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foods > Keep It Cold > Flashcards

Keep It Cold Flashcards

1
Q

Food safety

A

Following practices that help prevent food borne illnesses and keep food safe

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2
Q

Microorganisms

A

Tiny living creatures only seen in a microscope

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3
Q

Bacteria

A

Are the micro organisms most are harmless but many cause illness

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4
Q

Toxins

A

What bacteria produce they can also be poison

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5
Q

Food borne illness

A

Eating food that has been contaminated by unwanted microorganism

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6
Q

Personal hygiene

A

When u keep ur self clean and tidy

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7
Q

6 ways to prevent contamination with personal hygiene

A 
Wear clean clothes 
Remove  dangling  jewelry 
Use soup and warm water
Do not sneeze or cough on food
Wear rubber or plastic gloves
Do not touch your face hair or body
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8
Q

How long do you wash your hands for

A

20 seconds

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9
Q

Staphylococcus aurens

A

Food poisoning found in the throat and nose the foods include ham roast poultry meat potato salads fish and cream products

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10
Q

Trichinosis

A

Contacted by eating raw pork or pork that has not been cooked enough

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11
Q

Salmonella

A

Found in poultry but other meat and eggs can have salmonella in them

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12
Q

Infectious hepatitis

A

Can be carried in contamination water and sewage can be transmitted in contaminated foods like raw shellfish

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13
Q

What temperatures are the danger zone

A

4-60•C

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14
Q

What 2 conditions do bacteria grow best in

A

Moisture and the right temperature and it being slightly dark

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15
Q

When to stuff poultry

A

Stuff the poultry right before you put the poultry in the oven then as soon as it comes out of the oven remove the stuffing

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16
Q

Cross contamination

A

Occurs when illness causing bacteria come in contact with food people work surfaces eating utensils

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17
Q

What ph does bacteria grow best in

A

Neutral or slightly acidic 4.5-7.0

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18
Q

How to safely store leftovers

A

But the leftovers in air tight containers before 2 hours is up after you cook it

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19
Q

Ph balance of 3.5 is considered to be

A

Acidic

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20
Q

4 signs of spoilage in canned food

A

Bulging denting leaking discolouration

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21
Q

When foods can be refrozen

A

When there is ice crystals are visible

22
Q

6 symptoms of food poisoning

A 
Nausea
Cramps 
Diarrhea
Vomiting 
Sores
Fever
23
Q

E Coli

A

Contaminated water, raw ground beef apple juice

24
Q

Clostridium botulinum

A

Improperly processed can foods or environments where there is little to no oxygen

25
Q

Preventing cross contamination

A

Use different cutting boards when cutting meat and vegetables, wash the top of a can to remove dirt, if u use a spoon to taste eat use 2 spoons, keep pets out of the kitchen,keep 2 towels one for washing dishes one for ur hands, use a clean dish cloth every day

26
Q

The order to wash dishes by hand

A

order glasses cutlery plates kitchen tools and cookware

27
Q

Kill cutting board germs with

A

Diluted bleach

28
Q

3ways to thaw meat

A

Place in refrigerator
Put package in watertight plastic bag and submerge in cold water for 30minutes
Use the microwave

29
Q

6 things that cause food spoilage or nutrient loss

A 
Heat
Air
Moisture 
Light
Dirt
Damage to food or packaging
30
Q

5 kinds of salads are

A 
Protein
Pasta
Vegetable 
Fruit 
Gelatine
31
Q

4 parts of a salad are

A

Base
Body
Dressing
Garnish

32
Q

What fruit prevents jello setting

A

Pineapples

33
Q

3 types of salads dressing are

A

Cooked
French
Mayonnaise

34
Q

What to use to keep lettuce edges from turning brown

A

Tear the lettuce

35
Q

Example of permanent and temporary emulsion

A

Permanent- dressing that does not separate, mayonnaise dressing
Temporary- dressing that separates
French dressing

36
Q

Length of time to store leftovers

A

1 week

37
Q

Another name for hamburger disease

A

E Coli

38
Q

Shelf life

A

The length of time it can be stored and still retain its quality

39
Q

Shelf stable

A

Which means they are able to last for weeks or even months at room temperature

40
Q

Why is beef jerky shelf stable

A

Because there is lots of chemical that go it to it and it is unopened so it keeps it air tight. Because it does not have moisture added to it

41
Q

Freezer burn

A

Is a condition that results when food is improperly packaged or is in the freezer too long

42
Q

4 group of people that are at risk of food poisoning

A

Infants- produce less stomach acid
Unborn babies- do not have a fully developed immune system
Elderly- weak immune systems
People on antibiotics- immuno-compromise systems

43
Q

Fruit discolouration name and how to prevent it

A

Enzymatic browning and put lemon juice on it

44
Q

Spores

A

What bacteria produce the spores will develop back into bacteria if conditions are right

45
Q

Kill fridge ordours with what

A

Baking soda

46
Q

Kill mold spores with

A

Vinegar or bleach

47
Q

Another name for bacteria

A

Spores

48
Q

Length of time to store canned food

A

1 year

49
Q

Length of time to eat perishable foods

A

2 hours

50
Q

3 foods that don’t freeze well

A

Cucumbers
Lettuce
Raw eggs
Raw potatoes

51
Q

Product to keep things frozen with no electricity and what is it made from

A

Dry ice and carbon dioxide

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