Food Safety PT.1
Kitchen Terminology
Kitchen Equipment
Kitchen Safety
Food Safety PT. 2
100
What does FAT TOM stand for?
Food Acidity Time Temperature Oxygen Moisture
100
Identify this cooking technique: To beat rapidly to incorporate air and to increase volume
Whip
100
What is the multi-purpose/go-to knife that all chef's use?
Chef's Knife
100
How many seconds should you be washing your hands?
A. 10 seconds
B. 10-15 Seconds
C. 20 seconds
D. 20-25 seconds
C. 20 Seconds
100
List the 3 categories/hazards that cause food borne illnesses?
Biological, Physical, and Chemical
200
Food Handlers must not work with food when they are sick with the following symptoms:
Diarrhea, Vomiting, Jaundice, Fever and with Sore Throat
200
Identify this cooking technique:
To cook by the vapor produced when water is heated to the boiling point
Steam
200
What is the name of this equipment?
Dutch Oven
200
What are 3 things you can do to put out a grease fire?
Damp Cloth
Baking Soda
Chemical Extinguisher
200
List 5 Physical Contaminants
1 - Bones
2 - Fruit pits
3 - Dead bugs
4 - Artificial nails
5 - Bandages
300
List 5 Biological Components
Bacteria
Fungi
Live Parasites
Mold
Viruses
300
Identify this term: Is a method of transferring heat by direct contact. Heated molecules pass their heat to neighboring molecules.
Conduction
300
What is the name of this equipment?
Bench Scraper
300
Food handlers can prevent bare hand contact with ready-to-eat foods by using:
1 - Utensils
2 - Deli paper
3 - Single-use gloves
300
Identify this definition: Occurs when harmful bacteria spread from one food to another.
Cross-contamination
400
What are the 8 most common food allergens?
Nuts
Peanuts
Shellfish
Fish
Dairy
Eggs
Wheat
Soy
400
Identify this term: Heat is transferred as waves of energy. Relies on rising heat, radiant heat flows evenly from the source in every direction.
Radiation
400
What is the name of this equipment and what is it used for?
Honing Rod or Honing Steel and it used to straighten edge of the knife
400
What do you do if someone gets electrocuted? (name 5 things)
Turn-off Power Sources
Make sure you are on dry land
Use Dry Hands
Check for pulse, breathing, start compressions,
Call 911!
400
List 5 Chemical Contaminants
1 - Cleaning and sanitizing chemicals
2 - Pesticides
3 - Personal care products
4 - Paints
5 - Certain types of metal when improperly used
500
Food handlers may not work with food when they are sick with any of the "Big 6" illnesses
1 - Nontyphoidal Salmonella
2 - Salmonella Typhi
3 - Shigella
4 - E. Coli
5 - Hepatitis A
6- Norovirus
500
Define Saute
To brown or cook food in a small amount of at over a low or medium heat
500
What type of spoon would I use for serving soup?
Soup Ladle
500
List at least 4 ways to avoid burns
Keep clothing away from direct heat
Use thick, dry potholders when handling hot pans.
Open lids, like a shield, away from your body to avoid steam burns.
Lift lids on hot foods away from your face. Direct the steam away.
Turn the handles of cookware inward on a range of the stovetop.
500
What is Binary Fission (include what type of production) and an example.
Asexual reproduction by a separation of the body into two new bodies.
Example: Moldy Bread