Kitchen Equipment
What is the difference between a chef's knife and paring knife?
Chef's knife is larger and used to cut large food items, paring knife is small and used for small fruits and vegetables.
How can you prevent foodborne illness?
Clean, sanitize, wash hands, etc.
Don't put metal in a microwave. Don't put electronics near water sources.
What is the proper handwashing technique?
Wash with soap for 20 seconds.
What are 2 examples of high risk populations?
Describe the "claw" method. Why is it important?
Nondominant hand makes a claw while cutting to prevent fingertips from getting cut.
What FBI is found in improperly canned foods?
Clostridium botulinum - Botulism
What is the main cause of injury in the kitchen?
Falls
What temperatures should a freezer be kept at?
At or below 0 degrees
How should food be stored properly?
Labeled, airtight containers at correct temperature.
What is a colander used for?
Strain liquids from food.
What FBI is found in food and water contaminated with human feces?
E. coli
What is the main cause of foodborne illness?
Cross contamination
What temperature should a refrigerator be kept at?
At or below 40 degrees
What does cross-contact mean?
When a food item with an allergen comes in contact with another
What equipment shreds food?
Grater
What FBI is found in undercooked meat and eggs?
Salmonella
How can you prevent cross contamination?
Keep raw and cooked food separate, wash hands, clean equipment, etc.
What is the danger temperature zone?
40-140 degrees F
What are the top 8 food allergens?
Shellfish, eggs, fish, milk, peanuts, soy, tree nuts, wheat
How do you know whether to use measuring spoons, dry measuring cups, or liquid measuring cups?
Spoons for small amounts of liquid or dry ingredients less than 1/4 cup.
Dry cups for solid ingredients over 1/4 cup.
Liquid for fluid ingredients over 1/4 cup.
What FBI is found in deli meats?
Listeria
How do you put out a grease fire?
Put a lid on it or use baking soda.
What is the difference between cleaning and sanitizing?
Cleaning removes dirt, sanitizing removes pathogens.
Conditions needed for bacterial growth. Food, acidity, time, temperature, oxygen, moisture