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b3 > food > Flashcards

food Flashcards

1
Q

What is tempering?

A

Thawing

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2
Q

The best way of tempering food?

A

As a part of the cooking process

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3
Q

What are the three types of food bourn infections?

A

Bacteria
Virus
Parasite

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4
Q

What occurs when organisms grow on food, producing toxins?

A

Food borne intoxication

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5
Q

What are two classifications of toxins?

A

Heat stable

Destroyed by heat

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6
Q

What are food items that support the rapid growth of microorganisms?

A

Potentially hazardous foods (PHF)

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7
Q

What qualifies a PHF?

A

Moist
Food
pH of >4.5

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8
Q

What allows micro organisms to multiply to sufficient numbers to cause illness?

A

Time and Temperature

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9
Q

What is the danger zone?

A

42º - 134º

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10
Q

How long can food be in the danger zone?

A

Limit to 4 hours cumulative time

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11
Q

How long can leftovers be refrigerated for?

A

24hrs

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12
Q

What are the different Food borne diseases?

A 
Salmonellosis from poultry
Brucellosis from dairy
Hepatitis A from shitty shellfish
Trichinosis from pork
Typhoid and Shigellosis from fecal food and water
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13
Q

What are the ways disease is linked in the preparation process?

A 
Temperature
Storage
Cross contamination
Hygiene
Infestation
Cleaning
Left over
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14
Q

How long should you take a core temperature of food?

A

15 seconds minimum

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15
Q

What is the temperature of thouroughly cooked beef, fish, and eggs?

A

145º

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16
Q

What is the temperature of throughouly cooked GROUND beef and pork?

A

155º

17
Q

What is the temperature of throughouly cooked poultry, stuffing, and leftovers?

A

165º

18
Q

How high should you store your dry goods?

A

Pallet 6” above ground

19
Q

What are ways to prevent cross contamination

A

Cutting boards

Dont allow meats to drip on things in your fridge

b3 (8 decks)

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