Taking Care Of Food

Question 1

What is bacteria?

Answer 1

A microorganism, a living thing

Question 2

2 things that food poisoning is caused by

Answer 2

Bacteria and mould

Question 3

3 foods that develop mould if stored for too long incorrectly

Answer 3

Bread, grapes, mandarin ornages

Question 4

What is food poisoning?

Answer 4

An illness caused by eating contaminated food

Question 5

3 foods that develop mouldy if they are stored for too long or incorrectly:

Answer 5

Bread, mandarin oranges, grapes

Question 6

What type of foods do bacteria prefer to grow in?

Answer 6

High protein foods eg. Meat, fish milk

Question 7

What does bacteria need to grow in?

Answer 7

Heat and moisture

Question 8

What happens to bacteria between 64-100oC?

Answer 8

Bacteria are destroyed

Question 9

What happens to bacteria between 5-63oC?

Answer 9

Bacteria multiply rapidly

Question 10

What happens to bacteria in he fridge?

Answer 10

They multiply slowly

Question 11

What happens to bacteria in the freezer?

Answer 11

They are dormant (they cannot grow but don’t die)

Question 12

Name four high risk foods that bacteria will grow quickly in:

Answer 12

Milk, cream, fresh chicken, fish

Question 13

Where should high risk foods be stored?

Answer 13

Fridge/freezer

Question 14

Name four low risk foods that will have a best-before date:

Answer 14

Rice, flour, breakfast cereals, crisps

Question 15

Why should high risk foods be kept in the danger zone for as short a time as possible?

Answer 15

So that the food does not warm up and bacteria cannot multiply

Question 16

How would you check if a piece of chicken/burger is cooked?

Answer 16

Cut the largest piece in half (chicken should be white, burger should be brown)

Question 17

What is contamination?

Answer 17

When something goes into food that shouldn’t be there eg. Microorganisms

Question 17

How would you check if a piece of chicken/burger is cooked?

Answer 17

Cut the largest piece in half (chicken should be white, burger should be brown)

Question 19

3 symptoms for campylobacter:

Answer 19

Diarrhoea, nausea and cramping

Question 20

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

Answer 20

Bacteria would splash onto and contaminate the work surface and therefore onto other foods

Question 21

2 foods other than meat and poultry that may cause campylobacter if not cooked or stored properly:

Answer 21

Unpasteurised milk, shellfish

Question 22

Name 3 groups of people that are at high risk of campylobacter:

Answer 22

Babies, pregnant women and elderly

Question 23

Name four facts about a chef’s job:

Answer 23

Making sure food is of the right quality and price
Ordering food from suppliers
Managing health and hygiene procedures
Recruiting, training and developing staff

Question 24

How often do bacteria multiply?

Answer 24

Every 20 minutes in ideal conditions

Question 25

Six different jobs that involve working with food:

Answer 25

Chef, baker, butcher, waiter, dietician, environmental health officer

Question 26

Name four facts about a chef’s job:

Answer 26

Making sure food is of the right quality and price
Ordering food from suppliers
Managing health and hygiene procedures
Recruiting, training and developing staff

Question 27

How often do bacteria multiply?

Answer 27

Every 20 minutes in ideal conditions