Food Technology AQA GCSE Questions and Answers 2023

Food Technology AQA GCSE Questions and Answers 2023 0-5 The temperature a refrigerator should be kept at: 5-63 The danger zone: 72 The temperature at which harmful food poisoning bacteria is killed: -22 The temperature for freezing foods in a freezer: -18 Bacteria becomes dormant/ The temperature for storing foods in a freezer: 0-3 The temperature a chiller should be kept at: High risk foods Foods at the highest risk of contamination (eg, dairy products, cheese, meats, cooked rice, raw egg, etc). nausea, vomiting, diarrhea, abdominal pain 4 symptoms of food poisoning: 10 minutes Bacteria are micro-organisms that multiply every... moisture, warmth, time 3 conditions that bacteria need to multiply: Cross contamination When food is contaminated by other objects. Spoilage bacteria Type of bacteria that makes food rot. Pathogenic bacteria Type of bacteria that causes illness. Helpful bacteria Type of bacteria that we intentionally use. Disinfection The process of reducing pathogenic bacteria to safe levels. Sanitizer Chemical that cleans and disinfects. Sterilization The process of killing all pathogenic bacteria. Detergent Chemical that dissolves grease and cleans. Disinfectant Chemical that disinfects. Clean Free from dirt and contamination. Pasteurization Kills pathogenic bacteria only. Nutrient Chemical substance in foods needed by our bodies for them to be able to function properly. Deficiency When the body doesn't have enough of a certain nutrient for a long time. Vitamins and minerals Nutrient that keeps the body functioning properly in several different ways: Vitamin A Vitamin that helps aid healthy eye-sight, growth, bone development and healing infections. Vitamin B complexes Vitamin that helps to release energy from foods and red blood cell formation. Vitamin C Vitamin that helps aid the formation of tissues, bones and teeth. Vitamin D Vitamin that aids calcium absorption and helps with the development of bones and teeth. Water solouble Vitamins that can't be stored by the body, the body takes what it needs and the rest is disposed of. Fat solouble Vitamins that can be stored by the body, the body takes what it needs and stores the rest as future fat. Protein Nutrient that aids growth and repair. Fat Nutrient that provides energy, protection and warmth. Saturated Fats from animal sources. Polyunsaturated Fats from vegetable sources. Carbohydrates Nutrient that is the body's main source of energy. Fibre Not a nutrient but essential, mostly aids digestion. Water Not a nutrient but essential, especially for hydration. Calcium Mineral that helps with the growth of bones and teeth, as well as the clotting of blood. Iron Mineral that is essential for the carrying of oxygen in the blood. Aeration When air is added to a mixture. Sweetening Adding sweetness to a dish. Flavouring Adding flavours to a dish. Bulking Adding structure or shape to a dish. Colouring Adding colour to a dish.