Culinary Vocab

Question 1

physical hazards

Answer 1

bone metal ,glass , plastic, other foreign objects

Question 2

potentially hazardous foods

Answer 2

any food that supports the rapid growth of microorganisms

Question 3

safe foods

Answer 3

are foods that won’t make you sick or hurt you when you eat them

Question 4

sanitizing

Answer 4

process of reducing the number of microorganisms on a clean surface to safe levels

Question 5

sanitizing solution

Answer 5

one teaspoon of liquid chlorine bleach to one gallon of water for at least one minute (60 seconds)

Question 6

tcs foods

Answer 6

milk , eggs ,shellfish, fish, meats, meat alternatives, untreated garlic & oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, cut melons

Question 7

temperature danger zone

Answer 7

zone from 41 degrees Fahrenheit to 135 degrees Fahrenheit in which foods should not be stored or kept for long periods of time due to risk or spoilage and bacteria growth

Question 8

toxin medicated infection

Answer 8

food borne illness caused by eating food that contains bacteria that release a toxin into the hosts intestines

Question 9

viruses

Answer 9

viruses can only reproduce inside host cells, and they damage the cell when they do this viruses get into the cell

Question 10

water activity

Answer 10

the measure of the partial water pressure over a food

Question 11

food borne infection

Answer 11

infection cause by nation food that contains a pathogen which grows and reproduces internally

Question 12

bacteria

Answer 12

single cell organisms that can live in food or water and also in our skin or clothing some are a potential biological hazard capable of production borne illness

Question 13

biological hazard

Answer 13

living organisms such as bacteria, viruses fungi and parasites than can make us sick

Question 14

chemical hazard

Answer 14

human made toxins such as cleaning compounds bug sprays food additives or fertilizers found in food or water

Question 15

cross-contamination

Answer 15

contamination of food that occurs when safe food comes in contact with biological physical or chemical contaminates while it is being prepared

Question 16

direct contamination

Answer 16

contamination caused by introducing disease causing substances directly by food

Question 17

food-borne illness

Answer 17

an illness that results from eating contaminated foods

Question 18

food-borne infection

Answer 18

infection cause by food that contains a pathogen which grows and reproduces internally

Question 19

food-borne intoxication

Answer 19

the result of the consuming poisons produced by a pathogen and found in food

Question 20

food contamination

Answer 20

food made unsafe by being contaminated by biological or environmental materials

Question 21

food safety

Answer 21

activity standards and procedures necessary to keep foods from being contaminated

Question 22

food security

Answer 22

the availability of sufficient food on a regular basis to maintain health also refers to preventing intentional contamination

Question 23

fungi

Answer 23

an organism that absorbs nutrients from the environment

Question 24

parasites

Answer 24

organisms that grow, feed, and shelter on or in another organism (referred to as the host) while contributing nothing to the survival of that organism. Parasites must have a host to survive

Question 25

pathogens

Answer 25

organisms that cause disease

Question 26

pest infections

Answer 26

large numbers of a species that is harmful to humans health