FAT TOM
What is Oxygen?
Bacteria can only be eliminated by controlling these two aspects of FATTOM.
What are time and temperature?
French meringue needs to be baked to avoid this pathogen.
What is non-typhoidal salmonella?
It's not quite a boil but hot enough to cook eggs for Swiss meringue
What is a simmer?
The first thing you do in the kitchen.
What is wash your hands?
These items can be found on the fourth shelf in a commercial refrigerator.
What are ground meats and fish?
These two Bix Six pathogens are viruses.
What are Norovirus and Hepatitis A?
The four stages of beating egg whites.
What are soft peaks, firm peaks, stiff peaks, and overbeaten?
Foods can remain in the temperature danger zone for this long.
What is 2 hours or 1 hr if the environment is over 90°F?
We wash kitchen towels and dishcloths separately from rags to prevent this.
What is cross-contamination?
Three safe ways to thaw food.
What are in cold water, in the refrigerator, or in the microwave (if you are cooking right away).
Found often in ground beef and contaminated produce, this pathogen spreads easily and can be avoided by cooking foods to proper temperatures.
What is E.Coli?
This needs a chemical or physical reaction to bring everything together.
What is a binding agent?
Leftovers are a great quick meal but need to be heated to this temperature to stay safe from bacteria.
What is 165° F ?
Everything in its place.
What is Mis en Place?
What are previously cooked foods, dairy, eggs, and raw meat?
Food becomes unsafe when it comes in contact with one of these three contaminants.
What are physical, chemical, or biological?
Swiss meringue does not need to be baked because we did this.
What is cooked it on the stovetop until the eggs reached at least 160° F?
The temperature roast beef must reach in order to be safe to eat.
What is 145° F?
Fire!
What is the term a Head Chef uses to signal it is time to cook a prepped dish when coordinating the timing of a meal.
The letters in FATTOM represent these words.
What are Food, Acid, Time, Temperature, Oxygen, and Moisture?
Bacteria grow at this rate when food is in the temperature danger zone.
What is double every 20 minutes?
The process of blending butter and eggs when making lemon pie filling.
What is emulsification?
The reason internal cooking temperatures of food correlate to their position in the refrigerator.
What is to prevent cross contamination?
A team working together in a professional kitchen to produce the food.
What is a Brigade?