Beef
What are the names of the (2) types of muscle groups?
Suspension and locomotion
What is the primary nutrient found in beef?
Protein
What food-borne illness is commonly found on the skin and in the noses of 25% of people?
Staphylococcus
True or False: Vegetables do not need to be washed as they are already safe to eat.
False: vegetables can also carry bacteria and feces from animals as well as pesticides.
What type of cutting board do we use for raw meat, plastic or wood?
Plastic cutting board
What are (2) factors you would consider when buying beef in the supermarket?
Price, cut, quantity, cooking time and method
What is marbling in regards to meat? What does it tell us?
Marbling is fat, this often gives the meat a more desirable taste
What food-borne illness can be spread by not cooking ground beef to 160?
E Coli
What shelf on the fridge do we store raw meat?
Bottom
True or False: Washing your chicken in the sink with warm water helps clean bacteria off the meat
False. Bacteria can only be killed by cooking the chicken to the proper internal temperature!
Name 1 moist heat cooking method and 1 dry heat cooking method
Dry heat: baking, grilling, sauteing, pan fry
Moist heat: braising, stew, steaming, poaching
This Foodborne illness is found in “Ready-to-eat” foods such as hotdogs or deli meats
Listeria
How can you contract Campylobacter?
A. Fermented sausage
B. Improper food handling
C. Dented or opened cans
D. Shellfish/Mariscos
D. Shellfish/Mariscos
True or False: Ready to eat food should always be stored on the top shelf as it limits chances of having it become contaminated by other raw foods.
True: This order is suggested to prevent raw food juices from dripping on ready-to-eat food.
True or False: The Danger Zone is 41-135 degrees. This is called the Danger Zone because this is the ideal temperature for bacteria to grow.
True
Name the muscle group used for dry heat cooking and 1 cut of beef from this muscle group.
Suspension Muscles and rib, short lion or sirloin.
What food-borne illness is sometimes referred to as the “Cafeteria-Germ”
Clostridium Perfringens
What is one of the causes of E-coli?
A. Raw eggs
B. Old milk
C. Uncooked beef
D. Burnt chicken
C. Uncooked beef
Give an example of cross contamination and 2 ways you can try to prevent it from happening?
An example is cutting vegetables on the same cuttingboard as raw meat. Prevention is using different cutting boards, washing hands between handling food, wiping down countertops, etc.
Put the following in order from the best, most tender/expensive to least tender (toughest)/ cheapest
Prime
Select
Choice
1. Prime
2. Choice
3. Select
Name 2 cuts of meat which would require moist heat cooking methods
Chuck, round, shank, plate, flank or brisket
Which food-borne illness is from using cans that have either dents, rust or bulging?
Clostridium Botulinum
Which food-borne illness is mostly associated with under cooked poultry and eggs?
Salmonella
What is the internal cooking temperature for Chicken?
165
What is the term that matches the following definition: Soaking beef in an acidic liquid to break down protein strands
Marinade