Food Safety and Sanitation
What are the three categories of contamination?
Biological, chemical, physical
Define cookery
The art, practice, or work of cooking.
Define pathogen.
An organism that causes a disease.
To what does the term brigade refer in a professional kitchen?
Staff organization
Who is credited with opening the first restuarant?
Boulanger
What is the temperature danger zone?
(range of temperatures)
41 - 135 degrees
The word restaurant is derived from what French work? And what does it mean?
Restaurer, which means to restore
T/F. If food is being microwaved to thaw, it should be cooked right away.
True.
If you are using bleach and water to make a sanitizing solution, what should be your ratio?
1 TBSP bleach
1 gallon water
What is grande cuisine and who is the father of it?
Careme
True or False. Putrefactive bacteria is the leading cause of food-borne illnesses.
False.
Define nouvelle cuisine.
the movement that moved away from classic cuisine principles and toward a lighter cuisine based on natural flavors, shortened cooking times and innovative combinations
List three potentially hazardous food CATEGORIES. ie. fruit, vegetables
Milk, meat, poultry, eggs, seafood
What are the six characteristics that make a good chef?
knowledge, skill, taste, judgement, dedication and pride
Who is credited with modernizing French cuisine?
Auguste Escoffier
Define HACCP. What does it stand for and what does it mean?
A system for managing and maintaining sanitary conditions in all types of food service operations.
Provide two examples of global cuisine.
Answers will vary.
Curry and French fries
T/F Viruses can only infect potentially hazardous foods.
False.
List four proper ways to that food.
In the microwave, as part of the cooking process, under cool running water, and in the fridge
Which chef has been called a "futurist" with a worldwide influence on culinary trends?
Ferran Adria
What foodborne illness is transmitted through milk products and deli meats?
Listeria
Define molecular gastronomy.
a contemporary scientific movement that investigates the chemistry and physics behind the preparation of foods and dishes
T/F. Facultative bacteria need oxygen to survive.
False.
Anisakiasis is ...
an illness that could be caused by consuming sushi.
Who is credited with the farm to table movement?
Alice Waters