Food Safety Flashcards
(55 cards)
1
Q
What are food born illnesses caused by?
A
- infection
- chemical contamination
- physical contamination
- allergens
- microbiological contamination
2
Q
Symptoms of foodborn illnesses/food poisoning
A
- stomach cramp
- diarrhea
- vomiting
- nausea
- fever
They start right after eating or up to a month
3
Q
Chemical contamination
A
- symptoms = fast
- insecticides
- example: food on cleaner fluid
- metal food poisoning
- acidic food cooked in metal can, metal dissolves into food
- always use food grade containers
4
Q
Microbiological contamination
A
- germs you can’t see
- some good
- acidophilus
- lacto-bacilli bacteria
- blue cheese
- some bad
- viruses
- protozoa
- parasites
- mood
- bacteria
5
Q
Physical contamination
A
- objects in food
- don’t freeze in glass containers
- physical hygiene
6
Q
Allergens
A
- any food
- reaction within mins or longer
Skin reactions
- respiratory (lungs)
- gastrointestinal (stomach)
- cardiovascular (heart)
- anaphylaxis (life threatening)
7
Q
Viruses
A
- on living thing
- cross contamination
- hepatitis
- bird flu
- norovirus
8
Q
Mold
A
- fuzzy on food
- can grow on almost any food + any storage temp + any conditions
- freezing stops growth, won’t kill mold already there
- grows like tree
9
Q
Parasites
A
- live on/in humans/animals
- use them to grow
- cross contamination
- eating undercooked meat from contaminated animal
- tapeworm
- roundworm
10
Q
Toxins
A
- toxins produced by bacteria
- can have no smell/taste
- can’t be destroyed by normal cooking temp
- botulism = example
- nausea
- vomiting
- dizziness
- headache
- double vision
- respiratory fail
- paralysis
- death
11
Q
Can you eat raw chicken?
A
- no
- bacteria = everywhere
- doubles every 20 mins
12
Q
Bacteria
A
- lactobacillus = yay
Oh no:
- listeria = soil + dairy + meat + veg
- E.coli = animal intestine after slaughter
- clostridium perfringens = high protein starch food
- salmonella = raw poultry + milk + egg
13
Q
What is the easiest way to slow down bacteria?
A
Temperature
Hot holding zone: 60 degree Celsius and higher
Cold holding zone: 4 degree Celsius and lower
14
Q
What is the Danger zone
A
Where bacteria grows the fastest
15
Q
Recalled
A
- trash
- can’t salvage
- other temperature prevents growth
- won’t kill bacteria + toxins = chilled
- might not kill bacteria = cooked
- definitely won’t kill toxins = cooked
16
Q
Thermometer
A
- put in thickest part of food/center
- wait 15 sec
- bottom, sides = no
17
Q
Different temperatures to cook things:
- bird
- pork
- beef, lamb
- ground meet
A
- bird = 165 Fahrenheit
- pork = 145 Fahrenheit
- beef, lamb = 145 Fahrenheit
- ground meet = 165 Fahrenheit
18
Q
Thawing food
A
- room temperature = no
- inside still frozen
- outside = danger zone long time = bacteria present = grow
19
Q
Microwave thaw
A
- microwave = defrost
- check every few minutes
- food = move often
20
Q
Refrigerator thaw
A
- best for whole chicken
- 1-2 days
21
Q
Quick water thaw
A
- chicken in plastic bag in cold water
- change water every 30-45 minutes
22
Q
Cook frozen
A
- slow cooker
- best for braising
23
Q
MAP
A
Modified
Atmosphere
Packaging
- air in the packaging = nitrogen
- less preservatives needed
24
Q
Chill
A
- fridge is less than or equal to 4 degrees Celsius
- fridge after eating
- raw meat = bottom of fridge
- ready to eat food = upper shelves
- raw fruits, veg to be reheated = middle
25
Cooking vs baking
- baking: every ingredient = important role
- fat provides flavour, richness, improves texture -> smooth and creamy
- egg provides structure act as thickens, add volume to food
- sugar provides flavour, act as preservative
- salt also provides flavour, reduces the action of yeast, acts as a preservative
26
1 cup of chicken can be replaced with
1 bouillon cube + 1 cup of water
27
1 cup of brown sugar can be replaced with
1 cup of white sugar + 2 Tbsp molasses
28
1 cup of sour cream can be replaced with
1 cup of plain yogurt
29
1 cup of buttermilk can be replaced with
1 Tbsp lemon juice + enough milk to equal 1 cup
Then sit for 5 mins
30
1 cup of buttermilk can be replaced with
1 Tbsp lemon juice + enough milk to equal 1 cup
Then sit for 5 mins
31
1 cup of ricotta cheese can be replaced with
1 cup of cottage cheese
32
1 cup of tomato sauce can be replaced with
1/2 cup of tomato paste + 1/2 cup of water
33
1 cup of tomato sauce can be replaced with
1/2 cup of tomato paste + 1/2 cup of water
34
What if your missing herbs?
- substitute fresh with dried equivalent
- (3 tbsp fresh herb = 1 tsp dried herb)
- swap with diff another spice that has similar palate
35
Sour palate substitutions
- any citrus juice/zest
- vinegar
- other citrus
- citrus juice/zest
36
Crunchy texture:
- a nut
- breading
- any other nut
- any type of breadcrumb-like texture will do
- (plain cereal, cornmeal, crackers, rice cakes)
37
Healthier cooking options
- remove the skin from poultry
- trim off all visible fats from meats
- bake, boil, grill or roast meat rather than frying in fat
- use half the specified amount of oil to salute or brown food
38
Why talk about smoke points
- A byproduct that can be present in the smoke is acrolein
- can bind amino acids and DNA in your body and causes changes in the DNA
= potential carcinogens
39
Are oils interchangeable?
Yes
40
Olive oil
- generally overall healthiest as long as it’s EVOO (unrefined)
41
Avocado oil
Has nutrients and vitamin E but it’s expensive
42
Vegetable oil
A combo of different plant oils. Is very refined so lacks flavour and nutrients
43
Canola oil
Is a plant oil, has least amount saturated fats from all the veg oils but still few nutrients
44
Coconut oil
Is really concentrated source of saturated fats it’s not a superfood
45
Recipes can be altered to reduce or eliminate:
- fat
- salt
- sugar
46
Ingredients can also be added to increase ___ thereby making recipes ___
Fiber, healthier
47
Healthy! TOPPINGS EDITION
- eliminate items you generally add out of habit or for appearance
- frosting, whipped cream
48
Healthy! CONDIMENTS EDITION
- Cut condiments that can have large amounts of salt, sugar, fat and calories
- Use fresh condiments such as:
- cucumber vs pickles
- cherry tomatoes vs olives
- mashed fresh berries vs jam
- use low sodium soy sauce in smaller amounts that a recipe calls to decrease amount of salt
49
Oil smoke points info🔥
- when it smokes = food taste/smell bad
- virgin or raw oils have lots of flavour and aroma, but they tend to burn
- EVOO (very aromatic, flavourful) has much lower smoke point that odourless, flavourless vegetable oil (corn canola, sunflower oils)
- smoke point of oils even vegetable oils decreases as a result of cooking
50
NUT ALLERGY REPLACEMENT
Toasted oats will add same crunch texture
51
REGULAR MILK (dairy allergy/intolerance) REPLACEMENT
Dairy-free milk, oat milk, coconut or cashew milk
52
EGGS ALLERGY REPLACEMENT
- replace eggs with baking powder, mashed bananas or applesauce as binding agent
- can also use baking powder of Xanthan gum instead of muffins, cookies and cakes
53
WHEAT FLOWER ALLERGY
Coconut flour, almond flour or oat flour
54
Reduce sugar
- use up to 1/3 sugar for cookies, muffins, quick breads and pie filling
- replace canned fruit packed in syrup with fresh fruit or with canned fruit packed in water
- add cinnamon, vanilla, and almond extract in place of sugar for sweetness
55
To reduce salt
- omit or reduce 1/2 amount of salt
- replace salt with spices or herbs to add flavour
- use fresh or frozen foods, rather than canned foods, or use low sodium canned foods
