Week 11 - Topic 3: Food Preparation and Prevention Flashcards
What must you clean when cooking and with what?
1) Hands: soap and water
2) Surface: hot soapy water btwn preparation
3) Cutting board: bleach detergent
4) Cloth towels: washed daily in hot cycle
5) Lids of cans
What is the danger of cutting fruit?
It may transfer pathogens from the fruit’s surface to the flesh
How do you clean fruits and veggies?
- Rince them under cool water
- Cut away damaged areas
- Scrub the skin of firm fruits
What must you make sure when washing raw meat?
That there is not splatter which may contaminated things in the environment
How do you prevent cross contamination?
- Separate raw from cooked foods
- Never use the same equipment for raw and cooked foods
- Don’t reuse marinades on raw foods
How do you make sure the cooked food is at an adequate T°?
Put a food thermometer on the thickest part
Do not rely on colour
At what T° must cooked food be?
71-74°C
85°C for whole chicken or reheated foods
How much should you let heated food rest for?
3 min so that T° can remain constant or even rise while destroying pathogens
How do you microwave food?
Cover food, stir and rotate for even cooking, follow suggested power levels and standing times
At what T° must you refrigerate food?
4°C or less
At what T° must you freeze food?
-18°C or less
You’ve just cooked your famous cauliflower casserole. In how much time must you refrigerate it to practice food safety?
2h
or 1h if the outside T° > 90°F or 32°C
Where can you thaw food?
In fridge, cold water or microwave
When buying food, what must you do when picking raw packaged meat?
Place them in plastic bag before placing it in shopping cart
What would you advise ill people with regards to cooking?
Do not prepare fresh raw meals (meat, produce) when sick. You are still contagious for 24h-2 weeks even if you have no symptoms.
