Test 1 Flashcards
(128 cards)
1
Q
What is food borne illness
A
illness transmitted to humans by food
bacterial, viral, protozoa
2
Q
What is an outbreak
A
Occurrence of two or more cases of similar illness resulting from ingestion of common food
3
Q
What causes 90% of food borne illness?
A
Bacteria
4
Q
Examples of bacteria that can cause FBI
A
E. Coli, Salmonella, Campylobacter, Listeria, Botulism
5
Q
Examples of viruses that can cause FBI
A
Norovirus, Hepatitis A, Rotaviruses
6
Q
Examples of parasites that can cause FBI
A
Trichinella, Giardia, Anisakiasis, Cryptosporidium, Toxoplasmoa, Tapeworms
7
Q
Toxins that cause FBI
A
mushrooms, shellfish, fish
8
Q
Other food safety risks
A
plant toxins, animal toxins (seafood toxins in fish/shellfish), agricultural chemicals, industrial chemicals
9
Q
Other items that can get into food
A
glass, bone fragments, metal, plastic
10
Q
Food infection
A
illness from ingestion of food that contains bacteria or other pathogen i.e salmonella
11
Q
Food intoxication
A
illness from ingestion of food with bacteria in food that contains a toxin already present i.e Botulism
12
Q
Toxin Mediated Infection
A
bacteria consumed via food, but bacteria make toxin after food consumed i.e E.coli, campylobacter
13
Q
Examples of some high risk foods for FBI
A
raw meat & eggs, unpasteurized milk/dairy/cheese, uncooked or improperly cooked shellfish, unwashed produce, improperly stored produce, leftovers not properly reheated.
14
Q
High Risk Customers
A
Institutionalized persons, elderly, pregnant women, children and infants, critically ill, immune compromised individuals.
15
Q
Prevention Strategies
A
- purchase food from USDA approved vendors
- storage
- hand washing by staff
- avoid cross contamination
- food prep methods
- storage of leftovers
- reheating leftovers
- *discarding 3-5 days
16
Q
Where do you store raw meat and eggs in the fridge?
A
on the lowest shelf
17
Q
What is a tip for preventing cross contamination?
A
use different colored cutting boards for different types of foods
i.e red for raw meat
blue for raw fish
18
Q
Another tip for preventing cross-contamination (fridge)
A
from top to bottom in the fridge Ready-to-eat food whole raw fish whole raw meat raw ground meat raw poultry
19
Q
What do pathogens need to thrive?
A
nutrients, moisture, temperature, time, and proper pH
*protein rich foods are the most common medium
20
Q
What is the danger zone?
A
40-140 degrees F
21
Q
Number 1 HACCP Principle
A
Hazard analysis/assessment
-identify,assess,develop prevention
22
Q
Number 2 HACCP Principle
A
Critical control point identification
- CCP is any point where risk could occur if control of process is not maintained
- CCP’s are purchasing, preparation, storage, cleanup
23
Q
Number 3 HACCP Principle
A
CCPS Limits Set
-time, temperature, pH, humidity, moisture
24
Q
Number 4 HACCP Principle
A
Monitor Critical Control Points
-Corrective actions needs and documents plan
25
Number 5 HACCP Principle
Take Corrective Action
| -Record corrective action taken
26
Number 6 HACCP Principle
Documentation
| -Includes HACCP plan, all CCP, records maintained
27
Number 7 HACCP Principle
Verification
- Internal and External procedures
- CDC and WHO contact and surveillance
28
T/F a dull knife is safer than a sharp knife
false - a dull knife causes you to use more pressure - slipping and cutting yourself is a far greater risk
29
T/F it is better to cut in the air or on the counter
false - never cut in the air or on the counter it is recommended to always cut on a cutting board
30
How should one walk with a knife?
hold the knife in the opposite to your dominate hand with the tip towards the ground and blade facing behind you
ex - a right handed person should walk with the knife in their left hand; tip towards the ground
31
What degree angle should you use to sharpen knives?
20
32
What is used to remove burrs from a knife?
A honing steel
| **not a replacement for sharpening
33
Boning knife
Used in butchering or meat fabrication
34
Serrated knife
Generally used for slicing baked goods and breads
35
Carving knife
Used to carve cooked meats
36
Sharpening stone
Must have to keep all knives sharp
37
High carbon stainless steel (knives)
- combo of steel and stainless steel
- enough carbon to give toughness
- ability to hold an edge
- chromium to make stain/rust resistant
- can discolor or rust under extreme conditions
38
Stainless Steel (knives)
- highly resistant to discoloring or rusting
- if not cared for properly, they can stain
- if over exposed to salt water, hard water, or acidic material (lemon juice or vinegar) may discolor or rust
39
Titanium (knives)
- made from a mold of titanium and carbides
- carbines allow blade to be heat treated
- producing strong and durable blade
40
Benefits of Titanium (knives)
lighter, more water resistant, corrosion resistant, holds its edge longer, fairly easy to sharpen
41
Ceramic (knives)
- zirconium oxide and aluminum oxide
- zirconium oxide second hardest material available next to diamonds
- hard but also brittle and can chip/break
- edge is much thinner than steel, which makes cutting through items much easier
- must be used with caution (slicing rather than chopping & when dull must be professionally sharpened)
42
Plastic (knives)
- used to prevent vegetables and produce from becoming discolored from the blade of a knife
- generally serrated and not very sharp
- requires some force when cutting
43
what are the two methods of knife manufacturing
forged blade
| stamped blade
44
Forged blade
-better quality
-hot piece of steel pressed into a blade mold
hammered into shape
processes enhance its flexibility and hardness
45
stamped blade
- blade cut from a flat sheet of steel which is then ground, tempered, polished and sharpened
- thinner and flatter than forged blades
- will have a tendency to make the knife handle heavy and off-balance
46
How much would a good quality chef knife of high carbon stainless steel cost
80-150 - but can probably find one for about 50
47
How much would a lesser quality chef knife that is not as durable but can still perform cost?
20
48
how should you store/wash knives?
- hand wash
- never place knives in a sink unattended
- never store blades in a tight fitting cover
- store knives to protect the blades and to protect you from the blades
49
What is the goal of cutting and chopping?
a uniform end product
50
What are the types of cutting/chopping
shredding, slicing, dicing, cubing, mincing and peeling
51
Julienne
small sticks resembling matchsticks, 1-3 inches in length, 1/8th of an inch thick
52
Shred
cutting leafy items into thin slices
- technique: roll up "cigar style" and then slice thinly
ex: collard greens
53
Dice
small, squares, even sized cubes
54
Mince
very fine chopped pieces
55
when do you use measuring spoons
when you have an amount less than 1/4 of a cup
56
how many grams is 1 tsp
5
57
how much is 1 oz in grams
28.35
58
what does volume measure
the space filled by an ingredient
59
what does fl oz measure
volume
60
what does a dry ounce measure
weight
61
weight measures..
"heaviness"
62
water displacement method
a method for solid fats
| ex: 1/2 c butter needed, 1/2 c water put into graduated cup, fat added until water line reads 1 c
63
what liquid doesn't get measured at the bottom of the meniscus
milk - measure at top of meniscus
64
how should you measure white sugar
with fractional measuring cups - level off and keep loose
65
how should you measure brown sugar
pack and level off
66
how should you measure confectioner's sugar
with a fractional measuring cup - sift and level off, keep loose
67
how should you measure flour
flours vary by density - best to weigh rather than measure
68
how should you measure white all purpose flour
with fractional cups - sift first, level off, never tapped down
69
stir
mix ingredients in circular motion
70
beat
vigorous motion for smoothness
71
blend
ingredients are mixed into 1 substance
72
cream
fat and sugar mixed to incorporate air
73
whip
air incorporated by whip or whisk
74
fold
one ingredient gently incorporated into another usually with a spatula
75
bind
egg or liquid makes dry ingredients adhere to fish, poultry or meat
76
"creaming or cake" method
```
generally used to make cakes
step 1: creaming fat and sugar
-incorporates air
-suspends sugar and air in fat
step 2: adding eggs
step 3: mixing wet and dry alternately
-overstirring - cake won't rise, volume is low/dense
-under-stirring - low volume cake, ingredients not mixed, large holes in cake
```
77
conventional sponge method
"conventional meringue" method
- yolks and whites separated then some sugar mixed with yolks
- egg whites whipped to foam then some sugar added to egg foam
- yolks, whites and flour folded
- produces volume in batter
78
single stage method
also called "quick mix" method, "one bowl" method, "dump" method
- all dry and wet ingredients mixed together at one time
- cake mixes
- quick and easy
79
pastry blend method
fat cut into flour with knives, pastry blender, or hands
dry and liquid ingredients incorporated
mixed very short time until barely mixed and crumbly
ex - pie crusts
80
biscuit method
same as party method except:
- all dry ingredients first mixed
- then fat added but cutting with knives, pastry blender or hands
- will look like coarse cornmeal if done correctly
- liquid added last
81
muffin method
- dry ingredients mixed together
- wet ingredients mixed together
- dry and wet combined and barley mixed
82
breading steps
-wheat flour or corn meal
-dredging food by coating in flour or meal
step 1: coat dry food in flour
step 2: dip in egg wash
step 3: coat with crumbs, cornmeal
83
batters
wet flour and egg/milk mixtures
| dipping done prior to frying
84
How does cooking alter molecular structure?
by changing taste, texture, appearance, aroma
85
Moist heat methods
heat transferred by water, liquid, or steam.
86
Examples of moist heat methods
scalding, simmering, poaching, stewing, braising, boiling, blanching, steaming
87
Dry Heat Method
heat transferred by air (oven), fat (fryer), or metal (pan).
88
Dry heat method examples
baking, broiling, roasting, grilling, frying, and stir frying
89
Scalding
150 degrees F creates large still bubbles
90
Poaching
160-180 degrees F
- gently rising bubbles, breaking surface
- food immersed and gently cooked
91
Simmering
180-211 degrees F
| -food cooked slowly and gently
92
Stewing
-simmering small amounts of meat in liquid to make sauce
93
Braising
-simmering larger cuts of meat
94
Boiling
212 degrees F
- bubbles rising rapidly
- can be harsh on delicate structures
95
Steaming
-food cooked by steam from boiling water or within parchment (en papillote) or foil (water comes from food itself)
96
Microwaving
-uses dry and mouse methods combined
-microwaves move water -molecules
form of radiation
97
where should you place a pan in the over for the best results?
the middle of the oven
98
what do dark pans do?
absorb heat and produce a darker color and crisper crusts
99
what do glass pans do?
cook quickly, reduce oven temperatures
100
what do shiny pans do?
reflect heat, make lighter color and softer texture (cakes, breads)
101
roasting
similar to baking
| applies to meat and poultry
102
broiling
cooking under a heat source
| quick
103
grilling
cooking food above heat source
| rack, a flat surface, over coals
104
frying
cooking in a fat
105
stir fry
cook quick in little fat
106
pan fry
cooking in moderate amount of fat in pan
107
deep fry
food completely immersed in fat
108
saute
cook quick in little fat, on griddle or saute pan
109
conduction oven
heat transferred from coil or flame to food by pan
110
convection
transfer of heat by moving air currents around food
111
microwave or radiant heat
electromagnetic waves cause water molecules in food to move
112
other radiant heat
grilling, broiling
113
induction oven
flat, ceramic surfaced ranges with electric coils underneath
114
what is the problem with microwave ovens
often cooks unevenly and leaves cold spots
| -increases risk of bacterial survival and growth
115
how to cook meat in a microwave
cook on medium power for a longer time
| never cook stuffed poultry in the microwave
116
tips for cooking food in microwave
stir or rotate food midway
check final temperatures with thermometer
-follow temperature charts for regular cooking
-when defrosting remove from packaging
-use only cookware and microwave safe wrap
117
copper (pans)
conducts heat evenly - expensive
118
aluminum (pans)
conducts heat evenly, "pits" easily with acids, does not wear well, inexpensive
119
stainless steel (pans)
better than aluminum, may have copper bottoms, wears well, does not "pit" develops hot spots
120
stainless encased in aluminum (pans)
has aluminum core, best attributes of both stainless steel and aluminum, does not fit, no hot spots, heats evenly.
121
cast iron (pans)
best for slow cooking stews
122
glass (pans)
is "tempered" heats quickly, need to lower temperatures for oven
123
what chemical in plastic and styrofoam leach into food when heated up
diethylhexyl adipate
| -fatty foods accentuate this process
124
how many teaspoons are in 1 tablespoon?
3
125
how many ml are in 1 oz
| how many grams are in 1 oz
30 ml
| 28.35 grams
126
how many pounds are in 1 kg
2.2
127
how much does 1 large egg weigh?
2 oz
128
1 stick of butter equals how many cups?
1/2
