Theory

Question 1

food hygiene

Answer 1

everything we do to make sure the food is free from contamination

Question 2

food safety

Answer 2

involves protecting food from anything that could cause harm to the consumer

Question 3

contamination

Answer 3

the presence of any unwanted microorganisms of foreign matter. ilness or injury can occur if food is contminated

Question 4

ways to help with food hygiene

Answer 4

wash hands regularly
cross contamination 
wash fruit and veg 
tie hair back
use hot water to clean

Question 5

conditions needed for growth

Answer 5

they all need warm and moist conditions
they all need a food supply
yeast needs time to reproduce
mould ansd yeast need oxygen to grow

Question 6

enzymic browning

Answer 6

enzymes can control reactions in food. when they are acticvated they change the food

Question 7

what is a pathogen

Answer 7

harmful bacteria

Question 8

what is the F A T T O M

Answer 8

F (food)
A (acidity - pH neutrul)
T (temperature - 5/6 degreed)

T (time - x2 every 20 minutes)
O (oxygen)
M (moisture)

Question 9

What bacteria comes from pre cooked meats

Answer 9

listeria

Question 10

e coli

Answer 10

undercooked meats

Question 11

salmonella

Answer 11

chicken, eggs

Question 12

what bacteria comes from poultry, beef

Answer 12

clostridium

Question 13

staphylococcus

Answer 13

meat, poultry

Question 14

onnset

Answer 14

the amount of time it takes for symptoms to show

Question 15

symptoms

Answer 15

features of the disease eg vomit

Question 16

sources

Answer 16

where you pick up the bacteria that gives you the disease

Question 17

what does a very cold fridge stop?

Answer 17

the growth of enzymes

Question 18

fridge rating

Answer 18

• : -6, storage 1 week
• *: -12, storage 1 month
• **: -18, storage 3 months
• ***: -18 - -25, storage up to 1 year

Question 19

cupboard storage

Answer 19

bread, cereal, oil, flour, pasta, sugar, tins, rice, crisps, biscuits

Question 20

dry storage

Answer 20

• stored between 10 - 15 degrees
• kept out of direct sunlight
• rotated so old is used first

Question 21

moulds

Answer 21

moulds are fungi. they produce spores which travel through the air and land on the foods. normally green, white, blue or black in colour

Question 22

yeasts

Answer 22

found in soil, air and on skins of fruits. yeasts are fungi, they produce by budding amd need oxygen to reproduce, waem water to activate. killed at 100 degrees

Question 23

bacteria

Answer 23

find bacteria everywhere, reproduce every 20 minutes. love 37. produce toxic poisins that give you food poisoning but doesn’t like acidic food

Question 24

what do we need protein for?

Answer 24

• growth
• repairs body tissue
• forms enzymes that metabolise
• forms hormones which regulates bodily functions

Question 25

HBV and LBV

Answer 25

HBV - high biological value foods, which means they have all amino acids LBV - LBV foods together make a HBV meal (beans on toast)

Question 26

what are amino acids made up of?

Answer 26

carbon, oxygen, hydrogen and nitrogen

Question 27

essential amino acids

Answer 27

amino acids we get form out diet

Question 28

properties of gluten

Answer 28

- found in proteins - develpoed by kneding - forms stuctures of bread