Food Storage And Handling Flashcards
Dry storage humidity
50-60%
Why is ventilation important?
Circulation of air removes moisture and odors
Fresh fruit and vegetable humidity requirements
85-90%
Cartons and bags on shelves should be
At least 6 in off the ground
Away from walls
Refrigerated storage for potentially hazardous foods should be kept at
Less than 40 degrees
Fresh fruits and vegetables storage temp
40-45 degrees
Meet dairy and eggs storage temp
32-40
Frozen food storage temp
0-10 degrees
Storage time for fresh eggs in shell
3-5 weeks
Storage time for raw Yolks or whites
2-4 days
Storage time for fresh poultry, ground meat, fresh fish, or shellfish
1-2 days
Storage time for steaks, chops and roasts
3-5 days
Dry storage temperature
50-70 degrees
Cooking vegetables with acid causes
Loss of color - pheophytin
Pressure raises
Temperature
Vegetables need to be processed at what temp to destroy botulism?
212
If baking soda is added to vegetables, the texture result is —- and color is intense green due to —-.
Mushy
Chlorophyllin
Cream of tartar is an acid used in angel food cake. It prevents the cake from becoming
Tough
Yellow
Small
Acid maintains white color, and contributes to the large volume, and tender crumb.
Enzymes role in ripening of fruit
Converts starch to sugar, softens
Oxidative browning
Acid will lower pH and inhibit enzyme activity of fruit, preventing
Browning of cut surface
Non enzymatic browning is called
Maillard reaction
Heat moves from on particle to another by contact
Conduction
Transfer of heat by the circulation of currents of hot air or liquid resulting from the change in density when heated
Convection
Use of electrical magnetic vibrations to excite the molecules of metal cooking surfaces
Induction
Infrared waves coming from glowing heat: gas flame, charcoal, electrical element, toasting, broiling
Radiation
Molds thrive under what conditions
Warm (77-86 degrees)
Damp
Dark
Mold grows best on foods that are
Acid
Neutral
Sweet
Mold is used to produce what foods?
Curing cheese
Soy sauce
What cooking method destroys mold?
Boiling
Yeasts grows under what conditions?
Water
Energy
Acid medium in oxygen
Warm (77-86)
Yeast is destroyed by
Boiling
Conditions for bacterial growth
Abundant moisture
Neutral foods
68-113 degrees
Aerobic or anaerobic
Temperature danger zone for bacterial growth
41-135 degrees
Bacterial can be destroyed through
Temperatures of pasteurization (145 degree for 30 minutes)
Proper thawing techniques include
In refrigerator
Under running cold water at 70 degrees or lower
If thawed in microwave, cook immediately
Commercial quick freezing benefits texture by providing
Small crystals and smooth feeling
Dehydrofreezing
Dried up to 50% of weight and volume, then frozen
Frozen first, then water is evaporated without melting crystals
Freeze drying/ sublimation
Home canned foods last for up to
1 year
Bacteria grow best near what pH?
Neutrality
Foods that are high in acid support (more,less) bacterial growth
Less
Canning of low acid foods should use
Pressure cooking
Canning of high acid foods should use
Boiling water
Additives - used as humectants - retain moisture, increase firmness and tenderness
Calcium compounds
Good sterilized outside of can, then aseptic ally placed in sterilized cans which are sealed in aseptic environment
Aseptic canning
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
Irradiation
Irradiation is approved by FDA for
Spices Beef Lamp Pork Poultry Wheat Potatoes
Two chemical preservatives which are antioxidants for fatty products
BHA, BHT
What three substances interfere with moist and neutral requirements for bacteria?
Acids - denature bacterial proteins
Sugar, salt - make water unavailable
What are four ways to control food production?
Production schedule - efficient use of time
Standardized recipes - known quantity and desired quality
Quality control - evaluations of food
Quantity control - proper forecasting, portion sizes
Scoop # is equal to how many scoops are in
1 quart or 32 oz
As scoop # increases, serving size
Decreases
1/8 of a cup is equal todos many ounces?
1 oz
To determine the number of ounces in a scoop…
Divide scoop number into 32
32/scoop #
Qualitative analysis of food quality is (subjective/objective) and uses —–.
Subjective
Senses - color, odor, taste, texture
Analytical food quality testing measures
Differences or similarities
- difference or discrimination test
- triangle
- ranking or scaling
Affective food quality tests determine
Preference, acceptance or opinions
- hedonic rating/scale
- paired preference
- ranking test
Flavor profile method analyzes and records
Aroma and flavor in great detail by trained professional
Objective food measurements use
Equipment
Instrument that measures tenderness, firmness.
Custards
Penetrometer
Instrument that measures consistency
Batters
Viscosimeter
Instrument that measures viscosity
Sauces
Linespread test
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
Specific gravity
In the ready-prepared production system, food may be held how long if blast chilled?
1-5 days
In the ready-prepared production system, food may be held how long if tumble chilled
45 days
In the ready-prepared production system, food may be held how long if cook freezed
3-4 months
All prep is done I premises where meals are served - prepared and served the same day
Conventional
Food production and service are in separate facilities
Commissary
Foods are prepared onsite, then frozen, chilled for later use
Ready prepared
Chilled bulk food should be brought down to
37 degrees in 90 minutes or less
Process that seals raw, fresh food items in plastic pouches to allow chilled storage and the cooking in boiling water prior to service
Sous vide
Purchase completely prepared indicted portions; finish by thawing on, heating on premise. Kitchen-less kitchen
Assembly-serve
Hold frozen temp
0- -10
Transport hot temp
165-170
Do not hold between
41 and 135
How to reheat food
To 165 for 15 seconds within 2 hours
Left overs should be cooled rapidly in two stages, which are…
Cool quickly from 135 to 70 within two hours
Cool from 70 to 41 within an additional 4 hours
Hold cold food at what temp
41 or less
Ideal temp range for bacteria to grow
70-125
Illness caused by a toxin formed in the food prior to consumption
Food intoxication
Illness due to activity of large numbers of bacteria carried by food into GI tract
Food born infection
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
Staphylococcus aureus
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
Clostridium botulinum
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
Clostridium perfringens
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
Bacillus cereus
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
Salmonella
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
Streptococcus
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)
Listeria monocytogenes
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)
Campylobacter jejuni
From raw, undercooked seafood (shellfish,oysters)
Onset 16 hrs after intake, lasts 48 hours
Yields a norovirus
Fever, V, cramps, diarrhea
Vibrio parahaemolyticus
Vibrio vulnificus
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
Shigella
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
E. coli
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
Norovirus
The USDA food safety and inspection service is responsible for inspecting what?
Meat and eggs
Policy that requires Inspection of all meat and poultry at the time of slaughter and of processed productions during production
Wholesome meat and poultry act
Policy that requires inspection of processing plants, requires pasteurization of liquid eggs to be frozen or dried
Egg production inspections act
Who inspects and certifies fishing vessels, seafood processing plants, retail facilities for federal sanitation standards
National marine fisheries service within the US dept of commerce
