Culinary Flashcards
What are the 4 biological hazards?
Bacteria, viruses, parasites, and fungi
Temperature danger zone?
41 – 135 degrees
What is the ideal temperature for the refrigerator?
41 degrees F
Foods such as meat and milk that must be refrigerated or frozen are called what?
Perishable Goods
What is a green cutting board used to cut?
Fruits and Vegetables
What are 2 ways to sanitize?
Heat or chemicals
When using heat to sanitize, what must the water temperature be?
171 degrees F
FAT TOM and the Temperature Danger Zone are effective in controlling what?
Biological Hazards
When reheating foods, how long do you have to reach the minimum internal temperature for 15 seconds?
2 hours
What is the minimum internal temperature of seafood?
145 degrees
What do we use a purple cutting board for?
Common food allergens
When reheating food, what is the minimum required temperature you have to reach?
165 degrees F
What does FIFO stand for?
First in First Out.
When using potable running water to thaw food, what temperature does the water need to be at?
70 degrees F
Why are oranges and orange juice stored in different places at the grocery store if they are from the same source?
Because orange juice meets the criteria for FAT TOM.
A white cutting board is used to cut what?
Dairy products and bread
What does sanitizing eliminate that cleaning cannot?
Biological Hazards
Where should raw beef be stored when there is raw poultry in the refrigerator?
Above the poultry
Multi-celled organisms that can cause food-borne illness when eaten?
Parasites
In which zone on the pH scale do pathogens grow best?
Neutral
What should prepared foods stored in the fridge have on their label?
Name of the food, date it was made, date it needs to be thrown away
An illness that results from eating contaminated food:
Foodborne Illness
What is the minimum internal temperature for poultry?
165 degrees F
How long, in total, are we allowed in the two-stage cooling method?
6 hours
Which biological hazard causes illness when they invade a cell and tricks the cell into making more of them?
Viruses
What is the blue cutting board for?
Seafood
What food should be stored on the TOP shelf of the refrigerator?
Ready-to-eat foods
What temperature does food have to reach within 2 hours when using the two-stage cooling method?
70 degrees F
What is the brown cutting board for?
Cooked foods
Perishable foods that require temperature control for safety are referred to as what?
TCS foods
What is the minimum internal temperature for beef?
145 degrees F
When washing your hands, what is the temperature you want the water to be at?
100 degrees F
FAT TOM helps us figure out whether a food is what?
TCS
What is the most responsible way to thaw food?
Put it in the refrigerator
How long can food be in the temperature danger zone before you need to throw it out?
4 hours
Does freezing kill pathogens?
No
How long do we have to cool food using the one-stage cooling method?
4 hours
What is the minimum hot holding temperature of ready-to-eat foods?
135 degrees F
Flour, tea, rice, and pasta are examples of what?
Dry Goods
When cooking raw beef and seafood, how long does the food have to stay at its minimum internal temperature to ensure pathogens are killed?
15 seconds
What are the living organisms found in our food called?
Biological hazards
FAT TOM tells us the ideal conditions for what to happen?
Pathogen growth
What food should be stored at the BOTTOM of the fridge?
poultry and eggs
What is the minimum cold holding temperature for ready to eat foods?
41 degrees F
What is the red cutting board for?
Raw beef
What is the yellow cutting board for?
Raw Poultry
How far off the floor do dry goods need to be held?
6 inches
Where should raw beef be stored when there is raw seafood in the refrigerator?
Below the seafood
How long does it take for sanitation to take effect?
30 seconds
What is The FDA Food Code?
Reflects new findings about food safety
What two ways can food become unsafe?
Cross contamination and Direct contamination
What is the two-stage cooling method?
Cool 70 degrees within two hours and then to 41 degrees within 4 more hours.
Food that is been in the temperature danger zone for longer than two hours is?
Time-temperature abused food
Another name for the food-safety audit?
Health inspection
What are the three types of hazards?
Biological, chemical and physical
