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Culinary 1 > Safety and sanitation study guide > Flashcards

Safety and sanitation study guide Flashcards

1
Q

What does to cut into small cubes mean?

A

Dice

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2
Q

what does to cook uncovered under a direct source of heat?

A

Broil

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3
Q

what does to cut food into very small pieces mean?

A

Mince

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4
Q

what does to beat sugar and fat together until fluffy mean?

A

Cream

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5
Q

what does to cook in an oven with dry heat mean?

A

Roast

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6
Q

what does to combine fat and flour with a pastry blender mean?

A

Cut in

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7
Q

what does to cut into small, irregular pieces mean?

A

Chop

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8
Q

what does to beat rapidly to introduce air bubbles into food mean?

A

Whip

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9
Q

what does to cook in a small amount of hot fat mean?

A

Sauté

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10
Q

what does it mean to cut food into long, thin match-like strips mean?

A

Julienne

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11
Q

how many tablespoon are equal to 3 teaspoons?

A

1 tablepoon

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12
Q

how many cups are equal to 4 tablespoons?

A

1/4 cups

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12
Q

how many cups are equal to 16 tablespoons?

A

1 cup

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13
Q

how may pints are in 4 cups?

A

2 pints

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14
Q

how many gallons are in 8 quarts?

A

2 gallons

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15
Q

how many sticks are in 1/4 pound butter?

A

1 stick

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16
Q

how many pounds are in 16 ounces?

A

1 pound

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17
Q

how many tablespoons are in 1 cup?

A

16 tablespoons

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18
Q

how many fluid ounces are in 2 cups?

A

16 fluid ounces

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19
Q

how many cups are in 8 tablespoons?

A

1/2 cup

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20
Q

what does FAT TOM mean?

A

Food
Acidity
Temperature

Time
Oxygen
Moisture

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21
Q

what is Biological Contamination?

A

It includes:
- bacteria
- viruses
- animal dander and cat saliva
- house dust
- mites
- cockroaches
- pollen

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21
Q

what is chemical contamination?

A

It includes:
- heavy metal, lead and mercury
- organic pollutions, dioxins
- acrylamide which may result to from food being processed

22
Q

what is physical contamination?

A

It includes:
- hair
- bandages
- fingernails
- jewelry
- broken glass
- metal
- paint flakes
- bone
- the body parts of pests

23
Q

what are the sources of E-coli?

A

It includes:
- ground beef
- unpasteurized milk
- fresh produce

24
Q

what are the sources of Salmonella Typhi?

A

It includes:
- raw meat
- poultry
- seafood

25
Q

what are the sources of Shigella?

A

It includes:
- infected people
- in food or water contaminated by an infected person
- surfaces touched by an infected person

25
Q

what are the sources of Hepatitis A?

A

It includes:
- eating or drinking contaminated food or water

26
Q

what are the sources of Norovirus?

A

It includes:
- eating food or drinking liquids contaminated by an infected person
- raw shellfish

27
Q

what is the degree range for the Danger Zone?

A

40-140 degrees

27
Q

what is the #1 way to prevent the spread of bacteria?

A

wash hands

28
Q

cutting raw chicken and a cucumber on the same cutting board is an example of?

A

cross-contamination

29
Q

how can cross contamination be prevented?

A

wash hands

30
Q

what are the 3 methods to properly thaw food?

A
  1. refrigerator
  2. cold water
  3. microwave
31
Q

what are the steps of calibrating a thermometer using the ice water method?

A
  1. fill a large container with crushed ice
  2. add clean, cold tap water until container is filled
  3. stir
  4. place the thermometer stem/probe into the ice water
  5. make sure the thermometer is not touching bottom or sides of the glass
  6. hold the thermometer by it’s top for 30 seconds or until it read 32 degrees and is steady
32
Q

what is a TCS food?

A

it requires time and temperature controls to limit the growth of illness causing bacteria

33
Q

what are 3 example of TCS food?

A

It includes:
- egg
- milk
- meat or poultry

34
Q

how long can ready-to-eat TCS foods be stored in the fridge?

A

1 week (7 days)

35
Q

what is the use by date for clam chowder made on September 15?

A

September 21

36
Q

what is the use by date for rice and beans made on April 25?

A

May 1

37
Q

what is the use by date for watermelon salad made on june 29?

A

July 5

38
Q

what is the use by date for fried chicken made on December 3?

A

December 9

39
Q

what is the use by date for beef stir fry made on November 11?

A

November 17

40
Q

what is the use by date clam chowder for September 21?

A

Feb 21

41
Q

what is the use by date for rice and beans made on April 17?

A

September 17

42
Q

what is the use by date for watermelon salad made on June 3?

A

November 3

43
Q

what is the use by date for fried chicken made on December 30?

A

May 30

44
Q

what is the use by date for beef stir fry made on November 23?

A

April 23

45
Q

what is the food items for the internal temperature 135?

A

fruits, vegetables, grains, legumes (beans)

46
Q

what is the food items for the internal temperature 145 for 15 sec?

A

seafood, steaks/chops, shell eggs that will be served immediately

47
Q

what is the food items for the internal temperature 145 for 4 mins?

A

roasts (pork, veal, lamb, beef)

48
Q

what is the food items for the internal temperature 155 for 17 sec?

A

ground meats and seafood, injected meats, rare meats (emu, bison), shell eggs that will be hot-held for service

49
Q

what is the food items for the internal temperature 165 for 15 sec?

A

poultry, stuffing made with fish meat or poultry, stuffed meats or pasta, dishes that include previously cooked TCS foods

50
Q

what is the internal temperature and holding time for whole turkey?

A

165 for 1 sec

51
Q

what is the internal temperature and holding time for sautéed asparagus?

A

135 for <1

52
Q

what is the internal temperature and holding time for veal roast?

A

145 for 4 mins

53
Q

what is the internal temperature and holding time for stuffed chicken breasts?

A

165 for 15 sec

Culinary 1 (1 decks)

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