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All home preservation is based on the principle of preventing enzymes and micro-organisms from causing food to decay - Leaving Cert Home Economics - Question 3 - 2010
Question 3
All home preservation is based on the principle of preventing enzymes and micro-organisms from causing food to decay. (a) State four of the main causes of food spoi... show full transcript
Worked Solution & Example Answer:All home preservation is based on the principle of preventing enzymes and micro-organisms from causing food to decay - Leaving Cert Home Economics - Question 3 - 2010
Step 1
State four of the main causes of food spoilage.
Answer
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Enzyme action: Enzymes present in food can lead to the breakdown of nutrients and cause spoilage over time.
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Microbial contamination: Bacteria, molds, and yeasts can grow on food, leading to decay and spoilage.
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Moisture loss: Foods can dry out if not stored correctly, leading to a loss of texture and nutrients.
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Improper handling and storage: Practices such as not storing food at the correct temperature can accelerate spoilage.
Step 2
Give an account of one method of food preservation used in the home.
Answer
Method of Preservation: Freezing
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Suitable Foods:
- Fruits: Berries, peaches, bananas, apricots.
- Vegetables: Peas, carrots, spinach, broccoli.
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How this Method of Preservation is Carried Out:
- Turn on the frost freeze button for 3-4 hours to ensure the freezer is at a suitable low temperature.
- Prepare food by washing, cutting, and portioning into usable quantities. Ensure food is at its best quality when freezing as it helps maintain flavor and nutrients.
- Use freezer-safe bags or containers, labeling them with the type of food and date.
- Put the food into the freezer, leaving as much air as possible to avoid freezer burn.
- Check periodically and consume thawed foods within a safe time frame.
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Packaging: Use moisture-proof and vapor-proof packaging like foil or plastic containers to prevent freezer burn.
Step 3
Outline two uses of micro-organisms in food production.
Answer
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Moulds: Utilized in the production of certain cheeses, such as blue cheese, where moulds develop and contribute characteristic flavors and textures.
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Bacteria: Used in the fermentation process for products like yogurt, where beneficial bacteria convert lactose into lactic acid, resulting in a thicker texture and tangy flavor.