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Nutrition & Wellness > Unit 1 Preparing Foods Safely > Flashcards

Unit 1 Preparing Foods Safely Flashcards

0
Q

Who turns the kitchen check sheet into Mrs. Cosper?

A

Head cook

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1
Q

Who checks the planning sheet and recipe before cooking?

A

Head cook

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2
Q

Who is mainly responsible for cooking?

A

Head cook

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2
Q

What is food borne illness?

A

Sickness that results from eating food that not safe to eat. Ex) chicken that is not cooked all the way.

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2
Q

Before you buy cans of food, what should you make sure they’re free of.?

A

Dents, bulges, rusts, or leaks

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2
Q

Sanitation prevents what?

A

Food borne illness

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2
Q

What should you do with hair, jewelry, sleeves, and apron strings?

A

Tie them back and get rid of jewelry.

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3
Q

Who may delegate tasks as needed?

A

Head cook

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3
Q

E.Coli, botulism, salmonella, staphylococcal food poisoning are types of what

A

They are food born illness.

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3
Q

The three basic food storage areas are?

A

Dry storageRefrigerator Freezer

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3
Q

What prevents illness through cleanliness?

A

Sanitation

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3
Q

Where should you store knives?

A

In a knife block, rack, or special drawer divider.

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4
Q

Who manages the kitchen?

A

Head cook

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4
Q

What is the danger zone?

A

The temperature range in which bacteria grow fastest.(40-140F)

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4
Q

How should you plan your shopping ?

A

You should select refrigerated foods first, frozen foods next,and hot items from the deli last.

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4
Q

When do you need to wash your hands?

A

Before preparing foodHandling raw foods Between handling different kinds of foodAfter using bathroomAfter touching petsAfter touching any part of the body

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4
Q

How do u prevent bruises, falls, and back injuries?

A

Close drawers, use step stools, and wipe up spills.

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5
Q

Who sanitizes before and after cooking?

A

Assistant cook

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5
Q

Who is at the most risk of food borne illness?

A

Infants, young children, pregnant women, and elderly.

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5
Q

If it will take longer than ______to get home you should bring an insulated cooler.

A

30 minutes

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5
Q

When should you not handle food?

A

If you have diarrhea or a fever or any other symptoms of illness

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5
Q

What does an electrical appliance need to say so you know you can put it under water?

A

Immersible.

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6
Q

Who gets out the cooking supplies?

A

Assistant cook

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6
Q

True or false. Food borne illness can be fatal

A

TRUE

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6
What should you store in dry storage areas?
Vegetable oil, pastas,crackers, and cereals.
6
Before preparing food you should?
Tie back long hair
6
How do you prevent burns?
Use oven mitts, turn the handles of pots and pans toward the inside of the range, and when lifting the cover of a hot pan, tilt it so the steam flows out the back
7
Who drys and puts away dishes?
Assistant cook
7
What is the most cause of food borne illness?
Microorganisms
7
What should you not store food next to, or by?
You should not store your foods by the trash, cleaners, under the sink, or next to the stove.
7
What helps you protect against spills or splatters?
An apron
7
If you spill something on a hot appliance, wait until it..............before wiping up the spill.
Cools
8
Who assist the head cook?
Assistant cook
8
What groups of people are in extreme danger if they experience food borne illness?
Anyone with a weakened immune system.
8
What groups of people are in extreme danger if they experience food borne illness?
Anyone with a weakened immune system.
8
What is a good storage method?
Putting your new groceries in the back and rotating your older ones up front.
8
What not to do over food?
Sneeze and cough
8
What should you have close while cooking?
Keep a fire extinguisher handy
9
Who sets up the dishwater at the beginning of the hour?
Dishwasher
9
What should your refrigerator temperature be between?
32-40 degrees
9
What to use to clean kitchen surfaces?
Paper towels
9
What should you store away from food items and children's reach?
Chemicals
10
Who washes and sanitizes dishes during and after lab?
Dishwasher
10
Your freezer storage should be below what temperature?
0 degrees
10
What do you whip off before you open
Top of canned foods
10
What should u never mix together?
Chemicals
11
Who cleans out the sink?
Dishwasher
11
How should you label the foods you freeze?
With the name of the food, date frozen, and number of servings.
11
When do you clean the blade of the can opener
After each time you use it
11
Keep a list of...............near each phone
Emergency numbers
12
Who places all towels in the washing machine?
Dishwasher
12
What occurs when harmful bacteria are transferred from one food to another
Cross contamination
12
What kind of techniques should you learn in case of an emergency?
Heimlich maneuver and CPR
13
Who sanitizes the tables before and after eating?
Waiter/waitress
13
What do your keep away from ready to use foods
Raw meats, poultry, fish, and their juices
14
Who prepares the beverages?
Waiter/waitress
14
T of F you use one cutting board for meat, poultry, fish, and another one for other foods
T
15
Who is the person who serves the food?
Waiter/waitress
16
Who sets up the table?
Waiter/waitress
17
Who clears the table?
Waiter/waitress
18
Waitress/waiter helps dry and put away dishes?
True
19
The extra does not dry and put away dishes?
False
20
Who cleans the stove top?
Extra
21
Who sweeps the floor in the kitchen and around the table?
Extra
22
If someone is absent who fills in for them?
Extra

Nutrition & Wellness (4 decks)

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