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Nutrition & Wellness > Kitchen & Food Safety > Flashcards

Kitchen & Food Safety Flashcards

1
Q

What information that should be included in all recipes?

A

ingredients & amounts, temperatures settings, directions for preparation

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2
Q

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

A

cut-in

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3
Q

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?

A

saute

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4
Q

What is the “danger zone”?

A

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.

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5
Q

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

A

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

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6
Q

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

A

“danger zone” 40-140 degrees F

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7
Q

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

A

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.

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8
Q

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

A

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.

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9
Q

What is cross-contamination?

A

transfer of harmful bacteria from one food to another

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10
Q

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?

A

deep-fat frying

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11
Q

What is another name for food-borne illness?

A

food poisoning

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12
Q

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

A

stir-frying

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13
Q

What term means amount of food a particular recipe makes?

A

yield

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14
Q

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

A

equivalent

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15
Q

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

A

simmering

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16
Q

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

A

steaming

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17
Q

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

A

baking / roasting

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18
Q

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

A

panfrying

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19
Q

3 tsp is equal to ? Tb

A

1 Tb.

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20
Q

1/4 C is equal to ? Tb

A

4 Tb.

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21
Q

1 lb is equal to ? oz.

A

16 oz.

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22
Q

1 C is equal to ? fl. oz.

A

8 fl. oz.

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23
Q

What is the Safe Internal Temperature of whole poultry?

A

165 degrees F

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24
Q

What is the Safe Internal Temperature of poultry parts?

A

165 degrees F

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25
Q

1 stick butter is equal to ? Tb

A

8 Tbs.

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26
Q

1 C butter is equal to ? sticks

A

2 sticks

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27
Q

1 gal is equal to ? qt

A

4 qts

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28
Q

What is the minimum Safe Internal Temperature of steak?

A

Minimum 145 degrees F

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29
Q

What is the Safe Internal Temperature of leftovers?

A

165 degrees F

30
Q

What is the Safe Internal Temperature of eggs?

A

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

31
Q

What is the Safe Internal Temperature of fish?

A

145 degrees F

32
Q

Describe the safe methods of thawing frozen food

A

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

33
Q

What are the 3 types of food storage?

A

freezer, refrigerator, dry

34
Q

What is the proper temperature for freezer storage?

A

Below 0 degrees F

35
Q

What is the proper temperature range for refrigerator storage?

A

Between 32-40 degrees F

36
Q

What is the proper temperature for dry storage?

A

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

37
Q

What types of food would you put into refrigerator storage?

A

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

38
Q

What types of food would you put into freezer storage?

A

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

39
Q

What types of food would you put into dry storage?

A

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

40
Q

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

A

Beat

41
Q

To tumble ingredients lightly together using a fork and spoon?

A

Toss

42
Q

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

A

Cream

43
Q

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

A

Whip

44
Q

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

A

Fold

45
Q

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

A

Broiler

46
Q

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

A

Grilling

47
Q

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

A

paring knife or peeler

48
Q

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?

A

slice

49
Q

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

A

chop or mince (chop would be larger than mince)

50
Q

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.

A

1/2” cube 1/4” dice

51
Q

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

A

Puree

52
Q

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

A

shred or grate

53
Q

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

A

plastic or glass; nonporous surfaces

54
Q

What are perishable foods?

A

Those that spoil. Contain water.

55
Q

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

A

Check the internal temperature with an instant read thermometer

56
Q

Describe how to safely put out a stove top fire?

A

With baking soda or salt

57
Q

What tools would you use to measure liquids?

A

liquid measuring cup

58
Q

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

A

1 hour

59
Q

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

A

Campylobacter

60
Q

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?

A

Listeria

61
Q

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.

A

Botulism

62
Q

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.

A

Staph

63
Q

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.

A

E. Coli

64
Q

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

A

Salmonella

65
Q

What is sanitation

A

The prevention of illness through cleanliness

66
Q

what are microorganisms

A

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

67
Q

What are symptoms of foodborne illness?

A

Vary according to illness; similar to flu

68
Q

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

A

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

69
Q

How do you prevent foodborne illness?

A

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

70
Q

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

A

boiling

71
Q

What is the proper internal temperature for cooking hamburger?

A

160 degrees F

Nutrition & Wellness (9 decks)

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