Food Poisoning and Bacteria Flashcards
Name 2 ‘high risk’ foods.
Chicken
Eggs
What are the different coloured chopping boards for? (red, yellow, blue, white, brown, green)
Red- raw meat Yellow- cooked meat Blue- raw fish White- bakery and dairy produce Brown- vegetables Green- fruit and salad
Why is it important to use colour coded equipment when handing and prearing food? Give an example.
To keep cooked and raw food seaparated.
To prevent cross contamination.
To prevent the spread of bacteria
Example: red equipment and yellow equipment ensure that raw and cooked meat are kept separate.
What temperature should a freezer be kept at?
-18C or lower
What temperature should a fridge be kept at?
Between 3 and 5C
Describe benefits of stir frying.
Prevents the loss of fat soluble vitamins and minerals as it is cooked in very little oil for a short amount of time.
Quick and easy.
One pan; less washing up.
One pan; only one ring on the hob would be used (economical).
Maintains colour and flavour of food.
Very versatile meal; an array of vegetables can be used in it to tailor to the consumer’s likes and dislikes.
Give 4 rules to be followed to avoid accidents when stir frying.
Make sure foods are dry as water will spit.
Make sure that if meat is used (e.g. chicken) it is cooked all the way through; check this with a temperature probe.
Use heat resistant utensils.
Use a wok cradle to prevent wobbling of the hob/burner.
What groups of people are most at risk of food poisoning?
Elderly
Babies/small children
Pregnant women
People who are ill.
What should the core temp of food be when cooked?
75C
What temp should food be hot help at?
63C+
What colour board should fresh mackerel be prepared on?
Blue
What colour board should cooked ham be prepared on?
Yellow
What colour board should onions be prepared on?
Brown
