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39 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Define Micro-organisms |
Micro-organisms: tiny forms of life (both animal and plant) that are only visible under a micro scope (aka microbes) |
they would be pick mes |
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What are the 3 groups of micro-organisms? |
Bacteria, mould and yeasts |
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What are the 5 factor conditions needed for micro-organisms? |
ph (neutral), food (protein+nutrients), temp (5-63c), time (10-20 min), moisture |
also add specifications |
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How do micro-organisms contaminate food? |
Micro-organisms spoil food by contaminating it with their waste products, their physical presence (being in food) and the toxins that they produce |
waste man, present, britney spears song |
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What is the danger zone + optimum temp for bacteria growth? |
Danger zone: 5-63c Optimum temp: 37c |
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Where are micro organisms found? |
They are found in food, food packaging, clothes, insects, animals, equipment, soil and water etc. |
so many things |
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Define enzymes |
Enzymes: natural substances that act as catalysts (speed up chemical reactions) usually built from protein |
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Define enzymes |
Enzymes: natural substances that act as catalysts (speed up chemical reactions) usually built from protein |
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Define high risk foods/ perishable foods |
High risk foods: foods that are rich in protein and moisture, causing them to have the optimum conditions to easily support the growth of pathogenic micro-organisms (esp bacteria) |
cau eas sup path mic |
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Define enzymes |
Enzymes: natural substances that act as catalysts (speed up chemical reactions) usually built from protein |
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Define high risk foods/ perishable foods |
High risk foods: foods that are rich in protein and moisture, causing them to have the optimum conditions to easily support the growth of pathogenic micro-organisms (esp bacteria) |
cau eas sup path mic |
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Signs of yeast action |
Pale brown spotted growth |
pa br |
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Define enzymes |
Enzymes: natural substances that act as catalysts (speed up chemical reactions) usually built from protein |
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Define high risk foods/ perishable foods |
High risk foods: foods that are rich in protein and moisture, causing them to have the optimum conditions to easily support the growth of pathogenic micro-organisms (esp bacteria) |
cau eas sup path mic |
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Signs of yeast action |
Pale brown spotted growth |
pa br |
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Identify 2 food products made with the use of moulds |
Halloumi and blue cheese |
🧀 |
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Define enzymes |
Enzymes: natural substances that act as catalysts (speed up chemical reactions) usually built from protein |
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Define high risk foods/ perishable foods |
High risk foods: foods that are rich in protein and moisture, causing them to have the optimum conditions to easily support the growth of pathogenic micro-organisms (esp bacteria) |
cau eas sup path mic |
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Signs of yeast action |
Pale brown spotted growth |
pa br |
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Identify 2 food products made with the use of moulds |
Halloumi and blue cheese |
🧀 |
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What are the functions of enzymes |
Enzymes cause the tissues of meat and fish to break down once the animal has been killed |
tissue break down |
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Define enzymes |
Enzymes: natural substances that act as catalysts (speed up chemical reactions) usually built from protein |
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Define high risk foods/ perishable foods |
High risk foods: foods that are rich in protein and moisture, causing them to have the optimum conditions to easily support the growth of pathogenic micro-organisms (esp bacteria) |
cau eas sup path mic |
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Signs of yeast action |
Pale brown spotted growth |
pa br |
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Identify 2 food products made with the use of moulds |
Halloumi and blue cheese |
🧀 |
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What are the functions of enzymes |
Enzymes cause the tissues of meat and fish to break down once the animal has been killed, cause fruit and veg to ripen (etc bananas) and also affect texture, flavour and aroma |
tissue break down, rip, aff t f a |
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Define enzymes |
Enzymes: natural substances that act as catalysts (speed up chemical reactions) usually built from protein |
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Define high risk foods/ perishable foods |
High risk foods: foods that are rich in protein and moisture, causing them to have the optimum conditions to easily support the growth of pathogenic micro-organisms (esp bacteria) |
cau eas sup path mic |
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Signs of yeast action |
Pale brown spotted growth |
pa br |
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Identify 2 food products made with the use of moulds |
Halloumi and blue cheese |
🧀 |
|
|
What are the functions of enzymes |
Enzymes cause the tissues of meat and fish to break down once the animal has been killed, cause fruit and veg to ripen (etc bananas) and also affect texture, flavour and aroma |
tissue break down, rip, aff t f a |
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Define bacterial contamination |
Bacterial contamination: when bacteria comes into contact with food and grows and multiplies in it, making it unsafe to eat |
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Define enzymes |
Enzymes: natural substances that act as catalysts (speed up chemical reactions) usually built from protein |
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Define high risk foods/ perishable foods |
High risk foods: foods that are rich in protein and moisture, causing them to have the optimum conditions to easily support the growth of pathogenic micro-organisms (esp bacteria) |
cau eas sup path mic |
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Signs of yeast action |
Pale brown spotted growth |
pa br |
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Identify 2 food products made with the use of moulds |
Halloumi and blue cheese |
🧀 |
|
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What are the functions of enzymes |
Enzymes cause the tissues of meat and fish to break down once the animal has been killed, cause fruit and veg to ripen (etc bananas) and also affect texture, flavour and aroma |
tissue break down, rip, aff t f a |
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Define bacterial contamination |
Bacterial contamination: when bacteria comes into contact with food and grows and multiplies in it, making it unsafe to eat |
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Examples of bacterial contamination |
Salmonella, E. coli, Campylobacter, Listeria and Staphyloccasusjshdn |
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