Food Safety
Are microbes (small micro-organisms) and are an important part of our environment.
What are bacteria?
Before you begin roll up long sleeves, tie back long hair and remove loose clothing that might get in the way or catch on something.
What hair and cloth prep is needed before an individual starts cooking?
It is when they would pack the meat in salt water or dry salt for a period of 3-8 days which would dry the meat and preserve it for longer periods of time.
What is one way early-man preserved meat?
Instructions are given, followed by ingredients and the amount of ingredients.
What is an Action form?
It is between 5 degrees and 60 degrees Celsius; this is when it is easiest for harmful bacteria to grow in food.
What is the temperature danger zone?
Any burn caused by a hot liquid or steam. Bathing and kitchen-related accidents are the most common causes of it.
What is scalding and its common causes?
This can be utilized when it shreds food by pressing and rubbing it against a rough surface
How to use a grater?
Fannie Farmer, a.k.a. “The Mother of Level Measurements,” can be credited with setting these units as standard for the kitchen with The Boston Cooking-School Cook Book.
Who initiated standardized measurements in cooking?
It is the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effects.
What is the process of Cross-contamination?
To avoid this accident wear non-slip waterproof footgear, lace and tightly tie shoes and avoid leather or smooth soles
What are some ways to avoid falls in the kitchen?
Taking something that is roughly chopped and then chopping it finely. Put one hand flat on top of the knife while moving the knife over the chopped pile. Occasionally, use the heel of the knife to gather the pile back together.
How do you mince food?
Ingredients are listed first in order of use followed by step-by-step instruction instead of the quantity of ingredients mentioned in a paragraph form with the instructions.
What is the key difference between standard form and narrative form?
They are known as PATHOGENS. It only takes the right conditions (warmth, moisture, protein source, pH, oxygen & time) for a few pathogens to multiply into many, which can lead to food-borne illness.
What are the harmful bacteria and how do they multiply?
It represents acute toxicity. This means that the substance is poisonous and shouldn’t get touched, inhaled, or ingested.
What do the skull and crossbones represent in a pictogram?
This cooking technique involves a small amount of fat such as oil or butter cooked in a pan. It is using the dry method because of the small amount of liquid.
What is Saute?
It includes the amount of ingredients with the method, suited for short recipes with few ingredients and takes up the least amount of space although, it is difficult to follow.
What are the pros and cons of narrative form?
This bacteria is found in raw meats, dairy products, seafood, poultry, ground meats. Some processed or improperly canned goods also contain this bacteria.
What type of food contains pathogens?
The red diamond border means the substance has potential hazards. An upside-down triangle means the container and its contents are dangerous.
The increase in agricultural production and technological advancements during the Agricultural Revolution contributed to population growth and new agricultural practices as people were able to produce more food to feed themselves.
How did the agricultural revolution increase the population?
Does not abbreviate unless necessary, uses short clear sentences and simple instructions, gives word pictures if helpful and gives methods that are expected procedures.
What are the characteristics of a good recipe?