1st LE Flashcards
Food service system most likely to use subprimal cuts
Conventional
When primal cut is sliced into bigger cuts
Subprimal Cuts
When primal cut is sliced into smaller cuts
Fabricated Cuts
Hazard that will most likely contaminate food if its stored near cleaning supplies
Chemical hazards
Mycotoxin in legumes is an example of
Chemical hazard
Campylobacter is an example of _____ hazard
Biological hazard
Sanitation code of PH
PD 856
Fish bone is an example of _____ hazard
Physical
food item not included in the Big 8 sources of allergens
cruciferous vegetables
T or F
HACCP was established to strengthen the food safety regulatory systems in the country.
Small scale food services typically apply for GMP certification.
Both statements are False.
keywords:
-regulatory -> system
-typically apply -> rarely applies
ISO series applicable to food service
ISO 2200
T or F
Hepatitis A virus can cause viral infection. Food infection is caused by consumption of food that contained toxins produced by the source.
1st statement is True. 2nd statement is False.
keywords:
-toxins -> pathogens, virus
HACCP principle practiced when food handlers rewash melons that have surface dit
corrective action
Most ideal set up of manual dishwashing
3 compartment sink
type of cockroach described as both omnivorous and scavenger
German cockroach
Foodborne disease is considered an outbreak if
2 ppl became sick from eating the same food from same restau
Not acceptable in food handling
wearing fake nails
which is not considered as TCS food
a. Crackers
b. Bakes Potato
c. Untreated garlic and oil mixtures
d. RTE foods
a. Crackers (dry)
What to do if an employee with Hepa A reports to work
Exclude from premises
Which minimizes food borne illnesses
a. Preparing raw and cooked food items on a single table at diff times
b. Purchasing food from approved sources
C. Storing food within 4 hours after receiving
D. AOTA
d. AOTA
Method should never be used to thaw food
place on a prep counter
chicken must reach ____ internal temp for ___ secs to ensure safety
165 F (74 C) for 15 sec
Cleaning agent used for general cleaning
Detergents
foods should be stored ____ inches off the floor
6 in
trash can best used for collection of large amount of trash in food services
commercial trash can
T or F
To comply to sanitary construction, food contact surfaces must be impervious, non-reactive, and porous. The equipment material commonly used is stainless steel.
1st statement is False. 2nd statement is True.
keywords
-porous -> should not be porous
ground beef patties must reach ____ internal temp for ___ secs to ensure safety
155 F (68 C) for 15 sec
type of food service most likely to serve multi course meals that include soups and appetizers
fine dining restau
In top-to-bottom order, how should a fresh beef roast, fresh tuna, lettuce, and a pan of ground chicken to be stored in a chiller
Lettuce, fresh tuna, fresh beef roast, ground chicken
Notes:
-fresh tuna + fresh beef roast -> internal temp basis
Market form of egg safest to use for raw or undercooked dishes for elderly
pasteurized
Food handler is preparing a seafood dish on May 6, using shrimp and scallops. The shrimp has a use-by-date of May 8 and the scallops have a use-by-date of May 10. What s use-by-date of the seafood dish?
May 8
ingredients not suitable for halal cooking
lard
bread best for open faces roast beef sandwich
Rye sandwich
T or F
Mirepoix is a combination of chopped celery, parsley, and onion. Bouquet garni is a bag of spices and herbs.
Both statements are False
-mirepoix has carrots
-bouquet garni -> bundle of herbs
T or F
Major flavor source of stocks is meat. The major ingredient in broths in the bones.
Both statement is False
-stock -> uses bones
-broth -> uses meat
Mother sauce avoided when planning meals for pregnant women
Hollandaise
Pasta appropriate for making pasta salad
fusili
Mother sauce used in Egg’s Benedict
Hollandaise
Not sandwich components
Sides and garnishes
cook who specialized in prep of cold foods. Also pertain to cold part of kitchen where foods are stored.
Garde Manger
Which compromises food safety
a. Holding Egg’s Benedict for more than an hour before service
b. Cooling stock using venting method
c. Preparing an assembly set up for sandwich making
d. AOTA
a. Holding Egg’s Benedict for more than an hour before service
not a liquid base of a mother sauce
beurre manie (butter and starch)
Appetizer characterizes a miniature open faces sandwich
Canape
Most susceptible to contamination when kept at room temp
a. parmesan
b. asiago
c. ricotta
d. pecorino romano
c. ricotta
Example of main course salad
Cobb salad
Not an ASIAN salad ingredient
Olives
type of bread used in clubhouse sandwich
Pullman
food items considered to be less susceptible to contamination
a. sashimi
b. caviar
c. crudite
d. rumaki
d. rumaki (cooked)
