0-5
The temperature a refrigerator should be kept at:
5-63
The danger zone:
72
The temperature at which harmful food poisoning bacteria
... [Show More] is killed:
-22
The temperature for freezing foods in a freezer:
-18
Bacteria becomes dormant/ The temperature for storing foods in a freezer:
0-3
The temperature a chiller should be kept at:
High risk foods
Foods at the highest risk of contamination (eg, dairy products, cheese, meats, cooked rice, raw egg, etc).
nausea, vomiting, diarrhea, abdominal pain
4 symptoms of food poisoning:
10 minutes
Bacteria are micro-organisms that multiply every...
moisture, warmth, time
3 conditions that bacteria need to multiply:
Cross contamination
When food is contaminated by other objects.
Spoilage bacteria
Type of bacteria that makes food rot.
Pathogenic bacteria
Type of bacteria that causes illness.
Helpful bacteria
Type of bacteria that we intentionally use.
Disinfection
The process of reducing pathogenic bacteria to safe levels.
Sanitizer
Chemical that cleans and disinfects.
Sterilization
The process of killing all pathogenic bacteria.
Detergent
Chemical that dissolves grease and cleans.
Disinfectant
Chemical that disinfects.
Clean
Free from dirt and contamination.
Pasteurization
Kills pathogenic bacteria only.
Nutrient
Chemical substance in foods needed by our bodies for them to be able to function properly.
Deficiency
When the body doesn't have enough of a certain nutrient for a long time.
Vitamins and minerals
Nutrient that keeps the body functioning properly in several different ways:
Vitamin A
Vitamin that helps aid healthy eye-sight, growth, bone development and healing infections.
Vitamin B complexes
Vitamin that helps to release energy from foods and red blood cell formation.
Vitamin C
Vitamin that helps aid the formation of tissues, bones and teeth.
Vitamin D
Vitamin that aids calcium absorption and helps with the development of bones and teeth.
Water solouble
Vitamins that can't be stored by the body, the body takes what it needs and the rest is disposed of.
Fat solouble
Vitamins that can be stored by the body, the body takes what it needs and stores the rest as future fat.
Protein
Nutrient that aids growth and repair.
Fat
Nutrient that provides energy, protection and warmth.
Saturated
Fats from animal sources.
Polyunsaturated
Fats from vegetable sources.
Carbohydrates
Nutrient that is the body's main source of energy.
Fibre
Not a nutrient but essential, mostly aids digestion.
Water
Not a nutrient but essential, especially for hydration.
Calcium
Mineral that helps with the growth of bones and teeth, as well as the clotting of blood.
Iron
Mineral that is essential for the carrying of oxygen in the blood.
Aeration
When air is added to a mixture.
Sweetening
Adding sweetness to a dish.
Flavouring
Adding flavours to a dish.
Bulking
Adding structure or shape to a dish.
Colouring
Adding colour to a dish. [Show Less]