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HE Year 9 > H.E Unit 2- Taking Care Of Your Food > Flashcards

H.E Unit 2- Taking Care Of Your Food Flashcards

1
Q

What is food poisoning?

A

An illness caused by eating contaminated food.

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2
Q

What is contamination?

A

When something gets into food that should not be there E.g bacteria

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3
Q

What is bacteria?

A

Microscopic organisms, may cause disease

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4
Q

What is food hygiene?

A

The process that ensures food is safe to eat and has been protected from contamination.

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5
Q

What are microorganisms?

A

Tiny living things that need a microscope to be seen E.g fungi, mould, bacteria, yeast. (Some are used in food manufacturing).

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6
Q

What is mould?

A

Grows on surface of food. Furry appearance.

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7
Q

What foods may develop mould if stored for too long/incorrectly?

A

Bread, strawberries, raw chicken, cheese, blueberries.

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8
Q

What foods are produced by using microorganisms?

A

Bread (yeast), Quorn (fungi), Yoghurt (bacteria), blue cheese (mould).

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9
Q

What 4 conditions does bacteria need to survive and multiply?

A

Food, moisture, warmth and time.

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10
Q

Why do bacteria need food to survive and multiply?

A

High in protein, vitamins + minerals. E.g chicken, berries

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11
Q

Why do bacteria need moisture to survive and multiply?

A

(Water) to grow. Bacteria cannot multiply in dry foods. Food with added moisture is ideal breeding ground for bacteria.

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12
Q

Why do bacteria need warmth to survive and multiply?

A

Bacteria multiply most rapidly in warm conditions

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13
Q

Why do bacteria need time to survive and multiply?

A

If bacteria are given ‘ideal conditions’ (food, moisture, warmth) and enough time they will multiply rapidly. (Each bacterium can divide into 2 every 20 mins)

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14
Q

How much time does it take a bacterium to divide into 2?

A

20 minutes

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15
Q

What temperature range are bacteria destroyed in?

A

64-100 degrees celsius

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16
Q

What temperature range is called the ‘danger zone’ for bacteria?

A

5-63 degrees celsius

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17
Q

What temperature range do bacteria multiply slowly in the fridge?

A

1-4 degrees celsius

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18
Q

What temperature range is a ‘dormant’ temperature in the freezer for bacteria?

A

-18 degrees celsius

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19
Q

What does dormant mean?

A

Inactive. Bacteria are alive but not growing/multiplying

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20
Q

What are use by dates?

A

Foods e.g meat, dairy and other moist food s containing protein and vitamins are considered high risk because bacteria will grow in them easily.

21
Q

What are 4 high-risk foods?

A

Raw chicken, cream, milk and mozzarella.

22
Q

What is the use by date a guide for (what does it mean)?

A

Foods must be eaten by this date. After, the food is unsafe + may cause food poisoning.

23
Q

Where should high risk foods be stored?

A

In the fridge

24
Q

What are best before dates?

A

Foods e.g dried pasta (low risk foods) are safe to eat for a long time if unopened. (Bacteria won’t grow easily)

25
Q

What are 4 low-risk foods?

A

Tuna, bread, rice, pasta, tinned tomatoes.

26
Q

What should you do when preparing food?

A

Handle food as little as possible
Clean dishes + surfaces
Keep ‘high risk’ foods in ‘danger zone’ (5-63 degrees Celsius) for as short a time as possible.

27
Q

What should you do while cooking food?

A

Cook foods elf meat and chicken thoroughly

28
Q

What should you do while reheating food?

A

Reheat until piping hot
Don’t reheat more than once
Follow manufacturers instructions

29
Q

What should you do while serving food?

A

Serve HOT FOOD above 63 degrees celsius
Serve COLD FOOT at/below 4 degrees Celsius

30
Q

Name 6 instructions for handling raw meat safely.

A

Keep refrigerated/ frozen
Thaw in refrigerator/microwave
Keep raw meat/poultry separate from other foods
Wash working surfaces (including chopping boards), utensils and hands after touching raw meat/poultry.
Cook thoroughly
Keep hot foods hot. Refrigerate leftovers immediately/discard.

31
Q

How could you check that a piece of chicken is cooked?

A

Cut the largest/thickest piece open. It should be white right through the centre.

32
Q

Why should hot food be cooled before put in fridge?

A

It would increase the temperature of the fridge + bacteria could multiply quickly on food in fridge as it warms up.
Follow instructions carefully when reheating food to ensure it is heated thoroughly enough to enough to destroy any harmful bacteria in food.

33
Q

Give 3 examples of potential causes of food poisoning.

A

NOT COOKING FOOD PROPERLY eg undercooked chicken which is still pink inside.
NOT STORING FOOD PROPERLY eg fridge temperatures above 5 degrees celsius
NOT HANDLING FOOD HYGIENICALLY eg licking your fingers while making a sandwich

34
Q

Why should you not wash raw meat + poultry before cooking it?

A

Water containing bacteria could splash around work surface + contaminate any ready to eat food prepared there.

35
Q

What is the definition of the word ‘symptom’?

A

An effect on the body

36
Q

What are 4 types of food poisoning bacteria?

A

Listeria, E. coli, Salmonella, Campylobacter

37
Q

What is campylobacter?

A

Common food poisoning bacterium. Found on raw meat and raw poultry.

38
Q

What are 3 common symptoms for campylobacter?

A

Abdominal pain, severe diarrhoea and vomiting, fever, headache.

39
Q

Name some foods that may cause campylobacter if not cooked/stored properly?

A

Raw meat + poultry, unpasteurised milk, seafood, pate, cooked rice + pasta, dairy, fresh cream.

40
Q

What are 3 population groups campylobacter endangers?

A

Babies, elderly, pregnant women, those who have an underlying illness.

41
Q

What is cross-contamination?

A

When bacteria spread from raw foods to foods that are cooked.

42
Q

What is salmonella?

A

Type of food poisoning bacteria, found in chicken and eggs.

43
Q

What is E Coli?

A

A type of food poisoning bacteria found in undercooked meats.

44
Q

What should be stored in the upper shelves of a fridge?

A

Foods that don’t need cooking, such as deli meats + leftovers.

45
Q

What should be stored in the low/middle shelves of a fridge?

A

Dairy such as milk, cheese, yoghurt and butter.

46
Q

What should be stored in the bottom shelves of a fridge?

A

Coldest part of a fridge.
Wrapped raw meat and fish should be kept here. Placing raw food on bottom shelf also minimises risk of cross contamination.

47
Q

What should be stored in the drawers of a fridge?

A

Vegetables, salads + fruit should be stored in original packaging in salad drawer (enclosed). Also a good place to store herbs, as they can’t get frozen to back of fridge.

48
Q

What should be stored in the door shelves of a fridge?

A

Warmest area of fridge,
Most susceptible to temperature fluctuations.
Condiments, jam and juice stored here (natural preservatives).

HE Year 9 (5 decks)

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