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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
Q

What should you store in dry storage areas?

A

Vegetable oil, pastas,crackers, and cereals.

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6
Q

Before preparing food you should?

A

Tie back long hair

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6
Q

How do you prevent burns?

A

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
Q

Who drys and puts away dishes?

A

Assistant cook

7
Q

What is the most cause of food borne illness?

A

Microorganisms

7
Q

What should you not store food next to, or by?

A

You should not store your foods by the trash, cleaners, under the sink, or next to the stove.

7
Q

What helps you protect against spills or splatters?

A

An apron

7
Q

If you spill something on a hot appliance, wait until it…………..before wiping up the spill.

A

Cools

8
Q

Who assist the head cook?

A

Assistant cook

8
Q

What groups of people are in extreme danger if they experience food borne illness?

A

Anyone with a weakened immune system.

8
Q

What groups of people are in extreme danger if they experience food borne illness?

A

Anyone with a weakened immune system.

8
Q

What is a good storage method?

A

Putting your new groceries in the back and rotating your older ones up front.

8
Q

What not to do over food?

A

Sneeze and cough

8
Q

What should you have close while cooking?

A

Keep a fire extinguisher handy

9
Q

Who sets up the dishwater at the beginning of the hour?

A

Dishwasher

9
Q

What should your refrigerator temperature be between?

A

32-40 degrees

9
Q

What to use to clean kitchen surfaces?

A

Paper towels

9
Q

What should you store away from food items and children’s reach?

A

Chemicals

10
Q

Who washes and sanitizes dishes during and after lab?

A

Dishwasher

10
Q

Your freezer storage should be below what temperature?

A

0 degrees

10
Q

What do you whip off before you open

A

Top of canned foods

10
Q

What should u never mix together?

A

Chemicals

11
Q

Who cleans out the sink?

A

Dishwasher

11
Q

How should you label the foods you freeze?

A

With the name of the food, date frozen, and number of servings.

11
Q

When do you clean the blade of the can opener

A

After each time you use it

11
Q

Keep a list of……………near each phone

A

Emergency numbers

12
Q

Who places all towels in the washing machine?

A

Dishwasher

12
Q

What occurs when harmful bacteria are transferred from one food to another

A

Cross contamination

12
Q

What kind of techniques should you learn in case of an emergency?

A

Heimlich maneuver and CPR

13
Q

Who sanitizes the tables before and after eating?

A

Waiter/waitress

13
Q

What do your keep away from ready to use foods

A

Raw meats, poultry, fish, and their juices

14
Q

Who prepares the beverages?

A

Waiter/waitress

14
Q

T of F you use one cutting board for meat, poultry, fish, and another one for other foods

A

T

15
Q

Who is the person who serves the food?

A

Waiter/waitress

16
Q

Who sets up the table?

A

Waiter/waitress

17
Q

Who clears the table?

A

Waiter/waitress

18
Q

Waitress/waiter helps dry and put away dishes?

A

True

19
Q

The extra does not dry and put away dishes?

A

False

20
Q

Who cleans the stove top?

A

Extra

21
Q

Who sweeps the floor in the kitchen and around the table?

A

Extra

22
Q

If someone is absent who fills in for them?

A

Extra

Nutrition & Wellness (4 decks)

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