4 Steps to Food Safety
What does Mise En Place mean?
Putting in place.
Name 3 symptoms of foodborne illness.
Nausea, vomiting, stomach cramps, fever, fatigue, muscle aches, and dehydration
What are the 5 food groups we need to consume to fuel our body?
Fruits, Vegetables, Grains, Protein, and Dairy
A dull knife is more dangerous than a sharp knife. True or False.
True
How many food groups are there? Double points if you can name them all.
5: Fruits, veggies, protein, dairy, and grains.
How long can food sit out before needing to be refrigerated?
2 hours
How can food get contaminated?
Improper handling, cross contamination, unsafe storage, and improper cooking
Define Caloric Intake.
The number of calories you should consume to fuel your body
Show and name the method used to hold a knife.
The pinch method.
What is our next unit in FACS?
Sewing
What does the step separate help us prevent?
Cross Contamination.
List the 4 groups of people most at risk for foodborne illness.
The elderly, pregnant, immunocompromised, and young children.
Give me 2 examples of a food substitiution.
Almond milk for someone who is lactose intolerant.
Rice flour for muffins for those who have celiac.
What is the method we use to cut ingredients? Show me.
The claw method.
What is Ms. Josies favorite color?
Pink
What is the Danger Zone and what is its temperature range?
The temps where bacteria/germs grow at a RAPID rate. 40-140.
What are the conditions necessary for it to be considered an outbreak?
2 or more people with the same symptoms who ate the same thing.
Why would we use portion control?
To make sure we get enough of each food group to fuel our body!
Name 4 of the 5 knife cuts we talked about as a class.
Mince, dice, julienne, chiffonade, and chop
What is the symbol found on menus that warn guests about the possibility of foodborne illness?
A star.
Name the conditions for:
Handwashing
Cleaning our kitchens
3 compartment sinks
-20 seconds w/ warm soapy water
-Wash, Dry, Sanitize, Sweep
-Wash, Rinse, Sanitize
Name the 4 big foodborne illnesses.
Norovirus, Campylobacter, E. Coli, and Salmonella
What is the difference between saturated and unsaturated fats?
Saturates fats are found in animal products and are solid at room temperature. Whereas unsaturated fats are found in plant-based foods and are liquid at room temperature.
What can we use to secure our cutting boards and how?
A damp paper towel underneath the cutting board.
Tell me the 2 things you CANNOT do if you want to be in lab.
Hair down and open toe shoes