Kitchen Safety
Microorganisms that are only visible through a microscope are called what?
Microorganisms & or microscopic
What does HACCP stand for?
Hazard Analysis and Critical Control Point
What are the molecules that make up proteins called?
Amino Acids
What is the main purpose of food preservation
To extend the shelf life and slow down the microbial growth
How should the internal tempature of foods be checked?
With a food thermometer
What is cross contamination?
What is the purpose of HACCP?
To regulate food safety systems used by food producers
The biologic activity during a process which disrupts the secondary structures of proteins is called?
A method that uses energy to kill harmful microorganims
When working with electrical appliances, what safety rules should be followed?
Have dry hands, Appliances should be away from water, ensure the surface is dry
What are common sympotoms of foodbonre illness?
Vomiting, Diarrhea/Nausea, Stomach Cramps
How do pathogens enter the food supply?
The transformation of proteins from a liquid state to a solid or thick liquid is called
Coagulation
True or false: Food irradiation makes food radioactive and unsafe to eat
False
What should you do if someone is being shocked by an electrical source?
Turn off the main power source
What best defines a foodborne illness?
Two or more people becoming ill from eating the same food
What is considered a foodborne illness outbreak?
When 2 or more become ill from eating the same food
The chemical breakdown of large food molecules into smaller molecules which can be used by cells is
Digestion
What type of heat transfer occurs when a pan heats food through direct contact
conduction
Which temperature range is considered the tempature danger zone?
41-135 or previously discussed 40-140
Give me an example of a physical, chemical, and microbial contamination.
Physical object, harmful substance, bacteria
Which common illnesses are classified as foodborne illnesses?
Salmonella, Ecoli, Staphylococcus
True or False: Enzymes in saliva begin digestion by breaking down carbohydrates & starches into sugars
True
Why do foods with high water content take longer to heat up?
Water has a high heat capacity