GCSE FOODTECH 2010 FISH AND FREEZING

For all those lovely people out there taking foodtech :) x

  • Created by: Rosie
  • Created on: 22-06-10 10:48
What does HBV stand for?
High Biological Value
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What is the danger zone range?
5-63 degrees
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What is the percentage of fat in White fish?
1%
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What do you get when you slowly freeze any foods?
macrocrystals
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Most bacteria:
do not grow in the deep freezer which is kept at temperatures below -18 degrees
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Fish is a high risk food because:
it's moist and protein-rich
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Why are macrocrystals bad for the foods
loosens the connective tissue, adds moisture, removes some of the colour and taste
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Other cards in this set

Card 2

Front

What is the danger zone range?

Back

5-63 degrees

Card 3

Front

What is the percentage of fat in White fish?

Back

Preview of the front of card 3

Card 4

Front

What do you get when you slowly freeze any foods?

Back

Preview of the front of card 4

Card 5

Front

Most bacteria:

Back

Preview of the front of card 5
View more cards

Comments

leah richards

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woohooh 90% !!!

great quiz

***

rachel l

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Wooooooooo only 1 wrong :D

Haris

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100% woooooo ;) lol

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