Chapter 5 Food Storage

Question 0

Explain the conditions that favour the growth of food spoilage micro-organisms

Answer 0

Moisture, heat, air, time

Question 1

List The main causes of food spoilage.

Answer 1

Enzymes

Micro-organisms such as mould, yeast, bacteria

Question 2

Name four bacteria that cause food poisoning

Answer 2

Salmonella, listeria, staphylococcus, e.coli

Question 3

Give three sources of salmonella

Answer 3

Meat, poultry, eggs

Question 4

Give three sources of listeria

Answer 4

Poultry pate coleslaw

Question 5

Give two sources of staphylococcus

Answer 5

Unpasteurised milk, cold meat

Question 6

Give three sources of e.coli

Answer 6

Undercooked beef, water, unpasteurised milk

Question 7

Name two food poisoning bacterias associated with poultry

Answer 7

Salmonella, listeria

Question 8

Describe four symptoms of food poisoning

Answer 8

Nausea, diarrhoea, vomiting, stomach pains

Question 9

Explain the term cross contamination

Answer 9

When cooked or uncooked foods are mixed with raw foods

Question 10

List two rules that should be followed when storing food

Answer 10

Frozen food must be -18 degrees or lower

Store non perishables in the cupboard in their own airtight container

Question 11

Explain the term best before date

Answer 11

The food would be better before this date

It is a guide to the quality of the food

Question 12

Explain the term use by date

Answer 12

You must use the food before this date or it will not be safe to eat
It is a safety guideline

Question 13

What is a perishable food

Answer 13

Foods that have a short shelf life

Question 14

Name three non perishables

Answer 14

Dried pasta, tinned rice, mayonnaise

Question 15

Name three semi perishables

Answer 15

Bread, fruit, vegetables

Question 16

Name three perishables

Answer 16

Eggs, milk, fresh meat