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He Yr 9 > Booklet 2 + June Exams > Flashcards

Booklet 2 + June Exams Flashcards

1
Q

What’s food poisoning

A

sickness people get from something they ate or drank that’s contaminated

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2
Q

Whats contamination

A

This occurs when something like bacteria gets into the food that’s not meant to be there

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3
Q

What’s Bacteria

A

A microscopic organism which might cause disease

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4
Q

What’s food hygiene

A

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

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5
Q

What are microorganisms

A

Tiny living things, so small you need a microscope to see them but not all microorganisms are harmful

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6
Q

List 3 things that develop mould easily if stored for too long or stored incorrectly

A

Jam, fruit, cheese

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7
Q

What microorganisms are used by the food industry in the manufacture of common foods

A

Fungi
Mould
Bacteria
Yeast

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8
Q

What microorganisms grow on bread

A

Yeast

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9
Q

What microorganisms grow on quorn

A

Fungi

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10
Q

What microorganisms grow on yogurt or probiotic drinks

A

Bacteria

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11
Q

What microorganisms grow on blue cheese

A

Mould

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12
Q

What four conditions do bacteria need to multiply

A

Food
Moisture
Warmth
Time

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13
Q

What type of foods do bacteria prefer to grow in

A

High proteins, vitamins and minerals.

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14
Q

State three types of food bacteria prefers to grow in

A

Chicken
Fish
Milk

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15
Q

What type of foods cannot grow bacteria

A

Dry food however when food is reconstituted then the food becomes an ideal breeding ground for bacteria

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16
Q

List 3 foods reconstituted before eaten

A

Custard powder
Packet soup
Pot noodles

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17
Q

When/where does bacteria grow most rapidly

A

In warm conditions

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18
Q

If food is -18° or less the bacteria is…

A

Dormant in the freezer

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19
Q

If bacteria is in the fridge at 1-4° the bacteria is…

A

Multiplying slowly

20
Q

If the food is at 5-63° the bacteria is…

A

DANGER-ZONE
Bacteria will multiply rapidly

21
Q

At 63-100° the bacteria in the food is…

A

Destroyed

22
Q

What can happen to bacteria in 20mins

A

Each bacterium can divide into two

23
Q

List foods that should be kept in the freezer

A

Frozen peas
Ice cream
Left over lasagne

24
Q

List foods that should be kept in the fridge

A

Raw chicken
Fresh cream cake
Cheese
Ready prep veg

25
Q

List foods that should be kept in a cool dry cupboard

A

Flour
Jaffa cakes
Olive oil
Breakfast cereal

26
Q

What types of foods are considered high risk foods

A

Dairy based foods
Meat

27
Q

Name four high risk foods

A

chicken
Fish
Cream
Milk
Sandwiches

28
Q

Where should the high Risk foods be stored

A

In the fridge

29
Q

What foods are considered low risk

A

Dried foods such as dried pasta

30
Q

List four foods that are considered low risk

A

Coffee
Tea
Breakfast cereal
Flour
Biscuits

31
Q

When preparing food …

A

Handle food as little as possible

Clean dishes and surfaces as u prepare

Keep height risk food the danger zone for as short time possible

32
Q

When cooking food…

A

Cook foods such as meant and chicken thoroughly

33
Q

If reheating food…

A

Reheat until piping hot

Do not reheat foods more than once

Follow the manufacturers instructions carefully

34
Q

When serving food…

A

Serve food above 63°C

Serve cold food at or below 4°C

35
Q

Why should high risk food be kept in the danger zone for as little time as possible

A

To reduce the risk of bacteria being able to multiply

36
Q

How do u check if a piece of chicken is cooked

A

check if the temperature is about 75°C to make sure any bacteria such as salmonella is gone

37
Q

Explain why hot food should be cooled before going back in the fridge

A

The hot food inside the fridge can rise the temperature of the fridge putting the other food at risk of bacteria spreading

38
Q

Why should you follow the manufacturers instructions carefully

A

To ensure the food is heated thoroughly enough to destroy any bacteria in the food

39
Q

List three potential causes of food poisoning

A

not cooking food thoroughly

not handling food hygienically + cross contamination

Not storing food properly

40
Q

What’s campylobacter

A

A name of a common food poisoning bacterium

41
Q

List 3 common symptoms of campylobacter

A

vomiting
Headache
Fever
Stomach pain
Diarrhoea

42
Q

Why must u not wash any raw meat and poultry before cooking it

A

Water contains bacteria could splash around the counter tops contaminating the surface

43
Q

List 4 foods that, if not cooked or stored properly, will cause campylobacter

A

Sea food
Cooked rice
Cooked pasta
Shell fish

44
Q

Name three population groups that are in danger if they catch campylobacter

A

Babies
Pregnant women
Elderly 80+

45
Q

List three types of food bacteria other than campylobacter

A

Listeria
E. coli
Salmonella

46
Q

List five career opportunities that involve food

A

Chef
Food technologist
New product development
Environmental health practitioner
Home economist

He Yr 9 (5 decks)

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