Foodborne Illnesses
Caused by unsafe food or food practices
Foodborne Illness
Which knife cut is picture #1?
Large dice
What is the danger zone?
40-140
What is the method called while using a knife? **your hand
Claw
What is knife #1?
Chef
What is a cause of a food borne illness?
Improper cooking temperatures of food
Dirty or contaminated utensils and equipment
Person handling food has poor health or hygiene
Which knife cut is in picture #2?
Rondelle
What are the 4 steps to food safety?
Cook, clean, chill, separate
What method should you use while using a knife?
Choo Choo
What is knife #2?
Name the 4 groups of people who are considered the most at risk.
- Infants
- Elderly
- Pregnant women
- People with compromised immune systems
Which knife cut is in picture #3?
Diagonal slice
Food should be reheated to what temperature? 150, 165, or 180?
165
Sink with soapy water
What is knife #3?
Serrated
What else could cause food to be contaminated that is usually found under the kitchen sink?
Cleaning solutions or mold
Which knife cut is in picture #4?
Juliene
How does food get into the danger zone?
If it is set out for too long
Which knife would you use to cut bread?
Serrated
What is knife #4?
Granton Blade Santoku
Foodborne illnesses are caused by...
Bacteria
Which knife cut is in picture #5?
Brunoise
What occurs when raw food touches ready to eat foods?
Cross Contamination
What is knife #6?
Tourne
What is knife #5?
Cleaver