Safety and sanitation study guide Flashcards
What does to cut into small cubes mean?
Dice
what does to cook uncovered under a direct source of heat?
Broil
what does to cut food into very small pieces mean?
Mince
what does to beat sugar and fat together until fluffy mean?
Cream
what does to cook in an oven with dry heat mean?
Roast
what does to combine fat and flour with a pastry blender mean?
Cut in
what does to cut into small, irregular pieces mean?
Chop
what does to beat rapidly to introduce air bubbles into food mean?
Whip
what does to cook in a small amount of hot fat mean?
Sauté
what does it mean to cut food into long, thin match-like strips mean?
Julienne
how many tablespoon are equal to 3 teaspoons?
1 tablepoon
how many cups are equal to 4 tablespoons?
1/4 cups
how many cups are equal to 16 tablespoons?
1 cup
how may pints are in 4 cups?
2 pints
how many gallons are in 8 quarts?
2 gallons
how many sticks are in 1/4 pound butter?
1 stick
how many pounds are in 16 ounces?
1 pound
how many tablespoons are in 1 cup?
16 tablespoons
how many fluid ounces are in 2 cups?
16 fluid ounces
how many cups are in 8 tablespoons?
1/2 cup
what does FAT TOM mean?
Food
Acidity
Temperature
Time
Oxygen
Moisture
what is Biological Contamination?
It includes:
- bacteria
- viruses
- animal dander and cat saliva
- house dust
- mites
- cockroaches
- pollen
what is chemical contamination?
It includes:
- heavy metal, lead and mercury
- organic pollutions, dioxins
- acrylamide which may result to from food being processed
what is physical contamination?
It includes:
- hair
- bandages
- fingernails
- jewelry
- broken glass
- metal
- paint flakes
- bone
- the body parts of pests
what are the sources of E-coli?
It includes:
- ground beef
- unpasteurized milk
- fresh produce
what are the sources of Salmonella Typhi?
It includes:
- raw meat
- poultry
- seafood
what are the sources of Shigella?
It includes:
- infected people
- in food or water contaminated by an infected person
- surfaces touched by an infected person
what are the sources of Hepatitis A?
It includes:
- eating or drinking contaminated food or water
what are the sources of Norovirus?
It includes:
- eating food or drinking liquids contaminated by an infected person
- raw shellfish
what is the degree range for the Danger Zone?
40-140 degrees
what is the #1 way to prevent the spread of bacteria?
wash hands
cutting raw chicken and a cucumber on the same cutting board is an example of?
cross-contamination
how can cross contamination be prevented?
wash hands
what are the 3 methods to properly thaw food?
- refrigerator
- cold water
- microwave
what are the steps of calibrating a thermometer using the ice water method?
- fill a large container with crushed ice
- add clean, cold tap water until container is filled
- stir
- place the thermometer stem/probe into the ice water
- make sure the thermometer is not touching bottom or sides of the glass
- hold the thermometer by it’s top for 30 seconds or until it read 32 degrees and is steady
what is a TCS food?
it requires time and temperature controls to limit the growth of illness causing bacteria
what are 3 example of TCS food?
It includes:
- egg
- milk
- meat or poultry
how long can ready-to-eat TCS foods be stored in the fridge?
1 week (7 days)
what is the use by date for clam chowder made on September 15?
September 21
what is the use by date for rice and beans made on April 25?
May 1
what is the use by date for watermelon salad made on june 29?
July 5
what is the use by date for fried chicken made on December 3?
December 9
what is the use by date for beef stir fry made on November 11?
November 17
what is the use by date clam chowder for September 21?
Feb 21
what is the use by date for rice and beans made on April 17?
September 17
what is the use by date for watermelon salad made on June 3?
November 3
what is the use by date for fried chicken made on December 30?
May 30
what is the use by date for beef stir fry made on November 23?
April 23
what is the food items for the internal temperature 135?
fruits, vegetables, grains, legumes (beans)
what is the food items for the internal temperature 145 for 15 sec?
seafood, steaks/chops, shell eggs that will be served immediately
what is the food items for the internal temperature 145 for 4 mins?
roasts (pork, veal, lamb, beef)
what is the food items for the internal temperature 155 for 17 sec?
ground meats and seafood, injected meats, rare meats (emu, bison), shell eggs that will be hot-held for service
what is the food items for the internal temperature 165 for 15 sec?
poultry, stuffing made with fish meat or poultry, stuffed meats or pasta, dishes that include previously cooked TCS foods
what is the internal temperature and holding time for whole turkey?
165 for 1 sec
what is the internal temperature and holding time for sautéed asparagus?
135 for <1
what is the internal temperature and holding time for veal roast?
145 for 4 mins
what is the internal temperature and holding time for stuffed chicken breasts?
165 for 15 sec
