10 Questions
What is the function of an enzyme?
Acts as a biological catalyst
Which microorganism converts sugar into carbon dioxide, alcohol, and acid?
Moulds & Yeasts
What is the main cause of spoilage in high risk foods?
High water content
What temperature range should high risk foods be stored at to prevent spoilage?
0 to 5°C
What is the purpose of pasteurization?
Extends the shelf life of foods
Which type of raising agent creates air bubbles that expand when cooked, giving a light texture?
Mechanical
What is the function of a mechanical raising agent?
Trapping air to expand when cooked
Which food product is made crumbly, flaky, and crisp due to having short gluten?
Shortbread
What is the result of rubbing fat into flour to make it 'waterproof' and prevent full gluten formation?
Shortening
Which process involves whipping or whisking fats to trap air for use in recipes?
Creaming fats
Study Notes
Enzyme Function
- Enzymes catalyze specific chemical reactions within the body
Microorganism Function
- Yeast converts sugar into carbon dioxide, alcohol, and acid through fermentation
Food Spoilage
- High risk foods are prone to spoilage due to microbial growth
- Main cause of spoilage in high risk foods is microbial growth
Food Storage
- High risk foods should be stored between 0°C and 5°C to prevent spoilage
Pasteurization
- Pasteurization is a process that kills most microorganisms in food to prevent spoilage and foodborne illness
Raising Agents
- Biological raising agents, such as yeast, create air bubbles that expand when cooked, giving a light texture
- Mechanical raising agents, such as baking powder, release gas to cause a rise in dough
Gluten Formation
- Short gluten in pastry dough creates a crumbly, flaky, and crisp texture
- Rubbing fat into flour makes it 'waterproof' and prevents full gluten formation, creating a tender texture
Fat Whipping
- Whipping or whisking fats traps air and incorporates oxygen, making it suitable for use in recipes
Test your knowledge of food contamination types, examples, and definitions. Learn about biological, physical, and chemical contamination, as well as different types of microorganisms and their functions. Understand the risks and ways to prevent contamination in food.
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