Question 1: What is food spoilage and why is it important to prevent it?

Answer: Food spoilage is the process where food becomes unsafe or unappetising due to the growth of bacteria, mould, or yeast. Preventing spoilage is important to avoid food poisoning and reduce food waste.

Question 2: Name three common signs that food has spoiled.

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

Question 3: Explain how bacteria can cause food to spoil and what conditions encourage bacterial growth.

Answer: Bacteria reproduce rapidly on food, especially in warm, moist, and nutrient-rich environments. Poor refrigeration and leaving food out at room temperature can encourage bacterial growth, leading to spoilage.

Question 4: Describe two ways to prevent food from spoiling during storage.

Answer: Refrigerate perishable foods promptly and keep foods sealed in airtight containers to prevent contamination.

Question 5: A piece of cooked meat has developed a sour smell and a slimy texture after several days in the fridge. What has likely happened?

Answer: The meat has spoiled due to bacterial growth, and it is unsafe to eat.

Question 6: List three foods that are particularly prone to spoilage if not stored properly.

Answer: Dairy products, cooked meats, and fresh seafood.

Question 7: Describe the process of fermentation and how it relates to food spoilage.

Answer: Fermentation is a controlled process where beneficial bacteria convert sugars into acids or alcohol, which can preserve food. Uncontrolled fermentation by harmful bacteria leads to spoilage.

Question 8: Draw a diagram of a typical household refrigerator compartment, labeling at least three different temperature zones suitable for storing various types of food.

Answer: A correct sketch would show a fridge with clearly labeled zones such as the coldest area (usually the bottom or back), a slightly warmer middle shelf for dairy, and a higher shelf for cooked or ready-to-eat foods.

Question 9: Explain why cooked food should be cooled quickly before refrigeration.

Answer: Cooling cooked food quickly helps prevent the growth of bacteria by reducing the time food spends in the temperature danger zone (5°C to 63°C).

Question 10: Identify two practices that can help reduce the risk of food spoilage in a commercial kitchen.

Answer: Maintaining proper hygiene and ensuring regular cleaning of storage areas and equipment; and monitoring storage temperatures regularly.

Question 11: Sketch a label for a jar of homemade jam, including the name, date of preparation, and storage instructions.

Answer: A clear label with the product name (e.g., 'Strawberry Jam'), date made, and instructions such as 'Keep refrigerated and consume within 2 weeks' should be depicted.