Foodborne Illness
Foodborne illnesses are usually....
bacteria or parasites
3
What is your "all purpose" knife?
Chef Knife
How do you put out a grease fire?
A mirepoix is made of onions, celery and
carrots
Name 3 common symptoms of a foodborne illness
Nausea, diarrhea, vomiting
How many ounces in cup?
8
Why is silicon a good kitchen tool material
It's heat resistant
What is the safest way to store knives
Mag(netic) strip
Equal parts flour and fat
What is the temperature danger zone?
The temperatures that allow bacteria to thrive (40-140' F)
How many cups in one pint?
2
True or false, liquid ingredients and dry ingredients are measured with separate tools
true
When should you wash your hands?
Between each task
A thickening agent made of heavy cream and egg yolks is a...
Liaison
What foodborne illness is fatal 10% of the time?
Botulism
How many pints in a quart?
2
What knife always has a serrated edge?
Bread knife
What is the difference between clean and sanitized?
Cleaning removes visible debris, sanitizing removes microorganisms
Name 3 kinds of soups
Clear, thin, thick
The most common cause of a foodborne illness is
time / temperature abuse
How many cups in a gallon?
16
What is the best use for a wooden cutting board?
Display
Name 3 physical kitchen hazards
Fire, electricity, knives, slips and falls, heavy objects
In a clear soup, a mixture of ground meat and egg whites is called a
raft