INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Carbohydrate rich foods
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Fat rich foods
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Protein rich foods
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Vitamin rich foods
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Detailed explanation-1: -High-risk foods are usually proteins like cooked meat, milk, or shellfish. Raw meat that is meant to be cooked is not considered a high-risk food. This is because the food-poisoning bacteria will be destroyed by the cooking processes.
Detailed explanation-2: -High-risk foods Such foods are usually high in protein, require strict temperature control and protection from contamination. Examples include: cooked meat and poultry such as: beef, pork, ham, lamb, chicken, turkey, duck.
Detailed explanation-3: -High risk foods. Foods that are high in moisture and nutrients, especially protein (perishable foods: meat, shellfish, cooked rice, eggs, milk, cream). They support the growth of pathogenic microorganisms, such as bacteria.