MORE FLASHCARDS

• 0-5


  The temperature a refrigerator should be kept at:
• 5-63


  The danger zone:
• 72: The temperature at which harmful food poisoning bacteria 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.