Test 1 Flashcards
What should you consider when encountering any kind of source?
- Date of Publication
- Documentation
- Relevance
- Authority
- Purpose
- Publication and Format
Authority - Questions
- Who is the author?
- What is their point of view?
Purpose - Questions
- Why was the source created?
- Who is the intended audience?
Public and Format - Questions
- Where was it published?
- In what medium?
Relevance - Questions
- How is it relevant to your research?
- What is its scope?
Date of Publication - Questions
- When was it written?
- Has it been updated?
Documentation - Questions
- Did they cite their sources?
- Who did they cite?
T/F - You cannot get food poisoning in the family studies kitchen at school.
False
T/F - Eggs are a potential source of Salmonella bacteria.
True
T/F - Hamburgers must be cooked until they reach a temperature of 71 degrees Celcius in the centre.
True
T/F - It is acceptable to defrost frozen chicken on the kitchen counter.
False
T/F - When purchasing groceries, buy perishables such as milk, butter, and meat last.
True
T/F - It is safe to leave your kettle and toaster plugged in all day.
False
T/F - The best place to store cleaning products is under the sink.
False
T/F - Potatoes and onions should be stored under the sink.
False
T/F - It is fine to use a folded dishtowel to remove a hot dish from the oven.
False
T/F - Burns should be treated with butter.
False
T/F - There are no pieces of equipment in a kitchen that could harm you.
False
T/F - Hands should be washed only at the start of the food lab.
False
T/F - When removing the lid from a heated pot, tilt the cover away from you.
True
T/F - Use water to put out a grease fire.
False
T/F - If you smell gas, turn off the oven and stove controls, wait one minute, then turn them on again.
False
T/F - Always close cabinet doors and drawers
True
T/F - Allow knives to soak in hot, soapy water to ensure that they are cleaned satisfactorily.
False
T/F - Never use metal cookware or aluminium foil in the microwave oven.
True
T/F - To unplug an appliance, pull the cord.
False
T/F - Dishes should not be left to ait dry. A dishtowel is the most sanitary way of drying dishes.
False
What are five safety rules that should be followed when working in a food lab?
- Keep traffic pathways clear of clutter.
- Use a step stool to reach high shelves.
- Keep floors clean and wipe up all spills right away.
- Do not run or play in the kitchen. Stay focused on the task at hand.
- keep kitchen cupboards and drawers closed.
Health and Saftey Error:
Rushing.
Be patient.
Health and Saftey Error:
Cooking right away.
Wash hands first.
Health and Saftey Error:
Defrost on the counter.
Defrost in the fridge.
Health and Saftey Error:
Cooking slightly frozen chicken.
Defrost chicken first.
Health and Saftey Error:
Cutting vegetables without washing them.
Wash vegetables first.
Health and Saftey Error:
Using the same cutting board and knife from the chicken on the vegetables.
Use a different cutting board.
Health and Saftey Error:
Not watering the rice.
Clean the rice.
What are the secrets to food safety?
- Clean appropriately. This includes yourself, appliances, surfaces, tools and certain foods (like vegetables).
- Cook your foods properly to the appropriate internal temperature.
- Separate foods that could cause cross-contamination.
- Chill (and store) fresh and leftover foods at the appropriate temperatures.
What is Allergin?
A substance that causes an allergic reaction
What is Autoinjector?
A spring-activated needle used to inject medication in the case of a severe allergic reaction.
What is Anaphylaxis?
A severe allergic reaction; symptoms can include swelling of the throat and difficulty breathing.
What is a Food Borne Illness (F.B.I)?
A disease caused by agents that enter the body through the ingestion of food.
What are some ways in which F.B.I is spread?
- Person to person.
- Person to food.
- One food to another.
- Equipment to food.
Food Sources:
Campylobacteriosis.
- Raw poultry.
- Beef
- Lamb
- Unpasteurized milk.
Food Sources:
Listeriosis.
- Raw meat and seafood.
- Raw milk.
- Soft cheeses.
Food Sources:
Salmonellosis.
- Raw or undercooked eggs, meats, poultry, milk and other dairy products.
- Shrimp, frog legs, yeast, coconut, pasta, and chocolate.
Food Sources:
E. coli
- Undercooked ground beef.
- Unpasteurized milk and milk products/
- Contaminated water
- Person to person contact.
Food Sources:
Botulism.
- Anaerobic environment of low acidity.
- Canned corn, peppers, green beans…
What impact does F.B.I have?
- Vomiting.
- Diarrhoea.
- Abdominal pain.
- Fever and chills.
What to shop for in order.
- Non-refrigerated.
- Produce.
- Dairy.
- Meats.
- Frozen.
Whats chef knifes function?
- Dice, onions, mince [arcely, cote a pineapple or chop carrots.
Whats a paper-knifes function?
- Trim and slice small fruits and vegetables.
What is a cleaver knifes function?
- Cuts through bones and cartilage or firm fruits and vegetables.
What is a bread knifes function?
- Slice bread, tomatoes and citrus fruits into thin slices without crushing the fragile interiors.
What are the 7 parts to a recipe?
- Yield.
- Time.
- Equipment.
- Temperature.
- Ingredients.
- Procedures.
- Nutritional Information.
Dishwashing mix-up order.
- Drinking glasses.
- Cutlery.
- Plates and bowls.
- Serving and cooking tools.
- Greasy serving dishes.
- Cooking pots.
