Food Spoliage 0.0 / 5 ? Design & Technology: Food TechnologyFood safety and hygieneGCSEAll boards Created by: nicole beaumontCreated on: 24-10-18 15:42 What do microogranisms require to grow warm tempreture, plenty of moisture, plenty of food, the correct PH (not too acidic/alkaline), enough time 1 of 7 How can you stop or slow down the production of microorganisms? use a frdge to change the tempretures, pickle food to change PH, Add salt (absorbs water) 2 of 7 some examples of high risk foods... cooked meat fish and poultry, dairy products, gravies, stocks and sauces, shellfish, cooked rice. 3 of 7 How can you tell is there is no spoliage on meat? Fresh meat should be brightly coloured, firm and have a fresh smell. 4 of 7 How can you tell if there is no spoilage on fish? It should ahve a shiny skin, red gills, clear eyes and smell clean or slightly salty 5 of 7 What are enzymes? special proteins that act as biological catalysts which speed up chemical reactions. 6 of 7 Enzymes in fruit cause what to happen? It causes fruit to ripen, which affects the sweetness, colour and texture of the fruit 7 of 7
Section 3: Food Safety - Chapter 6: Principles of food safety - 2: Preparing, cooking and serving food 0.0 / 5
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