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Food and Nutrition > Test 1 > Flashcards

Test 1 Flashcards

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1
Q

What should you consider when encountering any kind of source?

A
  • Date of Publication
  • Documentation
  • Relevance
  • Authority
  • Purpose
  • Publication and Format
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2
Q

Authority - Questions

A
  • Who is the author?

- What is their point of view?

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3
Q

Purpose - Questions

A
  • Why was the source created?

- Who is the intended audience?

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4
Q

Public and Format - Questions

A
  • Where was it published?

- In what medium?

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5
Q

Relevance - Questions

A
  • How is it relevant to your research?

- What is its scope?

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6
Q

Date of Publication - Questions

A
  • When was it written?

- Has it been updated?

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7
Q

Documentation - Questions

A
  • Did they cite their sources?

- Who did they cite?

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8
Q

T/F - You cannot get food poisoning in the family studies kitchen at school.

A

False

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9
Q

T/F - Eggs are a potential source of Salmonella bacteria.

A

True

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10
Q

T/F - Hamburgers must be cooked until they reach a temperature of 71 degrees Celcius in the centre.

A

True

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11
Q

T/F - It is acceptable to defrost frozen chicken on the kitchen counter.

A

False

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12
Q

T/F - When purchasing groceries, buy perishables such as milk, butter, and meat last.

A

True

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13
Q

T/F - It is safe to leave your kettle and toaster plugged in all day.

A

False

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14
Q

T/F - The best place to store cleaning products is under the sink.

A

False

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15
Q

T/F - Potatoes and onions should be stored under the sink.

A

False

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16
Q

T/F - It is fine to use a folded dishtowel to remove a hot dish from the oven.

A

False

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17
Q

T/F - Burns should be treated with butter.

A

False

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18
Q

T/F - There are no pieces of equipment in a kitchen that could harm you.

A

False

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19
Q

T/F - Hands should be washed only at the start of the food lab.

A

False

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20
Q

T/F - When removing the lid from a heated pot, tilt the cover away from you.

A

True

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21
Q

T/F - Use water to put out a grease fire.

A

False

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22
Q

T/F - If you smell gas, turn off the oven and stove controls, wait one minute, then turn them on again.

A

False

23
Q

T/F - Always close cabinet doors and drawers

A

True

24
Q

T/F - Allow knives to soak in hot, soapy water to ensure that they are cleaned satisfactorily.

A

False

25
Q

T/F - Never use metal cookware or aluminium foil in the microwave oven.

A

True

26
Q

T/F - To unplug an appliance, pull the cord.

A

False

27
Q

T/F - Dishes should not be left to ait dry. A dishtowel is the most sanitary way of drying dishes.

A

False

28
Q

What are five safety rules that should be followed when working in a food lab?

A
  • 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.
29
Q

Health and Saftey Error:

Rushing.

A

Be patient.

30
Q

Health and Saftey Error:

Cooking right away.

A

Wash hands first.

31
Q

Health and Saftey Error:

Defrost on the counter.

A

Defrost in the fridge.

32
Q

Health and Saftey Error:

Cooking slightly frozen chicken.

A

Defrost chicken first.

33
Q

Health and Saftey Error:

Cutting vegetables without washing them.

A

Wash vegetables first.

34
Q

Health and Saftey Error:

Using the same cutting board and knife from the chicken on the vegetables.

A

Use a different cutting board.

35
Q

Health and Saftey Error:

Not watering the rice.

A

Clean the rice.

36
Q

What are the secrets to food safety?

A
  • 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.
37
Q

What is Allergin?

A

A substance that causes an allergic reaction

38
Q

What is Autoinjector?

A

A spring-activated needle used to inject medication in the case of a severe allergic reaction.

39
Q

What is Anaphylaxis?

A

A severe allergic reaction; symptoms can include swelling of the throat and difficulty breathing.

40
Q

What is a Food Borne Illness (F.B.I)?

A

A disease caused by agents that enter the body through the ingestion of food.

41
Q

What are some ways in which F.B.I is spread?

A
  • Person to person.
  • Person to food.
  • One food to another.
  • Equipment to food.
42
Q

Food Sources:

Campylobacteriosis.

A
  • Raw poultry.
  • Beef
  • Lamb
  • Unpasteurized milk.
43
Q

Food Sources:

Listeriosis.

A
  • Raw meat and seafood.
  • Raw milk.
  • Soft cheeses.
44
Q

Food Sources:

Salmonellosis.

A
  • Raw or undercooked eggs, meats, poultry, milk and other dairy products.
  • Shrimp, frog legs, yeast, coconut, pasta, and chocolate.
45
Q

Food Sources:

E. coli

A
  • Undercooked ground beef.
  • Unpasteurized milk and milk products/
  • Contaminated water
  • Person to person contact.
46
Q

Food Sources:

Botulism.

A
  • Anaerobic environment of low acidity.

- Canned corn, peppers, green beans…

47
Q

What impact does F.B.I have?

A
  • Vomiting.
  • Diarrhoea.
  • Abdominal pain.
  • Fever and chills.
48
Q

What to shop for in order.

A
  1. Non-refrigerated.
  2. Produce.
  3. Dairy.
  4. Meats.
  5. Frozen.
49
Q

Whats chef knifes function?

A
  • Dice, onions, mince [arcely, cote a pineapple or chop carrots.
50
Q

Whats a paper-knifes function?

A
  • Trim and slice small fruits and vegetables.
51
Q

What is a cleaver knifes function?

A
  • Cuts through bones and cartilage or firm fruits and vegetables.
52
Q

What is a bread knifes function?

A
  • Slice bread, tomatoes and citrus fruits into thin slices without crushing the fragile interiors.
53
Q

What are the 7 parts to a recipe?

A
  • Yield.
  • Time.
  • Equipment.
  • Temperature.
  • Ingredients.
  • Procedures.
  • Nutritional Information.
54
Q

Dishwashing mix-up order.

A
  1. Drinking glasses.
  2. Cutlery.
  3. Plates and bowls.
  4. Serving and cooking tools.
  5. Greasy serving dishes.
  6. Cooking pots.

Food and Nutrition (3 decks)

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