Food Storage And Handling Flashcards
(97 cards)
1
Q
Dry storage humidity
A
50-60%
2
Q
Why is ventilation important?
A
Circulation of air removes moisture and odors
3
Q
Fresh fruit and vegetable humidity requirements
A
85-90%
4
Q
Cartons and bags on shelves should be
A
At least 6 in off the ground
Away from walls
5
Q
Refrigerated storage for potentially hazardous foods should be kept at
A
Less than 40 degrees
6
Q
Fresh fruits and vegetables storage temp
A
40-45 degrees
7
Q
Meet dairy and eggs storage temp
A
32-40
8
Q
Frozen food storage temp
A
0-10 degrees
9
Q
Storage time for fresh eggs in shell
A
3-5 weeks
10
Q
Storage time for raw Yolks or whites
A
2-4 days
11
Q
Storage time for fresh poultry, ground meat, fresh fish, or shellfish
A
1-2 days
12
Q
Storage time for steaks, chops and roasts
A
3-5 days
13
Q
Dry storage temperature
A
50-70 degrees
14
Q
Cooking vegetables with acid causes
A
Loss of color - pheophytin
15
Q
Pressure raises
A
Temperature
16
Q
Vegetables need to be processed at what temp to destroy botulism?
A
212
17
Q
If baking soda is added to vegetables, the texture result is —- and color is intense green due to —-.
A
Mushy
Chlorophyllin
18
Q
Cream of tartar is an acid used in angel food cake. It prevents the cake from becoming
A
Tough
Yellow
Small
Acid maintains white color, and contributes to the large volume, and tender crumb.
19
Q
Enzymes role in ripening of fruit
A
Converts starch to sugar, softens
Oxidative browning
20
Q
Acid will lower pH and inhibit enzyme activity of fruit, preventing
A
Browning of cut surface
21
Q
Non enzymatic browning is called
A
Maillard reaction
22
Q
Heat moves from on particle to another by contact
A
Conduction
23
Q
Transfer of heat by the circulation of currents of hot air or liquid resulting from the change in density when heated
A
Convection
24
Q
Use of electrical magnetic vibrations to excite the molecules of metal cooking surfaces
A
Induction
25
Infrared waves coming from glowing heat: gas flame, charcoal, electrical element, toasting, broiling
Radiation
26
Molds thrive under what conditions
Warm (77-86 degrees)
Damp
Dark
27
Mold grows best on foods that are
Acid
Neutral
Sweet
28
Mold is used to produce what foods?
Curing cheese
| Soy sauce
29
What cooking method destroys mold?
Boiling
30
Yeasts grows under what conditions?
Water
Energy
Acid medium in oxygen
Warm (77-86)
31
Yeast is destroyed by
Boiling
32
Conditions for bacterial growth
Abundant moisture
Neutral foods
68-113 degrees
Aerobic or anaerobic
33
Temperature danger zone for bacterial growth
41-135 degrees
34
Bacterial can be destroyed through
Temperatures of pasteurization (145 degree for 30 minutes)
35
Proper thawing techniques include
In refrigerator
Under running cold water at 70 degrees or lower
If thawed in microwave, cook immediately
36
Commercial quick freezing benefits texture by providing
Small crystals and smooth feeling
37
Dehydrofreezing
Dried up to 50% of weight and volume, then frozen
38
Frozen first, then water is evaporated without melting crystals
Freeze drying/ sublimation
39
Home canned foods last for up to
1 year
40
Bacteria grow best near what pH?
Neutrality
41
Foods that are high in acid support (more,less) bacterial growth
Less
42
Canning of low acid foods should use
Pressure cooking
43
Canning of high acid foods should use
Boiling water
44
Additives - used as humectants - retain moisture, increase firmness and tenderness
Calcium compounds
45
Good sterilized outside of can, then aseptic ally placed in sterilized cans which are sealed in aseptic environment
Aseptic canning
46
Cold sterilization in which temp of food does not rise much even though a large amount of energy is used. It kills most harmful bacteria in in foods other than milk
Irradiation
47
Irradiation is approved by FDA for
```
Spices
Beef
Lamp
Pork
Poultry
Wheat
Potatoes
```
48
Two chemical preservatives which are antioxidants for fatty products
BHA, BHT
49
What three substances interfere with moist and neutral requirements for bacteria?
Acids - denature bacterial proteins
| Sugar, salt - make water unavailable
50
What are four ways to control food production?
Production schedule - efficient use of time
Standardized recipes - known quantity and desired quality
Quality control - evaluations of food
Quantity control - proper forecasting, portion sizes
51
Scoop # is equal to how many scoops are in
1 quart or 32 oz
52
As scoop # increases, serving size
Decreases
53
1/8 of a cup is equal todos many ounces?
1 oz
54
To determine the number of ounces in a scoop...
Divide scoop number into 32
32/scoop #
55
Qualitative analysis of food quality is (subjective/objective) and uses -----.
Subjective
| Senses - color, odor, taste, texture
56
Analytical food quality testing measures
Differences or similarities
- difference or discrimination test
- triangle
- ranking or scaling
57
Affective food quality tests determine
Preference, acceptance or opinions
- hedonic rating/scale
- paired preference
- ranking test
58
Flavor profile method analyzes and records
Aroma and flavor in great detail by trained professional
59
Objective food measurements use
Equipment
60
Instrument that measures tenderness, firmness.
| Custards
Penetrometer
61
Instrument that measures consistency
| Batters
Viscosimeter
62
Instrument that measures viscosity
| Sauces
Linespread test
63
Test that compares lightness of products (egg white foams); ratios the density of a food to that of water; weight of a given volume of sample divided by weight of same volume of water
Specific gravity
64
In the ready-prepared production system, food may be held how long if blast chilled?
1-5 days
65
In the ready-prepared production system, food may be held how long if tumble chilled
45 days
66
In the ready-prepared production system, food may be held how long if cook freezed
3-4 months
67
All prep is done I premises where meals are served - prepared and served the same day
Conventional
68
Food production and service are in separate facilities
Commissary
69
Foods are prepared onsite, then frozen, chilled for later use
Ready prepared
70
Chilled bulk food should be brought down to
37 degrees in 90 minutes or less
71
Process that seals raw, fresh food items in plastic pouches to allow chilled storage and the cooking in boiling water prior to service
Sous vide
72
Purchase completely prepared indicted portions; finish by thawing on, heating on premise. Kitchen-less kitchen
Assembly-serve
73
Hold frozen temp
0- -10
74
Transport hot temp
165-170
75
Do not hold between
41 and 135
76
How to reheat food
To 165 for 15 seconds within 2 hours
77
Left overs should be cooled rapidly in two stages, which are...
Cool quickly from 135 to 70 within two hours
| Cool from 70 to 41 within an additional 4 hours
78
Hold cold food at what temp
41 or less
79
Ideal temp range for bacteria to grow
70-125
80
Illness caused by a toxin formed in the food prior to consumption
Food intoxication
81
Illness due to activity of large numbers of bacteria carried by food into GI tract
Food born infection
82
Found in humans - nose, hands, intestines, cuts and sores
Handling or contact of contaminated surfaces
70-97 degrees
Resists drying, freezing. Not destroyed by heat
Reheated animal products, prepared salads, stuffing
Quick onset (1-7 hours), no fever
Prevention: wash hands, chill quickly, cool in shallow pans
Staphylococcus aureus
83
Anaerobic, rare and more deadly
Found in soil, water, plants, GI tract of humans and animals
Ingestion causes no harm, but ideas is not adequate In canning, spores produce toxins under anaerobic conditions- destroyed in an acid
Onset:4-36 hours, may be fatal in 3-10 days if not treated
Weakness, double vision, fatigue, CNS (paralysis), inability to speak, slurred speech
Found in low acid foods, improperly canned foods, vacuum packed, smoked and salted fish, root vegetables held at warm temp too long
Honey is a source
Clostridium botulinum
84
Surfaces of meat and poultry, intestinal tract of man and animals
Temperature issue
Onset 8-18 hrs: N/V pain, diarrhea
To prevent cool foods in shallow pans, maintain proper temp, reheat to 165, wash hands!
Found in improperly cooked and reheated, cool slowly and reheated foods
Cafeteria bug: meats, soups, gravies, stews, casseroles
Clostridium perfringens
85
```
Forms spores, found in soil, dust, cereal crops
Aerobic
Emetic, diarrheal
Quick onset, lasts up to 24 hrs
30 min to 6 hrs - emetic
6 to 15 hours - diarrheal
Emetic: Rice, starchy foods (potatoes, pasta, cheese products), food mixtures (casseroles, sauces, puddings, soups, pasties)
Diarrheal: Meats, milk, vegetables, fish
```
Bacillus cereus
86
Onset 6-48 hours
Fever, N,V, chills, headache
Lasts 2-3 days
Intestinal tract of humans and animals, water, soil
Low acid foods at body or room temp, destroyed by temps of pasteurization
Raw and undercooked meat and poultry, eggs, raw dairy, seafood, melon, sprouts, chia seeds
Salmonella
87
Intestinal tract of humans, animals
Caused by poor hygiene, Ill handlers
Grows at 50-113 degrees, destroyed by cooking
Milk, eggs, potato salad, food held at room temp for hours
Onset 2-60 hours
Fever, diarrhea
Streptococcus
88
Symptoms 2-30 days; flu-like, encephalitis, meningitis
Likes cold temps
Found in human gi, animal gi, unwashed fruits and vegetables, soil, water
Grows between 34-113; on neutral to slightly alkaline
Resists freezing
Hot dogs, lunch meats, cold cuts, coleslaw, raw milk, soft cheese
May harm fetus (20-30% death rate)
Listeria monocytogenes
89
```
More common causes of gastroenteritis
GI tract of cattle, sheep, pigs, poultry
Abd pain, bloody diarrhea
Onset 3-5 days, lasts 2-10 days
Raw or undercooked meat or poultry, raw milk, raw vegetables (usually poultry carries it)
```
Campylobacter jejuni
90
From raw, undercooked seafood (shellfish,oysters)
Onset 16 hrs after intake, lasts 48 hours
Yields a norovirus
Fever, V, cramps, diarrhea
Vibrio parahaemolyticus
| Vibrio vulnificus
91
Human GI tract, water polluted with feces, Unclean hands
Cold, mixed salads (chicken, tuna, potato), raw vegetables, watermelon
12-50 hrs after intake
Lasts 4-7 days
Bloody diarrhea, abdominal pain
Shigella
92
Human and animal GI tract
Bloody diarrhea, severe cramping
Slow onset, 3-8 days after ingestion
Lasts 5-10 days
Rare or raw ground beef, raw fruits and vegetables, raw milk, unpasteurized juice
Can survive freezing, high acidity; can grow at refrigerator temps
E. coli
93
Cruise ship illness
Caused by poor personal hygiene among infected food handlers
Found in human feces, transmitted through contaminated water, human contact, vegetables fertilized by manure, manufactured ice cubes, ready to eat food
Nausea, diarrhea, vomiting
Onset 24-48 hours
Lasts 1-2 days
Norovirus
94
The USDA food safety and inspection service is responsible for inspecting what?
Meat and eggs
95
Policy that requires Inspection of all meat and poultry at the time of slaughter and of processed productions during production
Wholesome meat and poultry act
96
Policy that requires inspection of processing plants, requires pasteurization of liquid eggs to be frozen or dried
Egg production inspections act
97
Who inspects and certifies fishing vessels, seafood processing plants, retail facilities for federal sanitation standards
National marine fisheries service within the US dept of commerce
