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Decks in this class (20)
why do we cook food
Making it safe 1,
To develop flavors 2,
To improve texture 3
5
cards
maths x tables 2
1 x 2 1,
2 x 2 2,
3 x 2 3
12
cards
math's x tables 3
1 x 3 1,
2 x 3 2,
3 x 3 3
12
cards
math's x tables 4
1 x 4 1,
2 x 4 2,
3 x 4 3
12
cards
math's x tables 5
1 x 5 1,
2 x 5 2,
3 x 5 3
12
cards
math's x tables 6
1 x 6 1,
2 x 6 2,
3 x 6 3
12
cards
math's x tables 7
1 x 7 1,
2 x 7 2,
3 x 7 3
12
cards
math's x tables 8
1 x 8 1,
2 x 8 2,
3 x 8 3
12
cards
math's x tables 9
1 x 9 1,
2 x 9 2,
3 x 9 3
12
cards
math's x tables 10
1 x 10 1,
2 x 10 2,
3 x 10 3
12
cards
math's x tables 11
1 x 11 1,
2 x 11 2,
3 x 11 3
12
cards
math's x tables 12
1 x 12 1,
2 x 12 2,
3 x 12 3
12
cards
food safety - microorganisms, enzymes and food spoilag - bacteria - e
Bacteria are single celled organi...,
Bacteria are sometimes useful and...,
They are sometimes harmful pathog...
3
cards
food safety - microorganisms, enzymes, food spoilage - conditions of growth
Bacteria danger zone multiply is ...,
The average temp for rapid bacter...,
Bacteria needs moisture to 3
10
cards
food safety - microorganisms, enzymes and food spoilage - yeast
Yeast are 1,
Yeast is found in the 2,
Yeast spoils the 3
11
cards
food safety - microorganisms, enzymes and food spoilage - moulds
Moulds are a type of 1,
Moulds settle on 2,
Moulds grow on many foods such as 3
10
cards
food safety - microorganisms, enzymes and food spoilage - enzymes
Enzymes can be a problem for 1,
The cells break open the enzymes 2,
When enzymes react with other par...
10
cards
food safety - microorganisms, enzymes and food spoilage - ways to prevent oxidation (enzymic browning)
Adding lemon juice an acid to a 1,
Blanching vegetable s before free...,
Removing air by 3
7
cards
food safety - microorganisms, enzymes and food spoilage - quick test
What are microorganisms 1,
What is the ideal temperatures fo...,
How can con we control bacterial ...
4
cards
food safety - microorganisms in food products - the dairy industry
0
cards
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food science
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