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GCSE Food Preparation and Nutrition > Food Spoilage > Flashcards

Food Spoilage Flashcards

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1
Q

What do enzymes cause fruit to do e.g makes bananas ok to eat

A

Ripen

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2
Q

What do fruits contain that cause them to ripen

A

Enzymes

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3
Q

3 sensory properties that enzymes effect when they ripen fruit

A

Texture
Sweetness
Colour

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4
Q

2 methods that control the activity of enzymes (e.g stopping enzymic browning where the fruit is oxidated and turns brown)

A

Adding acid e.g dipping fruit slices in lemon juice- enzymes work best at optimum ph so when too acidic it stops the enzymic browning

Blanching- destroys ripening enzymes

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5
Q

What happens when fruit is sliced and exposed to air

A

Enzymic browning
Oxygen in air turns fruit brown and enzymes speed up the process

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6
Q

What temperature is the danger zone

A

5- 63 degrees

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7
Q

What temperature is the freezing zone

A

Below - 18 degrees

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8
Q

What temperature is the chilling (fridge) zone

A

0-5 degrees

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9
Q

Where in the fridge should raw meat be placed and why

A

Bottom shelf
Stop any juices/ blood dripping and contaminating other foods with harmful bacteria like salmonella that can cause food poisoning

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10
Q

What happens to bacteria between 5 and 63 degrees (danger zone)

A

Grows and multiplies rapidly

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11
Q

Optimum temperature for bacterial growth

A

37 degrees
(Included in danger zone)

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12
Q

Why should hot food be held above 63 degrees

A

Any lower is in the danger zone where bacteria grows and multiplies rapidly
Therefore avoids bacteria growing on food which could cause food poisoning

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13
Q

True or false, freezing kills bacteria

A

False
It becomes dormant (stops growing) but becomes active again when the food is defrosted

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14
Q

What does chilling do to bacteria (e.g putting food in the fridge)

A

Slows the growth but doesn’t stop it

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15
Q

What is meant by ambient foods

A

Foods kept at room temperature

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16
Q

Use by vs best before date

A

Use by is about safety
Best before is about quality

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17
Q

Use by date meaning

A

Given as a safety warning
Date that a high risk food must be consumed by (after this point you may get food poisoning)

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18
Q

What type of foods contain a use by date

A

Short shelf life
E.g high risk foods

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19
Q

What is meant by best before date

A

Given as warning about quality
After the date the food is still safe to eat but might not be as nice e.g biscuits might go soft

20
Q

What type of foods contain a best before date

A

Long shelf life
E.g tinned foods

21
Q

Would a can of baked beans have a use by date or a best before date and why

A

Best before
It is long shelf life
The food will be safe to eat it may just start to taste a bit off

22
Q

What must you do to a probe before and after use

A

Sterilise it

23
Q

General Symptoms of food poisoning

A

Diarrhoea, vomiting, stomach cramps, fever

24
Q

4 main types of bacteria to know

A

Salmonella
Campylobacter
E.Coli
Staphylococcus aureus

25
Q

Why it’s important to fully defrost food (e.g frozen chicken) before cooking

A

Otherwise the food might take longer to cook than the packaging says so you end up undercooking it so the harmful bacteria isn’t killed but remains in the food causing food poisoning

26
Q

How does jam making preserve food

A

Fruit and sugar are boiled then sealed in jar
High temperature when boiled destroys bacteria
Sealed jar means oxygen can’t get in preventing the food from spoiling
Sugar prevents microorganism growth

27
Q

Minimum core temperature food should be cooked to

A

75 degrees

28
Q

Minimum temperature hot food (e.g in a buffet) should be held at

A

63 degrees

29
Q

Hot buffet food should be kept for no more than how many hours

A

2 hours

30
Q

Pasteurisation meaning

A

Heat heated up to 72 degrees for 15 seconds then rapidly cooled
(At high temperature harmful bacteria is killed so prevents food poisoning when milk is consumed)

31
Q

During pasteurisation, milk is heated to how many degrees

A

72 degrees

32
Q

During pasteurisation, milk is heated to 72 degrees for how many seconds

A

15 seconds

33
Q

Why pasteurisation makes milk safe to drink

A

Heated to 72 degrees and at high temperature bacteria is killed preventing food poisoning

34
Q

Campylobacter is found in what 2 things

A

Raw poultry
Untreated milk

(Think c for cow as cows produce milk and meat)

35
Q

E.coli is found in what 2 things

A

Unwashed vegetable leaves
Raw beef

36
Q

Staphylococcus aureus is found in what

A

High risk foods handled by someone carrying the bacteria

(Think s for someone)

37
Q

Salmonella is found in what 2 things

A

Raw poultry
Eggs

38
Q

What is enzymic browning

A

Enzymes speed up the reaction with oxygen in the air turning fruits and vegetables brown

39
Q

5 ideal conditions for bacteria to grow and multiply

A

Food
Moisture
Warmth
Time
PH

40
Q

2 methods to help prevent enzymic browning

A

Add acid
Blanching

(Slows down oxidation)

41
Q

How blanching helps prevent enzymic browning

A

Destroys ripening enzymes

42
Q

How preservatives prevent food spoilage e.g sugar in jam, vinegar, salt and lemon juice

A

Prevent growth of microorganisms
(Due to being too acidic etc)

43
Q

How preservatives prevent food spoilage e.g sugar in jam, vinegar, salt and lemon juice

A

Prevent growth of microorganisms
(Due to being too acidic etc)

44
Q

Examples of high risk foods (short shelf life ready to eat foods)

A

Cooked meat
Dairy products
Gravies/ sauces
Cooked rice
Ready made meals

45
Q

5 methods of preserving food by keeping it in a cool and dry place to prevent growth of microorganisms

A

Freeze drying
Canning/ bottling
Vacuum packing
Pickling
Jam making

GCSE Food Preparation and Nutrition (8 decks)

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