Cooking Of Food Flashcards
What are the three ways food can be contaminated?
Food can be contaminated in three different ways: physical means, microbial means, and chemical means.
What is physical contamination?
Physical contamination occurs when physical substances, such as hair, glass, plastic, and pest droppings, fall into food.
What is microbial contamination?
Microbial contamination occurs when microorganisms, such as yeasts, moulds, and bacteria, contaminate food.
What is chemical contamination?
Chemical contamination occurs when chemical substances, such as cleaning fluids and insecticides, contaminate food.
What are guidelines for preventing food contamination?
Guidelines include keeping food covered, keeping raw and cooked food separate, cleaning work surfaces and equipment, washing hands regularly, and cooking food properly.
What personal hygiene practices should be followed when preparing food?
Wash hands well, tie back long hair, keep fingernails short and clean, cover cuts with waterproof dressings, and wear a clean apron.
What should you avoid when preparing food if you are unwell?
Avoid preparing food if you are unwell, as bacteria and viruses may spread to the food.
What are food lab hygiene rules?
Keep the food lab clean, clean work surfaces before, during, and after preparation, wash equipment carefully, and store dry foods properly.
How should raw meat be stored in the refrigerator?
Store raw meat at the bottom of the refrigerator to prevent raw juices from dripping onto ready-to-eat food.
What is the correct temperature for cooking food to kill bacteria?
Cook food at the correct temperature, at least 74 °C, to kill bacteria and make it safe to eat.
How should high-risk foods be stored?
Keep high-risk foods, such as cooked meat and dairy products, in an airtight container in the freezer or refrigerator.
What is the ideal storage temperature for perishable foods?
Store perishable foods, such as raw meat, poultry, and seafood, in a refrigerator below 5 °C or in a freezer.
What temperature should ready-to-serve food be at?
Ready-to-serve food should be hot enough to serve safely, over 60 °C.
What should be done when reheating food?
Use a temperature probe to check that the internal temperature reaches at least 74 °C when reheating food, especially chicken and poultry.
What is one reason for cooking food?
Cooking food makes it safe to eat by destroying bacteria that may cause food poisoning.
How does cooking affect the texture of food?
Cooking improves the texture of food, making it easier to chew, swallow, and digest.
What effect does cooking have on the color of food?
Cooking develops and enhances the color of food.
How does cooking improve the flavors in food?
Cooking develops and enhances the flavors in food.
What is one benefit of cooking in terms of diet variety?
Cooking adds variety to the diet by changing the appearance, taste, or texture of food.
How does cooking affect the shelf life of food?
Cooking prolongs the shelf life of food by destroying harmful microorganisms.
What is an advantage of dry heat cooking (baking)?
There is very little nutrient loss, and baked dishes have an improved appearance, taste, and texture.
What is a disadvantage of baking?
Baked dishes may not be healthy when large amounts of fats are added during food preparation.
What is an advantage of deep-frying?
Deep-frying requires a shorter cooking time and makes food appetising by turning it crispy and golden brown.
