Keep It Cold

Question 1

Food safety

Answer 1

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

Question 2

Microorganisms

Answer 2

Tiny living creatures only seen in a microscope

Question 3

Bacteria

Answer 3

Are the micro organisms most are harmless but many cause illness

Question 4

Toxins

Answer 4

What bacteria produce they can also be poison

Question 5

Food borne illness

Answer 5

Eating food that has been contaminated by unwanted microorganism

Question 6

Personal hygiene

Answer 6

When u keep ur self clean and tidy

Question 7

6 ways to prevent contamination with personal hygiene

Answer 7

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

Question 8

How long do you wash your hands for

Answer 8

20 seconds

Question 9

Staphylococcus aurens

Answer 9

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

Question 10

Trichinosis

Answer 10

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

Question 11

Salmonella

Answer 11

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

Question 12

Infectious hepatitis

Answer 12

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

Question 13

What temperatures are the danger zone

Answer 13

4-60•C

Question 14

What 2 conditions do bacteria grow best in

Answer 14

Moisture and the right temperature and it being slightly dark

Question 15

When to stuff poultry

Answer 15

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

Question 16

Cross contamination

Answer 16

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

Question 17

What ph does bacteria grow best in

Answer 17

Neutral or slightly acidic 4.5-7.0

Question 18

How to safely store leftovers

Answer 18

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

Question 19

Ph balance of 3.5 is considered to be

Answer 19

Acidic

Question 20

4 signs of spoilage in canned food

Answer 20

Bulging denting leaking discolouration

Question 21

When foods can be refrozen

Answer 21

When there is ice crystals are visible

Question 22

6 symptoms of food poisoning

Answer 22

Nausea
Cramps 
Diarrhea
Vomiting 
Sores
Fever

Question 23

E Coli

Answer 23

Contaminated water, raw ground beef apple juice

Question 24

Clostridium botulinum

Answer 24

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

Question 25

Preventing cross contamination

Answer 25

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

Question 26

The order to wash dishes by hand

Answer 26

order glasses cutlery plates kitchen tools and cookware

Question 27

Kill cutting board germs with

Answer 27

Diluted bleach

Question 28

3ways to thaw meat

Answer 28

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

Question 29

6 things that cause food spoilage or nutrient loss

Answer 29

``` Heat Air Moisture Light Dirt Damage to food or packaging ```

Question 30

5 kinds of salads are

Answer 30

``` Protein Pasta Vegetable Fruit Gelatine ```

Question 31

4 parts of a salad are

Answer 31

Base Body Dressing Garnish

Question 32

What fruit prevents jello setting

Answer 32

Pineapples

Question 33

3 types of salads dressing are

Answer 33

Cooked French Mayonnaise

Question 34

What to use to keep lettuce edges from turning brown

Answer 34

Tear the lettuce

Question 35

Example of permanent and temporary emulsion

Answer 35

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

Question 36

Length of time to store leftovers

Answer 36

1 week

Question 37

Another name for hamburger disease

Answer 37

E Coli

Question 38

Shelf life

Answer 38

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

Question 39

Shelf stable

Answer 39

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

Question 40

Why is beef jerky shelf stable

Answer 40

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

Question 41

Freezer burn

Answer 41

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

Question 42

4 group of people that are at risk of food poisoning

Answer 42

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

Question 43

Fruit discolouration name and how to prevent it

Answer 43

Enzymatic browning and put lemon juice on it

Question 44

Spores

Answer 44

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

Question 45

Kill fridge ordours with what

Answer 45

Baking soda

Question 46

Kill mold spores with

Answer 46

Vinegar or bleach

Question 47

Another name for bacteria

Answer 47

Spores

Question 48

Length of time to store canned food

Answer 48

1 year

Question 49

Length of time to eat perishable foods

Answer 49

2 hours

Question 50

3 foods that don't freeze well

Answer 50

Cucumbers Lettuce Raw eggs Raw potatoes

Question 51

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

Answer 51

Dry ice and carbon dioxide