CH8 Words

Question 1

Cross Contaimination

Answer 1

Results when pathogens spread from one surface or food to another.

Question 2

Time Temperature Abuse

Answer 2

Results when food has remained too long in the temperature danger zone, 41 to 135, which is the range in which pathogens grow well; the longer food stays in the temperature danger zone, the more time pathogens have to grow. In addition, food is time-temperature abused anytime it is cooked to the wrong internal temperature, held at the wrong temperature, or cooled or reheated incorrectly.

Question 3

Bimetallic Stemmed Thermometer

Answer 3

This type of thermometer can check temperatures from 0 to 220 through its metal stem, which makes it useful for checking both how and cold types of food. The sensing area of the thermometer goes from the tip of the stem to the dimple; when checking temperature, insert the probe into the thickest up to the center.

Question 4

First in, First out (FIFO)

Answer 4

A method of rotating food in storage to use the oldest inventory first, which could include identify the food item’s use by or expiration date, which is usually somewhere on the packaging; store items with the earliest expiration dates in front of items with later dates; once shelved, used those items stored in front first.

Question 5

Name:

Answer 5

Title of the recipe

Question 6

Yield:

Answer 6

of servings / amount the recipe makes. (critical to understanding the cost/quantity)

Question 7

Ingredients:

Answer 7

Food items needed to make the recipe, usually listed in order. Also includes amount needed for each food item.

Question 8

Portion Size

Answer 8

Individual amount that serves a person

Question 9

Temperature, time and equipment

Answer 9

Includes specific instructions.

Question 10

Step-by-step instructions

Answer 10

How & When to combine the ingredients

Question 11

Nutrition Information

Answer 11

Isn’t & not necessary; includes fiber, sodium, protein, and more.