Food Tech - Exam Revision Flashcards
Food Spoilage
Is the deterioration in the quality or sensory properties of food such as taste, texture and aroma.
Food Poisoning
Is an illness caused by consuming food contaminated by bacteria, chemicals or biological contamination.
Cross-contamination
Food that involves the transfer of harmful bacteria from undercooked or raw food to food that has already been cooked or prepared.
Yeasts
Yeast can cause food spoilage in foods such as fruit juice and vinegar. The yeast produces bubbles on the surface of the liquid and also give off a strong “yeasty” odour and taste.
Mould
Form of fungi. They reproduce by forming spores, particularly on foods such as bread, cheese and citrus fruit. They appear as dark coloured fuzzy mass on the surface of the food.
Enzymes
Found naturally in food are also responsible for food spoilage. Enzymes are natural chemicals that cause food to ripen and age, but do not cause food poisoning.
High Risk Foods
Milk, cheese, cream, poultry, meat and fish.
Danger Zone
Between 5 and 60 degrees. Where bacteria is growing rapidly.
Hygiene principles
Washing hands, wearing hair net, no jewellery, clean protective clothing.
Wheat bran
The outside of a cereal grain.
Wheat germ
Reproductive system, situated at the base of the grain.
Wholemeal flour
Dense, darker flour.
Bread making
Use of flour, water and yeast.
Gelatinisation
The process of when starch granules absorb liquid in the presence of heat forming a gel.
Hydroponic
Growing plants with minerals and water solutions without soil.
