Foodborne Illness
The most common cause of foodborne illnesses.
What are microorganisms (bacteria and viruses)?
The safest way to thaw frozen food?
What is in the refrigerator?
This job gets the 2 square towels from the purple cart.
Who is the dishwasher?
Do not do this if a knife is falling.
What is try to catch it?
The structural backbone of most bakes goods.
What is flour?
Bacteria that is linked to undercooked ground beef and contaminated water and produce.
What is e-coli?
You must do if you touch your hair or sneeze?
What is wash your hands again?
These items must be kept under the sick and away from foods and food prep areas.
What are chemicals/cleaning supplies?
This must be used when cutting with a sharp knife to protect the counter and knife blade.
What is cutting board?
Requires an acid to activate it.
What is baking soda?
Bacteria most commonly found in raw chicken?
What is salmonella?
You must wash your hands for _____ seconds before handling food?
What is 20?
This job gets the 2 rectangular towels from the purple cart.
What is the dish dryer?
Use when placing food in the oven and taking it out.
What are oven mitts?
Provides moisture, color, and flavor to a recipe.
What is sugar?
This virus can be spread via contaminated surfaces?
What is norovirus?
The temperature danger zone.
What is 40 - 140?
These are placed in the front of the foods lab room.
What are backpacks?
This should not be used to put out a grease fire.
What is water?
An emulsifier that blends fats and liquids smoothly.
What are eggs?
This type of foodborne illness bacteria is especially dangerous to pregnant women.
What is listeria?
Before you get into the kitchen, these two things must be done to avoid it falling into food.
What is spit out gum and pull hair back?
The 2 lab jobs that work together on lab days.
What is head chef and sous chef?
Make sure a small appliance is ___________ when not using.
What is unplugged?
The browning on the edges and nutty flavor that occurs during the baking process.
What is the Maillard reaction?