Chapter 9
Chapter 9
Chapter 11
Chapter 11
Any ?
100
danger zone
What is 40 degrees to 140 or 5 degrees to 60
100
The temperature range is called danger zone?
What is danger zone OoOoOoOo D:
100
is the way foods feel in your mouth
What is Textures
100
The ways and means to complete a task is______.
What is Resources
100
spreading bactera to a clean food from contaminated work surfaces called?
What is cross - contamianation
200
canned Pears
What is food that is ready to eat
200
Most common foodborne iollness caused by a _______ is hepatitis.
What is virus
200
it takes____to shop,store, prepare and serve
What is time
200
Tell if the food will cause a foodborne illness by smelling or tasting
What is False
200
Que es Types of convenience foods?
What is • Ready To eat foods • Partialy Prepared foods • Totaly Prepared Foods
300
is found in raw poultry & eggs
salmonella
300
what illness is caused by foods not stored or cooked properly??
What is Foodborne
300
4 things that keep food safe from bacteria
clean, separate, chill, cook
300
what is one of the most common cause of foodborne illness?
What is Salmonella
400
Parasitic worms cause a disease called?
What is Trichinosis
400
What kills parasites?
What is Heat, like Miami HEAT! (;
400
Partialy prepared food
What is food that needs some preparation
400
how do you keep your areas clean?
What is keep everything wiped down.
400
meals are more appealing when they are
colorful
500
What is Bacteria?
What is tiny animals.
500
what do you need time for?
What is shop, store, prepare, and serve food.
500
What does ready to eat foods not need>
What is no preparation.
500
What is Volume?
What is the space an ingrediant occupies
500
What is a Recipe?
What is a blueprint for preparing food
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