Food Cooking Guidelines Flashcards Preview

Home Economics: 11.1 - Food Safety and Hygiene and HACCP > Food Cooking Guidelines > Flashcards

Flashcards in Food Cooking Guidelines Deck (14)
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1

How should poultry be cooked to ensure all pathogenic bacteria are destroyed?

Poultry should be cooked until a core temperature of 75 degrees Celsius is achieved

2

Why must poultry be cooked until a core temperature of 75 degrees Celsius is achieved?

To ensure all pathogenic bacteria are destroyed

3

Why should food, especially meat, be turned regularly during cooking?

To ensure the inside of the food is cooked thoroughly as only the outside will brown otherwise and all pathogenic bacteria are destroyed

4

How does one ensure that not just the outside of the food has cooked/browned and the food has been cooked thoroughly?

Food is turned regularly

5

How does one reduce the risk of bacterial contamination during the cooking of food?

One must wear gloves or tongs to reduce the risk of bacterial contamination

6

Why should one wear gloves or tongs when cooking food?

To reduce the risk of bacterial contamination

7

What should one do when they have cooked their food?

The food should be served immediately
If it is not to be eaten immediately it should be kept above 73 degrees Celsius

8

Why should food be kept above 73 degrees Celsius until it is being served?

As lukewarm temperatures are within the danger zone for bacterial growth

9

How does one prevent bacterial growth when waiting to serve a cooked food?

The food should be kept above 73 degrees Celsius

10

How should stews and gravies be cooked to ensure all pathogenic bacteria are destroyed?
(2)

They should be first cooked to above 100 degrees Celsius to kill pathogenic bacteria but should then be kept above 73 degrees Celsius

Stir regularly to prevent the growth of bacteria and ensure they are heated throughout

11

How does one ensure a stew or gravy is heated thoroughly?

The gravy or stew should be stirred regularly

12

How should food be served to avoid bacterial contamination?

Food should be served immediately on clean plates using clean serving tools

13

Why should food be served using clean plates and serving tools?

To prevent bacterial contamination

14

List all the food cooking guidelines.
(7)

Poultry - core temperature of 75 degrees achieved -ensure all pathogenic bacteria are destroyed

Turn food regularly - ensure the inside of the food is cooked thoroughly - only the outside will brown otherwise - ensure all pathogenic bacteria are destroyed

Wear gloves or tongs - reduce the risk of bacterial contamination

Serve food immediately or keep above 73 degrees Celsius - lukewarm temperatures in danger zone for bacterial growth

Cook stew/gravy to 100 degrees - kill pathogenic bacteria - then keep above 73 degrees Celsius

Stir stews and gravies regularly to prevent the growth of bacteria and ensure they are heated throughout

Serve immediately on clean plates using clean serving tools