2.5 food spoilage

Today's lesson

recap 
  • Food poisoining
  • Preserving food
  • Additives
selfstudy 

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Slide 1: Diapositive
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Cette leçon contient 15 diapositives, avec quiz interactifs, diapositives de texte et 2 vidéos.

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Today's lesson

recap 
  • Food poisoining
  • Preserving food
  • Additives
selfstudy 

Slide 1 - Diapositive

Which organ produces bile to aid in digestion?
A
Liver
B
Pancreas
C
Gallbladder
D
Stomach

Slide 2 - Quiz

Chewing your food is part of
.... digestion
A
Mechanical
B
Motor
C
Chemical
D
Chew

Slide 3 - Quiz

Meyra en Miray are twins. The amount of energy they need is not the same.
What is the most logical reason for this difference?
A
Their sex is different
B
Their body length is different
C
Their age is different
D
Their physical activity is different

Slide 4 - Quiz

Look at the pictures. What is the most important nutrient in these foods? Choose one word for each picture.
additive
calorie
nutrient
minerals
carbohydrates
fat
protein
vitamins
salt
sugar

Slide 5 - Question de remorquage

Food conservation

Slide 6 - Carte mentale

Slide 7 - Vidéo

What causes your food to spoil?
Micro organisms (molds and bacteria)

The decomposers break down natural waste (chapter 6). 

They secrete toxins (which are harmfull to humans)

Slide 8 - Diapositive

Food poisoning
Food spoilage (voedselbederf) = when unwanted fungi or bacteria grow on your food. 

Food poisoning (voedselvergiftiging) = When you fall ill by toxic substances in your food. 

Slide 9 - Diapositive

Food spoilage
Bacteria and fungi eat our food = food spoilage
They need:
  • Food
  • Moisture
  • Right temperature
  • Right environment

Preserving food is done by changing these things. making it impossible/hard to live on the food for bacteria/fungi

Slide 10 - Diapositive

How do you prevent food spoilage?
Preserving (conserveren)= keeping food fresh for a longer period of time
  1. Heating 
  2. Cooling and freezing 
  3. Adding substances (stoffen toevoegen)
  4. Vacuüm or special gas packaging
  5. Drying

Slide 11 - Diapositive

Heating
Sterilize (steriliseren) = Heat at least to 100°C for a while. 
E.g. long-life milk and jam.

Pasteurize (pasteuriseren) = Heat at a lower temperature of around 60°C. Not all micro-organisms die, but the taste of the food does not change very much either. E.g. milk, yoghurt and custard.

Slide 12 - Diapositive

Which statement is false?
A
Food spoilage is caused by fungi and bacteria.
B
Fungi cannot be seen with the naked eye, bacteria can.
C
Food can be infected by other people and animals.
D
Food spoilage can cause diarrhoea.

Slide 13 - Quiz

off to work 
2.5 food spoilage
do ex. 3/5/6/7/8

learn the digesitve system, organs and function

Slide 14 - Diapositive

Slide 15 - Vidéo