Exam Flashcards
Cross Contamination
The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.
Food danger zone
The food danger zone is between 5’C - 60’C in which bacteria can grow.
Define Pathogen
An organism capable of causing disease. Most food-borne pathogens are micro-organisms such as bacteria.
What is Salmonella?
Bacterial organisms that can cause an infectious diseases when eaten.
What is Physical, Chemical and Biological contamination of food?
Physical are objects that are hard or sharp, some foreign materials in food products may not be physical hazard but rather an undesirable foreign material such as hair, insects or sand.
Chemical contamination means food that has come into contact with chemicals, this can cause chemical food poisoning.
Biological contaminations are microorganisms such as bacteria, viruses, yeast, molds and parasites.
What is food spoilage?
Food spoilage means the original nutritional value, texture, flavour of the food are damaged, the food become harmful to people and unsuitable to eat. Keep hot foods steaming hot - 60’C or above and keep cold foods cold 5’C or less.
What is food poisoning?
An illness that occurs as a result of consuming a harmful substance in food. Ways to prevent it 1. Keep hands and nails clean. 2. Keep the kitchen clean. 3. Handle food safely. 4. Cook high-risk foods thoroughly. 5. Keep hot food hot and cold food cold.
What is personal hygiene?
Personal hygiene is keeping your body clean and ways to keep this up is to
- Keep hands and nails clean
- Keep the kitchen clean
- Handle food safely
- Cook high-risk foods thoroughly
- Keep hot foods hot and cold foods cold.
What is high-risk foods?
A general term for any foods likely to cause food poisoning or injury when consumed if not prepared, cooked or stored properly.
Types of menus
Table d’hôte: a menu that consists of a suggested complete meal. There is a choice of two or three dishes in each course but the choice is usually limited. There is a fixed price
À la carte: a menu that is according to the card’. They provide a great variety of dishes to choose from. You can have as many courses as you like, and each dish has its own price on the menu.
Cyclic menu: are menus that offer different foods everyday and repeat it after multiple days/weeks, this is usually found at cafeteria menus where the customers are served at a counter and carry their food on trays to tables
What is the order of a menu?
First is the Appetiser (AKA Hors d’oeuvres), then entrée followed by the main course and then the dessert
Designing a menu
Things you have to consider when designing a menu Snacks, Morning and afternoon teas, informal dinners and Buffets, Formal dinners, cocktail parties.
What is a vegan diet?
Vegan diet is one that consists of only plant-derived foods. Vegans don’t use or consume any animals or animal products including flesh(land or sea animal), milk, eggs, or honey.
What is a protein source?
Vegan can get all the protein they need from lentils, tempeh, tofu, beans, nuts, seeds, and even vegetables
What are the essential nutrients that could be lacking for a vegan?
Protein Iron Zinc Vitamin B12 Calcium
