Foodborne Illness
E-Coli is an example of what?
What are the 3 types of measuring tools?
Liquid measuring cup
Dry Measuring Cup
Measuring Spoons
Give a food example of fiber
Whole grains, vegetables, beans, fruits ...
Turning pan handles inward is a tip to prevent:
Spills & burns
The nutrition facts label does not help consumers make informed choices on their daily food intake.
True or False
False
** It DOES help consumers make informed choices
What is the main cause of foodborne illness?
Cross-Contamination
What tool would you use to measure 1 cup of milk?
Liquid Measuring cup
This is your body's main source of energy
Carbohydrates
When washing knives it's important to?
Wash / dry separately
The number of servings you consume determines the number of calories you actually eat.
True or False
TRUE
Worm found in an apple is an example of what type of food hazard? (biological, chemical, physical)
Biological
What is Mise en Place?
"Everything in it's place", measure all ingredients before you start to cook
This is needed to build and repair body tissues
protein
Sous Chef
The provide a measure of how much energy you get from a serving of food.
Calories
Cleaning supplies exposed to the food qualifies as what type of food hazard?
(Biological, Chemical, Physical)
Chemical
You are making chocolate chip muffins. The recipe you are using is a yield of 12 but you need to make 24. What do you do?
Double the recipie
This provides and stores energy
Fats
What makes up the lab uniform?
Hair pulled back / hat on
Closed-toe shoes.
No hand jewelry (rings, bracelets, watches)
Short sleeve shirt. No jackets / hoodies
Aprons
What is the % Daily Value?
The % Daily Value (%DV) is the percentage of the Daily Value for each nutrient in a serving of the food
What is the danger zone (define/temperature)?
The danger zone is the range of temperature between 41-135 degrees where food is at a greater risk to become at risk for foodborne illnesses.
What does the "yield" on a recipe tell you?
How much the recipe will make
List the six essential nutrients
Protein
Carbs
fats
minerals
vitamins
water
What are the six categories of kitchen hazards?
Fires, cross contamination, burns, falls, cuts, electric shock
What are the 4 parts of the nutrition facts label?
Serving Size
Calories
Daily Values
Nutrients