Food & Kitchen Safety
a disease transmitted to people through food
Foodborne illness
We should use these to make healthy food choices at the grocery store
nutritional facts labels
This section tells you the items you need to make your recipe
Ingredients
this nutrient is our body's main source of energy
carbohydrates
Your cutting board should be this prior to cutting
Secure
when opening lids away from your body while cooking, you avoid this
steam burns
this section found under the nutritional facts label lists out what was used to make a food item
ingredient list
this is the time it takes to complete the entire recipe including prep and cook time
total time
we need 64 ounces of this nutrient daily
water
These are used to measure out small amounts of ingredients like vanilla extract or seasonings
measuring spoons
mold is an example of this type of contaminant
biological
this government agency is responsible for nutritional facts labels
Food & Drug Administration (FDA)
this section tells you how many servings a recipe makes
yield
this type of carbohydrate cannot be digested but helps with digestion
fiber
These are used to measure liquid ingredients for a recipe
liquid measuring cups
this causes most foodborne illnesses
harmful bacteria
This section on the nutritional facts label will list out how much of a specific nutrient contributes to the daily diet
% daily values
A guide to help you prepare food
Recipe
Proteins are made up of these
amino acids
You want to form this with your hand to prevent cutting your fingers while using a knife
a claw
this occurs when you use the same equipment for TCS foods & ready-to-eat foods
cross-contamination
With the passing of this legislation, food labeling became mandatory
Nutrition Education & Labeling Act of 1990
recipes can list their measurements in these two systems
US Standard & Metric System
our body needs this nutrient in small amounts to help regulate the chemical reactions in our body
Minerals
this motion is best to use when cutting with a knife
rocking motion