Final Study Guide Flashcards
What must food-handlers do after touching they hair, face, or body
Wash their hands
For a foodborne illness to be considered and “outbreak” a minimum of how many people must experience the same illness after eating the same food?
2
Foodhandlers should not eat, drink, or chew gum or tobacco while
In the prep area
According to the centers for disease control & prevention, the 5 most common risk factors that cause foodborne illnesses are failing to cook food adequetely, holding food at incorrect temperatures, usuong contaminated equipment, practicing personal hygiene and
Purchasing food from unsafe sources
What should foodhandlers do if they cut their finger while preping food?
Cover the wound w/ a bandage & glove
To prevent contamination, chemicals should be stored
Separate from food & utensils
What does the term green mean when applied to meat?
Meat that hasnt been aloud to soften
Whats another word for variety meats?
Insides
Whats the difference in dry and wet aging
Wet: vacuum packing
Dry: carefully controlled enviorment
What is sanitizing?
To make clean & hygenic. Remove all pathogens
Foodborne pathogens grow well at temperatures
Between 41-135
Which pathogen is primarily found in the hair, nose, and throat of humans?
Staph
While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated profuce?
E-coli
Material safety data sheets (MSDS) should he?
Kept where employees can see them.
Which foodborne illness has been linked with ready to eat food and shellfish contaminated by sewage?
Hepatitis A
Whats the correct way to clean and sanatie a prep table? (In order)
Wash, rinse, sanatize, and air dry
A backup of raw sewage and significant lack of refrigeration can result in?
Closure of the opperation
What agency enforces food safety in a restaurant
State and local regulatory athority
Who is responsible for keeping food safe in an operation?
The manager
How should raw ground meat, raw poultry, raw whole meat, ready to eat foods, and raw whole fish be arranged in a refridgerator from top to bottom?
Hajidbbs
FATTOM
Food, acidity, time, temp, oxygen, moisture
What 4 categories make up the biological hazard/contaminants?
Fungi, virus, bacteria, and parasites
What does RDA stNd for?
Recommended Daily Allowences
______ is a complex disorder involving an excessive amount of body fat.
Obesity
What are two types of carbohydrates?
Simple & complex
_____ is not a nutrient, but is necessary for healthful body functions
Fiber
Whats the proper angle when using a steel?
20
Whats the warmest temperature at which ground beef can be safely stored?
41
Whats the internal cooking temperature for ground beef and pork?
155
Name three categories of food safety hazards/contaminants
Biological, chemical, and physical
The essential part of stoch thats a mixture of coarsely chopped onions, carrots, and celery is called what?
Mirepoix
Roasting bones to enhance the flavor and color of stock is a process known as?
Browning
Whats the difference between white and brown stock besides the color?
White uses chicken, brown uses beef. Brown cooks for 8 hours. White cooks for 4 hours. Brown uses tomato sauce and red wine
What are the 5 mother sauces/grand sauces
Bechamel, veloute, espangole, tomato, hollandaise
A slurry, liaison, and a roux are all considered to be?
Thickeners
A mother sauce that is made with a white roux, milk, an onion, bay leaf, and clove is?
A bechamel sauce
A roux is made up of
A cooked mixture of equal parts by weight of fat and flower
Name three different categories of fruits and examples of each.
Summer: honey crisp apples, plums
Winter:navel oranges, manola
Tropical:coconut, mango
Name the 6 categories of vegetables and examples of each
Seeded:
Fruit: tomato
Flowering: broccoli
Roots/tubers/bulbs-onions
Stems/stalks- celery
Leafy greens- romaine lettuce
Name the three parts of a grain
Bran, endosperm, and germ
Difference between grains and whole grains
Grains: processed
Whole grains: unprocessed
What are the four basic types of seasoning
Salt, pepper, acid
What are types of flavorings
Lemon pepper
What drives the organization of a kitchen?
The style of restaraunt
What weighs the same in weight and volume?
Butter
How many grams are in one ounce?
28.35
_____ is defined as the amount of heat needed to raise the temperature of one kilogram of water by 1C
Calorie
What are the six categories of nutrients?
Water Protein Carbs Fats Vitamins Minerals
What are the three classifications of fats
Saturated
Monounsaturated
Polysaturated
____ are known as the building blocks of the body?
Cells
Calcium, phosphorus, iron, copper, and sodium are examples of what nutrient?
Minerals
Small dıce?
1/4 ınch
Medıum dıce?
1/2 ınch
Large dıce?
3/4 ınch
How many ounces are ın a pound?
16
