Understand that bacteria, yeasts, and moulds are common types of microorganisms.
Explain the specific growth conditions required for microorganisms, focusing on the roles of temperature, moisture, food availability, and time.
Describe methods to control microorganism growth, including temperature control, pH adjustment, and altering water availability.
Define high-risk foods as ready-to-eat moist foods, typically high in protein, that easily support the growth of pathogenic bacteria without further cooking.
Understand that enzymes are biological catalysts usually composed of protein.
Explain how to control enzymic action in foods, such as blanching vegetables before freezing and using acids to prevent enzymic browning.
Apply knowledge of enzymes and microorganisms to practical food preparation, such as bread making and minimizing water-soluble vitamin loss during the cooking of vegetables.
