Winter exam 28/11/23 Flashcards

1
Q

Explain the term binary fission?

A

Binary fission is one bacteria doubling every 10 minuets from the temperture of 5°c to 63°c.

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2
Q

Who are more vunrable when in comes to pathogenic bacteria?

A

babies and young children - Immune systems have not fully developed.
Older citizens - Immune system is weak.
Pregnant women - carrying a baby which mean that it could get ill.

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3
Q

Where does bacteria come from?

A

Raw foods
work surfaces and equipment
food handlers
pests
soil
water
waste food and rubbish

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4
Q

symtoms of food poisining

A

diareah
stomach ache
vomiting
nausea

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5
Q

What is the differance between the USE BY date and the BEST BEFORE date?

A

Use by date - is not safe to east after the specific date.
Best before date - will probably be ok to eat after the specific dtae, but the quality may be affected.

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6
Q

The danger zone is when tempertures reach ___°c to ___°c

A

When tempertures reach up to 5°c to 63° bacteria starts to double this is known as the danger zone.

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7
Q

Boiling point is ___°c.

A

Boiling point is 100°c. (Denatured)

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8
Q

Average human body temperture is __°c

A

Average human body temperture is 37°c (Danger Zone)

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9
Q

Average freezer temperture is __°c

A

An average freezer temperture is -18°c.

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10
Q

Average room temperture is __°c

A

An average room temperture is 20°c.

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11
Q

Name some key low risk foods.

A

Dried foods
Tinned foods
Breakfast cereals
vegteble oils

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12
Q

Name some key high rish foods.

A

Eggs
Milk
Meat
Ham
Cooked rice

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13
Q

Average fridge temperture is __°c.

A

1°c to below 5°c.

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14
Q

What happens to bacteria exposed to tmpertures above 63°c?

A

De-natured (dead)

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15
Q

Name the 4 C’s in food hygiene

A

Cleaning
Cooking
Chilling
Cross contamination

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16
Q

Name the order of where specific food groups are keft in the fridge from the verry bottom to the top.

A

Salad drawer - Salad and vegetables
Bottom shelf - Raw meats (covered to prevent drips)
Middle shelf - Cooked meats
Top shelf - Dairy products

17
Q

What is direct contamination?

A

Raw meat onto cooked meat.

18
Q

What is indirect contamination?

A

Raw meat onto surface onto cooked meat.

19
Q

What is drip contamination?

A

raw meat drips onto ready eat food.

20
Q

What are the 5 sections of the eat well guide?

A

Fruit and vegtables
Potatoes, bread, rice, pasta and other scartchy carbohydrates.
Beans, pulses, fish, eggs, meat and other proteins.
Dairy and alternatives
oils and spreads

21
Q

What is the designed pasta portian size?

A

75g

22
Q

What is the designed breakfast cereal portian size?

A

40g

23
Q

What is the designed chicken portian size?

A

120g

24
Q

What is the designed yogurt portian size?

A

120g

25
Q

What is the designed baked potato portian size?

A

220g

26
Q

What is the designed salmon portian size?

A

140g

27
Q

What is the designed cheese portian size?

A

30g

28
Q

What is the designed fruit portian size?

A

2 egg sized fruit e.g. kiwi

29
Q

What is the designed vegtable portian size?

A

3 tbs

30
Q

What is the designed fruit juice portian size?

A

1 glass

31
Q

What is the designed berries portian size?

A

A handful

32
Q

What is the designed salad portian size?

A

1 bowl

33
Q

What is the designed apple/orange portian size?

A

1 large apple or orange

34
Q

Why is sweet potato not included in the potatoes, bread rice and other scartchy charbohydrates.

A

Not enough carbohydrates in a sweet potato to make it into the section of the eatwell guide.

35
Q

Write down some examples of oily fish,

A

Salmon
Tuna
Mackeral
Herring
Trout

36
Q

What is your portian size for fish a week?

A

2 portians (2 x 140g) of fish a week

37
Q

Why is butter not included in the dairy and alternatives section.

A

Butter is not included in this section of the eatwell guide because it is so high in fat.

38
Q

How many portians should you be eating of fruit and vegtables a day.

A

5

39
Q

How many glasses of water should we be drinking a day?

A

6 - 8 glasses