food studies 2.0 / 5 based on 1 rating ? Design & Technology: Food TechnologyAcidity and temperatureGCSEAQA Created by: leahCreated on: 15-10-12 19:36 170-190 degrees Temperature of hot oil in a deep fat fryer (extreme care is needed when frying) 1 of 8 100 degrees Boiling water (most germs killed) 2 of 8 75 degrees Core temperature of cooked food 3 of 8 72 degrees Two minutes (minimum core temp of reheated food) 4 of 8 63+ degrees Hot-holding of food 5 of 8 5-63 degrees The DANGER ZONE (bacteria multiply rapidly, especially at room or body temperature) 6 of 8 1-5 degrees Fridge temperature (Never put hot food into a fridge-it raises temperature to an unsafe level) 7 of 8 -18 degrees Freezer temperature (bacteria are dormant-not dead at low temperature) 8 of 8
Section 1: Food, Nutrition and Health - Chapter 2: Nutritional needs and health - 3: How to carry out nutritional analysis 0.0 / 5
Section 1: Food, Nutrition and Health - Chapter 2: Nutritional needs and health - 3: How to carry out nutritional analysis 0.0 / 5
GSCE AQA Food Technology - The nutritional properties of food 5.0 / 5 based on 1 rating Teacher recommended
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