Preservation of Food - Home Science Module

This set of flashcards covers key vocabulary from the Home Science module focused on food preservation.

Food spoilage

Food spoilage refers to food that is no longer fit for eating, often due to mold growth, bad smells, or fermentation.

Micro-organisms

Micro-organisms are tiny organisms, such as bacteria and fungi, that can spoil food when conditions for their growth are favorable.

Shelf life

Shelf life is the time period during which food remains fresh and safe to consume before it begins to spoil.

Preservation

Preservation is the process of keeping food safe, retaining its quality, and preventing decomposition or fermentation.

Dehydration

Dehydration is a method of preserving food by removing moisture from it, thereby preventing micro-organism growth.

Enzymes

Enzymes are chemical substances found in food that can cause ripening and spoilage if not controlled.

Non-perishable food

Non-perishable food items are foods that do not spoil easily and have a long shelf life, such as whole grain cereals and pulses.

Semi-perishable food

Semi-perishable foods are those that can spoil, but not as quickly as perishables; examples include processed cereals, eggs, and potatoes.

Perishable food

Perishable foods are those that spoil quickly and need to be consumed or preserved within a short time, such as fruits and vegetables.

Natural preservatives

Natural preservatives are substances such as salt, sugar, and vinegar that are used to prolong the shelf life of food.

Chemical preservatives

Chemical preservatives are synthetic substances added to food to prevent spoilage, such as potassium metabisulphite and sodium benzoate.

Freezing

Freezing is a method of food preservation that keeps food at very low temperatures to inhibit microbial activity.

Pasteurization

Pasteurization is a food preservation method that involves heating food to kill harmful micro-organisms without affecting quality.

Sterilization

Sterilization is a process that eliminates all micro-organisms from food by applying high heat for an extended period.

Hygiene in food handling

Hygiene in food handling refers to the practices that ensure food is kept clean and safe to prevent spoilage and contamination.