Food Safety Flashcards
1
Q
Food can get contaminated by
A
- yeast
- mould
- bacteria
2
Q
Spoilage that is also caused by enzymic activity
A
- colour and flavour changes
- ripening
3
Q
Microorganisms need:
A
- food
- moisture
- warmth
- time
4
Q
High risk foods
A
- cooked meat and poultry
- milk
- eggs
- shellfish
- cooked rice
5
Q
What is yeast?
A
Tiny single cell fungi
6
Q
Best conditions for yeast
A
- grow best at 25-29 degrees
- grow in foods with high sugar and salt content
7
Q
Yeast destruction
A
- destroyed at 100 degrees
- cannot grow without water
- slowed down by correct
storage
8
Q
What is mould?
A
Tiny fungi that produce thread-like filaments
9
Q
Best conditions for mould
A
- grow best between 20-30 degrees
- moisture
- high humidity and fluctuating temperatures
- condensation on lids
10
Q
What is bacteria?
A
Single celled microorganisms
11
Q
What are the three groups of bacteria?
A
- harmless
- pathogenic
- food spoilage
12
Q
What is blanching and why is it used?
A
- food prepared for freezing is balanced to destroy the enzymes
- placed in boiling water then freezing cold water
- unblanched foods spoil
13
Q
Use of yeast in the industry
A
- yeast is widely used as a raising agent
- used to make cheese and bread
14
Q
The process forms the flavour enhancer
A
Monosodium glutamate
15
Q
Oxidation
A
Oxygen can cause foods to spoil by oxidation
