food spoilage pg 34/35 Flashcards

1
Q

most microbes are…

A

harmless but pathogenic ones spoil food (go off) and cause food poisoning

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

3different groups of microbes which are

A

-bacteria
-moulds
-yeast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

microorganisms need 5 conditions to grow and multiply which are;

A

-warm temperature
-moisture
-food
-right pH (not acidic/alkaline)
-time

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what will changing the conditions of micro-organisms do

A

slows or stops the growth of micro-organisms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

name examples of how to change the conditions of micro-organisms

A

-using a fridge to change temperature
-pickle the food in vinegar to change pH
-add salt

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

name where microbes are found

A

-soil
-clothing
-food
-equipment
-air
-dirt

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

high risk foods have …. conditions for bacteria

A

ideal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

whats a hugh risk food

A

ready-to-eat foods, that if not stored right grow harmful bacteria

-theyre moist and high in protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

name high risk foods

A

-cooked meat, fish
-dairy products
-gravies, stocks and sauces
-shellfish
-cooked rice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what are enzymes

A

proteins that act as biological catylsts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

ripening

A

-enzymes cause fruits to ripen affecting the colour, sweetness and taste

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

name an example of ripening

A

-bananas are green and firm and enzymes break down starch inside them

-making the banana soft and sweeter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

browning

A

-when slicing fruits oxygen in the air turns the fruit brown. enzymes inside speed up this process

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Name 2 methods to slow/prevent unwanted enzymes

A

-adding an acid
-blanching

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

explain adding an acid

A

enzymes work best at a ph and if u put fruit into lemon juice, the acidic conditions stop enzymic borwning

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

explain blanching

A

plunging into boiling water

-used to prepare vegetables for freezing
-slows the enzymes down, and destorys the ripening enzymes so veg retains their colour

17
Q

mould and yeast are both

A

micro-organisms, meaning they grow and spread quickly

18
Q

mould

A

-can see on the surface of foods
-make food furmy and smell unpleasant
-mould produce waste

19
Q

yeast

A

-tiny single-celled fungi
-found in air and settle on food

20
Q

what makes yeast grow

A

-sugar
-temperature
-oxygen
-humidity

21
Q

how do yeast make food unsafe to eat

A

-ferment, break down sugars into CO2 alcohol
-leave pale brown spots of food

22
Q
A