food basics Flashcards
List at least 5 reasons scientist believe that FBIs are on the rise
- mass production in one place
- farming practices (cattle being held in close quarters)
- large scale processing plants
- assembly lines that move too fast
- workers not properly washing hands + having bad hygiene
- new bugs evolving
- people want lighter cooked meats
- changing taste
- people reporting it more
List 2 reasons why some scientists believe FBIs are not on the rise
- again population more susceptible to illness
- better reports of food illness
- way less dealt
- bug are evolving
4 groups most likely to get FBIs
- elderly
- pregnant woman
- children
- weaken immune systems (patients with cancer or AIDS)
8 ways to prevent FBIs
- wash hands
- wash food
- don’t put raw and cooked meat together
- good hygiene of animals
- keep food between 4°C and 60°C
- heat food properly
- don’t let food cool at room temp
- store food in different groups
- wash hands after sneezing
- make sure surface is clean
- clean apron
- tie hair back
- use differnt cutting boards
- use meat thoromeoter
sizes of dry cups
250ml
125ml
50ml
sizes of dry spoons
25ml 15ml 5ml 2ml 1ml
measuring soild fat
water displacement- use water and add fat intill the fat minus the water equals the amount you want
chopped
cut into smaller pieces
shredded
cut into long skinney pieces
grated
rub food up and down on a grater making short skinney strips
how do you make sloppy joes sloppier
more ketchup and water in 2 to 1 ratiO
4 ways to brown meat
stovetop frying
electric fry
mircowave
oven browning
stovetop frying
pros fast and easy browning
cons you must stay with it and only small amounts
electric fry
pros fast and easy browning
cons you must stay with it and only small amounts
mircowave
pros fast and easy and dont have to stay w it
cons doesnt brown or crisp not good for large
oven browning
pros good for large amounts and dont have to stay with it
cons takes longer
why is dough kneaded
to build structure and elastcity
what is gluten
a protein in flour
how is gluten developed in a yeast dough
by kneading dough
why is pizza cooked at a high temp
to kee[ dpugh from being soggy
how many servings of milk should a teen have each day
3-4
how many servings of vetagables and fruit
7
how many servings of grain products
6
how many servings of meat and alternatives
2
