Test 1 Flashcards
What is food borne illness
illness transmitted to humans by food
bacterial, viral, protozoa
What is an outbreak
Occurrence of two or more cases of similar illness resulting from ingestion of common food
What causes 90% of food borne illness?
Bacteria
Examples of bacteria that can cause FBI
E. Coli, Salmonella, Campylobacter, Listeria, Botulism
Examples of viruses that can cause FBI
Norovirus, Hepatitis A, Rotaviruses
Examples of parasites that can cause FBI
Trichinella, Giardia, Anisakiasis, Cryptosporidium, Toxoplasmoa, Tapeworms
Toxins that cause FBI
mushrooms, shellfish, fish
Other food safety risks
plant toxins, animal toxins (seafood toxins in fish/shellfish), agricultural chemicals, industrial chemicals
Other items that can get into food
glass, bone fragments, metal, plastic
Food infection
illness from ingestion of food that contains bacteria or other pathogen i.e salmonella
Food intoxication
illness from ingestion of food with bacteria in food that contains a toxin already present i.e Botulism
Toxin Mediated Infection
bacteria consumed via food, but bacteria make toxin after food consumed i.e E.coli, campylobacter
Examples of some high risk foods for FBI
raw meat & eggs, unpasteurized milk/dairy/cheese, uncooked or improperly cooked shellfish, unwashed produce, improperly stored produce, leftovers not properly reheated.
High Risk Customers
Institutionalized persons, elderly, pregnant women, children and infants, critically ill, immune compromised individuals.
Prevention Strategies
- 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
Where do you store raw meat and eggs in the fridge?
on the lowest shelf
What is a tip for preventing cross contamination?
use different colored cutting boards for different types of foods
i.e red for raw meat
blue for raw fish
Another tip for preventing cross-contamination (fridge)
from top to bottom in the fridge Ready-to-eat food whole raw fish whole raw meat raw ground meat raw poultry
What do pathogens need to thrive?
nutrients, moisture, temperature, time, and proper pH
*protein rich foods are the most common medium
What is the danger zone?
40-140 degrees F
Number 1 HACCP Principle
Hazard analysis/assessment
-identify,assess,develop prevention
Number 2 HACCP Principle
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
Number 3 HACCP Principle
CCPS Limits Set
-time, temperature, pH, humidity, moisture
Number 4 HACCP Principle
Monitor Critical Control Points
-Corrective actions needs and documents plan
Number 5 HACCP Principle
Take Corrective Action
-Record corrective action taken
Number 6 HACCP Principle
Documentation
-Includes HACCP plan, all CCP, records maintained
Number 7 HACCP Principle
Verification
- Internal and External procedures
- CDC and WHO contact and surveillance
T/F a dull knife is safer than a sharp knife
false - a dull knife causes you to use more pressure - slipping and cutting yourself is a far greater risk
T/F it is better to cut in the air or on the counter
false - never cut in the air or on the counter it is recommended to always cut on a cutting board
How should one walk with a knife?
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
What degree angle should you use to sharpen knives?
20
What is used to remove burrs from a knife?
A honing steel
**not a replacement for sharpening
Boning knife
Used in butchering or meat fabrication
Serrated knife
Generally used for slicing baked goods and breads
Carving knife
Used to carve cooked meats
Sharpening stone
Must have to keep all knives sharp
High carbon stainless steel (knives)
- 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
Stainless Steel (knives)
- 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
Titanium (knives)
- made from a mold of titanium and carbides
- carbines allow blade to be heat treated
- producing strong and durable blade
Benefits of Titanium (knives)
lighter, more water resistant, corrosion resistant, holds its edge longer, fairly easy to sharpen
Ceramic (knives)
- 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)
Plastic (knives)
- 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
what are the two methods of knife manufacturing
forged blade
stamped blade
Forged blade
-better quality
-hot piece of steel pressed into a blade mold
hammered into shape
processes enhance its flexibility and hardness
stamped blade
- 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
How much would a good quality chef knife of high carbon stainless steel cost
80-150 - but can probably find one for about 50
How much would a lesser quality chef knife that is not as durable but can still perform cost?
20
how should you store/wash knives?
- 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
What is the goal of cutting and chopping?
a uniform end product
What are the types of cutting/chopping
shredding, slicing, dicing, cubing, mincing and peeling
Julienne
small sticks resembling matchsticks, 1-3 inches in length, 1/8th of an inch thick
Shred
cutting leafy items into thin slices
- technique: roll up “cigar style” and then slice thinly
ex: collard greens
Dice
small, squares, even sized cubes
Mince
very fine chopped pieces
when do you use measuring spoons
when you have an amount less than 1/4 of a cup
how many grams is 1 tsp
5
how much is 1 oz in grams
28.35
what does volume measure
the space filled by an ingredient
what does fl oz measure
volume
what does a dry ounce measure
weight
weight measures..
“heaviness”
water displacement method
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
what liquid doesn’t get measured at the bottom of the meniscus
milk - measure at top of meniscus
how should you measure white sugar
with fractional measuring cups - level off and keep loose
how should you measure brown sugar
pack and level off
how should you measure confectioner’s sugar
with a fractional measuring cup - sift and level off, keep loose
how should you measure flour
flours vary by density - best to weigh rather than measure
how should you measure white all purpose flour
with fractional cups - sift first, level off, never tapped down
stir
mix ingredients in circular motion
beat
vigorous motion for smoothness
blend
ingredients are mixed into 1 substance
cream
fat and sugar mixed to incorporate air
whip
air incorporated by whip or whisk
fold
one ingredient gently incorporated into another usually with a spatula
bind
egg or liquid makes dry ingredients adhere to fish, poultry or meat
“creaming or cake” method
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
conventional sponge method
“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
single stage method
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
pastry blend method
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
biscuit method
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
muffin method
- dry ingredients mixed together
- wet ingredients mixed together
- dry and wet combined and barley mixed
breading steps
-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
batters
wet flour and egg/milk mixtures
dipping done prior to frying
How does cooking alter molecular structure?
by changing taste, texture, appearance, aroma
Moist heat methods
heat transferred by water, liquid, or steam.
Examples of moist heat methods
scalding, simmering, poaching, stewing, braising, boiling, blanching, steaming
Dry Heat Method
heat transferred by air (oven), fat (fryer), or metal (pan).
Dry heat method examples
baking, broiling, roasting, grilling, frying, and stir frying
Scalding
150 degrees F creates large still bubbles
Poaching
160-180 degrees F
- gently rising bubbles, breaking surface
- food immersed and gently cooked
Simmering
180-211 degrees F
-food cooked slowly and gently
Stewing
-simmering small amounts of meat in liquid to make sauce
Braising
-simmering larger cuts of meat
Boiling
212 degrees F
- bubbles rising rapidly
- can be harsh on delicate structures
Steaming
-food cooked by steam from boiling water or within parchment (en papillote) or foil (water comes from food itself)
Microwaving
-uses dry and mouse methods combined
-microwaves move water -molecules
form of radiation
where should you place a pan in the over for the best results?
the middle of the oven
what do dark pans do?
absorb heat and produce a darker color and crisper crusts
what do glass pans do?
cook quickly, reduce oven temperatures
what do shiny pans do?
reflect heat, make lighter color and softer texture (cakes, breads)
roasting
similar to baking
applies to meat and poultry
broiling
cooking under a heat source
quick
grilling
cooking food above heat source
rack, a flat surface, over coals
frying
cooking in a fat
stir fry
cook quick in little fat
pan fry
cooking in moderate amount of fat in pan
deep fry
food completely immersed in fat
saute
cook quick in little fat, on griddle or saute pan
conduction oven
heat transferred from coil or flame to food by pan
convection
transfer of heat by moving air currents around food
microwave or radiant heat
electromagnetic waves cause water molecules in food to move
other radiant heat
grilling, broiling
induction oven
flat, ceramic surfaced ranges with electric coils underneath
what is the problem with microwave ovens
often cooks unevenly and leaves cold spots
-increases risk of bacterial survival and growth
how to cook meat in a microwave
cook on medium power for a longer time
never cook stuffed poultry in the microwave
tips for cooking food in microwave
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
copper (pans)
conducts heat evenly - expensive
aluminum (pans)
conducts heat evenly, “pits” easily with acids, does not wear well, inexpensive
stainless steel (pans)
better than aluminum, may have copper bottoms, wears well, does not “pit” develops hot spots
stainless encased in aluminum (pans)
has aluminum core, best attributes of both stainless steel and aluminum, does not fit, no hot spots, heats evenly.
cast iron (pans)
best for slow cooking stews
glass (pans)
is “tempered” heats quickly, need to lower temperatures for oven
what chemical in plastic and styrofoam leach into food when heated up
diethylhexyl adipate
-fatty foods accentuate this process
how many teaspoons are in 1 tablespoon?
3
how many ml are in 1 oz
how many grams are in 1 oz
30 ml
28.35 grams
how many pounds are in 1 kg
2.2
how much does 1 large egg weigh?
2 oz
1 stick of butter equals how many cups?
1/2
