Serving Safe Food
When serving "high-risk" members of the population, extra precaution should be taken when handling and preparing food. These members include ___________, _________, and _________.
What are elderly, pregnant women, and small children?
This tool has a perforated (small holes) surface and is used to remove impurities from liquids.
What is a skimmer?
This tool is used to remove the outer skin of fruits and vegetables.
What is a vegetable peeler?
This organization includes inspecting food as one of its primary duties.
What is the USDA (US Dept of Agricultrure)?
These are the 3 types of contaminants that are risks to foods.
What are biological contaminants, physical contaminants, and chemical contaminants?
Single-use gloves should always be worn when handling this type of food.
What is Ready-to Eat food?
This tool has a flexible tip and can be used to scrape foods from the inside of bowls and pans.
What is a rubber spatula?
This tool is a large, perforated bowl used to rapidly drain water from cooked foods.
What is a colander?
The acronym FATTOM stands for this:
What is Food, Acidity, Time, Oxygen, Moisture?
This type of spoon has holes and is used to serve foods containing a lot of liquid.
What is a slotted spoon?
Ready to Eat food prepared in-house must be dated if it is held for more than _______ hours.
What is 24 hours?
A ______________ has a long handle, straight sides, and is used for heating and cooking foods in liquid.
What is a saucepan?
This knife would be used to remove chicken breasts from a whole chicken.
What is a boning knife?
This must be included with every chemical stored inside the kitchen.
What is the MSDS (Materials Safety Data Sheet)?
This smallest dice is called a _________________.
What is a brunoise?
When transporting food off-site, these should be placed on the food with information including the "use-by" date/time.
What are labels?
____________ ______________ are made from wood or plastic and should be free from deep scratches, nicks, or scars.
What are cutting boards?
This vegetable cut is used to cut leafy vegetables.
What is a chiffonade?
This organization issues food codes which are used by local agencies to regulate food service.
What is the FDA?
This type of food is associated with salmonella typhi.
What is Ready to Eat food?
A seafood dish is prepared on Dec 7th using shrimp and scallops. The "use-by" date on the shrimp is Dec 11th and Dec 13th for the scallops. The use-by date of the dish is this date.
What is Dec 11?
These are considered to be 3 of the five categories of hand tools and examples of each.
What are 1) cutting & slicing (zester/microplane);
2) mixing & cooking (whisk/whip)
3) straining/draining/processing (china cap/ricer)
4) measuring weight (scales)
5) measuring volume (ladle/measuring cup)
These are 2 examples of equipment used for stovetop cooking and 1 example of equipment used for oven cooking.
What are saucepans/saute pans (stovetop); sheet pan (oven).
The acronym TCS stands for this when describing certain types of foods.
What is Time/Temperature Control Safety?
The difference between sharpening and truing/honing a knife is this?
What is sharpening the knife's edge once it has grown dull is done with a whetstone; keeping the blade straight & smoothing out regularities is performed with a knife steel?