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Nutrition Science > Food Storage And Handling > Flashcards

Food Storage And Handling Flashcards

1
Q

Dry storage humidity

A

50-60%

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2
Q

Why is ventilation important?

A

Circulation of air removes moisture and odors

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3
Q

Fresh fruit and vegetable humidity requirements

A

85-90%

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4
Q

Cartons and bags on shelves should be

A

At least 6 in off the ground

Away from walls

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5
Q

Refrigerated storage for potentially hazardous foods should be kept at

A

Less than 40 degrees

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6
Q

Fresh fruits and vegetables storage temp

A

40-45 degrees

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7
Q

Meet dairy and eggs storage temp

A

32-40

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8
Q

Frozen food storage temp

A

0-10 degrees

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9
Q

Storage time for fresh eggs in shell

A

3-5 weeks

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10
Q

Storage time for raw Yolks or whites

A

2-4 days

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11
Q

Storage time for fresh poultry, ground meat, fresh fish, or shellfish

A

1-2 days

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12
Q

Storage time for steaks, chops and roasts

A

3-5 days

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13
Q

Dry storage temperature

A

50-70 degrees

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14
Q

Cooking vegetables with acid causes

A

Loss of color - pheophytin

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15
Q

Pressure raises

A

Temperature

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16
Q

Vegetables need to be processed at what temp to destroy botulism?

A

212

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17
Q

If baking soda is added to vegetables, the texture result is —- and color is intense green due to —-.

A

Mushy

Chlorophyllin

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18
Q

Cream of tartar is an acid used in angel food cake. It prevents the cake from becoming

A

Tough
Yellow
Small
Acid maintains white color, and contributes to the large volume, and tender crumb.

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19
Q

Enzymes role in ripening of fruit

A

Converts starch to sugar, softens

Oxidative browning

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20
Q

Acid will lower pH and inhibit enzyme activity of fruit, preventing

A

Browning of cut surface

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21
Q

Non enzymatic browning is called

A

Maillard reaction

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22
Q

Heat moves from on particle to another by contact

A

Conduction

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23
Q

Transfer of heat by the circulation of currents of hot air or liquid resulting from the change in density when heated

A

Convection

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24
Q

Use of electrical magnetic vibrations to excite the molecules of metal cooking surfaces

A

Induction

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25
Q

Infrared waves coming from glowing heat: gas flame, charcoal, electrical element, toasting, broiling

A

Radiation

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26
Q

Molds thrive under what conditions

A

Warm (77-86 degrees)
Damp
Dark

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27
Q

Mold grows best on foods that are

A

Acid
Neutral
Sweet

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28
Q

Mold is used to produce what foods?

A

Curing cheese

Soy sauce

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29
Q

What cooking method destroys mold?

A

Boiling

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30
Q

Yeasts grows under what conditions?

A

Water
Energy
Acid medium in oxygen
Warm (77-86)

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31
Q

Yeast is destroyed by

A

Boiling

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32
Q

Conditions for bacterial growth

A

Abundant moisture
Neutral foods
68-113 degrees
Aerobic or anaerobic

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33
Q

Temperature danger zone for bacterial growth

A

41-135 degrees

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34
Q

Bacterial can be destroyed through

A

Temperatures of pasteurization (145 degree for 30 minutes)

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35
Q

Proper thawing techniques include

A

In refrigerator
Under running cold water at 70 degrees or lower
If thawed in microwave, cook immediately

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36
Q

Commercial quick freezing benefits texture by providing

A

Small crystals and smooth feeling

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37
Q

Dehydrofreezing

A

Dried up to 50% of weight and volume, then frozen

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38
Q

Frozen first, then water is evaporated without melting crystals

A

Freeze drying/ sublimation

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39
Q

Home canned foods last for up to

A

1 year

40
Q

Bacteria grow best near what pH?

A

Neutrality

41
Q

Foods that are high in acid support (more,less) bacterial growth

A

Less

42
Q

Canning of low acid foods should use

A

Pressure cooking

43
Q

Canning of high acid foods should use

A

Boiling water

44
Q

Additives - used as humectants - retain moisture, increase firmness and tenderness

A

Calcium compounds

45
Q

Good sterilized outside of can, then aseptic ally placed in sterilized cans which are sealed in aseptic environment

A

Aseptic canning

46
Q

Cold sterilization in which temp of food does not rise much even though a large amount of energy is used. It kills most harmful bacteria in in foods other than milk

A

Irradiation

47
Q

Irradiation is approved by FDA for

A 
Spices
Beef
Lamp
Pork
Poultry
Wheat
Potatoes
48
Q

Two chemical preservatives which are antioxidants for fatty products

A

BHA, BHT

49
Q

What three substances interfere with moist and neutral requirements for bacteria?

A

Acids - denature bacterial proteins

Sugar, salt - make water unavailable

50
Q

What are four ways to control food production?

A

Production schedule - efficient use of time
Standardized recipes - known quantity and desired quality
Quality control - evaluations of food
Quantity control - proper forecasting, portion sizes

51
Q

Scoop # is equal to how many scoops are in

A

1 quart or 32 oz

52
Q

As scoop # increases, serving size

A

Decreases

53
Q

1/8 of a cup is equal todos many ounces?

A

1 oz

54
Q

To determine the number of ounces in a scoop…

A

Divide scoop number into 32

32/scoop #

55
Q

Qualitative analysis of food quality is (subjective/objective) and uses —–.

A

Subjective

Senses - color, odor, taste, texture

56
Q

Analytical food quality testing measures

A

Differences or similarities

  • difference or discrimination test
  • triangle
  • ranking or scaling
57
Q

Affective food quality tests determine

A

Preference, acceptance or opinions

  • hedonic rating/scale
  • paired preference
  • ranking test
58
Q

Flavor profile method analyzes and records

A

Aroma and flavor in great detail by trained professional

59
Q

Objective food measurements use

A

Equipment

60
Q

Instrument that measures tenderness, firmness.

Custards

A

Penetrometer

61
Q

Instrument that measures consistency

Batters

A

Viscosimeter

62
Q

Instrument that measures viscosity

Sauces

A

Linespread test

63
Q

Test that compares lightness of products (egg white foams); ratios the density of a food to that of water; weight of a given volume of sample divided by weight of same volume of water

A

Specific gravity

64
Q

In the ready-prepared production system, food may be held how long if blast chilled?

A

1-5 days

65
Q

In the ready-prepared production system, food may be held how long if tumble chilled

A

45 days

66
Q

In the ready-prepared production system, food may be held how long if cook freezed

A

3-4 months

67
Q

All prep is done I premises where meals are served - prepared and served the same day

A

Conventional

68
Q

Food production and service are in separate facilities

A

Commissary

69
Q

Foods are prepared onsite, then frozen, chilled for later use

A

Ready prepared

70
Q

Chilled bulk food should be brought down to

A

37 degrees in 90 minutes or less

71
Q

Process that seals raw, fresh food items in plastic pouches to allow chilled storage and the cooking in boiling water prior to service

A

Sous vide

72
Q

Purchase completely prepared indicted portions; finish by thawing on, heating on premise. Kitchen-less kitchen

A

Assembly-serve

73
Q

Hold frozen temp

A

0- -10

74
Q

Transport hot temp

A

165-170

75
Q

Do not hold between

A

41 and 135

76
Q

How to reheat food

A

To 165 for 15 seconds within 2 hours

77
Q

Left overs should be cooled rapidly in two stages, which are…

A

Cool quickly from 135 to 70 within two hours

Cool from 70 to 41 within an additional 4 hours

78
Q

Hold cold food at what temp

A

41 or less

79
Q

Ideal temp range for bacteria to grow

A

70-125

80
Q

Illness caused by a toxin formed in the food prior to consumption

A

Food intoxication

81
Q

Illness due to activity of large numbers of bacteria carried by food into GI tract

A

Food born infection

82
Q

Found in humans - nose, hands, intestines, cuts and sores
Handling or contact of contaminated surfaces
70-97 degrees
Resists drying, freezing. Not destroyed by heat
Reheated animal products, prepared salads, stuffing
Quick onset (1-7 hours), no fever
Prevention: wash hands, chill quickly, cool in shallow pans

A

Staphylococcus aureus

83
Q

Anaerobic, rare and more deadly
Found in soil, water, plants, GI tract of humans and animals
Ingestion causes no harm, but ideas is not adequate In canning, spores produce toxins under anaerobic conditions- destroyed in an acid
Onset:4-36 hours, may be fatal in 3-10 days if not treated
Weakness, double vision, fatigue, CNS (paralysis), inability to speak, slurred speech
Found in low acid foods, improperly canned foods, vacuum packed, smoked and salted fish, root vegetables held at warm temp too long
Honey is a source

A

Clostridium botulinum

84
Q

Surfaces of meat and poultry, intestinal tract of man and animals
Temperature issue
Onset 8-18 hrs: N/V pain, diarrhea
To prevent cool foods in shallow pans, maintain proper temp, reheat to 165, wash hands!
Found in improperly cooked and reheated, cool slowly and reheated foods
Cafeteria bug: meats, soups, gravies, stews, casseroles

A

Clostridium perfringens

85
Q 
Forms spores, found in soil, dust, cereal crops
Aerobic
Emetic, diarrheal 
Quick onset, lasts up to 24 hrs
30 min to 6 hrs - emetic
6 to 15 hours - diarrheal
Emetic: Rice, starchy foods (potatoes, pasta, cheese products), food mixtures (casseroles, sauces, puddings, soups, pasties)
Diarrheal: Meats, milk, vegetables, fish
A

Bacillus cereus

86
Q

Onset 6-48 hours
Fever, N,V, chills, headache
Lasts 2-3 days
Intestinal tract of humans and animals, water, soil
Low acid foods at body or room temp, destroyed by temps of pasteurization
Raw and undercooked meat and poultry, eggs, raw dairy, seafood, melon, sprouts, chia seeds

A

Salmonella

87
Q

Intestinal tract of humans, animals
Caused by poor hygiene, Ill handlers
Grows at 50-113 degrees, destroyed by cooking
Milk, eggs, potato salad, food held at room temp for hours
Onset 2-60 hours
Fever, diarrhea

A

Streptococcus

88
Q

Symptoms 2-30 days; flu-like, encephalitis, meningitis
Likes cold temps
Found in human gi, animal gi, unwashed fruits and vegetables, soil, water
Grows between 34-113; on neutral to slightly alkaline
Resists freezing
Hot dogs, lunch meats, cold cuts, coleslaw, raw milk, soft cheese
May harm fetus (20-30% death rate)

A

Listeria monocytogenes

89
Q 
More common causes of gastroenteritis 
GI tract of cattle, sheep, pigs, poultry
Abd pain, bloody diarrhea
Onset 3-5 days, lasts 2-10 days
Raw or undercooked meat or poultry, raw milk, raw vegetables (usually poultry carries it)
A

Campylobacter jejuni

90
Q

From raw, undercooked seafood (shellfish,oysters)
Onset 16 hrs after intake, lasts 48 hours
Yields a norovirus
Fever, V, cramps, diarrhea

A

Vibrio parahaemolyticus

Vibrio vulnificus

91
Q

Human GI tract, water polluted with feces, Unclean hands
Cold, mixed salads (chicken, tuna, potato), raw vegetables, watermelon
12-50 hrs after intake
Lasts 4-7 days
Bloody diarrhea, abdominal pain

A

Shigella

92
Q

Human and animal GI tract
Bloody diarrhea, severe cramping
Slow onset, 3-8 days after ingestion
Lasts 5-10 days
Rare or raw ground beef, raw fruits and vegetables, raw milk, unpasteurized juice
Can survive freezing, high acidity; can grow at refrigerator temps

A

E. coli

93
Q

Cruise ship illness
Caused by poor personal hygiene among infected food handlers
Found in human feces, transmitted through contaminated water, human contact, vegetables fertilized by manure, manufactured ice cubes, ready to eat food
Nausea, diarrhea, vomiting
Onset 24-48 hours
Lasts 1-2 days

A

Norovirus

94
Q

The USDA food safety and inspection service is responsible for inspecting what?

A

Meat and eggs

95
Q

Policy that requires Inspection of all meat and poultry at the time of slaughter and of processed productions during production

A

Wholesome meat and poultry act

96
Q

Policy that requires inspection of processing plants, requires pasteurization of liquid eggs to be frozen or dried

A

Egg production inspections act

97
Q

Who inspects and certifies fishing vessels, seafood processing plants, retail facilities for federal sanitation standards

A

National marine fisheries service within the US dept of commerce

Nutrition Science (8 decks)

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