Terms A
Terms B
Preserving Food
Safety and Sanitation A
Safety and Sanitation B
100
Single celled microorganisms that live in soil, water and the bodies of plants and animals...
What is bacteria?
100
Zone from 41 to 140 F where foods should not be stored or kept for long periods of time due to risk of spoilage and bacteria growth...
What is danger zone?
100
Types of foods that do not freeze well...
What is "those with a high water content"?
100
Perishable foods should be left out no more than _____________
What is two hours?
100
Safe internal temperature for most foods is...
What is 160 degrees?
200
General term for a disease transmitted by food...
What is food borne illness?
200
the condition of being secure from threat or danger, harm or loss
What is safety?
200
This is moisture loss caused by improper packaging or overly long storage of frozen foods.
What is freezer burn?
200
This should be used when handling hot cookware...
What are dry potholders?
200
Possible kitchen ingredients you could use to put out a fire...
What are baking soda and salt?
300
maintaining a clean condition in order to promote hygiene and prevent disease
What is sanitation?
300
Procedure that removes food or other obstacle from a choking persons airway
What is Heimlich Maneuver?
300
Room left in a canning container for food to expand is known as this...
What is headspace?
300
Federal agency that monitors use of pesticides
What is EPA?
300
Federal government agency that oversees the safety of the food supply
What is FDA?
400
the transfer of harmful bacteria from one food to another
What is cross contamination?
400
The food borne illness that common sources include raw or rare ground beef
What is e coli?
400
The process of preserving food by heating and sealing it in airtight containers for storage is known as...
What is canning?
400
How pan handles should be placed on the range...
What is toward the inside or back?
400
The correct way to remove a pan lid when checking the hot, steaming contents...
What is tilt lid away from you then open?
500
Food borne illness that may be caused from improperly canned foods.
What is botulism?
500
_________________ is commonly caused from raw or undercooked poultry, eggs and seafood.
What is salmonella?
500
Identify four ways to preserve food
What is freezing, canning, pickling, or drying?
500
Describe two safe methods for thawing food that reduces risk of bacteria growth...
What is microwave, thaw in cold water changing water every 20 minutes or thaw in refrigerator?
500
Describe correct hand washing method
What is wash hands in warm, soapy water for at least 20 minutes scrubbing well. Rewash as often as needed.
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