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

Answer: Food spoilage is the process where food becomes unsafe or unappetising due to the growth of bacteria, moulds, or yeast, or chemical changes. Preventing spoilage is important to avoid food poisoning, reduce waste, and ensure food tastes good and remains nutritious.

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

Answer: Changes in colour, unpleasant smell, and slimy or sticky texture are common signs of spoiled food.

Question 3: Describe how bacteria contribute to food spoilage. Include at least two conditions that promote bacterial growth.

Answer: Bacteria cause food spoilage by multiplying rapidly and producing waste products that make food unsafe and unappetising. Conditions that promote bacterial growth include warm temperatures (above 5°C) and high moisture levels.

Question 4: Explain how refrigeration helps to prevent food spoilage. Include the temperature range that is effective.

Answer: Refrigeration slows down bacterial and mould growth by keeping food at low temperatures, typically between 0°C and 5°C, thus extending the shelf life of perishable foods.

Question 5: Identify two types of foods that are most susceptible to spoilage and explain why.

Answer: Dairy products and cooked meats are highly susceptible because they provide a rich source of nutrients for bacteria and other microbes, and are often stored at temperatures conducive to microbial growth.

Question 6: List three precautions you should take to prevent cross-contamination that could lead to food spoilage.

Answer: Washing hands thoroughly before handling food, using separate cutting boards for raw meats and vegetables, and storing raw and cooked foods separately in the fridge.

Question 7: Describe the importance of proper storage in preventing food spoilage. Include two storage tips.

Answer: Proper storage slows microbial growth and prevents spoilage. Tips include keeping foods at correct temperatures and sealing containers to prevent exposure to air and contaminants.

Question 8: Draw a labelled diagram of a food storage container that helps prevent spoilage. Include features that maintain food safety.

Answer: A correct sketch would show a container with a tight-fitting lid, possibly with a vent or air filter, made of food-safe material, and with clear labels. The container should be airtight to prevent moisture and bacteria entry.

Question 9: Identify two chemical methods used to preserve food and explain how they work to prevent spoilage.

Answer: Adding preservatives like salt or vinegar inhibits microbial growth by creating an environment that is inhospitable for bacteria and fungi, thus extending shelf life.

Question 10: Explain the concept of 'use-by' and 'best before' dates. Why are they important in preventing foodborne illnesses?

Answer: 'Use-by' dates indicate when food may become unsafe to eat, while 'best before' dates refer to quality rather than safety. They help consumers identify when food might spoil or become unsafe to reduce the risk of food poisoning.