Finals Flashcards
(25 cards)
Known as the father of modern industrial
Robert Owen
An English nurse who pioneered hospital
food service during the Crimean War and is
considered the first hospital dietitian in
modern times
Florence Nightingale
A rooted chef who helped Florence
Nightingale establish a hospital kitchen
Alexis Soyer
School feeding program was started in
England by an Englishman named
Victor
Hugo
Temperature range for bacterial growth
Danger zone (41°F – 135°F)
. Hot food holding temperature
135°F or
higher
. Cold food holding temperature
– 41°F or
less
Humidity for storage
50-70%
. Ambient storage temperature
50-70°F
. Used for uncertain quantity/frequency needs
Blanket purchase agreement
Path from grower to consumer
Market
channels
Removes soil and dirt
Detergent
Degreasers, alkaline-based
Solvent
cleaners
Used for lime build-up
Acid cleaners
Flushes away soil and cleaner
Rinsing
agent
Purchase order without quantities
Blind
method
Systematic food safety approach focusing
on hazard control
Systematic food safety approach focusing
on hazard control
Same outputs achieved from different inputs
or processes
Equifinality
Cook of kings and king of cooks; the first
star chef
– Antonin Carême
Discovered how to preserve food by
canning
– Nicolas Appert
Illness from ingestion of live pathogens
Infection
Illness from ingesting food with toxins
Intoxication
Illness from live pathogens producing toxins
in digestive tract
Toxicoinfection
Assembled at central area, then delivered
Centralized delivery-service
