The Science of Food
Overview
During this module of work, pupils will be learning about food preparation, storage and food spoilage principles, whilst also undertaking an enzymic browning experiment as an introduction to NEA1.
Example Key Words
Cross-Contamination
Transferring bacteria or other microrganisms from one surface to another.
Microorganism
A tiny living thing that includes bacteria, mould and yeasts.
Pathogenic
Able to prduce disease and cause food poisoning
Enzymes
Biological catalysts that speed up chemical reactions
Danger Zone
The range of temperature (5-63 degrees C) in which bacteria multiply rapidly.
High Risk Food
A food high in moisture and protein