AQA GCSE Food Preparation and Nutrition: Food Safety
Study online at https://quizlet.com/_98rs0l
1. Microorganisms include ________, ______ and ______.: bacteria, moulds, yeasts
2. 5 conditions microorganisms need to grow and multiply...: 1. warm temperature
2. moisture
3. food
4. right pH
5. time
3. Changing 1 of 5 conditions will ____ or ____ microorganism growth.: slow, stop
4. Ways to slow or stop growth of microorganisms:: 1. use fridge to change temperature
2. pickle food in vinegar to change pH
3. add salt - absorbs water from food, drys it out
5. High risk foods are _____-__-___ foods, that when not stored _________, grow
_______ bacteria.: ready-to-eat, correctly, harmful
6. High risk foods are _____ and ____ __ _______.: moist, high in protein
7. High risk foods have a _____ _____ ____ - as bacteria may multiply to _________
levels.: short shelf life, dangerous
8. Examples of high risk foods:: 1. cooked meat, fish and poultry
2. dairy products
3. gravies, stocks and sauces
4. shellfish
5. cooked rice
9. ___ food is not classed as high risk food as you do not eat it like that.: raw
10. When buying food check for ______ signs of spoilage: visible
11. Enzymes are _______ proteins that act as biological _________ - they _____ __
chemical reactions.: special, catalysts, speed up
12. Enzymes in fruit cause them to _____, affecting the _________, ______ and _______
of the fruit.: ripen, sweetness, colour, texture
1/6
, AQA GCSE Food Preparation and Nutrition: Food Safety
Study online at https://quizlet.com/_98rs0l
13. When you slice fruit, ______ in air turns the fruit _____. Enzymes _____ __ this
process.: oxygen, brown, speed up
14. Controlling activity of enzymes _____ or ________ unwanted effects.: slows, prevents
15. Ways to control enzyme activity:: 1. add acid - enzymes work best at certain pH e.g. fruit slices in
lemon juice (stops enzymic browning)
2. blanching=plunging in boiling water for short time, prepares for freezing - freezing slows enzymes, blanching
destroys ripening enzymes
16. Moulds and yeasts are microorganisms so they can ____ and ______ quickly.-
: grow, spread
17. Moulds spoil _____, ______ and _____: bread, cheese, fruit
18. Waste products from moulds can cause ____ _________.: food poisoning
19. Yeasts grow on ________ of _____, e.g. ______ and ________: surfaces, fruit, grapes, tomatoes
20. Yeast spoil food by __________ the sugars, turning them into _______ and ______
_______.: fermenting, alcohol, carbon dioxide
21. Chilling: (0-5°C)
- slows bacteria growth
- extends shelf life
- doesn't change properties
22. DANGER ZONE: (5-63°C)
- bacteria growth happens quickly between these temperatures
- hot food should be held above 63°C
- optimum temperature for growth=37°C
23. Freezing: (-18°C)
- stops bacteria growth until defrosted
- bacteria become dormant
- extends shelf life and nutrients aren't lost
2/6
Study online at https://quizlet.com/_98rs0l
1. Microorganisms include ________, ______ and ______.: bacteria, moulds, yeasts
2. 5 conditions microorganisms need to grow and multiply...: 1. warm temperature
2. moisture
3. food
4. right pH
5. time
3. Changing 1 of 5 conditions will ____ or ____ microorganism growth.: slow, stop
4. Ways to slow or stop growth of microorganisms:: 1. use fridge to change temperature
2. pickle food in vinegar to change pH
3. add salt - absorbs water from food, drys it out
5. High risk foods are _____-__-___ foods, that when not stored _________, grow
_______ bacteria.: ready-to-eat, correctly, harmful
6. High risk foods are _____ and ____ __ _______.: moist, high in protein
7. High risk foods have a _____ _____ ____ - as bacteria may multiply to _________
levels.: short shelf life, dangerous
8. Examples of high risk foods:: 1. cooked meat, fish and poultry
2. dairy products
3. gravies, stocks and sauces
4. shellfish
5. cooked rice
9. ___ food is not classed as high risk food as you do not eat it like that.: raw
10. When buying food check for ______ signs of spoilage: visible
11. Enzymes are _______ proteins that act as biological _________ - they _____ __
chemical reactions.: special, catalysts, speed up
12. Enzymes in fruit cause them to _____, affecting the _________, ______ and _______
of the fruit.: ripen, sweetness, colour, texture
1/6
, AQA GCSE Food Preparation and Nutrition: Food Safety
Study online at https://quizlet.com/_98rs0l
13. When you slice fruit, ______ in air turns the fruit _____. Enzymes _____ __ this
process.: oxygen, brown, speed up
14. Controlling activity of enzymes _____ or ________ unwanted effects.: slows, prevents
15. Ways to control enzyme activity:: 1. add acid - enzymes work best at certain pH e.g. fruit slices in
lemon juice (stops enzymic browning)
2. blanching=plunging in boiling water for short time, prepares for freezing - freezing slows enzymes, blanching
destroys ripening enzymes
16. Moulds and yeasts are microorganisms so they can ____ and ______ quickly.-
: grow, spread
17. Moulds spoil _____, ______ and _____: bread, cheese, fruit
18. Waste products from moulds can cause ____ _________.: food poisoning
19. Yeasts grow on ________ of _____, e.g. ______ and ________: surfaces, fruit, grapes, tomatoes
20. Yeast spoil food by __________ the sugars, turning them into _______ and ______
_______.: fermenting, alcohol, carbon dioxide
21. Chilling: (0-5°C)
- slows bacteria growth
- extends shelf life
- doesn't change properties
22. DANGER ZONE: (5-63°C)
- bacteria growth happens quickly between these temperatures
- hot food should be held above 63°C
- optimum temperature for growth=37°C
23. Freezing: (-18°C)
- stops bacteria growth until defrosted
- bacteria become dormant
- extends shelf life and nutrients aren't lost
2/6
