Question 1: Describe two common signs that indicate food has spoiled.

Answer: Signs of spoiled food include an unpleasant odour and visible mould or discolouration.

Question 2: Explain why it is important to store perishable foods in the refrigerator.

Answer: Storing perishable foods in the refrigerator slows down the growth of bacteria and other microorganisms that cause spoilage, keeping the food safe to eat for longer.

Question 3: List three types of foods that are more susceptible to spoilage if not stored properly.

Answer: Dairy products, cooked meats, and fresh seafood are more susceptible to spoilage if not stored correctly.

Question 4: Describe the process of fermentation and how it relates to food spoilage.

Answer: Fermentation is a natural process where microorganisms like bacteria and yeast convert sugars into alcohol or acids, which can be controlled to produce desirable foods like yogurt or bread. However, uncontrolled fermentation caused by harmful bacteria leads to spoilage.

Question 5: Explain what is meant by 'food contamination' and give two examples related to spoilage.

Answer: Food contamination is the presence of harmful substances or microorganisms in food. Examples include bacteria from dirty hands contaminating food and mold growing on expired bread.

Question 6: Identify and explain two measures to prevent food spoilage in a commercial kitchen.

Answer: Maintaining proper refrigeration temperatures and using airtight containers to prevent exposure to air and bacteria are key measures to prevent spoilage.

Question 7: Sketch a diagram of a typical fridge, labeling at least three zones suitable for storing different types of perishable foods.

Answer: A correct sketch would show a fridge divided into zones: the top shelf for ready-to-eat foods, the middle for dairy and leftovers, and the bottom for raw meats. The labels should be clear and indicate temperature control.

Question 8: Explain why it is important to check the use-by date on food packaging.

Answer: Checking the use-by date ensures the food is consumed while safe, as eating food past this date can lead to food poisoning due to bacterial growth.

Question 9: Describe the role of pH in food spoilage, giving an example of a food that is preserved by acidity.

Answer: pH affects microbial growth; foods with low pH (acidic) like pickles are less likely to spoil because the acidity inhibits bacteria and mold growth.

Question 10: Outline the steps you would take if you found spoiled food in your kitchen.

Answer: Remove the spoiled food immediately, clean the storage area thoroughly, dispose of the food safely, and check other stored foods for signs of spoilage.