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Food Prep and Nutrition > Food spoilage > Flashcards

Food spoilage Flashcards

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Gourmet Food flashcards
1
Q

What are the six causes of food spoilage?

A 
Microorganisms
Enzymes
Insects and rodents
Chemical reactions
Environmental factors
Time
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2
Q

What are perishable foods?

A

Foods more likely to go off

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3
Q

What are the signs of food spoilage?

A 
Discolouration
Changes in texture
Visible mould
Unplesant odour
Changes in flavour
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4
Q

What are ambient foods?

A

Foods that can be stored at room temperature

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5
Q

Chilled foods should be stored below what temperature?

A

8oC

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6
Q

Frozen foods should be stored below what temperature?

A

-18oC

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7
Q

Hot foods should be stored above what temperature?

A

63oC

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8
Q

Is food safe to eat after the use-by date?

A

No

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9
Q

Is food safe to eat after the best before date?

A

Yes

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10
Q

What are the three categories of contamination?

A

Chemical
Physical
Biological

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11
Q

What term describes harmful bacteria?

A

Pathogenic

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12
Q

What makes a food high risk?

A

Moist
Ready to eat
High in protein

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13
Q

What is a high risk food?

A

Food more likely to cause food poisoning

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14
Q

What are the four conditions needed by bacteria to multiply?

A

Time
Moisture
Warmth
Food

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15
Q

What term describes the way bacteria multiply by growing and splitting in two?

A

Binary fission

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16
Q

What is binary fission?

A

The way bacteria multiply by growing and then splitting in two

17
Q

How long does it take for bacteria to multiply?

A

10-20 minutes

18
Q

What is the danger zone?

A

5-63oC

The temperature range bacteria multiply the quickest in

19
Q

What are spores?

A

Heat proof coatings that some bacteria can develop

20
Q

Name two spore forming bacteria

A

Bacillus cereus

Clostridium perfringens

21
Q

What are toxins?

A

Waste produced by bacteria that are heat resistant and can cause food poisoning

22
Q

What is cross contamination?

A

When bacteria is spread from one food or surface to another

23
Q

What colour plasters should be worn in kitchens?

A

Blue or brightly coloured

24
Q

What does HACCP stand for?

A 
Hazard
Analysis
Critical 
Control 
Point
25
Q

What is HACCP?`

A

A food safety system

26
Q

In relation to HACCP, what is a hazard?

A

Anything that can cause harm to people

27
Q

In relation to HACCP, what is a critical control point?

A

The stage at which hazards are identified and either removed or made safe

28
Q

What is food preservation?

A

Making food last longer

29
Q

How does heat preserve foods?

A

Kills most microorganisms

Stops enzyme activity

30
Q

How does freezing preserve foods?

A

Make microorganisms inactive

31
Q

How does drying preserve foods?

A

Removes moisture so microorganisms cannot reproduce

32
Q

Why are foods packaged?

A

Protect from damage
Minimise bacterial contamination
Make it easier to transport and store
Provide information e.g. contact details, ingredients

33
Q

What information must legally be on food packaging?

A 
Manufacturers contact details
Place of origin
Name and description of product
Weight of product
Ingredients
Allergens
Storage and cooking instructions
Shelf life date
Nutritional information
34
Q

In what order are ingredients listed on food packets?

A

Weight, descending (from biggest to smallest)

35
Q

What is MAP packaging?

A

Air is removed from containers and replaced with carbon dioxide/nitrogen which slows the decay rate of food

36
Q

List five packaging materials used for foods

A 
Paper
Cardboard
Plastic
Metal
Glass
37
Q

What is vacuum packaging?

A

When all air is removed from packets to stop bacteria multiplying

38
Q

What is onset time?

A

The time it takes to develop symptoms of food poisoning after consuming

39
Q

What does the term anaerobic mean?

A

Being able to exist without oxygen

Food Prep and Nutrition (17 decks)

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