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Key words and meaning (Food hygiene and safety (5 conditions (Warmth,…

- - - - Anaerobic Bacteria
        
        Bacteria which to NOT require oxygen to grow
      - Aerobic bacteria
        
        Bacteria which DOES require oxygen to grow
      - Micro-Organisms
        
        Yeasts, mounds and bacteria
    - - Pathogenic bacteria
        
        Bacteria which is harmful to humans and can cause food poisoning
      - Incubation Period
        
        The time before eating infected food and becoming ill
    - - High Risk foods
        
        Foods which are easily contaminated with food poisoning bacteria
      - Stock rotation
        
        Checking best before dates on dry goods and using the oldest first
    - - Antibacterial
        
        Arevents bacteria from spreading
      - Sterilisation
        
        A heating process which kills bacteria
    - - Tamper-proof seals
        
        plastic collars on lids and shrink-wrapped jars to ensure that foods have not been contaminated
      - Vacuum packaging
        
        Plastic packaging where all the air has been removed
- - - - lack of food or particular nutrients in the diet, or too much of the wrong kinds of foods, leading to obesity
    - - chemical compounds found in foods, which include proteins, fats, carbohydrates, vitamins and minerals
    - - A diet that contain all the nutrients in the correct amounts to meet individual needs
  - - - 1/3 fruit and veg
        
        broccoli, apples, orange, carrot
      - 1/3 Starchy food
        
        Potatoes, bread, rice, pasta
      - 1/5 proteins
        
        meat, fish, eggs, beans
      - Rest dairy
        
        milk, cheese, yogurt, butter
- - - - Olfactory receptors, special cells in the nose that pick up smells/aromas.
      - 80% of what we taste is information provided from the olfactory receptors in your nose.
    - - Taste Buds, special cells on the toungue
      - Sweet, salt, sour, bitter and umami
  - - - Saucy
      - Bland
      - Crunchy