Keep It Cold Flashcards Preview

Foods > Keep It Cold > Flashcards

Flashcards in Keep It Cold Deck (51):
1

Food safety

Following practices that help prevent food borne illnesses and keep food safe

2

Microorganisms

Tiny living creatures only seen in a microscope

3

Bacteria

Are the micro organisms most are harmless but many cause illness

4

Toxins

What bacteria produce they can also be poison

5

Food borne illness

Eating food that has been contaminated by unwanted microorganism

6

Personal hygiene

When u keep ur self clean and tidy

7

6 ways to prevent contamination with personal hygiene

Wear clean clothes
Remove dangling jewelry
Use soup and warm water
Do not sneeze or cough on food
Wear rubber or plastic gloves
Do not touch your face hair or body

8

How long do you wash your hands for

20 seconds

9

Staphylococcus aurens

Food poisoning found in the throat and nose the foods include ham roast poultry meat potato salads fish and cream products

10

Trichinosis

Contacted by eating raw pork or pork that has not been cooked enough

11

Salmonella

Found in poultry but other meat and eggs can have salmonella in them

12

Infectious hepatitis

Can be carried in contamination water and sewage can be transmitted in contaminated foods like raw shellfish

13

What temperatures are the danger zone

4-60•C

14

What 2 conditions do bacteria grow best in

Moisture and the right temperature and it being slightly dark

15

When to stuff poultry

Stuff the poultry right before you put the poultry in the oven then as soon as it comes out of the oven remove the stuffing

16

Cross contamination

Occurs when illness causing bacteria come in contact with food people work surfaces eating utensils

17

What ph does bacteria grow best in

Neutral or slightly acidic 4.5-7.0

18

How to safely store leftovers

But the leftovers in air tight containers before 2 hours is up after you cook it

19

Ph balance of 3.5 is considered to be

Acidic

20

4 signs of spoilage in canned food

Bulging denting leaking discolouration

21

When foods can be refrozen

When there is ice crystals are visible

22

6 symptoms of food poisoning

Nausea
Cramps
Diarrhea
Vomiting
Sores
Fever

23

E Coli

Contaminated water, raw ground beef apple juice

24

Clostridium botulinum

Improperly processed can foods or environments where there is little to no oxygen

25

Preventing cross contamination

Use different cutting boards when cutting meat and vegetables, wash the top of a can to remove dirt, if u use a spoon to taste eat use 2 spoons, keep pets out of the kitchen,keep 2 towels one for washing dishes one for ur hands, use a clean dish cloth every day

26

The order to wash dishes by hand

order glasses cutlery plates kitchen tools and cookware

27

Kill cutting board germs with

Diluted bleach

28

3ways to thaw meat

Place in refrigerator
Put package in watertight plastic bag and submerge in cold water for 30minutes
Use the microwave

29

6 things that cause food spoilage or nutrient loss

Heat
Air
Moisture
Light
Dirt
Damage to food or packaging

30

5 kinds of salads are

Protein
Pasta
Vegetable
Fruit
Gelatine

31

4 parts of a salad are

Base
Body
Dressing
Garnish

32

What fruit prevents jello setting

Pineapples

33

3 types of salads dressing are

Cooked
French
Mayonnaise

34

What to use to keep lettuce edges from turning brown


Tear the lettuce

35

Example of permanent and temporary emulsion

Permanent- dressing that does not separate, mayonnaise dressing
Temporary- dressing that separates
French dressing

36

Length of time to store leftovers

1 week

37

Another name for hamburger disease

E Coli

38

Shelf life

The length of time it can be stored and still retain its quality

39

Shelf stable

Which means they are able to last for weeks or even months at room temperature

40

Why is beef jerky shelf stable

Because there is lots of chemical that go it to it and it is unopened so it keeps it air tight. Because it does not have moisture added to it

41

Freezer burn

Is a condition that results when food is improperly packaged or is in the freezer too long

42

4 group of people that are at risk of food poisoning

Infants- produce less stomach acid
Unborn babies- do not have a fully developed immune system
Elderly- weak immune systems
People on antibiotics- immuno-compromise systems

43

Fruit discolouration name and how to prevent it

Enzymatic browning and put lemon juice on it

44

Spores

What bacteria produce the spores will develop back into bacteria if conditions are right

45

Kill fridge ordours with what

Baking soda

46

Kill mold spores with

Vinegar or bleach

47

Another name for bacteria

Spores

48

Length of time to store canned food

1 year

49

Length of time to eat perishable foods

2 hours

50

3 foods that don't freeze well

Cucumbers
Lettuce
Raw eggs
Raw potatoes

51

Product to keep things frozen with no electricity and what is it made from

Dry ice and carbon dioxide