chapter 19 vocab Flashcards
contaminant
is a substance, such as a chemical or organism, that makes food unsafe to eat.
food-borne illness
Sickness caused by eating food that contains a contaminant
microorganism
-is a living thing so small that it can only be seen through a microscope.
toxin
or poison, that can cause illness. A few bacteria are dangerous to human health and produce these.
spore
is a protected cell that develops into a bacterium when it has the right conditions of food, warmth, and moisture.
food safety
keeping food safe to eat by following proper food handling and cooking practices.
sanitation
the prevention of illness through cleanliness which a clean kitchen plays an important role in this.
personal hygiene
thoroughly washing your body, face, and hands, you help to avoid transferring harmful bacteria when handling food.
20-second scrub
using soap and warm water to scrub your hands for 20 seconds. Use a brush to clean underneath your fingernails. Keep your nails trimmed.
cross-contamination
is the spread of harmful bacteria from one food to another. Cross-contamination can occur with any food, raw or cooked, but it is most common with raw meat, poultry, seafood, and eggs.
internal temperature
the temperature deep inside the thickest part of the food measured with a food thermometer
rancidity
or spoilage due to the breakdown of fats. Rancid foods have a stale, bitter flavor. Whole-grain products, seeds, and nuts because of the high oil content makes them prone to this.
freezer burn
is moisture loss caused by improper packaging or overly long storage in the freezer. Cold air gets into the package, damaging the food’s quality. Food with freezer burn may have tough, grayish brown spots and a stale taste and aroma
preserve
Canning, freezing, and drying have long been used as safe methods for food preservation. To preserve is to prepare food in a way that allows it to be safely stored for later use. Many people still preserve food, especially vegetables and fruits, by canning, freezing, or drying. Preserving saves money and can be satisfying.
sugar-pack method
is the technique of freezing fruit coated in sugar. Toss the fruit in sugar until it is well coated, then pack it into freezer-safe containers. The sugar helps retain the fruit’s color and texture and combines with the juice to form a syrup when defrosted
syrup-pack method
is the technique of freezing fruit in sugar water. Make a syrup by dissolving sugar in water. Pack fruit in freezer-safe containers and cover it with the chilled syrup. Keep the fruit under the syrup with a small p
tray-pack method
is the technique of freezing fruit whole on a tray. This method works well with blackberries, blueberries, cranberries, and other small fruits. Place the fruit on a tray or baking sheet, leaving space between pieces. Cover tightly with aluminum foil and freeze just until frozen. Then pack the pieces into freezer-safe containers
dry pack method
is the technique of freezing fruit directly in freezer containers. This method works best for small whole fruits.
blanching
All vegetables except tomatoes require blanching, or brief cooking in boiling water, before freezing. Blanching neutralizes enzymes. To blanch vegetables, use 1 gallon of boiling water in a large pot for 1 pound of vegetables. Place the prepared vegetables in a large strainer and immerse them in the water. A blanching chart shows how long to blanch different vegetables. Another clue that vegetables are done is their color. Look for an intensified color change.
raw pack method
s the technique of canning raw foods. Put the prepared raw food into the jars. Pour in a hot liquid, such as syrup, water, or juice. Raw packing helps delicate foods retain their shape and texture.
head space
is room left in a container for food to expand. If you are freezing food in plastic bags, squeeze out as much air as possible before sealing. Wipe containers clean and label them with the date, contents, and amount.When you pack foods in containers to freeze, leave 1 inch of headspace between the food and the lid of the container.
hot-pack method
is the technique of canning simmered foods. Simmer the food briefly, then place it and some of the liquid into the jars. Light cooking “preshrinks” foods. They fit together more closely, leaving less air in the jar. This increases the vacuum effect.
boiling-water bath
is a large, deep kettle with a tight-fitting lid. The jars are covered with boiling water and processed for a specified length of time. A removable, divided rack separates and holds the jars off the bottom of the kettle, allowing water to circulate around all sides of the jars.High-acid foods, including most fruits, can be processed in a boiling water bath.
pressure canning
is canning using a pressure canner, which is like a large pressure cooker. Jars of food are processed in steam under pressure. Pressure canning raises the temperature above the boiling point of water to kill the deadly botulinum bacteria, which can survive the heat of boiling. Low-acid foods, including tomatoes and other vegetables, need pressure canning.
rehydrate
or absorb water and become soft again. For example, you can soften dried blueberries by soaking them in warm water before adding them to muffin or pancake batter.
GRAS List
The FDA classifies additives with a long history of safe use as “Generally Recognized as Safe” ., or safe list, range from sugar to seaweed and can be used by food processors for specific uses without further testing. No additive is approved permanently. If new evidence shows that an additive might be unsafe, the FDA may require retesting and may tell manufacturers to stop using it.
irradiation
is the process of exposing food to high-intensity energy waves to increase shelf life and kill harmful microorganisms. Irradiation does not make foods radioactive. Like other processing methods, irradiation can slightly affect flavor, texture, and vitamin levels.
recall
the immediate removal of a product from store shelves. The brand name and package code numbers are publicized in the media. Consumers who have purchased the food are urged to return it to the store for a refund. If the company does not voluntarily recall an item, the FDA may take legal action.
Tolerance
For every pesticide, the EPA establishes a tolerance, or a maximum safe level in food. If a pesticide is found above tolerance levels, it may be banned or restricted.