Food Borne Illness
What is the most important part of personal hygiene?
Hand washing
How many Americans are affected by food allergies?
85 million Americans
Before making a meal/bake something, after finding a recipe what is the first thing you do?
Mise en Place
In the 3-compartment, what does the 3rd compartment is used for?
Sanitization
When taking the temperature of foods, do you put the temperature on the thickest or the thinnest part of the food?
In the thickest part of the food
List 2 allergic reactions to foods.
Hives dizziness/lightheaded
Lip Swelling vomiting
Anaphylaxis Difficulty breathing
Upset stomach
What is the translation of mise en place in English?
Everything in its place
What is the use of the 1st compartment in the 3-compartment sink?
To fill up the sink with water and dish washing soap
What are the three types of food-borne pathogens?
1. Bacteria
2. Viruses
3. Parasites
What government agency created regulations for companies to list ingredients in foods?
Food and Drug Administration (FDA)
In the culinary world, mise en place is used when?
Preparing to cook or bake
How many dishwashing soaps do you use?
about three quarters full
What is the name used for the foods that need temperature and time control?
Time/Temperature Control for Safety (TCS)
Describe cross-contact
When a food containing an allergen comes into contact with other foods the proteins can mix.
To save time and keep the area clean what do you need to do?
What is the 2nd compartment in use?
Rinsing
What temperature range is the danger zone?
41 F to 135 F
What are the 8 major food allergens?
Wheat, fish, milk, eggs, peanuts, soybeans, tree nuts, and shellfish
Why is Mise en Place so meaningful to many professional cooks?
The term mise en place becomes a term to describe the discipline and culture
What is the first thing you wash when doing a dishwashing?
things that touches the mouth first like utensils, cup/mugs,