Culinary 1 Flashcards
What does Fat Tom stand for
Food, acidity, time, temperature, oxygen, moisture
What is the abbreviation for the measurement of moisture in food.
Water activity (aw)
What is a time temperature abused food
Foods that have been in the TDZ for more than four hours
Whats the most important thing we do to keep the food safe
Wash your hands
Define potentially hazardous food
Food that offers a friendly environment for the growth of pathogens
What is cross contamination
When the food is safe when first received, but becomes contaminated when preparing or serving
What is direct contamination
When youve just received the food and it is already contaminated from the source
What is a biological hazard
Living organisms found in/on contaminated food
What is a physical hazard
Foreign objects found in/on contaminated foods
What is the TDZ (temperature danger zone)
41°- 135° farenheight
What temperature is produce stored at
32°-55° farenheight
What do you do if food has mold on it
Throw it out immediately
What does it mean to sanitize surfaces and equipment
Using heat or chemicals to reduce pathogens to a safe level
What is FIFO
First in, first out
List all steps in the flow of food
Purchasing, recieving, storing, preparation, cooking, holding, cooling, reheating, serving
What is the one stage cooling method
To cool the internal temperature from 135° to 41° in the span of four hours
What is the best method for thawing foods
In the fridge
What do you need to remember when reheating in a microwave
Make sure there is no aluminum or non-safe microwavables
What are things done in food industry for pest management
Inspections often, seal all gaps, clean the facility, seal all foods tightly, take out garbage as soon as its full
Where should cleaning products be stored
Clean, cool, dry spaces; usually under the sink
How often should the garbage be taken out
No longer than three days; as soon as its full
What does EPA stand for
Environmental Protections Agency
What do you do when you have a cut on your hands
Wash with soap and warm water, then cover with a bandaid
Who is responsible for checking all fire extinguishers
The employer/teacher
What is the PASS system
Pull, aim, squeeze, sweep
How do you put out a grease fire
If no fire extinguisher, smother with a damp towel; last resort throw baking soda on it
How many evacuation routes must a building have
At least two
What is the proper way to carry a knife through a kitchen
Pointed down and close to your side
What is the best way to secure a cutting board to the table
With a damp towel underneath it
What is the most used all-purpose knife
A chefs knife
What knife is used to cut bread
A serrated knife
What us a paring knife used for
Cutting fruits and vegetables
What is the most common food allergies people have
Fruits, vegetables, nuts