freezers should be at -?C
with labels with the ? they were frozen
defrost meat in ?
if food is partially frozen then the cooking time may not be enough to kill ?
Back
Card 17
Front
freeze-?
food is frozen and dehydrated to remove ? from the food
Back
Card 18
Front
canning/?
food is sealed in these and ? to kill microorganisms
Back
Card 19
Front
? packing
food is put into plastic and the ? is sucked out
some microorganisms can't survive without ?
Back
Card 20
Front
?
plunged in vinegar, making it too ? for microorganisms to grow quickly
Back
Card 21
Front
?-making
fruit is boiled with sugar and sealed in a jar
the high ? content prevents microorganism growth
Back
Card 22
Front
cross-contamination happens when:
other ? food
utensils
cooking ?
work ?
personal ?
pests
Back
Card 23
Front
how to prepare food safely:
wash ?
clean work ?
different ? chopping boards
wash raw ?
? food fully in the ? of the fridge
Back
Card 24
Front
cooking food safely:
right ? and correct amount of ?
food is ? all the way through
test ? using a probe
Back
Card 25
Front
serving food safely:
serve ? food straight away
or keep it above ?C for no longer than ? hours
cool cold food down within ? minutes
keep food ? to prevent pests
