Food Exam Review Flashcards
Heat and fire safety
– do not allow water or other liquids near hot oil
In the event of a kitchen fire:
– know where the fire extinguisher, the power shut off box, first aide and the eyewash station is
– if fire starts on oven or microwave, keep the door closed and turn off oven and unplug microwave
– When using fire extinguisher, aim at the base of the fire – use baking soda or salt to extinguish grease fires
– stop, drop,and roll if clothing is on fire – never fan out a fire
– practice you’re fire escape routes and evacuate in the event of a large fire
Food safety:
– Keep raw items away from cooked items
– Wash all fresh produce
Cleaning:
–Do not reuse any containers that were used for raw food until they have been cleaned properly
– Wash hands with soap and hot water for 20 seconds before and after handling raw food
How do you respond to wounds?
- Clean the cut with soap and water
- Cover the cut with sterile gauze
- Apply direct pressure to the cut to stop bleeding
How do you respond to choking?
- Stand behind person
- Wrap arms around him/her and pull on their abdomen
- Pound on the person’s back
- Repeat
What is the danger zone for BAC?
– 4°C-60°C is when bacteria will multiply rapidly and should not be like that for more than 2 to 3 hours
What are the first two steps used to reduce the risk of foodborne illnesses? What do each of them mean?
- Clean – wash hands, utensils and surfaces with hot soapy water before, during and after preparing foods
- Separate – keep raw meats and poultry away from other foods during storage and preparation. For example, raw meets should be away from produce
What are the last two steps used to reduce the risk of foodborne illnesses? What do each of them mean?
- Cook – cook food thoroughly. Also, prepare food quickly and serve them immediately so BAC does not grow
- Chill – refrigerate or freeze foods that can go bad, prepared foods and leftovers within two hours
What is the washing order?
- Glasses
- Cutlery and utensils (no knives)
- Bowls and plates
- Pots, pans and baking dishes
About foodborne illnesses:
– FBI’s are the most serious accidents in the kitchen
– Foods can be contaminated before they are bought
– FBI’s can be deathly and can lead to food poisoning or illness
– About 1 million causes of these illnesses in Canada
What is direct contamination? What is cross-contamination?
Direct contamination: one raw foods are exposed to pathogens. EX: sneezing or coughing, raw foods, plants or animals are exposed to BAC in the soil or water
Cross-contamination: when bad micro organisms are spread to food through another object. EX: sneezing on hands and then touching the food
What are some causes and symptoms of FBI’s? #1
Botulism–Grows without oxygen
– Under processed foods
– Canned low acid foods
Same as stomach flu but contains death
What are some causes and symptoms of FBI’s? #2
E.coli– Found in animal intestines. EX: cattle.
– Leads to organ failure
– Stomach flu symptoms, kidney failure, brain damage, and death
What are some causes and symptoms of FBI’s? #3
Salmonella – raw and undercooked protein products, dairy products and fresh produce
– stomach flu symptoms
– cross-contamination
What are some causes and symptoms of FBI’s? #4
Listeria– found in soil or water
– affects the nervous system
– ice cream and dairy, meat, poultry,and seafood
– flu symptoms
What are some causes and symptoms of FBI’s? #5
Staphylococcus-found in human skin and noses
– produce toxins
– handmade foods
– flu symptoms
What does water do?
Water – the human body is 60% water – water is needed for digestion,absorption, circulation and Excretion to transport nutrients
– sports drinks are considered of little value
What do proteins do? What are essential Amino acids?
– Growth and repair of cells
–make hormones, enzymes and anti-bodies
–help immune system
Essential Amino acids(9)– Only in the food you eat
– if a food has 9 amino acids, it is a complete protein source. EX: meat
– If her food has less than 9 amino acids, it is an incomplete protein source. EX: plants
What are non-essential amino acids?
Non-essential amino acids(11)–manufactured by the body
– we need all 20 amino acids
– incomplete proteins can be combined. EX: rice and legumes
What are carbohydrates? What is a simple and complex carbohydrate?
– Primary source of energy
– cheapest and most easily digested fuel
Simple – one sugar unit: monosaccharides. EX: Glucose or sucrose
Complex – larger, more intricate: polysaccharides – many sugar units
Why do we eat complex carbs?
Complex carbs have more health benefits:
– can be burned efficiently for fuel
– makes you feel full longer
– are good sources of vitamins, minerals and fibres
Why do we eat simple carbs?
– Refined sugars
– not accompanied by other nutrients
– increases the calories in food
What are fats? Why do we need them?
– Fats are some times good for you. We need them because:
- Provides a source of energy
- Shock absorber – surrounds organs to protect against bumps and bruises
- Dissolves and carries vitamins in your body
- growth and development
- acts as an insulator
What are the three types of fat? What do each of them mean?
- Animal Fat– Products made by animals
– sold at room temperature
– high in saturated fatty acids - Vegetable fat– liquid at room temperature
– high in unsaturated fat
3.trans-fatty acids
– Are unnatural– created by adding hydrogen to unsaturated oils. EX: margarine
Why make trans fatty acids?
– Easier to spread
– last a bit longer
When does fat become an issue?
– Our bodies produce most of the fat
– excess fat is stored in arteries
– causes diabetes, obesity and heart problems
What are minerals?
– Inorganic elements that come from the soil and water that are absorbed by plants and eaten by animals
What are the three types of minerals?
- Macrominerals: Needed in large amounts– Calcium, phosphorus, and magnesium
- Electrolytes: Minerals to maintain a body’s food balance – potassium, sodium, and chloride
3 Trace minerals: Needed in small amounts – iron, copper and zinc
What does calcium do? What are the sources? How much do we need?
– Builds bones and teeth
– prevents osteoporosis
– In Dairy, broccoli and leafy greens
– We need 1300 mg a day
What does Phosphorus do? What are the sources? How much do we need?
– Forms healthy bones and teeth – helps body make energy – part of cell membrane – it is in most foods but the best source is dairy and fish we need 1240 mg a day
What does magnesium do? What are the sources? How much do we need?
– Helps nerves and muscles and nerves function
– Studies heart rhythm and keeps bones strong
– help to make energy and proteins
– they are in whole grains, leafy greens, and potatoes
– We need 360 mg a day and boys need 410 mg a day
What does potassium do? What are the sources? How much do we need?
– Helps muscles and nervous system function
– balances water and blood and body tissues
– It is in broccoli and potato skins
– We need 4700 mg a day
What does Iron do? What are the sources? How much do we need?
– Helps red blood cells carry oxygen
– iron deficiency is called anemia
– it is in red meats, lentils and beans
– we need 15 me a day and boys need 11 mg a day
What does zinc do? What are the sources? How much do we need?
–Help with normal growth, immunity, and wound healing
– We need 9 mg a day and boys need 11 mg a day
What are vitamins?
–Organic substances necessary for life – only a little of vitamins can’t be made by our bodies
What are the steps for fat-soluble vitamins?
Step 1: Eat food with the vitamin Step 2: Vitamins are stored in fat Step 3: vitamins wait around until they are needed Step 4: they are accessed when needed (Vitamins I,D,E,K)
What are the steps for water soluble vitamins?
Step 1: eat the food with the vitamin
Step 2: Vitamins travel through blood stream
Step 3: extra vitamins, when urinating
(Vitamin C, B1, B2, B6, Folic acid, B12, Biotin and Pantothenic acid)
What does vitamin A do?
– Enable cell group and help us see colour
– found an orange fruits and veggies
What does vitamin B do?
– Important in metabolic activity
– make energy and set it free
– found in eggs and dairy products
What does vitamin C do?
– Found in fruits
– keeps body tissues, such as gums and muscles in good shape, healing cuts, and resisting infections
What does vitamin D do?
Found in fish and egg yolks – forms and maintains strong bones and teeth, and helps to absorb calcium
What does vitamin E do?
– Found and whole grains – maintains bodies tissues, protects lungs, and forms red blood cells
What is an eating disorder?
– When a person eats or refuses to eat, in order to satisfy a mental need and not a physical need
What is anorexia nervosa?
– Low bodyweight, distorted body image and a fear of gaining weight
What are the symptoms of anorexia nervosa?
Physical: hair loss, bloated feeling, tired all the time, and dry skin
Emotional: guilt and shame of eating and low self-esteem
Behavioral: avoidance of snack food and substance abuse
What is bulimia nervosa?
– Binge eating, vomiting, fasting, and the use of pills to make you go to the washroom and over exercising
What are the symptoms of bulimia nervosa?
Physical: hair loss, tiredness and swelling of jaw
Emotional: low self-esteem, moody and preoccupation with food
Behavioral: binge eating, social withdrawal and over eating
What is binge eating?
–Over eating and cannot stop
– lasts about two hours
What are the symptoms of binge eating?
– Eating rapidly – eat large amounts even after full – feelings of guilt – loss of sexual desire – low self-esteem
What are the three types of body shapes? What are characteristics of each?
Ectomorph – skinny, lately muscles, low-fat without trying and difficulty gaining weight
Mesomorph – naturally lean, naturally muscular, naturally strong, lose fat easily and gain muscle easily
Endomorph – round body, gains muscle easily, high-level of body fat and slow metabolic rate
What are the seven factors a meal planning of the family? (1-3)
Family size: this affects the amount of money needed, the preparation time, and the style of service preferred
Age: different ages need different foods in different amounts
Activity level: without exercise, the body requires more energy
What are the seven factors a meal planning of the family? (4-6)
Food preferences: all families don’t like the same kinds of foods because of culture and tradition
Time: recipes vary greatly in preparation time required
Special diets: health considerations like diabetes influence what people eat
What are the seven factors a meal planning of the family? (7)
Food budget: if money is limited, foods from basic ingredients prepared from scratch may be a better choice than fast foods
The FACTTS and meal appeal
Flavor and aroma: avoid using food was similar flavors and aroma. EX: spicyX2
-Choose a variety of flavors that complement each other
Color: incorporate a variety of colors for visual appeal texture
Texture: choose a variety of textures. EX: soft, chewy, crispy,
Temperature: hot food should be served hot, and cold food should be served cold
Shape and size: dishes should vary in shape and size
– one can chopped, slice and dice
– one can use decorate of platters
Which is the better by?
Size 1– $0.79/12 (fl.oz)= $0.79
Size 2– $1.19/19 (fl.oz)= $0.06
Size 3 – $2.49/28 (fl.oz)= $0.09
To find out which is the better by you have to divide the amount of money per weight by the weight.
– $1.19 divided by 19 oz is $0.06. So, size 2 is the best buy
Package weight: 12 hot dogs
Cost package weight: 5.99 per hot dog
How many is one serving? 3 hot dogs
How many servings are in the pack? What is the cost per serving
Servings in pack: 12 divided by 3=c 4 (package weight divided by how many one serving is)
Cost per serving: $5.99 divided by 4= $1.497, so it is $1.50 per serving (cost per pack divided by the # of servings in the pack?
what are the seven factors that affect her food choices? What do they mean?
(1-2)
Nutritional/psychological– what our bodies required, nutrients – maintain healthy ways – energy needs Emotional/psychological– we eat based on our mood – shows affection – security – comfort – nurtures
what are the seven factors that affect her food choices? What do they mean?
(3)
Religious/cultural – dietary laws/restrictions. EX:
Muslim-no pork
– Some foods are popular for different cultures. EX:
Asian – rice/noodles
what are the seven factors that affect her food choices? What do they mean?
(4-5)
Food availability – what is produced where you live? EX:
Canada doesn’t grow tropical fruits do to climates
Climate – different foods are available at different times of the year
what are the seven factors that affect her food choices? What do they mean?
(6-7)
Family/social – resources available, what can we afford?
– Get together with friends. Eating is an activity
Media – what does media promote? Celebrity advertisement
What are the four vegetarian diets?
1-2
Vegan diet: the most restrictive
– avoid all dairy products, eggs and meat
– they prevent diseases but lacks iron, protein and calcium
Lacto-vegetarianism
– Do not eat meat and eggs
– most likely to have a calcium deficiency
What are the four vegetarian diets?
3-4
Pescaterians: least restrictive form of vegetarianism
– do not eat meat
– eat fish, dairy and eggs
Flexitarian: on and off vegetarians who eat lacto-ovo-vegetarian diet but eats meat sometimes
Kitchen appliances
Dry measuring cup: plastic scoops
Pastry blender: breaks down butter if it is hard
Dutch oven: heavy pot with a cover
Before beginning food preparation, what do you do?
–know where dangerous objects are
– Know where safety aids are
