In jars
In packets

36
Q

When cooking food…

A

Cook foods like meat and chicken thoroughly

37
Q

When serving food…

A

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

38
Q

When preparing food…

A

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
Q

If reheating food…

A

Reheat until piping hot.
Don’t reheat foods more than once.
Follow the manufacturers instructions carefully.

40
Q

State why high risk food should be kept in the danger zone for as short a time as possible during preparation.

A

This is to reduce the risk of bacteria being able to multiply to a dangerous level

41
Q

State how you could check if a piece of chicken is cooked?

A

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

42
Q

Is it safe to cool hot foods in the fridge

A

No

43
Q

Should hot food be cooled before being put in the fridge? And why?

A

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
Q

Why should you follow the manufacturers instructions carefully when reheating food?

A

To ensure the food is heated thoroughly enough to destroy any harmful bacteria that might be living in the food.

45
Q

Why should you keep food refrigerated or frozen?

A

To slow down bacterial growth

46
Q

What can you do to avoid cross contamination

A

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
Q

Why does food need to be cooked thoroughly

A

destroys harmful bacteria that causes food poisoning

48
Q

How can you avoid cross contamination with gluten

A

Using a metal spoon.
Not using any wooden utensils.
Washing everything thoroughly before use and after

49
Q

What are 3 potential causes of food poisoning?

A

Not handling food hygienically.
Not storing food properly.
Cross contamination (where bacteria spreads between food, surfaces and equipment)

50
Q

What is the definition of a symptom

A

An effect on the body

51
Q

Where is campylobacter found and what is it

A

It’s the name of a common food poisoning bacterium that is sometimes found on raw meat and raw poultry.

52
Q

What are some common symptoms of campylobacter ?

A

Vomiting
Diarrhoea
Fever
Stomach pains
Headache

53
Q

The Food Standards Agency states that you must not wash raw meat and poultry before cooking it. Explain why the FSA gives this advice.

A

Because can splash the bacteria on to the work surfaces and clothes, spreading it

54
Q

What foods other than meat and poultry can cause campylobacter if not cooked or stored properly?

A

Seafood
Shellfish
Cooked rice

55
Q

What are some groups of people who are at high risk of danger if they get campylobacter

A

Elderly people
Infants
People with medical conditions.
Pregnant women

56
Q

What are some other types of food poisoning other than campylobacter

A

Salmonella.
Listeria.
Staphylococcus aureus .
Ecoli

57
Q

What are some career opportunities that involve working with food?

A

Baker, Chef, barista, butcher, pastry chef, new product development , food technologist , environmental health practitioner

58
Q

What are some key facts about the work of a chef?

A

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
Q

FOUR KEY FACTS ABOUT AN
ENVIRONMENTAL HEALTH OFFICER’S JOB

A

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
Q

Name 3 places with a food hygiene rating of 5

A

The daily apron bakery
Moon gelato
The shed farm shop+tearoom

61
Q

These harbour bacteria and should be changed regularly

A

Dishcloths

62
Q

Where should raw meat be kept

A

Bottom shelf of the fridge

63
Q

What is a type of food poisoning bacteria found in undercooked meats

A

Ecoli

64
Q

What can you use to see if meat is cooked

A

A temperature probe

65
Q

What is food spoilage

A

When food deteriorates so that its quality is reduced or it can no longer be eaten

66
Q

What are high risk foods (not examples ) a definition

A

Ready to eat , moist foods , they usually have high protein

67
Q

What is binary fission

A

How each bacterium reproduces by splitting in 2

😎 Year 9 HE 😎 🩵 (8 decks)

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