Studied by 11 people
Looks like no one added any tags here yet for you.
What are food choices influenced by
past experience, allergies, intolerances, culture
what is appearance
first assess of food
what does appearance consider
size, shape, colour, texture
what is flavour
most memorable in the food experience
what does flavour include
combination of taste and aroma
what is odour
smell of food
what does odour do
stimulate appetite and judge quality of the food
what is texture
soft, hard, slimy
what does texture do
judge how good something is cooked
what is quality assurance
responsibility of everyone in each stage of making and preparing foods
physical contamination
during stages of food processing and production
physical contamination example
hair in food
chemical contamination
occur at different stages of food processing and production
chemical contamination example
fly spray used in kitchen
bacterial contamination
when food is harvested or manufactured it starts to change
conditions for bacterial growth (FAT TOM)
food, acid, temperature, time, oxygen, moisture
what is the ideal bacterial growth temperature
30 - 37 degrees
bacterial danger zone
5 - 63 degrees
shelf life
how long a food is expected to remain at its quality
correct storage
placing food in an environment to ensure best colour, texture and value
perishable foods
stored between 0 - 4 degrees
semi perishable foods
last weeks to months e.g. cheese, nuts
non perishable foods
don’t spoil quickly, best in cool and dry areas
factors affecting functional properties
heat 40+, ph level, agitation, enzymes, addition of ingredients
Note 
Flashcard (20)