Sanitation
Brett almost put water on a grease fire until he remembered he should use this instead
Salt
Internal temperature for steaks, porkchops, and seafood
145º F for 15 seconds
One proper way to thaw food is
Slacking
Name the 3 groups of people more likely to get sick from bacteria
elderly, pregnant women, babies, people with compromised immune
why are some groups of people more likely to get sick from a good borne illness
Immune systems are weaker
The first thing you do when an accident occurs
STAY CALM
Cooked food should not sit out at room temperature longer than_____
4 hours
The range of temperatures where bacteria grows rapidly is known as the
danger zone
FATTOM stands for:
Food, Acid, Time, Temperature, Oxygen, Moisture
True/False: All pathogens are killed in the cooking process.
False
When washing, knives should go ________ to prevent injuries.
on the counter next to the sink
The passing of bacteria, microorganisms, or other harmful substances improper cleaning of equipment, procedures, or products, or products such as using the same cutting board for poultry and vegetables without proper cleaning and sanitation.
What is cross contamination?
Internal temperature for poultry, stuffed foods, and reheated foods?
165ºF for 15 seconds
"When in doubt, __________"
throw it out
What are the two factors you can control when handling food?
time and temperature
True/ False
A dull knife is safer than a sharp knife
False
When checking a boiling pot of water, you should open the lid of the pot
away from your face
Proper ______ is the key to safe food.
hand washing
Food that need to reach an internal temperature of 155ºF for 15 seconds
ground beef, ground pork, sausage
How do you hold a knife when walking around the kitchen?
At your side, tip pointed to the ground
What is slacking?
thawing food in the fridge overnight
One of the appropriate steps to use when cleaning broken glass
pick up large pieces
sweep up smaller pieces
damp paper towel for tiny pieces
What do you do when carrying hot pots/pans around the kitchen?
Call out "Hot!" or "Behind!"
What is the temperature range of the TDZ?
40 (41) - 135º
What do potentially hazardous foods have in common?
They're all moist and full of protein
Foodborne illness caused by bacteria found in undercooked poultry, meats, and eggs.
What is Salmonella?
After cutting chicken on a cutting board what 3 things have to washed before cutting veggies
hands, knife, cutting board
______ refers to creating and maintaining conditions favorable to good health in the kitchen.
Sanitation
What is a SAFE practice when opening a hot oven?
step to the side and open the door