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Food Exam Review > Short Answer > Flashcards

Short Answer Flashcards

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Gourmet Food flashcards
1
Q

List and explain 5 personal hygiene rules

A
  • Wash your hands
  • Hair tied back
  • No nail polish
  • Always wash hands after completing one task and moving onto the next
  • Cover cuts with bandage
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2
Q

Name 2 types of epi-pens and explain the difference

A

Types of Epi-Pens:
- Jr → 0.15mg of epinephrine (single dose)
- Adults → 0.30mg of epinephrine (double dose)

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3
Q

List the 3 food storage areas and tempature range

A
  • Fridge: 0-4 C (raw meat, fish and poultry on bottom shelf)
  • Freezer: Less than -18 C
  • Dry storage area: Less than 29 C
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4
Q

How many chickens are infected with salmonella

A

1 in 3 chickens

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5
Q

Explain 5 things that someone can do when they are preparing a meal to ensure the food is safe to eat

A
  1. Dont let food sit out for more than 2 hours
  2. Cook to proper temp
  3. Seperate cutting boards
  4. Use clean plates/ platters to handle cooked food
  5. Keep freezer and fridge clean
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6
Q

List 3 different types of allergies, give 2 characteristicts for each

A
  • Minor allergy: “intolerance”
    You are unable to process the sugars in a food
    (ex. diarrehea)
  • Moderate allergy: Unable to process the protein in a food
    1 body system affected (ex. skin = hives)
  • Anaphylaxis: severe allergy
    2 or more body systems affected, life threatening
    (ex. skin, heart, breathing)
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7
Q

List 3 things that influence our food choices

A
  1. Avaliable resources (climate)
  2. Technology avaliable
  3. Money
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8
Q

List 2 types of cutting boards and what they are used for

A
  • Wood: used for fruits and veggies, cooked foods, and breads
  • Plastic: Used for raw meat, fish, and poultry
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9
Q

What is the safe internal tempature of chicken for consumption?

A

160-180 F

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10
Q

How do recipies change overtime?

A

Recipies can change overtime, depending on exposure to foriegn cultures, economic development, or under the guidance of health experts, or government

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11
Q

3 ways to put out a grease fire?

A
  1. Use fire blanket
  2. Fire extinguisher
  3. Smother flames
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12
Q

3 characteristics of culture

A
  1. Georgrapghy: people who live in a particular region of the world
  2. Heritage: common past defines a group, sometimes called ethnic groups
  3. Religion: members of a faith usually have common set of beliefs and follow specific practices
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13
Q

11 most common food allergies

A

90% of all food allergies are caused by 1 of 11 things:
1. Tree nuts
2. Wheat
3. Shellfish
4. Milk
5. Soy
6. Peanuts
7. Eggs
8. Fish
9. Sulphites (Sulfites)
10. Sesame
11. Mustard

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14
Q

How to treat someone who is having an anaphylactic allergy?

A
  • Inject epi-pen
  • Call 9-1-1
  • Go to hospital
  • stay at hospital for 6 hours because it could start up again (might need a second does of epinephrine)
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15
Q

List and explain the 9 key areas that affect out food choices. Give example for each.

A
  1. Country of origin
  2. Religion
  3. Folk lore
  4. Holidays
  5. Traditions
  6. Avaliability of food
  7. Government
  8. Economy
  9. Technology
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16
Q

List 1 staple food of dish from each of the 10 canadian provinces and 3 territories

A
  1. Nunavut: Pink coldwater shrimp
  2. Yukon: Moose
  3. Northwest territories: Duck
  4. British colombia: Blueberries
  5. Alberta: Beef
  6. Saskatchewan: wheat
  7. Manitoba: Dry been crop
  8. Ontario: wines
  9. Quebec: Maple syrup
  10. Nova scotia: Lobster
  11. PEI: Crab
  12. Newfoundland and labrador: Chicken
  13. New brunswick: seafood
17
Q

3 components of culture

A
  1. Geography
  2. History
  3. Religion
18
Q

How do food customs evolve

A

As people move around the world, they bring their traditions, customs, recipies, spices with them

19
Q

Order for washing dishes

A
  1. Glasses
  2. Eating utensils
  3. Plates
  4. Pots and pans
  5. utensils to prepare food with prior to eating
20
Q

What is the purpose of Sabrina’s law? What 3 things does it require us to do?

A

Sabrina’s Law:
- To ensure students dont bring peanuts and tree nuts to shcool
1. All students with anaphylaxis must have an emergency plan
2. Elementary schools → unable to bring in/consume foods items that contain peanuts + tree nuts
3. All teachers must take action when they thing a anaphylactic allergy is happening

21
Q

List and explain the ways one achieves wellness

A
  • social connectedness
  • exercise,
  • nutrition
  • sleep and mindfulness
  • Balanced diet
  • strategies for dealing with stress and anxiety
  • Limiting alcohol
22
Q

Why are anaphylaxis food allergies so worrisom

A

They are worrisome because…

23
Q

3 things that can be done at a grocery store to ensure the food we eat is safe

A
  1. Dont buy cans with dents or holes
  2. Buy hot/cold foods last
  3. Check expiry date

Food Exam Review (2 decks)

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