Podcast
Questions and Answers
What is the function of an enzyme?
What is the function of an enzyme?
Which microorganism converts sugar into carbon dioxide, alcohol, and acid?
Which microorganism converts sugar into carbon dioxide, alcohol, and acid?
What is the main cause of spoilage in high risk foods?
What is the main cause of spoilage in high risk foods?
What temperature range should high risk foods be stored at to prevent spoilage?
What temperature range should high risk foods be stored at to prevent spoilage?
Signup and view all the answers
What is the purpose of pasteurization?
What is the purpose of pasteurization?
Signup and view all the answers
Which type of raising agent creates air bubbles that expand when cooked, giving a light texture?
Which type of raising agent creates air bubbles that expand when cooked, giving a light texture?
Signup and view all the answers
What is the function of a mechanical raising agent?
What is the function of a mechanical raising agent?
Signup and view all the answers
Which food product is made crumbly, flaky, and crisp due to having short gluten?
Which food product is made crumbly, flaky, and crisp due to having short gluten?
Signup and view all the answers
What is the result of rubbing fat into flour to make it 'waterproof' and prevent full gluten formation?
What is the result of rubbing fat into flour to make it 'waterproof' and prevent full gluten formation?
Signup and view all the answers
Which process involves whipping or whisking fats to trap air for use in recipes?
Which process involves whipping or whisking fats to trap air for use in recipes?
Signup and view all the answers
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
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
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.
