Kitchen & Food Safety

Question 1

What information that should be included in all recipes?

Answer 1

ingredients & amounts, temperatures settings, directions for preparation

Question 2

What is the mixing procedure where you combine solid fat with flour and/or sugar?

Answer 2

cut-in

Question 3

What is the cooking with fat method of cooking where you cook small pieces of food in a small amount of fat over low to medium heat, foods like onion, garlic, mushrooms?

Answer 3

saute

Question 4

What is the “danger zone”?

Answer 4

Food that is meant to be served hot or food that is meant to be served cold is left out between the temperatures of 40 and 140 degrees F for 2 hours or more should be thrown out. If it is over 90 degrees F it should be thrown out after 1 hour. Bacteria doubles every 30 minutes in the danger zone and is no longer safe to eat.

Question 5

What is the procedure in the event of a grease fire?

Answer 5

turn off the heat and put a lid over the pan or smother with baking soda, or salt, or use a fire extinguisher

Question 6

At what temperatures do bacteria grow most rapidly? (double every 30 minutes)

Answer 6

“danger zone” 40-140 degrees F

Question 7

What cooking methods are best for tougher cuts of meat and why?

Answer 7

moist heat methods because they will lack flavor and moisture making them more difficult to cut and eat. Moist heat methods will add flavor and moisture making them easier to eat and more desirable.

Question 8

What cooking methods are best for tender cuts of meat and why?

Answer 8

Dry heat methods like roasting, grilling, broiling because the meat will retain it’s flavor and it has enough moisture to keep it tender when cutting and eating.

Question 9

What is cross-contamination?

Answer 9

transfer of harmful bacteria from one food to another

Question 10

What cooking with fat method of cooking where food is cooked in a large amount of fat adding the most amount of fat to food?

Answer 10

deep-fat frying

Question 11

What is another name for food-borne illness?

Answer 11

food poisoning

Question 12

What method of cooking with fat works with small pieces of food, cooked very quickly in very little fat?

Answer 12

stir-frying

Question 13

What term means amount of food a particular recipe makes?

Answer 13

yield

Question 14

What term means the same amount expressed using a different unit of measure?

Answer 14

equivalent

Question 15

What is the moist heat cooking method where the temperature of liquid is just below the boiling point?

Answer 15

simmering

Question 16

What is the moist heat cooking method were food is cooked over, but not in, boiling water?

Answer 16

steaming

Question 17

What is the dry heat cooking method where food is cooked uncovered in the oven?

Answer 17

baking / roasting

Question 18

What is the method of cooking with fat where food is cooked in a small amount of fat over low to medium heat?

Answer 18

panfrying

Question 19

3 tsp is equal to ? Tb

Answer 19

1 Tb.

Question 20

1/4 C is equal to ? Tb

Answer 20

4 Tb.

Question 21

1 lb is equal to ? oz.

Answer 21

16 oz.

Question 22

1 C is equal to ? fl. oz.

Answer 22

8 fl. oz.

Question 23

What is the Safe Internal Temperature of whole poultry?

Answer 23

165 degrees F

Question 24

What is the Safe Internal Temperature of poultry parts?

Answer 24

165 degrees F

Question 25

1 stick butter is equal to ? Tb

Answer 25

8 Tbs.

Question 26

1 C butter is equal to ? sticks

Answer 26

2 sticks

Question 27

1 gal is equal to ? qt

Answer 27

4 qts

Question 28

What is the minimum Safe Internal Temperature of steak?

Answer 28

Minimum 145 degrees F

Question 29

What is the Safe Internal Temperature of leftovers?

Answer 29

165 degrees F

Question 30

What is the Safe Internal Temperature of eggs?

Answer 30

Egg dishes 160 degrees F or until whites and yolks are firm

Question 31

What is the Safe Internal Temperature of fish?

Answer 31

145 degrees F

Question 32

Describe the safe methods of thawing frozen food

Answer 32

In the microwave on defrost or low settingunder cold running water in a sealed bagin the refrigerator on the bottom shelf

Question 33

What are the 3 types of food storage?

Answer 33

freezer, refrigerator, dry

Question 34

What is the proper temperature for freezer storage?

Answer 34

Below 0 degrees F

Question 35

What is the proper temperature range for refrigerator storage?

Answer 35

Between 32-40 degrees F

Question 36

What is the proper temperature for dry storage?

Answer 36

room temperature no where near a heat source (under sink, around stove or oven)

Question 37

What types of food would you put into refrigerator storage?

Answer 37

dairy, eggs, cheeses, certain vegetables and fruits, meats you plan to use soon

Question 38

What types of food would you put into freezer storage?

Answer 38

ice cream, foods you want for long-term storage like meats, vegetables, fruits, frozen pizza

Question 39

What types of food would you put into dry storage?

Answer 39

canned foods, pasta, rice cereals, breads, crackers, chips, packaged foods

Question 40

What mixing term describes when you mix slowly in a circular or a figure 8 motion with a spoon or a wire whisk?

Answer 40

Beat

Question 41

To tumble ingredients lightly together using a fork and spoon?

Answer 41

Toss

Question 42

When you beat shortening or another fat with sugar until the mixture is light and fluffy?

Answer 42

Cream

Question 43

To beat very rapidly, incorporating so much air as to increase the volume of the product?

Answer 43

Whip

Question 44

This is done to gently add an air filled ingredient to a mixture, such as egg whites into cake batter?

Answer 44

Fold

Question 45

When food is cooked directly under a glowing heat source; method of dry heat cooking?

Answer 45

Broiler

Question 46

Cooking food directly over a glowing heat source; dry heat method used with tender cuts of meat or meat that has been marinated?

Answer 46

Grilling

Question 47

When you cut away the skin of a fruit or vegetable you would use this?

Answer 47

paring knife or peeler

Question 48

To cut food into thin, flat pieces; usually done with a sharp knife and a cutting board while steadying food with one hand and cutting with a large knife or using a food processor?

Answer 48

slice

Question 49

When food is cut into small, irregular pieces and is usually done with a large knife or a food processor?

Answer 49

chop or mince (chop would be larger than mince)

Question 50

When food is cut in 3 directions; first, sliced, second stacked slices and cut them in one direction and then the other. Cut into 1/2" or 1/4" pieces.

Answer 50

1/2" cube 1/4" dice

Question 51

When food is put into a food processor or blender and mashed until it is smooth?

Answer 51

Puree

Question 52

When food is pushed firmly across large holes or a large knife is used to cut lettuce and cabbage? Can be done with a food processor or a box like tool

Answer 52

shred or grate

Question 53

What type of cutting board is the safest in reducing the risk of bacteria growth?

Answer 53

plastic or glass; nonporous surfaces

Question 54

What are perishable foods?

Answer 54

Those that spoil. Contain water.

Question 55

What is the best way to know if meats are cooked to the proper temperature?

Answer 55

Check the internal temperature with an instant read thermometer

Question 56

Describe how to safely put out a stove top fire?

Answer 56

With baking soda or salt

Question 57

What tools would you use to measure liquids?

Answer 57

liquid measuring cup

Question 58

If it is over 90 degrees out, the "danger zone" time frame is reduced to how many hours?

Answer 58

1 hour

Question 59

If you eat raw or undercooked poultry you are at risk of getting what foodborne illness?

Answer 59

Campylobacter

Question 60

Ready-to-eat foods like deli meats and cheeses, hot dogs can become contaminated during processing which can cause them to contain the bacteria that leads to a foodborne illness that is caused by a toxin created by the bacteria?

Answer 60

Listeria

Question 61

If you see a canned food that is bulging or dented you should not use it or buy it as it may have been contaminated by a serious bacteria that can be fatal.

Answer 61

Botulism

Question 62

When your food has been left out too long at room temperature it can cause a foodborne illness that affects people very quickly, usually within 30 minutes from the time that they ate the contaminated food.

Answer 62

Staph

Question 63

If you eat your hamburger cooked at an internal temperature below 160 degrees F you are at risk of a foodborne illness that affects people with weakened immune systems, the elderly, very young children, and pregnant women more severely.

Answer 63

E. Coli

Question 64

Eating raw and undercooked eggs and/or poultry puts you at risk of getting a foodborne illness that is also found in unpasteurized milk.

Answer 64

Salmonella

Question 65

What is sanitation

Answer 65

The prevention of illness through cleanliness

Question 66

what are microorganisms

Answer 66

tiny, living creatures that can be seen only through a microscope

Question 67

What are symptoms of foodborne illness?

Answer 67

Vary according to illness; similar to flu

Question 68

Who runs the highest risk of getting sick from foodborne illness?

Answer 68

older people; young children; infants; those with lowered immune systems

Question 69

How do you prevent foodborne illness?

Answer 69

avoid cross-contamination of food (wash); cook food to proper temperatures; keep food stored in proper temperatures

Question 70

Moist heat cooking method in which liquid comes to the hottest point so that bubbles rise continuously to the surface and break

Answer 70

boiling

Question 71

What is the proper internal temperature for cooking hamburger?

Answer 71

160 degrees F