Safety
What book was published as a result of poor practices in the meat industry in the early 1900s?
The Jungle
What food is most prone to salmonella growth?
Chicken
4 types of preservation (we talked about many)
canning, dehydration, dry salting, pickling, freezing.
Preservation
Keeping something free of decay, damage or unwanted change.
What is Ms. Hasheiders favorite animal?
cows!
4 rules for kitchen safety
hair up, close toed shoes, avoid cross contamination, clean up after yourself.
What federal agency regulates our meat and poultry?
USDA (United States Department of Agriculture)
What method of food preservation is the least harsh?
Cold storage
effervesence
the release of gas from a liquid (bubbles in a drink)
How old is Ms. Hasheider
23
At what pH does most bacteria grow?
7 (neutral)
What are the 5 areas of food science that we talked about in class?
Safety, sustainability, availability, nutrition, specialty.
What is the danger zone?
Where the most bacteria growth happens (40-140)
Pasteurization
What animals did Ms. Hasheider grow up raising?
sheep and dairy cows
4 requirements for bacteria growth.
moisture, pH, temperature, nutrients.
Which form of heat transfer happens when particles in the food begin to spin and create friction, heating up your food?
radiation (microwave)
What is sterilization?
Protein
Building blocks for cells, hair, muscles, bones, while powering enzymes and antibodies.
Where did Ms. Hasheider go to college?
UW River Falls
Who is most at risk of contracting foodborne illnesses?
Older people, babies, pregnant women, people with compromised immune system.
5 senses we use to evaluate food?
sight, smell, taste, texture, size and shape
Why does dry salting work, as a form of dehydration?
Takes out most of the moisture, inhibiting bacteria growth.
Botulism
caused by eating foods that contain a pre-formed toxin (home canned, etc)
How many years has Ms. Hasheider been a teacher?
1 full year.