Food and Nutrition Unit 1 Flashcards
How can you prevent falls in the kitchen?
By wiping up all spills at once and closing cabinet doors and drawers after opening them.
How can you prevent cuts while working at the kitchen? List three ways.
By getting out of the way and not trying to catch a knife or kitchen scissors if it starts to fall, cut away from you with the knife blade slanted, and cut, chop, and dice foods on a cutting board.
How can you prevent fires and burns? List three ways.
Use a spoon or tongs, not your fingers, to remove food from hot liquid, keep pan handles turned towards the centre of the stove, and check to be sure all the stove and all appliances are turned off when you are finished them.
How can you prevent electric shocks?
By keeping electrical cords away from water and hot objects, unplug portable appliances after you use them, and make sure that your hands are dry and that you’re standing on a dry surface before using an appliance.
How can you prevent microwave accidents? List three ways.
By not turning on the microwave if there is no food inside, stirring foods prepared in the microwave before serving them to distribute the heat, and never use the microwave if the door appears to be damaged.
What are some sanitation procedures? List three procedures.
Wash hands with soap before beginning the lab, pull hair back and secure it so that it stays away from your face and your shoulders, and have foods that should be served cold kept cold until serving time.
What causes foodborne illnesses?
Foodborne illnesses are caused by eating foods and beverages contaminated with bacteria, parasites, or viruses.
How many different foodborne illnesses are there? How many cases of foodborne illnesses are in Canada each year?
There are more than 250 different foodborne illnesses. There are approximately 1 million cases of foodborne illnesses each year.
How does food get contaminated?
Foodborne bacteria is present in the intestines of healthy farm animals. Meat and poultry can become contaminated during slaughter by contact with small amounts of intestinal contents. Similarly, fresh fruits and vegetables can be contaminated in the field by water that is contaminated with animal manure or human sewage. During food preparation, microbes can be transferred from one food to another by using the same knife, cutting board or other utensil to prepare both without washing the surface or utensils in between uses. An infected food handler can also contaminate food when hand washing is not sufficient. Refrigerating is also important in minimizing the growth of bacteria as it can be slowed by refrigeration or freezing.
What are some symptoms of foodborne illnesses?
Symptoms include diarrhea, vomiting, headaches, fever, upset stomach, cramping, and blood in stool. Symptoms can be very similar to the flu. However, symptoms will vary according to the type of bacteria and the amount of contaminated food eaten.
How long does it take for you to get sick due to foodborne illnesses?
Symptoms can start happening anywhere from about half an hour to two weeks. Symptoms usually only last a day or two, but in some cases can remain as long as a week to 10 days. For most healthy people, foodborne illnesses are neither long-lasting nor life-threatening.
What kinds of people are foodborne illnesses sever to?
Very young people, people with chronic diseases, and people with compromised immune systems.
What kinds of conditions do microorganisms need in order to survive?
Food, acid (low), time, temperature, oxygen, and moisture, which stands for FAT TOM.
What are the sources, symptoms, and prevention for E-coil?
E-coli is caused by eating raw/uncooked beef, especially hamburger and unpasteurized milk. Symptoms include nausea, vomiting, severe bleeding diarrhea and abdominal cramps. You can prevent E-coli by eating thoroughly cooked ground beef, avoid unpasteurized milk, and wash fruits and vegetables thoroughly, especially those that will not be cooked.
What are the sources, symptoms, and prevention of salmonella?
Salmonella is caused by eating raw meats, fish, poultry, milk, and other dairy products. Symptoms include abdominal pain after starting to eat 8-12 hours, nausea, and vomiting. Salmonella can be prevented by avoiding to eat raw eggs, keeping cooking utensils clean while preparing foods, and fully reheat stored foods.
