Question 1: Define food spoilage and explain why it is important to prevent it.

Answer: Food spoilage is the process by which food becomes unsafe or unfit to eat due to the growth of bacteria, mould, or yeast, or chemical changes. Preventing spoilage is important to avoid food poisoning and waste.

Question 2: List three common signs that indicate food has spoiled.

Answer: Changes in colour, unpleasant or sour odour, and slimy or sticky texture.

Question 3: Explain how temperature affects the rate of food spoilage.

Answer: Higher temperatures accelerate bacterial and mould growth, increasing spoilage. Keeping food at cold temperatures slows down these processes, helping to preserve it longer.

Question 4: Describe two methods used to prevent food from spoiling.

Answer: Refrigeration or freezing to slow microbial growth, and proper sealing or airtight containers to prevent contamination.

Question 5: Imagine you are storing cooked meat in a fridge. How should it be stored to minimize spoilage? Provide two key points.

Answer: Store it in an airtight container or wrapped tightly in foil or cling film, and keep it at or below 5°C to slow bacterial growth.

Question 6: Draw a diagram showing the correct way to store perishable foods in a refrigerator. Include at least three different food types and their ideal storage positions.

Answer: A correct sketch would depict a fridge with separate compartments: dairy products on the top shelf, raw meat in a tray on the bottom shelf, and vegetables in the crisper drawer. The drawing should show proper spacing and separation to prevent cross-contamination.

Question 7: Describe what could happen if cooked food is left at room temperature for more than two hours.

Answer: Bacteria can grow rapidly, increasing the risk of food poisoning, and the food may develop an unpleasant odour, sliminess, or change in colour.

Question 8: Explain why it is important to check expiry dates before consuming packaged food.

Answer: Expiry dates indicate the period during which the food remains safe to eat; consuming food past this date increases the risk of food poisoning or spoilage.

Question 9: Sketch a label for a jar of homemade jam, including the name, date of preparation, and storage instructions.

Answer: The label should clearly state the product name 'Homemade Jam', include the date it was made, and specify storage instructions such as 'Keep refrigerated and consume within 2 weeks.'

Question 10: Describe the process of fermentation and how it can sometimes lead to spoilage if not controlled properly.

Answer: Fermentation is a metabolic process where microorganisms like bacteria or yeast convert sugars into acids, gases, or alcohol. While controlled fermentation is used in food production, uncontrolled fermentation can cause spoilage, producing off-flavours, bad odours, or harmful bacteria.