you can check visible signs of spoilage when buying food:
fresh meat should be ? coloured and smell ?
fresh fish should have ? skin, clear eyes, ? gills
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Card 7
Front
enzymes in fruit cause them to ?
changing ?, colour and texture
unripe bananas are ?, enzymes break down the ? in them and they turn ? (ripe)
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Card 8
Front
when you slice fruits, the ? in the air will turn the fruit brown (called ?)
enzymes speed up this process
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Card 9
Front
slowing/stopping an enzyme from working:
adding an ?
dipping fruit into ? stop enzymic browning
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Card 10
Front
slowing/stopping an enzyme from working:
? is used to prepare veg for freezing
slows the enzymes so the veg still has their ? and nutrients
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Card 11
Front
freezing food below -?C stops bacteria growing
extends ? life and the ? aren't lost
bacteria becomes ? again when the food defrosts
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Card 12
Front
chilling food between ?C and ?C slows down the growth of bacteria
extends ? life
food's ? and taste is the same, but has a ? texture
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Card 13
Front
food between ?C and ?C is when bacteria multiply quickly
hot food should be held above 63C
optimum temperature for bacteria growth is ?C
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Card 14
Front
cooking food above ?C kills bacteria
reheat food only ? to above ?C for ? minutes
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Card 15
Front
fridges should be at ?C to ?C for chilling
keep food stored in ? to prevent contamination
always store meat at the ? of the fridge
