Food Technology


Types of food contamination:

1. Biological- Bacterial

2. Physical- Bugs

3. Chemical- Cleaning fluids

Cross-contamination & how you can prevent it: 

When you transfer bacteria from utensils and raw food to cooked food and clean utensils.

You can prevent cross-contamination by: 

  • Using different chopping boards
  • Use different knives
  • Wash your hands

Conditions bacteria need in which to grow

  • Oxygen
  • Food
  • Heat
  • Moisture

The 4 c's: 

1. Cooling

2. Cross-contamination

3. Cooking

4. Cleanliness

Your body needs energy to:

1. Repair cells

2. Fuel your internal organs

The factors that affect how much energy a person requires

  • Age 
  • Gender
  • Activity Level

If we take in too much energy, it will be stored as fat. 

The function of fibre is that it keeps the digestion system healthy.

Foods providing fibre:

  • Cereals
  • Veg
  • Fruit

Effects of a low fibre diet:

  • Constipation
  • Higher sugar level
  • Type 2 diabetes
  • IBS symptoms

The correct name for salt is sodium chloride. We should eat 6g a day. 

The dangers of eating too much salt:

  • Stiffens blood vessels
  • Heat attacks
  • Strokes
  • Kidney damage
  • Damaged aorta 
  • Increased blood pressure

Gluten is a protein found in wheat


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