Food 0.0 / 5 ? Food and NutritionFoodYears 7-9 (KS3)All boards Created by: Dukester11Created on: 04-01-23 16:56 Dovetailing When two or more dishes are made at the same time and the methods are combined. 1 of 10 Boiling When a liquid reaches 100’C creating bubbles and steam. 2 of 10 Steaming Cooking method using steam to cook the food. 3 of 10 Gelatinisation When starch grains are mixed with a liquid and heated. They swell and burst causing the sauce to thicken. 4 of 10 Coagulation The setting of the protein in the egg from a liquid to a solid 5 of 10 Cross-contamination When raw food comes into contact with cooked food. 6 of 10 Danger zone The temperature range in which bacteria thrive (5-63 degrees). 7 of 10 Biological Various bacteria types that can infect food. For example: salmonella in chicken. 8 of 10 Chemical May be able to smell chemical contamination in food or taste it – for example: soap/perfume/bleach. 9 of 10 Physical Food may become contaminated from various sources for example rat droppings, pieces of glass or machinery. 10 of 10
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