Definitions
What is the definition of Food Safety
Scientific discipline describing handling, preparation, and storage of food in ways to prevent foodborne illness.
All frozen foods in commercial food service establishments should be stored at __________ degrees F*
0 degrees
What do you do if you cut/ burn your self in the Culinary Magnet Program?
- Tell chef instructor
- Wash with soap and water
- Put bandaid, and glove over the wound
Where do knifes get washed?
DISHWASHER
Define FIFO, What is it
First in, First out, A system of rotating stock to ensure fresh and safe foods
What the term "Team Lift" Mean?
How should you bend to pick up a heavy item?
You should bend from your knees to pick up any heavy objects. If an object is too heavy, you use the team lift method. This is done by using a classmate to assist in lifting heavy objects.
What is the safest way to defrost foods?
In the fridge overnight
Taking out the garbage, changing tasks, when you come into the kitchen, touching your face, using the restroom....
When using the dishwasher explain what racks are for what?
EX: no silverware in spiked racks, flat racks can be used for..... and glass racks for the restaurant only contain glasses
What is the safest alternative when food is needed to be defrosted immediately?
Run under COOL running water
The term "cross contamination" refers to foods contaminated by
Contact with food or surface that has potentially harmful pathogens or harmful substance
When reheating foods, most harmful bacteria are killed when the food is brought to __________ degrees F* and then held at that temperature for at least ________ seconds
165 degrees for at least 15 seconds
To treat any first degree burn, what do you do..
run under cool water
What is clean vs. sanitized?
Clean- free of debris and soil
sanitized- bleach and water solution
Factors that affect bacterial growth in foods are symbolized as...
FATTOM and they are ....
A HACCP System is..
Is an effective way of managing the flow of food through a food facility
What is the temperature danger zone?
41-135 degrees
What is the major difference between a first and second degree burn?
1st degree burn is only the top layer of skin. 2nd degree burn, burns through all levels and causes BLISTERS
What are the colored cutting boards used in our kitchen for? You have to mention all of them
Blue, Green, Yellow, Red, White, Tan
Examples of common food borne illnesses are... (Name 3)
Botulism, clostridium perfingens, and salmonella
Define BOTH!
- What is a foodborne Illness?
- Name 3/4 Regulatory Agencies used in Commercial Food Service
- A disease transmitted though food to humans.
- FDA/ USDA/ OSHA/ Department of health and Human Services/ Local & State health Departments
What are the parts of a fridge? Starting from the bottom?
-What knife is the most utilized knife in a commercial kitchen?
-- When cutting garlic, or smaller items, which knife is best to use?
- Chef Knife
- Pairing Knife
What is the dress code for the Culinary and Hospitality program... you must name ALL PARTS!!!
Uniform, nails, hair, jewelry, etc...