Foodborne Illness
What does FATTOM mean?
Food, Acidity, Temperature, Time, Oxygen and Moisture
Keep food and supplies at least _ inches away from walls and _ inches off the floor
4
6
Name 3 Quick breads
Muffins
Cornbread
Coffee cake
Section H
Cookies
What is Marinate?
To soak meat, fish etc
Name the 3 types of foodborne illness
Infection
Intoxication
Toxin-mediated infection
What does IPM stand for?
Integrated Pest Management
Why do we use salt when baking?
To improve flavor and brings out natural flavors in ingredients.
Section E
Cereal and Pasta Products
What is Mince?
To cut food into very tiny pieces
Name the 3 Food safety hazards
Biological
Chemical
Physical
Chemical (pesticides) cannot be stored in food establishments true or false?
False
Name the two types of flour.
General purpose and bread flour
Section J
Pudding other desserts
What is Poach?
To cook very gently in hot liquid kept just below the boiling point
Name the 5 CDC foodborne illnesses risk factors
Food held at improper temperatures
Inadequately cooked food
Contaminated food equipment
Food supplied from unapproved/unsafe source
Poor personal hygiene
Name the three types of flies typically found in food service areas
House fly
Fruit fly
Blow/Bottle fly
You can kill yeast at what temperature and slow down fermentation at what temperature?
Above 110 will kill yeast
Below 105 will slow down fermentation
Section Q
Vegetables
What is a Roux?
A mixture of fat and flour
Name the 4 stages of bacterial growth
lag
log
stationary
decline
Name two characteristics of cockroaches and their identification in a food facility?
Strong oily odor
droppings appear like pepper
What does folding mean?
To blend ingredients with cutting blending motion
Section N
Sandwiches
Mise en Place
Putting in place or gather