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

Unit 2 - Taking Care Of Your Food Flashcards

1
Q

What is the definition of contamination

A

When something gets into food that shouldn’t be there eg-microorganisms of solid matter

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2
Q

Definition of bacteria

A

A microorganism, a living thing

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3
Q

Definition of food hygiene

A

Insuring food is safe to eat

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4
Q

What is a microorganism

A

Tiny living things, so small you need a microscope to see them

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5
Q

What is food poisoning usually caused by

A

A microorganism called bacteria

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6
Q

What else can food poisoning be caused by

A

Mould

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7
Q

Where does mould grow

A

On the surface of food

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8
Q

What does mould look like

A

Furry

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9
Q

What should happen to mouldy food

A

It should be thrown away

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10
Q

What foods develop mould of they store for too long or are stored incorrectly

A

Bread, cheese, grapes and oranges

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11
Q

Not all microorganism are….. Some are very……..indeed

A

Harmful

Useful

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12
Q

Bacteria mould or yeast?

  • bread
  • quorn
  • yoghurt/probiotic drinks
  • blue cheese
A
  • yeast
  • fungi
  • bacteria
  • mould
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13
Q

Bacteria need how many conditions to survive and multiply

A

4

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14
Q

What type of foods do bacteria prefer to grow on, list some examples of these types of foods

A

Foods high in protein, vitamins and minerals

  • chicken (meat)
  • fish
  • eggs/milk
  • poultry
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15
Q

What does bacteria need to grow

A

Moisture (water)

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16
Q

Where can bacteria not multiply

A

In dry foods

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17
Q

When does dry food come ideal for bacteria to breed

A

When it is reconstituted (water is added)

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18
Q

List some foods that are reconstituted before they are eaten

A 
Custard powder
Packet soup
Pot noodle
Super noodles
Bisto gravy granules
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19
Q

What four things do bacteria need to survive and multiply

A

Food
Moisture
Warmth
Time

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20
Q

Bacteria like to be kept….

A

Warm

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21
Q

When do bacteria multiply most rapidly

A

In warm conditions

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22
Q

What happens to bacteria between 64-100 degrees

A

Bacteria are destroyed

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23
Q

What happens to bacteria between 5-63 degrees

A

Dangerzone!!!!

Bacteria multiply rapidly

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24
Q

What happens to bacteria between 1-4 degrees (in the fridge)

A

They are not dead but they multiply slowly

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25
Q

What happens to bacteria at -18 degrees (in the freezer)

A

THEY DO NOT DIE!!!

They are dormant (sleeping) in the freezer

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26
Q

What does the term dormant mean when talking about bacteria

A

The bacteria are alive, but are not able to grow, normal function is suspended for a time ie- they can’t grow and can’t multiply

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27
Q

If bacteria are given ideal condition ie- food moisture and warmth AND……………

A

They have enough time they will multiply rapidly

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28
Q

What can each bacterium divide into once every 20 minutes in ideal conditions

A

Can divide into two

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29
Q

Shopping:
Consumers may need to be reminded about the importance of packing food safely in the supermarket to reduce the risk of what

A

Of bacteria being transferred from raw meat also soil near or with veg to other foods

30
Q

List some foods that should be kept in the freezer?

A

Frozen peas
Ice cream
Leftover lasagne to be eaten next week

31
Q

List some foods that should be kept in the fridge

A 
An open jar of jam
Sandwiches for tomorrow
Raw chicken to be used tomorrow 
Cheese
Fresh cream cake
Lettuce
Ready prepared veg
32
Q

What is he definition of food poisoning

A

Is an illness caused by eating contaminated food

33
Q

Lost some foods that should be kept in the cupboard

A

Flour
Jaffa cakes
Breakfast cereal
Olive oil

34
Q

Use by dates:

Why are meat and dairy foods considered as high risk foods

A

Because bacteria will grow in them easily

35
Q

Use by dates:

What do most high risk foods contain

A

They are moist and usually contain protein, vitamin and minerals

36
Q

Use by dates:

Name five high risk foods

A

Milk,cream, fresh chicken, fish, meat

37
Q

Use by dates:

A use by date must be printed where

A

On the labels of these foods

38
Q

Use by dates:

When must the food be eaten for

A

The use by date

39
Q

Use by dates:

What happens to food after the use by date goes by

A

After this date food is likely to become unsafe and could cause food poisoning

40
Q

Best before dates:

Why are foods such as pasta considered low risk

A

Because they remain safe to eat for a long time if unopened

41
Q

Best before dates:

What will these foods have printed on their label

A

Best before date

42
Q

Best before dates:

What does a best before date mean

A

This means that the food will be at their best quality up until this date. These foods are typically dried foods, canned, in jars or packets

43
Q

Best before dates:

Name 7 low risk foods

A

Dry rice, flour, breakfast cereal, crisps, tea and coffee

44
Q

When preparing food…

A

Handle food as little as possible
Clean dishes and surfaces as u prepare food
Keep high risk food in the danger zone (5-63 degrees) for as short a time as possible

45
Q

When cooking food

A

Cook foods such as meat and chicken thoroughly

46
Q

When serving food…

A

Serve HOT food above 63 degrees

Serve COLD food at or below 4 degrees

47
Q

If reheating food…

A

Reheat until piping hot (75 degrees +)
Do not reheat foods more than once
Follow the manufacturers instructions carefully

48
Q

Why should high risk foods be kept in the danger zone for as little time as possible

A

So that the food does not warm up and allow bacteria to multiply rapidly

49
Q

How cold u check a piece of chicken or a beef burger is cooked

A

Cut the largest piece in half, chicken should be white the whole way through and the beef burger should have turned from red to brown the whole way through

50
Q

Which statement is correct and explain your answer
Is it safe to cool hot food in the fridge
Hot food should be cooled before putting it in the fridge

A

Answer B because if you put hot food in the fridge, the hot food would warm the fridge upas create suitable conditions for the rapid growth of bacteria

51
Q

State why you should follow the manufacturers instructions when reheating food

A

I ordered destroy harmful microorganism and insure the food is safe to eat

52
Q

What is the name of a common food poisoning bacterium that is sometimes found on raw meat and raw poultry

A

Campylobacter

53
Q

What does campylobacter cause

A

A range of very unpleasant symptoms

54
Q

What is a symptom

A

An effect on the body

55
Q

List 5 common symptoms for campylobacter

A 
Diarrhoea  
Vomiting
Nausea
Cramping
Fever
56
Q

Why shouldn’t you wash raw meat and poultry before washing it

A

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

57
Q

What two other foods may cause campylobacter if not cooked or stored properly

A

Unpasteurised milk, or shellfish

58
Q

List 4 groups of people campylobacter can be very dangerous for

A

Babies, elderly, pregnant women, those already ill

59
Q

Tim and sue run a residential home for older people, write does two piece of advice to ensure that this at risk group is not a risk of campylobacter

A

Keep hot food above 63 degrees until it is served

Reheat food only once

60
Q

Identify 6 different career opportunities that involve working with food

A 
Chef 
Baker
Dietician
Butcher
HE teacher
Nutritionist
61
Q

List the first key fact about an environmental health officers job

A

Environmental health officers handle complaints about food quality, hygiene and safety issues

62
Q

List the second key fact about an environmental health officers job

A

They inspect any premises that handles food eg restaurant, cafe, deli, supermarket, abattoir

63
Q

List the third key fact about an environmental health officers job

A

They can take samples of food away for analysis in a laboratory

64
Q

List the last key fact about an environmental health officers job

A

They can close a food premises if they prove it is unhygienic

65
Q

First key fact about a chefs job

A

In a week they work 60 hours

66
Q

Second key fact about a chefs job

A

They need to be good in the kitchen and know about food hygiene

67
Q

Third key fact about a chefs job

A

Design menus

68
Q

Fourth key fact about a chefs job

A

Order in food and make sure they have a correct amount each day

69
Q

Name three local restaurants with a five for food hygiene

A

Starbucks, McDonald’s and Costa

70
Q

Where should high risk foods be stored

A

Fridge or freezer

Year 9 HE (8 decks)

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