Food Safety

Question 1

Why should defrosted food be cooked straight after defrosted

Answer 1

To reduce time, bacteria can multiply

Question 2

What is a high risk food

Answer 2

Ready to eat, moist foods, usually high in protein, do not require any heat treatment or cooking, conditions support bacterial growth

Question 3

What stages need to occur in cleaning work surfaces

Answer 3

Before during and after cooking

Hot soapy water, then antibacterial spray

Question 4

Disadvantages of freezing food

Answer 4

Enzymes can still be active 
Can change flavour and texture 
Can cause freezer burn
Needs to be dated 
Doesn't kill bacteria

Question 5

Advantages of freezing food

Answer 5

Makes seasonal foods available 
Reduces food waste 
Can cook some foods from frozen 
Can store up to a year 
Bacteria can't multiply 
Most foods can be frozen

Question 6

What is tainting

Answer 6

When the flavour or aroma of one food is changed by another stronger food

Question 7

What is a use by date

Answer 7

Unsafe to eat after this date, risk of food poisoning

Question 8

Best before date

Answer 8

Quality of food may decline after this date, can still be eaten, except eggs

Question 9

What temperature is fridge storage

Answer 9

0-5 °c

Question 10

What temp is freezer storage

Answer 10

-18°c

Question 11

What temp is the danger zone

Answer 11

5-63°c

Question 12

What goes on the top shelf of the fridge

Answer 12

Cheese, milk, dairy

Question 13

What goes on the second shelf of the fridge

Answer 13

Cooked meat

Question 14

What goes in the 3rd shelf of the fridge

Answer 14

Raw meat

Question 15

What goes in the bottom draw/ shelf

Answer 15

Salad vegetables

Question 16

What temp is cupboard temp

Answer 16

17-20°c

Question 17

Perishable foods should, and what are they

Answer 17

Be stored in the fridge or freezer 
Faulty short shelf life 
E.g. raw and cooked meat 
Dairy 
Veg ect

Question 18

Hot food should be kept

Answer 18

Above 63°c

Question 19

How do yeasts reproduce

Answer 19

By budding

Question 20

What are tiny fungi that produce thread like filaments

Answer 20

Moulds

Question 21

What conditions does mould need to grow

Answer 21

Damp air 20-30°c or low fridge temp

Question 22

What is oxidation

Answer 22

Enzymes causing food to spoil e.g. enzymic browning

Question 23

How can oxidation affect the nutrition of food

Answer 23

Loss of water soluble vitamins (b group and vc)

Question 24

Single celled microorganisms are called

Answer 24

Bacteria

Question 25

Yeasts can spoil

Answer 25

Fresh fruits and veg and dairy

Question 26

Fruit juices, jam, honey, fruit yoghurts are …… to prevent yeast action

Answer 26

Pasturised

Question 27

How does mould affect the nutrition of the nutrients

Answer 27

Extracts nutrients

Question 28

Explain wine production

Answer 28

Crushing grapes
Add yeast
Ferments with sugars to make alcohol
In fizzy wine co2 is used to makes bubbles

Question 29

Starter culture turns lactose into

Answer 29

Lactic acid

Question 30

Soy sauce =

Answer 30

Soya beans + mould

Question 31

How does lactic acid thicken yoghurt

Answer 31

It coagulates, denatures the protein in the milk

Question 32

What are the 5 sources of bacterial contamination

Answer 32

Raw foods 
Work surfaces and equipment 
Food handler
Pests 
Food waste and rubbish