Question 1: Explain what is meant by food spoilage and why it is important to prevent it.

Answer: Food spoilage refers to the process where food deteriorates in quality due to the growth of bacteria, mould, or yeast, making it unsafe or unappetising to eat. Preventing spoilage is important to avoid food poisoning and reduce food waste.

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

Answer: Changes in colour, a foul or sour smell, and a slimy or fuzzy texture.

Question 3: Describe two factors that can cause food to spoil more quickly.

Answer: High temperatures that promote bacterial growth and moisture that provides a suitable environment for microorganisms.

Question 4: Name two types of microorganisms responsible for food spoilage and describe one way to prevent their growth.

Answer: Bacteria and mould; keeping food refrigerated prevents bacterial growth, and proper sealing reduces mould contamination.

Question 5: Explain how refrigeration slows down the spoilage process.

Answer: Refrigeration lowers the temperature of food, which slows down the activity and reproduction of bacteria and other microorganisms responsible for spoilage.

Question 6: Describe the process of fermentation and how it differs from spoilage.

Answer: Fermentation is a controlled process where beneficial bacteria or yeast convert sugars into acids or alcohol, which preserves the food and enhances flavour. Spoilage involves harmful microorganisms that cause decay and pose health risks.

Question 7: Identify three storage tips to help prevent food spoilage in a home kitchen.

Answer: Store perishable foods in the fridge or freezer, keep raw and cooked foods separate, and check use-by dates regularly.

Question 8: Draw a labelled diagram of a typical food label, including at least three important pieces of information that help prevent spoilage.

Answer: A labelled diagram should include sections for 'Use By' date, storage instructions, and temperature guidelines.

Question 9: Sketch a simple plan for a food storage area in a kitchen that helps prevent spoilage. Include at least three features or areas.

Answer: A sketch should show a fridge with separate compartments, labelled storage zones for raw and cooked foods, and a clean, clutter-free workspace.