| what are 3 examples of microorganism? | yeast, mould, bacteria |
| give 5 conditions for microorganism's growth and multiplication | 1. food
2. warmth
3. moisture
4. time
5. optimal pH |
| microorganism causes what disease? | pathogenic |
| what ways can food absorb moisture? and reduce chances of microorganism multiplying? | salting them |
| what does moulds look like and what do they do to food? | they are furry and visible on foods, they alter appearance, smell and flavor of food. It excretes waste product that causes food poisoning |
| what are examples of foods that moulds can grow on? | cheese, fruit, bread |
| give 2 examples of where yeast grows on. | strawberries, plums |
| how are yeast formed? | ferment cause sugar in fruits to convert into carbon dioxide and alcohol |
| what are 3 signs that food are going off? | 1. moulds growth
2. sour smell
3. slimy texture (meat) |
| what traits does fresh meat have? | smell fresh, firm, looks bright |
| what traits does fresh fish have? | smell salty and clean, red gills, shiny skin, clear eyes |
| what are examples of high risk foods? | egg, cheese, cooked fish, meat, cooked rice |
| why are some foods high risk? | because they contain lots of protein and water |
| what are enzymes? | biological catalyst that increase rate of chemical reaction.
protein that caused fruits to ripen and brown |
| what can you do to stop browning of foods? | pouring lemon juice |
| what can kill ripening enzymes? | blanching |
| what can enzymes do to food? | causes fruits and vegetables to lose flavor, color, nutrients and taste |
| describe process of browning. | slicing fruits exposes them to oxygen. Oxygen brown foods and enzymes speed up reaction. Foods also turn brown when they're overipped |
| describe process of ripening in bananas | enzymes in bananas cause them to soften and sweeten by breaking down starch they contain |
| state the symptoms of food poisoning | fever, nauseau, vomit, stomach cramp, diaarhea, high temperature |
| what is cross contamination? | process of bacteria passing from one food to another |
| what are the 4 ways that cross-contamination could happen? | people, food that is contaminated, pests, cooking utensils and surfaces (not cleaning properly) |
| how does pests cross-contaminate? | plant eggs or excrete onto cooking surface |
| what are 3 examples of food poisoning? | salmonella, listeria, campylobacter |
| what is salmonella? | disease caused by undercook meat, unwash fruits and vegetables |
| what is listeria? | disease that is in shellfish and softcheese that affect foetus |
| how do you control bacteria by pasteurising milk? | heating milk to 72C for 15s to destroy pathogenic bacteria |
| what bacteria does vaccinated hens avoid? | salmonella, they usually have sticker to show it's treated |
| how do we use moulds in food production? | safe-to-eat moulds are used to make cheese which gives taste and creamy texture |
| how do we use bacteria in food production? | non-pathogenic forms of bacteria are used to convert milk into yougurt and cheese |
| how do we use bacteria in food production? | 1. pasteurisation destroys harmful bacteria
2. non pathogenix bacteria added
3. lactic acid produced and works on protein |
