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Nutrition 103 > Test 1 > Flashcards

Test 1 Flashcards

1
Q

What is food borne illness

A

illness transmitted to humans by food

bacterial, viral, protozoa

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2
Q

What is an outbreak

A

Occurrence of two or more cases of similar illness resulting from ingestion of common food

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3
Q

What causes 90% of food borne illness?

A

Bacteria

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4
Q

Examples of bacteria that can cause FBI

A

E. Coli, Salmonella, Campylobacter, Listeria, Botulism

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5
Q

Examples of viruses that can cause FBI

A

Norovirus, Hepatitis A, Rotaviruses

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6
Q

Examples of parasites that can cause FBI

A

Trichinella, Giardia, Anisakiasis, Cryptosporidium, Toxoplasmoa, Tapeworms

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7
Q

Toxins that cause FBI

A

mushrooms, shellfish, fish

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8
Q

Other food safety risks

A

plant toxins, animal toxins (seafood toxins in fish/shellfish), agricultural chemicals, industrial chemicals

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9
Q

Other items that can get into food

A

glass, bone fragments, metal, plastic

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10
Q

Food infection

A

illness from ingestion of food that contains bacteria or other pathogen i.e salmonella

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11
Q

Food intoxication

A

illness from ingestion of food with bacteria in food that contains a toxin already present i.e Botulism

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12
Q

Toxin Mediated Infection

A

bacteria consumed via food, but bacteria make toxin after food consumed i.e E.coli, campylobacter

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13
Q

Examples of some high risk foods for FBI

A

raw meat & eggs, unpasteurized milk/dairy/cheese, uncooked or improperly cooked shellfish, unwashed produce, improperly stored produce, leftovers not properly reheated.

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14
Q

High Risk Customers

A

Institutionalized persons, elderly, pregnant women, children and infants, critically ill, immune compromised individuals.

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15
Q

Prevention Strategies

A
  • purchase food from USDA approved vendors
  • storage
  • hand washing by staff
  • avoid cross contamination
  • food prep methods
  • storage of leftovers
  • reheating leftovers
  • *discarding 3-5 days
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16
Q

Where do you store raw meat and eggs in the fridge?

A

on the lowest shelf

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17
Q

What is a tip for preventing cross contamination?

A

use different colored cutting boards for different types of foods
i.e red for raw meat
blue for raw fish

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18
Q

Another tip for preventing cross-contamination (fridge)

A 
from top to bottom in the fridge 
Ready-to-eat food
whole raw fish 
whole raw meat 
raw ground meat 
raw poultry
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19
Q

What do pathogens need to thrive?

A

nutrients, moisture, temperature, time, and proper pH

*protein rich foods are the most common medium

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20
Q

What is the danger zone?

A

40-140 degrees F

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21
Q

Number 1 HACCP Principle

A

Hazard analysis/assessment

-identify,assess,develop prevention

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22
Q

Number 2 HACCP Principle

A

Critical control point identification

  • CCP is any point where risk could occur if control of process is not maintained
  • CCP’s are purchasing, preparation, storage, cleanup
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23
Q

Number 3 HACCP Principle

A

CCPS Limits Set

-time, temperature, pH, humidity, moisture

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24
Q

Number 4 HACCP Principle

A

Monitor Critical Control Points

-Corrective actions needs and documents plan

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25
Q

Number 5 HACCP Principle

A

Take Corrective Action

-Record corrective action taken

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26
Q

Number 6 HACCP Principle

A

Documentation

-Includes HACCP plan, all CCP, records maintained

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27
Q

Number 7 HACCP Principle

A

Verification

  • Internal and External procedures
  • CDC and WHO contact and surveillance
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28
Q

T/F a dull knife is safer than a sharp knife

A

false - a dull knife causes you to use more pressure - slipping and cutting yourself is a far greater risk

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29
Q

T/F it is better to cut in the air or on the counter

A

false - never cut in the air or on the counter it is recommended to always cut on a cutting board

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30
Q

How should one walk with a knife?

A

hold the knife in the opposite to your dominate hand with the tip towards the ground and blade facing behind you

ex - a right handed person should walk with the knife in their left hand; tip towards the ground

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31
Q

What degree angle should you use to sharpen knives?

A

20

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32
Q

What is used to remove burrs from a knife?

A

A honing steel

**not a replacement for sharpening

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33
Q

Boning knife

A

Used in butchering or meat fabrication

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34
Q

Serrated knife

A

Generally used for slicing baked goods and breads

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35
Q

Carving knife

A

Used to carve cooked meats

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36
Q

Sharpening stone

A

Must have to keep all knives sharp

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37
Q

High carbon stainless steel (knives)

A
  • combo of steel and stainless steel
  • enough carbon to give toughness
  • ability to hold an edge
  • chromium to make stain/rust resistant
  • can discolor or rust under extreme conditions
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38
Q

Stainless Steel (knives)

A
  • highly resistant to discoloring or rusting
  • if not cared for properly, they can stain
  • if over exposed to salt water, hard water, or acidic material (lemon juice or vinegar) may discolor or rust
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39
Q

Titanium (knives)

A
  • made from a mold of titanium and carbides
  • carbines allow blade to be heat treated
  • producing strong and durable blade
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40
Q

Benefits of Titanium (knives)

A

lighter, more water resistant, corrosion resistant, holds its edge longer, fairly easy to sharpen

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41
Q

Ceramic (knives)

A
  • zirconium oxide and aluminum oxide
  • zirconium oxide second hardest material available next to diamonds
  • hard but also brittle and can chip/break
  • edge is much thinner than steel, which makes cutting through items much easier
  • must be used with caution (slicing rather than chopping & when dull must be professionally sharpened)
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42
Q

Plastic (knives)

A
  • used to prevent vegetables and produce from becoming discolored from the blade of a knife
  • generally serrated and not very sharp
  • requires some force when cutting
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43
Q

what are the two methods of knife manufacturing

A

forged blade

stamped blade

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44
Q

Forged blade

A

-better quality
-hot piece of steel pressed into a blade mold
hammered into shape
processes enhance its flexibility and hardness

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45
Q

stamped blade

A
  • blade cut from a flat sheet of steel which is then ground, tempered, polished and sharpened
  • thinner and flatter than forged blades
  • will have a tendency to make the knife handle heavy and off-balance
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46
Q

How much would a good quality chef knife of high carbon stainless steel cost

A

80-150 - but can probably find one for about 50

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47
Q

How much would a lesser quality chef knife that is not as durable but can still perform cost?

A

20

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48
Q

how should you store/wash knives?

A
  • hand wash
  • never place knives in a sink unattended
  • never store blades in a tight fitting cover
  • store knives to protect the blades and to protect you from the blades
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49
Q

What is the goal of cutting and chopping?

A

a uniform end product

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50
Q

What are the types of cutting/chopping

A

shredding, slicing, dicing, cubing, mincing and peeling

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51
Q

Julienne

A

small sticks resembling matchsticks, 1-3 inches in length, 1/8th of an inch thick

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52
Q

Shred

A

cutting leafy items into thin slices

  • technique: roll up “cigar style” and then slice thinly
    ex: collard greens
53
Q

Dice

A

small, squares, even sized cubes

54
Q

Mince

A

very fine chopped pieces

55
Q

when do you use measuring spoons

A

when you have an amount less than 1/4 of a cup

56
Q

how many grams is 1 tsp

A

5

57
Q

how much is 1 oz in grams

A

28.35

58
Q

what does volume measure

A

the space filled by an ingredient

59
Q

what does fl oz measure

A

volume

60
Q

what does a dry ounce measure

A

weight

61
Q

weight measures..

A

“heaviness”

62
Q

water displacement method

A

a method for solid fats

ex: 1/2 c butter needed, 1/2 c water put into graduated cup, fat added until water line reads 1 c

63
Q

what liquid doesn’t get measured at the bottom of the meniscus

A

milk - measure at top of meniscus

64
Q

how should you measure white sugar

A

with fractional measuring cups - level off and keep loose

65
Q

how should you measure brown sugar

A

pack and level off

66
Q

how should you measure confectioner’s sugar

A

with a fractional measuring cup - sift and level off, keep loose

67
Q

how should you measure flour

A

flours vary by density - best to weigh rather than measure

68
Q

how should you measure white all purpose flour

A

with fractional cups - sift first, level off, never tapped down

69
Q

stir

A

mix ingredients in circular motion

70
Q

beat

A

vigorous motion for smoothness

71
Q

blend

A

ingredients are mixed into 1 substance

72
Q

cream

A

fat and sugar mixed to incorporate air

73
Q

whip

A

air incorporated by whip or whisk

74
Q

fold

A

one ingredient gently incorporated into another usually with a spatula

75
Q

bind

A

egg or liquid makes dry ingredients adhere to fish, poultry or meat

76
Q

“creaming or cake” method

A 
generally used to make cakes 
step 1: creaming fat and sugar
-incorporates air 
-suspends sugar and air in fat 
step 2: adding eggs 
step 3: mixing wet and dry alternately 
-overstirring - cake won't rise, volume is low/dense 
-under-stirring - low volume cake, ingredients not mixed, large holes in cake
77
Q

conventional sponge method

A

“conventional meringue” method

  • yolks and whites separated then some sugar mixed with yolks
  • egg whites whipped to foam then some sugar added to egg foam
  • yolks, whites and flour folded
  • produces volume in batter
78
Q

single stage method

A

also called “quick mix” method, “one bowl” method, “dump” method

  • all dry and wet ingredients mixed together at one time
  • cake mixes
  • quick and easy
79
Q

pastry blend method

A

fat cut into flour with knives, pastry blender, or hands
dry and liquid ingredients incorporated
mixed very short time until barely mixed and crumbly
ex - pie crusts

80
Q

biscuit method

A

same as party method except:

  • all dry ingredients first mixed
  • then fat added but cutting with knives, pastry blender or hands
  • will look like coarse cornmeal if done correctly
  • liquid added last
81
Q

muffin method

A
  • dry ingredients mixed together
  • wet ingredients mixed together
  • dry and wet combined and barley mixed
82
Q

breading steps

A

-wheat flour or corn meal
-dredging food by coating in flour or meal
step 1: coat dry food in flour
step 2: dip in egg wash
step 3: coat with crumbs, cornmeal

83
Q

batters

A

wet flour and egg/milk mixtures

dipping done prior to frying

84
Q

How does cooking alter molecular structure?

A

by changing taste, texture, appearance, aroma

85
Q

Moist heat methods

A

heat transferred by water, liquid, or steam.

86
Q

Examples of moist heat methods

A

scalding, simmering, poaching, stewing, braising, boiling, blanching, steaming

87
Q

Dry Heat Method

A

heat transferred by air (oven), fat (fryer), or metal (pan).

88
Q

Dry heat method examples

A

baking, broiling, roasting, grilling, frying, and stir frying

89
Q

Scalding

A

150 degrees F creates large still bubbles

90
Q

Poaching

A

160-180 degrees F

  • gently rising bubbles, breaking surface
  • food immersed and gently cooked
91
Q

Simmering

A

180-211 degrees F

-food cooked slowly and gently

92
Q

Stewing

A

-simmering small amounts of meat in liquid to make sauce

93
Q

Braising

A

-simmering larger cuts of meat

94
Q

Boiling

A

212 degrees F

  • bubbles rising rapidly
  • can be harsh on delicate structures
95
Q

Steaming

A

-food cooked by steam from boiling water or within parchment (en papillote) or foil (water comes from food itself)

96
Q

Microwaving

A

-uses dry and mouse methods combined
-microwaves move water -molecules
form of radiation

97
Q

where should you place a pan in the over for the best results?

A

the middle of the oven

98
Q

what do dark pans do?

A

absorb heat and produce a darker color and crisper crusts

99
Q

what do glass pans do?

A

cook quickly, reduce oven temperatures

100
Q

what do shiny pans do?

A

reflect heat, make lighter color and softer texture (cakes, breads)

101
Q

roasting

A

similar to baking

applies to meat and poultry

102
Q

broiling

A

cooking under a heat source

quick

103
Q

grilling

A

cooking food above heat source

rack, a flat surface, over coals

104
Q

frying

A

cooking in a fat

105
Q

stir fry

A

cook quick in little fat

106
Q

pan fry

A

cooking in moderate amount of fat in pan

107
Q

deep fry

A

food completely immersed in fat

108
Q

saute

A

cook quick in little fat, on griddle or saute pan

109
Q

conduction oven

A

heat transferred from coil or flame to food by pan

110
Q

convection

A

transfer of heat by moving air currents around food

111
Q

microwave or radiant heat

A

electromagnetic waves cause water molecules in food to move

112
Q

other radiant heat

A

grilling, broiling

113
Q

induction oven

A

flat, ceramic surfaced ranges with electric coils underneath

114
Q

what is the problem with microwave ovens

A

often cooks unevenly and leaves cold spots

-increases risk of bacterial survival and growth

115
Q

how to cook meat in a microwave

A

cook on medium power for a longer time

never cook stuffed poultry in the microwave

116
Q

tips for cooking food in microwave

A

stir or rotate food midway
check final temperatures with thermometer
-follow temperature charts for regular cooking
-when defrosting remove from packaging
-use only cookware and microwave safe wrap

117
Q

copper (pans)

A

conducts heat evenly - expensive

118
Q

aluminum (pans)

A

conducts heat evenly, “pits” easily with acids, does not wear well, inexpensive

119
Q

stainless steel (pans)

A

better than aluminum, may have copper bottoms, wears well, does not “pit” develops hot spots

120
Q

stainless encased in aluminum (pans)

A

has aluminum core, best attributes of both stainless steel and aluminum, does not fit, no hot spots, heats evenly.

121
Q

cast iron (pans)

A

best for slow cooking stews

122
Q

glass (pans)

A

is “tempered” heats quickly, need to lower temperatures for oven

123
Q

what chemical in plastic and styrofoam leach into food when heated up

A

diethylhexyl adipate

-fatty foods accentuate this process

124
Q

how many teaspoons are in 1 tablespoon?

A

3

125
Q

how many ml are in 1 oz

how many grams are in 1 oz

A

30 ml

28.35 grams

126
Q

how many pounds are in 1 kg

A

2.2

127
Q

how much does 1 large egg weigh?

A

2 oz

128
Q

1 stick of butter equals how many cups?

A

1/2

Nutrition 103 (5 decks)

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