Key Terms Ch 1

Question 1

Cross-contamination

Answer 1

Of food involves the transfer of harmful bacteria from uncooked or raw food to food that has already been cooked or prepared

Question 2

Enzymes

Answer 2

Are chemical substances that act as biological catalysts in plants, animals and micro-organisms. They bring about and speed up chemical reactions in foods without becoming involved in the reaction.

Question 3

Food poisoning

Answer 3

Is an illness caused by consuming foods contaminated by bacteria, chemicals or biological contamination.

Question 4

Food spoilage

Answer 4

is a reduction in the food quality identified by deterioration in the physical, chemical and/or sensory properties.

Question 5

Moulds

Answer 5

Are a form of fungi that reproduce by forming spores.

Question 6

Yeasts

Answer 6

Are single cell microscopic fungi that reproduce by a process called ‘budding’.

Question 7

Bacteria

Answer 7

Are single-cell micro-organisms that can cause food poisoning when consumed live in food, or through the toxins they produce once they are ingested.